Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Solange Aka-Gbezo"'
Autor:
Constant K. Attchelouwa, Solange Aka-Gbézo, Florent K. N’guessan, Clémentine A. Kouakou, Marcellin K. Djè
Publikováno v:
Beverages, Vol 3, Iss 3, p 43 (2017)
In order to extend shelf life of traditional sorghum beers, it is of importance to evaluate their spoilage characteristics. Therefore, the microbiological, biochemical, and sensory changes of the Ivorian sorghum beer tchapalo during storage at ambien
Externí odkaz:
https://doaj.org/article/c394d2d8bbf44b68a6ae8cfb0da6d563
Autor:
Rose Koffi-Nevry, Marina Koussemon-Camara, Mathias N’Cho, Amoin Georgette Konan, Patricia Achi, Bassirou Bonfoh, Solange Aka-Gbezo
Publikováno v:
International Journal of Biological and Chemical Sciences; Vol 11, No 6 (2017); 2616-2629
Anango baca is a traditional porridge-like food product made from fermented maize slurry which is widely used as a complementary food for infants in Cote d’Ivoire. The present study was conducted to assess antimicrobial activities of lactic acid ba
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fa0101da27c0325a1bb92300f072cd42
https://www.ajol.info/index.php/ijbcs/article/view/169502
https://www.ajol.info/index.php/ijbcs/article/view/169502
Autor:
Florent K. N'guessan, Solange Aka-Gbezo, Laurence A.N. Egue, Marina Koussemon-Camara, Jean-Paul K.M. Bouatenin
Publikováno v:
Fungal biology. 122(5)
The increase of infections due to non-Candida albicans species made it very necessary to conduct adequate characterization to be able to identify the species of Candida isolated from traditional fermented foods. In this study, based on their hue on C
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::04e063209a22d820f203fafa6fdda7c8
https://pubmed.ncbi.nlm.nih.gov/29665954
https://pubmed.ncbi.nlm.nih.gov/29665954
Autor:
Theodore N’dede Djeni, Marcellin Koffi Djè, Bassirou Bonfoh, Florent K. N'guessan, Solange Aka-Gbezo
Publikováno v:
Advances in Microbiology. :1250-1259
Two lactic acid bacteria strains (At1BEAE22 and At344E21) isolated during tchapalo production were identified on the basis of phenotypic analyses. Bacteriocins produced by these strains were tested for their antimicrobial activities using well diffus
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4ce6285e6355ad1161969335c47822fe
https://doi.org/10.4236/aim.2014.416135
https://doi.org/10.4236/aim.2014.416135