The aim of this study is the search for ferments from microorganisms isolated from the sap of the oil palm. It consisted in determining, before and after 24 hours of fermentation, the physicochemical and microbiological parameters of palm wine using standard methods. The pH, the...
Open access
Research Article10.9734/ajaar/2020/v13i430110
The aim of this study is to evaluate the hygienic quality of the dishes cooked and sold by the women traders in the town of Korhogo. The study was carried out with 45 restaurants in the town of Korhogo. It consisted on the one hand, a survey based on the Ishikawa diagram in order...
Open access
Research Article10.9734/jamb/2020/v20i730258
Camara Fatoumata, Bouatenin Koffi Maïzan Jean-Paul, Tra Bi Youan Charles, Kouamé Kohi Alfred & Djè Koffi Marcellin·Advances in Research·2017
In order to exploit and control the technological properties for transformation of substrates tropical and other waste of household (orange Zest) in a food improved, a study of the technological properties of Lactobacillus plantarum and Lactobacillus coprophilus isolated from gra...
Open access
Research Article10.9734/AIR/2017/35038
Boli Zamblé Bi Irié Abel, Bouatenin Koffi Maïzan Jean-Paul, Kouamé Kohi Alfred, Coulibaly Wahauwouele Hermann, Kakou Abodjo Celah, Rose Koffi- Nevry & Djè Koffi Marcellin·Biotechnology Journal International·2020
Aims: The aim of this study was to identify the different methods of preparing the traditional cassava starters used for attiéké production in Côte d'Ivoire, allowed the recounting of five different production methods. Study Design: Sampling of cassava starters were collected fro...
Open access
Research Article10.9734/bji/2020/v24i430108