Tables index

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
  • Table 1. Carbon and nitrogen assimilation by strains of yeasts isolated from the fermented peelings of the variety of yam “Bètè bètè”
  • Table 2. Carbon and nitrogen assimilation by strains of yeasts isolated from the fermented peelings of the variety of yam “Kponan”
  • Table 3. Carbon and nitrogen assimilation by strains of yeasts isolated from the fermented peelings of the variety of yam “Krenglè”
  • Table 4. Enzymatic activities of yeast strains isolated from the fermented peelings of the three varieties of yam