Isolation and Screening of Lactobacillus plantarum Strains from Attieke Fermentation Process for A Starter Culture Development

• Main Authors: Krabi Ekoua Regina, Assamoi Allah Antoine, Ehon Ayawovi Fafadzi, Brehima Diawara, Niamke Lamine Sebastien, Thonart Philippe
• Format: บทความวารสาร
• Language: English
• Published: Science Faculty of Chiang Mai University 2019
• Online Access: http://it.science.cmu.ac.th/ejournal/dl.php?journal_id=7056; http://cmuir.cmu.ac.th/jspui/handle/6653943832/63765
• Institution: Chiang Mai University

‘‘Attik’’, a steamed granular cassava (Manihot esculenta Crantz) is the major fermented food plant in Cote d’Ivoire. It is a ready-to-eat meal, couscous-like product, with slightly sour taste and whitish color. This food is recently become very popular and is consumed in all sub-Saharan Africa, Euro...