Figure 3. Frequency of yeasts species isolated and identified from the fermented peelings of three varieties of yam (Bètè bètè, Kponan and 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