Antimicrobial Activity and Chemical Composition of “Kpètè-Kpètè”: A Starter of Benin Traditional Beer Tchoukoutou

The aim of this study was to investigate the antibacterial effect of the crude starter “kpètè-kpètè” and lactic acid bacteria used during the production of “tchoukoutou.” To achieve this, a total of 11 lactic acid bacteria and 40 starter samples were collected from four communes. The samples were te...

Descripción completa

Detalles Bibliográficos
Autores principales: N'tcha, Christine, Sina, Haziz, Kayodé, Adéchola Pierre Polycarpe, Gbenou, Joachim D., Baba-Moussa, Lamine
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2017
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5358442/
https://www.ncbi.nlm.nih.gov/pubmed/28367445
http://dx.doi.org/10.1155/2017/6582038

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5358442/
https://www.ncbi.nlm.nih.gov/pubmed/28367445
http://dx.doi.org/10.1155/2017/6582038

Ejemplares similares