Table 3. Carbon and nitrogen assimilation by strains of yeasts isolated from the fermented peelings of the variety of yam “Krenglè”

From

Study of Yeasts Characteristics Isolated from the Fermented Peelings of Yams: Research of New Sources of Fermentative Strains

Armand Gildas Elvis Yao N’DRI, Irène Ahou KOUADIO

Journal of Food Security. 2021, 9(2), 76-84 doi:10.12691/jfs-9-2-5