Characterisation of Lactiplantibacillus plantarum Isolated from Soumbara (Korhogo, Côte d’Ivoire)
Yoro Thierry Dezay, Kokora Aya Philomène, Traore Moumouny, Kambire Ollo & Yao Konan Mathurin · European Journal of Nutrition & Food Safety · 2026
Soumbara, a traditional condiment obtained from fermented Parkia biglobosa seeds, contributes to the dietary practices of populations in northern Côte d’Ivoire. This study characterised lactic acid bacterial isolates recovered at the early stage of Soumbara fermentation in Tioron...
Open access
Research Article
10.9734/ejnfs/2026/v18i72106