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,

Isolement et caractérisation de souches fongiques à partir de poissons fumés/séchés du lac fitri au Tchad

Abdoullahi H. Ousman Tidjani Abdelsalam, Sawadogo Adama, Tarnagda Bakary, Lawane I. Abakar, Cissé Hama,Traoré Yves, Savadogo Aly

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

Assessment of safety and quality of fermented milk of camels, cows, and goats sold and consumed in five localities of Burkina Faso

Hama Cissé, Jean Ulrich Muandze-Nzamb , Namwin Siourimè Somda, Adama Sawadogo, Soungalo Moustapha Drabo, François Tapsoba, Cheikna Zongo, Yves Traoré, Aly Savadogo