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- Dje, K.M., et al. Show all 7 Authors
- Food control 2015 v.50 pp. 133-140
- Lactobacillus fermentum; Lactobacillus plantarum; Leuconostoc mesenteroides; Pediococcus acidilactici; Weissella cibaria; cassava; databases; fermentation; inoculum; lactic acid bacteria; nationalities and ethnic groups; starter cultures; Cote d'Ivoire
- ... Attieke is one of the few products whose fermentation is not spontaneous but involves the use of an inoculum. In Côte d'Ivoire, country of attieke origin, as various traditional inocula are used for attieke production, the present study on inocula from the three main attieke producers ethnic groups (Adjoukrou, Alladjan and Ebrié) was performed to establish a scientific database of characteristics ...