A. P. P. Kayodé1*, G. Vieira-Dalodé1, A. R. Linnemann2, S. O. Kotchoni3, A. J. D. Hounhouigan1, M. A. J. S. van Boekel2 and M. J. R. Nout4
1Département de Nutrition et Sciences Alimentaires, Faculté des Sciences Agronomiques, Université d’Abomey-Calavi, 01 BP 526 Cotonou, Bénin.
2Product Design and Quality Management group, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands.
3Department of Biology, Rutgers University, Camden, New Jersey 08102, USA.
4Laboratory of Food Microbiology, Department of Agrotechnology and Food Sciences, Wageningen University, P. O. Box 8129, 6700 EV Wageningen, The Netherlands.
