13 results on '"Savadogo, Aly"'
Search Results
2. Fermentative capabilities of Saccharomyces yeast and lactic acid bacteria strains in pure and mixed cultures during Borassus akeassii sap fermentation
3. Effects of tempeh fermentation using Rhizopus oryzae on the nutritional and flour technological properties of Zamnè (Senegalia macrostachya seeds): Exploration of processing alternatives for a hard-to-cook but promising wild legume
4. Kawal: a fermented food as a source of Bacillus strain producing antimicrobial peptides
5. Characterization of Two Bacterial Strains Isolated from Wastewater and Exhibiting In-Vitro Degradation of Diesel and Used Oils
6. Inventory of human-edible products from native Acacia sensu lato in Africa, America, and Asia: Spotlight on Senegalia seeds, overlooked wild legumes in the arid tropics
7. Diversity and antimicrobial drug resistance of non-typhoid Salmonella serotypes isolated in lettuce, irrigation water and clinical samples in Burkina Faso
8. Mapping the variability in physical, cooking, and nutritional properties of Zamnè, a wild food in Burkina Faso
9. Physicochemical composition and fermentation kinetics of a novel Palm Sap-based Kefir Beverage from the fermentation of Borassus aethiopum Mart. fresh sap with kefir grains and ferments
10. Molecular characterization of Bacillus, lactic acid bacteria and yeast as potential probiotic isolated from fermented food
11. Facteurs associés au retard de croissance dans un contexte de supplémentation alimentaire au Burkina Faso
12. First description of the CTX-M9 gene in Salmonella Paratyphi B in Burkina Faso
13. Diversity of Saccharomyces cerevisiae strains isolated from Borassus akeassii palm wines from Burkina Faso in comparison to other African beverages
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.