Evaluation of the contamination by bacteria of the Bacillus cereus group and the determination of some physico-chemical parameters of Attiéké garba sold in Daloa (Central West, Côte d’Ivoire)

Autor: Ibrahim Konate, Yao Paul Attien, Nanouman Marina Christelle Assohoun-Djeni, Kra Athanase Kouassi, Kouassi Clément Kouassi, Koffi Marcellin Dje

Publikováno v: Journal of Food Science and Technology. 59:397-401

In Cote d'Ivoire as elsewhere in Africa, attieke plays an important role in feeding the population. The objective of the work is to conduct a study on the sanitary quality of the attieke garba sold in Daloa. Fifty (50) samples of attieke garba were c

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4ec1c13c1b4e1d4ec14a00bbd72f613f
https://doi.org/10.1007/s13197-021-05026-3

Growth and Survival of Enterotoxigenic Escherichia coli (ETEC) Isolated from Tuna Loins Produced in Côte D’ivoire

Autor: Andrée Emmanuelle Sika, Rose Koffi Nevry, Dezay Thierry Yoro, Koffi Marcellin Dje, Lacinan Ouattara

Publikováno v: International Journal of Pathogen Research. :1-11

Aims: The aim of this study was to study the growth of pathogenic strains of Escherichia coli (ETEC) in Tuna loins. Study Design: Bacteriological study. Place and Duration of Study: Laboratory of Microbiology of the Central Laboratory of Food hygiene

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7221d7e9194f0bce6424b05d23c02ab2
https://doi.org/10.9734/ijpr/2020/v4i430117

Volatile compounds of traditional sorghum beer (tchapalo) produced in Côte d’Ivoire: comparison between wild yeasts and pure culture of Saccharomyces cerevisiae

Autor: Clement Djameh, Wahauwouélé Hermann Coulibaly, Dogbo Marius Akissi, Fatoumata Camara, Peggy Rigou, Zamblé Bi Irié Abel Boli, Yahya Maïmouna Sanogo, Hanzi Karen Kouame, Koffi Maïzan Jean-Paul Bouatenin, Koffi Marcellin Dje

Publikováno v: World Journal of Microbiology and Biotechnology
World Journal of Microbiology and Biotechnology, Springer Verlag, 2021, 37 (5), ⟨10.1007/s11274-021-03026-1⟩

International audience; In recent years, there had been growing demand for distinctive high quality beer. Fermentation management has a fundamental role in beer quality and the levels of aroma compounds. Use of non-conventional yeast has been propose

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::61c81025c827e97b5cb95ffcd9ce2d6c
https://hal.inrae.fr/hal-03277929

Production of Attieke by the Technique of Drying of Cassava Ferment

Autor: N’guessan Ghislain Koffi, Koffi Maïzan Jean-Paul Bouatenin, N’dédé Théodore Djeni, Kohi Alfred Kouame, Koffi Marcellin Dje

Publikováno v: Journal of Food Quality, Vol 2021 (2021)

The long-term availability of cassava ferment and the production of attieke of healthy and consistent quality are becoming serious problems in Côte d’Ivoire. The overall objective of this work was to assess the effect of several drying techniques

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8db63dd19bb0e84b29e2f0c705ac226c

Influence of yeasts on bioactive compounds content of traditional sorghum beer (tchapalo) produced in Côte d'Ivoire

Autor: Zamblé Bi Irié Abel Boli, Koffi Marcellin Dje, Koky Marc Celaire N’Sa, Marlène Cot, Kouamé Kohi Alfred, Clement Djameh, Koffi Maïzan Jean-Paul Bouatenin, Wahauwouélé Hermann Coulibaly, Youan Charles Tra Bi

Publikováno v: Current Research in Food Science
Current Research in Food Science, Vol 3, Iss, Pp 195-200 (2020)

Traditional sorghum beer is reputed for its therapeutic virtues in according the consumers. A number of biological active compounds like phenolic compounds (phenol, tannins, flavonoids, anthocyanins), diets fibers and compounds with clinically demons

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3a900fd7e50148ebd84b979b2d476fc5
https://pubmed.ncbi.nlm.nih.gov/32914135