Guillaine Koko Jostasie Dogoua

Probiotic Bacteria as Biological Preservatives for Mango Juices

Didier Kra Brou KEDJEBO, Marina Nanouman Christelle Assohoun-Djéni, Guillaine Koko Jostasie Dogoua, Anne Marie Aya Djan, Clément Kouassi Kouassi & Théodore N’dédé Djéni · Biotechnology Journal International · 2026

Background: Mango juice is highly perishable and is susceptible to physicochemical deterioration and microbial spoilage during storage. Growing consumer demand for natural and preservative-free foods has encouraged the use of lactic acid bacteria as biological preservation agents...

Open access Research Article 10.9734/bji/2026/v30i5914

Bio-preservation of Pineapple Juice Using Candidate Probiotic Lactic Acid Bacteria

Marina Nanouman Christelle Assohoun-Djéni, Didier Kra Brou KEDJEBO, Thérèse Adjo Anoman, Guillaine Koko Jostasie Dogoua, Erica Adjoua Flore Yao, Clément Kouassi Kouassi & Théodore N’dédé Djéni · Asian Journal of Biotechnology and Bioresource Technology · 2026

Background & Aims: Pineapple juice (Ananas comosus) is susceptible to microbial spoilage because of its nutrient content and high water activity. This study evaluated the survival and biopreservation potential of three candidate probiotic lactic acid bacteria, Weissella confu...

Open access Research Article 10.9734/ajb2t/2026/v12i4336