Le GER-BMR

Characterization of Lactobacillus Isolated from the Microflora of Different Fermentation Processes and Doderlein Flora

Coulibaly Adja Mansagna, Coulibaly Ibourahema, Ouattara Mohamed Baguy, Tiekoura Konan Bertin, Guedé Kipré Bertin, Toty Abalé Anatole, Konan Kouadio Fernique, Mariko Safiatou Tenin. Soumahoro, Nathalie Kouadio Guessennd & Le GER-BMR · Journal of Advances in Microbiology · 2023

Lactobacillus contribute to the organoleptic quality of foods during the fermentation process in which they are involved. They also have the ability to inhibit the growth of undesirable germs by producing metabolites such as bacteriocins. The aim of this study was to isolate and...