Antifungal properties of lactic acid bacteria isolated from cocoa beans fermentation in the centre region of Cameroon

Autor:	Camelia Filofteia Diguță, Sylvain Leroy Sado Kamdem, Jean-Justin Essia Ngang, Sandrine Aimée Youte Fanche, Florentina Matei, Florentina Israel-Roming, Antoine Laurent Wouapi Tchokonthe
Rok vydání:	2020
Předmět:	Antifungal biology medicine.drug_class biology.organism_classification Applied Microbiology and Biotechnology Lactic acid chemistry.chemical_compound chemistry Genetics medicine Fermentation Food science Agronomy and Crop Science Bacteria Biotechnology
Zdroj:	Romanian Biotechnological Letters. 25:1407-1417
ISSN:	2248-3942 1224-5984
DOI:	10.25083/rbl/25.2/1407.1417
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::1636dd51b674fd2d263b2ca6c6010ca1 https://doi.org/10.25083/rbl/25.2/1407.1417 Zobrazit plný text záznamu