Effects of culture conditions on acetic acid production by bacteria isolated from Ivoirian fermenting cocoa (Theobroma cacao L.) beans

Autor: Soumahoro, Souleymane, Goualie, Bernadette G, Adom, Jacques N, Ouattara, Honoré G, Koua, Gisèle, Doue, Ginette G, Niamke, Sébastien L

Publikováno v: Journal of Applied Biosciences; Vol 95 (2015); 8981-8988

Objectives: This study investigates the acidification capacity under various culture conditions of high acetic acid producer AAB strains previously isolated from Ivoirian cocoa beans fermentation.Methodology and Results: Effect of culture conditions

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=78975075580c::43feb1dc50de779bc76cd85b17228447
https://www.ajol.info/index.php/jab/article/view/129200

SELECTION OF POTENTIAL Bacillus STARTERS FOR COCOA BEANS FERMENTATION IMPROVEMENT.

Autor: YAO, WILFRIED, DOUE, GINETTE, OUATTARA, HONORÉ, GOUALIE, BERNADETTE, KOUA, GISÈLE, NIAMKE, SÉBASTIEN

Publikováno v: Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare; 2017, Vol. 41 Issue 1, p131-146, 16p

NEW STARCHES FROM IMPROVED YELLOW COLORED CASSAVA: ENZYMATIC AND ACID STURDINESS AND POTENTIAL OF INDUSTRIAL UTILIZATION.

Autor: DOUÉ, Ginette G., BÉDIKOU, Micaël E., KOUA, Gisèle A., KRA, Sévérin K., NIAMKÉ, Sébastien L.

Publikováno v: Food & Environment Safety; 2014, Vol. 13 Issue 2, p160-168, 9p