Výsledky vyhledávání - "Clémentine Amenan Kouakou-Kouamé"

Occurrence of biogenic amines and their correlation with bacterial communities in the Ivorian traditional fermented fish adjuevan during the storage

Autor: Marina Ghislaine Abré, Clémentine Amenan Kouakou-Kouamé, Florent Kouadio N’guessan, Corinne Teyssier, Didier Montet

Publikováno v: Folia Microbiologica. 68:257-275

Adjuevan is an Ivorian traditional fermented fish used as a condiment. However, the fermentation process and storage conditions may lead to the production of biogenic amines (BA) which can induce severe human toxicological effects. Thus, this study a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4919e98e74d8b516a842f01eb9dada2a
https://doi.org/10.1007/s12223-022-01010-2

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Phenotypic characterization of indigenous Saccharomyces cerevisiae strains associated with sorghum beer and palm wines

Autor: Didier Montet, Charles Y. Tra Bi, Florent K. N'guessan, Marcellin Koffi Djè, Clémentine Amenan Kouakou-Kouamé

Publikováno v: World Journal of Microbiology and Biotechnology

In order to phenotypically characterized Saccharomyces cerevisiae strains isolated from sorghum beer and palm wines for a possible selection of a starter culture, 30 strains were tested for killer activity, temperature resistance, ethanol tolerance,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::de52141f80da80185fb91a2e1b678cce
https://doi.org/10.1007/s11274-020-02990-4

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Biogenic Amines and Bacterial Communities of Adjuevan, a Traditional Fermented Fish Used as a Condiment in Côte D’Ivoire

Autor: Marina Ghislaine Abre, Clémentine Amenan Kouakou-Kouamé, Florent Kouadio N’guessan, Corinne Teyssier, Didier Montet

Publikováno v: SSRN Electronic Journal.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::629342a688396d5f97a9b8a13370ed9e
https://doi.org/10.2139/ssrn.3932092

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Biogenic amine, fatty acid and volatile compound contents in ivorian traditionally fermented fish 'Adjuevan'

Autor: Marcellin Koffi Djè, Didier Montet, Florent K. N'guessan, Clémentine Amenan Kouakou-Kouamé

Publikováno v: Preventive Nutrition and Food Science

This study identified biogenic amines, fatty acids, and volatile compounds in adjuevan, an Ivorian traditionally salted and fermented fish. Samples were obtained from two processing methods (method 1: entire fish adjuevan; method 2: both sides fillet

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5b1edbede0215b4b061157ea10e46414
http://agritrop.cirad.fr/595923/

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