Exopolysaccharides Archives - International Network for Natural Sciences

Characterization of Massa (a fermented millet pancake type food) production process and isolation of exopolysaccharides producing lactic acid bacteria

Diarra Compaore-Sereme, Fidèle Wend-bénédoTapsoba, Rossana Coda, Ndegwa Henry Maina, Donatien Kaboré, Mamoudou Hama Dicko, Hagrétou Sawadogo-Lingani

Int. J. Biosci.16( 3), 384-401, March 2020.

DOI: http://dx.doi.org/10.12692/ijb/16.3.384-401

Key: Burkina Faso Exopolysaccharides Fermentation Lactic acid bacteria Massa Millet dough

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Effect of inoculation of three rhizobial strains on maize hybrids

M. Ahsan, M. Aslam, M. A. Akhtar, U. R. Azmi, M. Naeem, G. Murtaza, M. Irfan, S. Shafiq

J. Bio. Env. Sci.14( 6), 168-176, June 2019.

Key: Drought Exopolysaccharides Field capacity Maize

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Characterization of exopolysaccharide producing LAB isolated from Zoom-koom, a cereal-based traditional beverage from Burkina Faso

Fidèle Wend-bénédo Tapsoba, Hagrétou Sawadogo-Lingani, Rossana Coda, Diarra Compaore-Sereme, Katina Katina, Donatien Kabore, HadouHaro, Mamoudou Hama Dicko, Ndegwa Henry Maina

Int. J. Biosci.11( 6), 45-60, December 2017.

DOI: http://dx.doi.org/10.12692/ijb/11.6.45-60

Key: Antimicrobial Exopolysaccharides Lactic acid bacteria Starter cultures Zoom-koom

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Exopolysaccharides

Characterization of Massa (a fermented millet pancake type food) production process and isolation of exopolysaccharides producing lactic acid bacteria

Effect of inoculation of three rhizobial strains on maize hybrids

Characterization of exopolysaccharide producing LAB isolated from Zoom-koom, a cereal-based traditional beverage from Burkina Faso

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