Figure 1. Tuber and peelings of the three varieties of yam: (A): Tuber of “Krèglè”; (B): Peelings of “Krèglè”; (C): Tuber of “Bètè-Bètè”; (D): Peelings of “Bètè-Bètè”; (E): Tuber of “Kponan”; (F): Peelings of “Bètè-Bètè”

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