"
Isolation and Identification of Indigenous Yeasts from “Rabilé”, a Starter Culture Used for Production of Traditional Beer “dolo”, a Condiment in Burkina Faso"
written by Iliassou Mogmenga, Yérobessor Dadiré, Marius K. Somda, Ibrahim Keita, Lewis I. Ezeogu, Jerry Ugwuanyi, Alfred S. Traoré,
published by
Advances in Microbiology,
Vol.9 No.7, 2019
has been cited by the following article(s):
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[1]
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Involved Microorganisms in the Production of Indigenous Fermented Food from West Africa: Technological Characteristics and Probiotic Power
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2024 |
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[2]
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Microbiological Quality of “Rabilé”, a Yeast Used for Fermentation of Dolo, a Local Beer in Dédougou, Burkina Faso
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Open Journal of …,
2024 |
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[3]
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Digut, a, CF; Toma, RC; Ezeogu, LI; Ugwuanyi, JO; Ouattara, AS; et al. Promising Probiotic Properties of the Yeasts Isolated from Rabilé, a Traditionally …
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2023 |
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[4]
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Promising Probiotic Properties of the Yeasts Isolated from Rabilé, a Traditionally Fermented Beer Produced in Burkina Faso
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Microorganisms,
2023 |
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[5]
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Maize and Sorghum as Raw Materials for Brewing, a Review
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2021 |
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[1]
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Brewing with Sorghum
2026
DOI:10.1016/B978-0-443-34007-9.00003-4
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[2]
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Study of newly isolated sorghum strains and their application for beer production
BIO Web of Conferences,
2026
DOI:10.1051/bioconf/202623602005
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[3]
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The Science of Fermentation [Working Title]
Food Science and Nutrition,
2024
DOI:10.5772/intechopen.114893
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[4]
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Microbiological Quality of “Rabilé”, a Yeast Used for Fermentation of Dolo, a Local Beer in Dédougou, Burkina Faso
Open Journal of Applied Sciences,
2024
DOI:10.4236/ojapps.2024.144057
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[5]
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Promising Probiotic Properties of the Yeasts Isolated from Rabilé, a Traditionally Fermented Beer Produced in Burkina Faso
Microorganisms,
2023
DOI:10.3390/microorganisms11030802
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[6]
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Maize and Sorghum as Raw Materials for Brewing, a Review
Applied Sciences,
2021
DOI:10.3390/app11073139
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