Characterisation of volatile compounds associated to sensory changes during the storage of traditional sorghum beer by HS-GC/FID and SPME-GC/MS

Autor: Constant K. Attchelouwa, Florent K. N'guessan, Stephane Marcotte, Tiemele L.S. Amoikon, Melissa Charmel, Marcellin K. Djè

Publikováno v: Journal of Agriculture and Food Research, Vol 2, Iss , Pp 100088- (2020)

The study was carried out to analyse volatile compounds (VOCs) associated to sensory changes during the storage of traditional sorghum beer at ambient temperature and 4 °C. Tchapalo samples were collected and stored at ambient temperature (27–30 �

Externí odkaz: https://doaj.org/article/ab5f5d5d636047f382a7dc4ef62e55c4

Genetic diversity and population structure of Saccharomyces cerevisiae strains isolated from traditional alcoholic beverages of Côte d'Ivoire

Autor: Jacques Noemie, Marcellin Koffi Djè, Serge Casaregola, Jean Luc Legras, Tiemele L.S. Amoikon, Clémentine A. Kouakou, Charles Y. Tra Bi, Marine Lucas, Theodore N'Dede Djeni, Cécile Grondin, Florent K. N'guessan

Publikováno v: International Journal of Food Microbiology
International Journal of Food Microbiology, Elsevier, 2019, 297, pp.1-10. ⟨10.1016/j.ijfoodmicro.2019.03.001⟩

In order to assess the genetic diversity and population structure of indigenous S. cerevisiae from Côte d'Ivoire, a total of 170 strains were isolated from four traditional alcoholic beverages through nine regions. Microsatellite analysis performed

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e0344b1874de98179dfef44de8c6a274
https://hal.archives-ouvertes.fr/hal-02168620