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Production of Soft Bloomy Rind Cheese with Lactic Acid Bacteria Isolated from Cameroon’s Cow Milk

Autor: R. Tchikoua, R. A. Nago Djoufack, R. B. Okamba Elouti, J. J. Essia Ngang

Publikováno v: Biotechnology Journal International. 27:8-21

The changing of the diversity of lactic acid bacteria (LAB) from one locality and another is one of the main reasons of the organoleptic and physicochemical differences encountered in the same class of cheese. The objective of this work was to evalua

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8add8d1bfc805f9cbec8544fc078ee5d
https://doi.org/10.9734/bji/2023/v27i3682

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Effect of Food Matrix, Cooking and Preservation Modalities on the Outgrowth of Bacillus cereus Spores in Some Starchy Foods

Autor: A. Nkoue Tong, M. R. Djoumene Kenne, R. Tchikoua, S. L. Sado Kamdem, François-Xavier Etoa

Publikováno v: Journal of Advances in Microbiology. 23:1-12

Aim: Starchy products are very important in the fight against food insecurity in developing countries, where they are widely consumed. This study is aimed to assess the impact of cooking and storage methods on the spoilage of some cooked starchy prod

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::31230a1a3a418a2ff6d705b105e163ef
https://doi.org/10.9734/jamb/2023/v23i3710

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