A Brief Discussion on Curdling Technology, Microbiological Risks and Contaminants of Fermented Milk Named Biisim Missiga

Cissé Hama, Zongo Oumarou, Tarnagda Bakary, Abdoullahi Hissein Ousman, Kagambèga Boureima, Ouédraogo Abasse Ganamé, Sawadogo Adama, Traoré Yves, Savadogo Aly

Molecular characterization of Bacillus , lactic acid bacteria and yeast as potential probiotic isolated from fermented food

Hama Cissé, Boureima Kagambèga, Adama Sawadogo, Abel Tankoano, Gaston Sangaré, Yves Traoré, Ivette Irène Labia Ouoba, Aly Savadogo,

Physicochemical and Microbiological Qualities of Traditional Cereal-Based Porridges Sold in Ouagadougou

Boureima Kagambèga, Hama Cissé, Sidbewendé Clarisse Compaoré, François Tapsoba, Souleymane Zongo, Adama Sawadogo, Cheikna Zongo, Yves Traoré and Aly Savadogo,

TECHNOLOGIE DE PRODUCTION DU « BABENDA » UN ALIMENT À BASE DE CÉRÉALE ET DE LÉGUMES FEUILLES AU BURKINA FASO

Bakary Tarnagda, Hama Cissé, Jean Ulrich Muandze Nzambe, Pane Bernadette Ouattara-Sourabié, Yolande Itsiembou, Flibert Guira, Cheikna Zongo, Yves Traoré, Aly Savadogo

TECHNOLOGICAL DIVERSITY OF FERMENTED PORRIDGES PRODUCED IN OUAGADOUGOU AND ASSOCIATED HEALTH RISKS

Boureima Kagambèga, Hama Cissé, Adama Sawadogo, Bakary Tarnagda, Ismail Odetokun, Cheikna Zongo, Yves Traoré and Aly Savadogo