Characterisation of the microflora of attiéké, a fermented cassava product, during traditional small-scale preparation

Attiéké is a fermented cassava product consumed mainly in Cote d'Ivoire. The aim of this study was to characterise the attiéké fermentation by examining products from 15 small-scale production sites at various stages of its preparation. For the preparation of attiéké, fresh cassava is gra...

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Veröffentlicht in:	International journal of food microbiology 2006, Vol.106, p.131-136
Hauptverfasser:	Coulin, P, Farah, Z, Assanvo, J, Spillmann, H, Puhan, Z
Format:	Artikel
Sprache:	eng
Schlagworte:	acetic acid aerobes Bacillus (bacteria) cassava Enterobacteriaceae fermentation fermented foods lactic acid lactic acid bacteria microorganisms plate count processing stages traditional foods traditional technology yeasts
Online-Zugang:	Volltext
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