N’guessan Yevi Delphine

Nutritional Potential of Spent Brewer's Yeast, A Residual By-Product of Beer Production in Breweries for Future Applications

N’guessan Yevi Delphine, Otchoumou Kraidy Athanase., Bedikou Ehuie. Micaël, Assemian Ines Christelle & Ehon Ayawovi Charlotte · Journal of Advances in Biology & Biotechnology · 2023

The recovery of by-products from food processing chains represents an area of interest in the current world. Waste from beer production, such as beer lees or spent brewer's yeast, constitutes between 1.5 and 3 kg/100 L of beer, representing a source of pollution but a by-product...

Open access Research Article 10.9734/jabb/2023/v26i9654

Selection of Thermotolerant and Non Overoxydative Acetic Acid Strains for Cost Effective Vinegar Production

N’guessan Yevi Delphine, Akpa Essoh Eric, Goualie Gblossi Bernadette, Yao Wilfried & Samagaci Lamine · Journal of Advances in Biology & Biotechnology · 2023

The aim of this study was to select thermotolerant acetic acid bacteria with no overoxidation ability that would be useful for low-cost vinegar production. Acetic bacteria were isolated from palm wine and mango pulp after 3 to 5 days of fermentation. The isolates were first chara...

Open access Research Article 10.9734/jabb/2023/v26i4631