16S rRNA gene sequencing of non-lactic acid bacteria cultures from lait caillé in Burkina Faso

16S rRNA gene sequencing of non-lactic acid bacteria cultures from lait caillé in Burkina Faso

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 identity of the non-LAB occurring in the fermentation. The objective of this study was to provide infor...

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Bibliographic Details
Main Authors: Geoffroy Romaric Bayili, Clarisse S. Compaoré, Bréhima Diawara, Lene Jespersen, Hagretou Sawadogo-Lingani
Format: Article
Language:English
Published: Taylor & Francis Group 2024-12-01
Series:All Life
Subjects:
lait caillé
16s rrna
non-lactic acid bacteria
klebsiella pneumoniae complex
non-selective media
Online Access:http://dx.doi.org/10.1080/26895293.2024.2309346
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