Molecular characterization of lactic acid bacteria involved in togolese traditional fermented cereal foods
Togolese population consumes more than twenty varieties of foodstuffs with a fermentation step in the production chain. The microorganisms involved in this production are mainly Lactic Acid Bacteria (LAB). To learn more about these bacteria and to develop strategies to ensure the safety, health and the conservation of these foods, this research was conducted. A total of 50 LAB strains were isolated from cereals fermented dough.