Publications (77)

Improvement of borassus akeassii wines quality by controlled fermentation using Saccharomyces cerevisiae strains

TAPSOBA François *, SAVADOGO Aly , ZONGO Cheikna , TRAORÉ Sababenedyo Alfred

Diversity of Saccharomyces cerevisiae strains isolated from Borassus akeassii palm wines from Burkina Faso in comparison to other African beverage

François Tapsoba ⁎, Jean-Luc Legras , Aly Savadogo , Sylvie Dequin , Alfred Sababenedyo Traore

Impact of Technological Diagram on Biochemical and Microbiological Quality of Borassus akeassii Wine Produced Traditionally in Burkina Faso

François TAPSOBA,*, Aly SAVADOGO, Cheikna ZONGO , Alfred Sababenedyo TRAORÉ
Importé

Prevalence and antimicrobial susceptibility of faecal carriage of Extended-Spectrum β-lactamase (ESBL) producing Escherichia coli at the “Hôpital de la Mère et de l’Enfant” in N’Djamena, Chad

F. H. Yandai, C. Zongo, A. Moussa, N. Bessimbaye, F. Tapsoba, A. Savadogo, N. Barro, G. Ndoutamia, A. Traoré
Importé

Impact of Traditional Process on Hygienic Quality of Soumbala a Fermented Cooked Condiment in Burkina Faso

M. Somda, A. Savadogo, F. Tapsoba, Nicolas Ouédraogo, C. Zongo, A. Traoré