ARTICLE

Bouillies fermentées traditionnelles à base de céréales au Burkina Faso : diversité, technologies de production et microorganismes à potentiel probiotique associés

Boureima Kagambèga, Hama Cissé, François Tapsoba, Adama Sawadogo, Cheikna Zongo, Yves Traoré, Aly Savadogo

ARTICLE

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,

ARTICLE

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,

ARTICLE

In Vitro Antiplasmodial and Antibacterial Activities of Canthium multiflorum Schum & Thonn (Rubiacea) Extracts

E F O Akomo , C Zongo, S D Karou, L C Obame, A Savadogo, C Atteke, A S Traore

ARTICLE

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