Robusta coffee beans post-harvest microflora: Lactobacillus plantarum sp. as potential antagonist of Aspergillus carbonarius

Autor: Djossou, Olga, Perraud-Gaime, Isabelle, Lakhal Mirleau, Fatma, Rodriguez-Serrano, Gabriela, Karou, Germain, Niamke, Sebastien, Ouzari, Imene, Boudabous, Abdellatif, Roussos, Sevastianos

Publikováno v: In Anaerobe 2011 17(6):267-272

Production of Highly Nutritious Enriched Infant Flours from a Traditional Ready-to-Eat Dish: the Plantain Dockounou

Autor: Kouadio A. J. Laetitia, Kra K. A. Severin, Kouadio N. Joseph, Assoumou E. Carine, Gonety Tia, Niamke Sebastien

Publikováno v: Journal of Food Research. 11:1

This study aims to verify the nutritional potential of three enriched flours that could be used to fight child malnutrition. To do this, it relies on a traditional dish prepared from senescent plantain called dockounou. Indeed, dockounou is a ready-t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::da6017261acc579d8a5370e628ebb700
https://doi.org/10.5539/jfr.v11n3p1

Selection of potential Bacillus starters for cocoa beans fermentation improvement

Autor: Yao, Wilfried, Ginette Gladys DOUE, Ouattara, Honore, Goualie, Bernadette, Koua, Gisele, Niamke, Sebastien

Publikováno v: Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 41, Iss 1, Pp 131-146 (2017)
Web of Science

Bacillus sp. strains isolated from six main Ivorian cocoa producer regions were investigated based on their biochemical properties in order to select the best one as potential starter. Three mains technological and useful properties for good cocoa be

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::29b0cacea1f2d33f4e7f95c1ad60a466

Analysis of Environmental Conditions Affecting Acids Production in Lactic Acid Bacteria Involved in Ivorian Cocoa Fermentation

Autor: Ouattara., Djeneba, Ouattara, Honore, Droux, Michel, Niamke, Sebastien

Publikováno v: Scholars Academic Journal of Biosciences
Scholars Academic Journal of Biosciences, AS Publishers, India 2019, 7 (4), pp.158-165. ⟨10.21276/sajb.2019.7.4.1⟩

International audience; Original Research Article Acetic and lactic acids produced during cocoa fermentation impact strongly the quality of fermented cocoa beans and chocolate. In this study, acid production from various carbon source and environment

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::d1296d6be84e19791e8bc3e559471baf
https://hal.archives-ouvertes.fr/hal-02320665/document

Biochemical characterization of a strictly specific beta-galactosidase from the digestive juice of the palm weevil Rhynchophorus palmarum larvae.

Autor: Yapi, Désiré Y. A.¹, Niamke, Sebastien L.², Kouame, Lucien P.¹ kouame_patrice@yahoo.fr

Publikováno v: Entomological Science. Dec2007, Vol. 10 Issue 4, p343-352. 10p. 1 Black and White Photograph, 5 Charts, 8 Graphs.