Zobrazeno 1 - 10
of 30
pro vyhledávání: '"D. Louembe"'
Autor:
J.E. Moussounga, P. Diakabana, A.B. Madiélé Mabika, S.C. Kobawila, D Louembe, L. Messo, A.W.G. Sompila Tamba, M.G. Dzondo
Publikováno v:
International Journal of Current Microbiology and Applied Sciences. 6:3541-3551
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1cf58394e4913f16f49c4774fc74c3f5
https://doi.org/10.20546/ijcmas.2017.611.415
https://doi.org/10.20546/ijcmas.2017.611.415
Publikováno v:
International Journal of Current Microbiology and Applied Sciences. 5:997-1009
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f6d9cb7b9440694d961fa111ae6bda9c
https://doi.org/10.20546/ijcmas.2016.510.106
https://doi.org/10.20546/ijcmas.2016.510.106
Autor:
D. Louembe, Roniche Nguie, Clément Armand Gaspard Nyanga Koumou, Rachel Moyen, Simon Charles Kobawila, Saturnin Nicaise Mokemiabeka
Publikováno v:
International Journal of Current Microbiology and Applied Sciences. 5:936-942
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::af6bf2283d82ab9fa80d58693175986f
https://doi.org/10.20546/ijcmas.2016.508.105
https://doi.org/10.20546/ijcmas.2016.508.105
Autor:
Brigitte Awamaria, Alain B. Vouidibio Mbozo, Jane P. Sutherland, Simon Charles Kobawila, L. Irene I. Ouoba, Amarachukwu Anyogu, D. Louembe
The objective of the study was to investigate the identity, diversity, and safety of the Bacillus population involved in the fermentation of cassava (Manihot esculenta Crantz) leaves for the production of Ntoba Mbodi, a Congolese food. Ninety bacteri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::40ea5ba662cd24df01e0b4d89e8e7bf7
https://repository.uwl.ac.uk/id/eprint/8237/1/Investigation_of_the_diversity_and_safety_of_the_predominant_Bacillus_pumilus_sensu_lato_and_other_Bacillus_species_involved_in_the_alkaline_fermentation_of_cassava_leaves_for_the_production_of_Ntoba_Mbodi.pdf
https://repository.uwl.ac.uk/id/eprint/8237/1/Investigation_of_the_diversity_and_safety_of_the_predominant_Bacillus_pumilus_sensu_lato_and_other_Bacillus_species_involved_in_the_alkaline_fermentation_of_cassava_leaves_for_the_production_of_Ntoba_Mbodi.pdf
Publikováno v:
Advance Journal of Food Science and Technology. 6:1104-1111
The aim of study is to evaluate the ferment ability of cassava must in the ethanol production process from cassava in Congo. Three traditional methods of ethyl fermentation were tested: spontaneous fermentation, fermentation with yeast inoculation an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0c796c0f5ebffe635a416d2403284035
https://doi.org/10.19026/ajfst.6.168
https://doi.org/10.19026/ajfst.6.168
Publikováno v:
Advance Journal of Food Science and Technology. 5:671-677
The study consists in the production of a traditional beer from maize in the Congo. The traditional method of brewing corn malt has three main stages: malting corn, brewing corn malt and fermentation. During the brewing corn malt, endogenous amylase
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d3cb4f569c625ab82577fbee7c08f93f
https://doi.org/10.19026/ajfst.5.3147
https://doi.org/10.19026/ajfst.5.3147
Publikováno v:
African Journal of Biotechnology; Vol 13, No 42 (2014)
The "nsamba" (palm wine) and "bikedi" (retted cassava dough) are respectively produced by fermentation from the sap of the oil palm ( Elaeis guineensis Jack) and lactic acid fermentation from cassava root ( Manihot cassava Crantz). The study is focus
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aba4db1a27a6d928f2afd1f77212fe85
https://www.ajol.info/index.php/ajb/article/view/123785
https://www.ajol.info/index.php/ajb/article/view/123785
Publikováno v:
African Journal of Biotechnology; Vol 4, No 7 (2005): ; 689-696
Cassava roots and leaves constitute energy-rich and protein-rich foods, respectively, for the populations in Central Africa, where they are consumed as staple foods. But cassava roots and leaves contain some cyanide in the form of cyanogenic glucosid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d47015e807d68ff3bd7ee2e68f77d0e7
https://doi.org/10.5897/ajb2005.000-3128
https://doi.org/10.5897/ajb2005.000-3128
Publikováno v:
Sciences des Aliments. 25:249-253
Le vin de palme yonga, boisson faiblement alcoolisee produite au Congo, est obtenu par fermentation naturelle de la seve sucree du palmier Phoenix reclinata. Le « yonga contient des micro-organismes vivants, qui sont ingeres au moment de la consomma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b4171f6a0476ddba857b79e086acf055
https://doi.org/10.3166/sda.25.249-253
https://doi.org/10.3166/sda.25.249-253
Publikováno v:
Cameroon Journal of Experimental Biology; Vol 9, No 1 (2013); 1-8
Le fruit de la mangue « Boko » presente des caracteristiques physiques et organoleptiques tres particulieres comparees aux autres mangues produites au Congo. La masse de ce fruit est de 390g en moyenne et tres proche de celle des varietes lippens e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cda40bde0af2224bf8cf1f2124412c07
https://doi.org/10.4314/cajeb.v9i1.1
https://doi.org/10.4314/cajeb.v9i1.1