Lamine Samagaci

Assessment of Microbial Interactions between Potential Lactic Acid Bacteria Starters and Major Microorganisms During in vitro Fermentation in a Medium Similar to Cocoa Pulp in Côte d'Ivoire

Jean-Marie Ahoussi, Hadja Ouattara, Lamine Samagaci, Victoria Kadet, Yannick Ettien & Sébastien Niamké · Annual Research & Review in Biology · 2024

However, uncontrolled or random fermentations carried out in the country by farmers producing marketable cocoa beans of variable quality. The problem of variability in the quality of beans has led to significant economic losses in the country estimated at several billion CFA Fran...

Open access Research Article 10.9734/arrb/2024/v39i42072

Screening of Thermotolerant Acetic Acid Bacteria Involved in Cocoa Fermentation in Six Major Cocoa Producing Regions in Côte d’Ivoire

Pelepo M. Coulibaly, Bernadette G. Goualié, Lamine Samagaci, Honoré G. Ouattara & Sébastien L. Niamké · Biotechnology Journal International · 2018

Aims: This work intends to screen and to identify thermotolerant acetic acid bacteria with acetic acid production capacity at high temperature in cocoa beans fermentation from six cocoa producing regions of Côte d’Ivoire. Study Design: Thermotolerant acetic acid bacteria were iso...

Open access Research Article 10.9734/BJI/2018/41147