Towards Added Value Attieke Production in Côte d’Ivoire Using Bacillus spp. as Starters
In Côte d’Ivoire, the most fermented cassava food product is “attiéké”. Various microorganisms involved in this fermentation process. Bacillus spp. are well-known for their multi-potential enzymatic activities. In this study, Bacillus spp. strains were studied for their ability of growing in environ...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Hasan Eleroğlu
2016-12-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/722 |
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