Table 5. Lactic acid bacteria profile according to their carbohydrates metabolism

From

Lactic Acid Bacteria and Yeasts Associated with Cassava Fermentation to attiéké in Burkina Faso and Their Technological Properties

Guira Flibert, Somda Namwin Siourime, Compaoré Hamidou, Kaboré Donatien, Hama Cissé, Muandze Nzambé Jean Ulrich, Abel Tankoano, Sawadogo-Lingani Hagretou, Savadogo Aly

American Journal of Food Science and Technology. 2021, 9(4), 173-184 doi:10.12691/ajfst-9-4-9