Characterization of lactic acid bacteria isolated from a traditional Ivoirian beer process to develop starter cultures for safe sorghum-based beverages
Characterization of lactic acid bacteria isolated from a traditional Ivoirian beer process to develop starter cultures for safe sorghum-based beverages
Authors
Keywords
Lactic acid bacteria, Genomics, Starter culture, Bacteriocin, Traditional beverage, Tchapalo
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