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,

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

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

Le kawal, un condiment a base de feuilles fermentees de senna obtusifolia: Technologies et valeurs nutritionnelles

Abakar Idriss L, Guira F, Tapsoba F, Zongo C, Abdoullahi Hissein O, Tidjani A and A Savadogo