id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-111	KOUADIO, Natia; GOUALIE, Bernadette; OUATTARA, Honoré; KRA, Sevérin; NIAMKE, Sébastien	MICROORGANISMS ASSOCIATED WITH TRADITIONAL PLANTAIN-BASED FOOD “DOCKOUNOU” DURING SPONTANEOUS FERMENTATION	2016	7	.pdf	application/pdf	3920	279	60	Conclusion This study allowed to known that yeast, lactic acid bacteria and Bacillus sp implicated in Dockounou fermentation. Morphologically different colonies of acetic acid bacteria, lactic acid bacteria and Bacillus were picked up from each sample on specific medium and purified through subculturing and confirmed by using of both phenotypic (colony and cell morphology, mobility, Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University – Suceava Volume XIII, Issue 3 – 2014 Natia J. KOUADIO, Bernadette G. GOUALIE, Honoré G. OUATTARA, Sevérin K. A KRA, Sébastien L. NIAMKE, Microorganisms associated with traditional plantain-based food “dockounou” during spontaneous fermentation, Food and Environment Safety, Volume XIII, Issue 3 – 2014, pag.	cache/fens-111.pdf	txt/fens-111.txt