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BioMed Research International
Volume 2017, Article ID 6582038, 10 pages
https://doi.org/10.1155/2017/6582038
Research Article

Antimicrobial Activity and Chemical Composition of “Kpètè-Kpètè”: A Starter of Benin Traditional Beer Tchoukoutou

1Laboratoire de Biologie et de Typage Moléculaire en Microbiologie, Université d’Abomey-Calavi, 05 BP 1604 Cotonou, Benin
2Laboratoire de Valorisation et de Gestion de la Qualité de Bioingrédient Alimentaire, Université d’Abomey-Calavi, 01 BP 526 Cotonou, Benin
3Laboratoire de Pharmacognosie et des Huiles Essentielles, FSS, Université d’Abomey-Calavi, 01 BP 4521 Cotonou, Benin

Correspondence should be addressed to Lamine Baba-Moussa; rf.oohay@diasenimal

Received 3 August 2016; Accepted 6 February 2017; Published 6 March 2017

Academic Editor: Gail B. Mahady

Copyright © 2017 Christine N’tcha et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Christine N’tcha, Haziz Sina, Adéchola Pierre Polycarpe Kayodé, Joachim D. Gbenou, and Lamine Baba-Moussa, “Antimicrobial Activity and Chemical Composition of “Kpètè-Kpètè”: A Starter of Benin Traditional Beer Tchoukoutou,” BioMed Research International, vol. 2017, Article ID 6582038, 10 pages, 2017. https://doi.org/10.1155/2017/6582038.