{"title":"16S rRNA gene sequencing of non-lactic acid bacteria cultures from lait caillé in Burkina Faso","authors":"Geoffroy Romaric Bayili, Clarisse S. Compaoré, Bréhima Diawara, Lene Jespersen, Hagretou Sawadogo-Lingani","doi":"10.1080/26895293.2024.2309346","DOIUrl":null,"url":null,"abstract":"Diverse species of lactic acid bacteria (LAB) are involved in the spontaneous fermentation of lait caillé, a traditional milk product from Burkina Faso. However, there is little information on the ...","PeriodicalId":12756,"journal":{"name":"Frontiers in Life Science","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2024-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Frontiers in Life Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1080/26895293.2024.2309346","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"Biochemistry, Genetics and Molecular Biology","Score":null,"Total":0}
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Abstract
Diverse species of lactic acid bacteria (LAB) are involved in the spontaneous fermentation of lait caillé, a traditional milk product from Burkina Faso. However, there is little information on the ...
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