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microbiology (8) 8
fermentation (6) 6
food and beverages (6) 6
microorganisms (6) 6
starter cultures (6) 6
yeast (6) 6
cote d'ivoire (5) 5
alcoholic fermentation (4) 4
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beer (4) 4
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http://aims.fao.org/aos/agrovoc/c_15903 (3) 3
http://aims.fao.org/aos/agrovoc/c_27521 (3) 3
http://aims.fao.org/aos/agrovoc/c_4027 (3) 3
http://aims.fao.org/aos/agrovoc/c_44029 (3) 3
http://aims.fao.org/aos/agrovoc/c_6762 (3) 3
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tchapalo (3) 3
analysis (2) 2
attieke (2) 2
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http://aims.fao.org/aos/agrovoc/c_10961 (2) 2
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http://aims.fao.org/aos/agrovoc/c_2523 (2) 2
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http://aims.fao.org/aos/agrovoc/c_8480 (2) 2
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[ sdv.aen ] life sciences [q-bio]/food and nutrition (1) 1
[ sdv.ida ] life sciences [q-bio]/food engineering (1) 1
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Journal of Food Science and Technology, ISSN 0022-1155, 8/2015, Volume 52, Issue 8, pp. 5236 - 5242
Saccharomyces cerevisiae C8-5 and Candida tropicalis F0-5 isolated from traditional sorghum beer were tested for kinetic parameters on barley malt extract, YPD... 
Flow cytometry | Chemistry | Food Science | Nutrition | Chemistry/Food Science, general | Candida tropicalis | Barley malt extract | Saccharomyces cerevisiae | Kinetic culture | CELLS | FOOD SCIENCE & TECHNOLOGY | YEASTS | LYMPHOMA | OPTIMIZATION | BATCH | FLOW-CYTOMETRY | Original
Journal Article
Fisheries Science, ISSN 0919-9268, 9/2012, Volume 78, Issue 5, pp. 1125 - 1136
The aim of this study was to show and compare the as yet unknown microbiological and biochemical composition of “adjuevan”, an Ivorian traditional salted... 
Life Sciences | Adjuevan | Fermented fish | Free amino acids | Food Science | Freshwater & Marine Ecology | PCR-DGGE | Fish & Wildlife Biology & Management | Microbial community | STRAINS | MICROFLORA | MICROBIOTA | COMMUNITIES | FISHERIES | DIVERSITY | FERMENTATIONS | CHEESE | SOURDOUGH | PCR | DGGE | Studies | Amino acids | Bacteria | Fishery sciences | Molecular biology
Journal Article
Biocatalysis and Agricultural Biotechnology, ISSN 1878-8181, 07/2019, Volume 20, p. 101217
This research work aimed at studying production kinetic of β-glucosidase and pectinase by microbial strains isolated from two traditional cassava ferments;... 
Starter cultures | β-Glucosidase | Microorganisms | Attieke | Production kinetics | Pectinase
Journal Article
European journal of microbiology & immunology, ISSN 2062-509X, 03/2017, Volume 7, Issue 1, pp. 55 - 64
owns a variability of virulence factors. These factors can increase bacterial pathogenicity and infection severity. Despite the importance of knowledge about... 
Pseudomonas aeruginosa | Virulence (Microbiology) | Observations | Health aspects | Food contamination | Microbial contamination
Journal Article
International Journal of Innovation and Applied Studies, 07/2016, Volume 17, Issue 1, p. 245
  This study was carried out to determine organic acids in palm saps throughout tapping. Palm wine sample at different stages of processing namely tapping,... 
Journal Article
International Journal of Innovation and Applied Studies, ISSN 2028-9324, 07/2016, Volume 17, Issue 1, pp. 245 - 245
This study was carried out to determine organic acids in palm saps throughout tapping. Palm wine sample at different stages of processing namely tapping, were... 
Trees | Microorganisms | Tapping | Palm | Palm wine | Bacteria | Organic acids
Journal Article
International Journal of Innovation and Applied Studies, ISSN 2028-9324, 04/2016, Volume 15, Issue 3, pp. 637 - 637
This study aimed to reduce the risk of consumption of attieke contaminated with B. cereus at doses higher than the acceptable limits. In total, 16 samples of... 
Consumption | Bacillus cereus | Heating | Cote d'Ivoire | Polymerization | Contamination | Reheating | Spores
Journal Article
International Journal of Innovation and Applied Studies, 02/2015, Volume 10, Issue 2, p. 666
  In order to reduce plantain post-harvest losses in Cote d' Ivoire by product processing, three plantain varieties (Orishele, French Horn 2 and 1) most... 
Journal Article
International Journal of Innovation and Applied Studies, ISSN 2028-9324, 02/2015, Volume 10, Issue 2, pp. 666 - 666
In order to reduce plantain post-harvest losses in Cote d' Ivoire by product processing, three plantain varieties (Orishele, French Horn 2 and 1) most... 
Production methods | Polypropylenes | Vitamin C | Cote d'Ivoire | Dough | Horns | Plantains | Sugars
Journal Article
Antonie van Leeuwenhoek, ISSN 0003-6072, 5/2011, Volume 99, Issue 4, pp. 855 - 864
This study investigated the diversity and dynamics of yeasts involved in alcoholic fermentation of a traditional sorghum beer from Côte d’Ivoire, tchapalo. A... 
Life Sciences | Medical Microbiology | D1/D2 domain | Tchapalo | Yeast | Microbiology | Alcoholic fermentation | PCR-RFLP | Plant Sciences | Soil Science & Conservation
Journal Article
International Journal of Innovation and Applied Studies, 12/2016, Volume 18, Issue 4, p. 1167
  The tchapalo is a traditional beverage made from cereals widely consumed in Côte d'Ivoire. A study conducted in Abidjan was to identify tchapalo production... 
Journal Article
Biotechnology, Agronomy, Society and Environment, ISSN 1370-6233, 01/2014, Volume 18, Issue 2, pp. 209 - 209
Sorghum beer produced in sub-Saharan Africa contributes significantly to the diet of the population. The production process of sorghum beer, however, remains... 
Journal Article
Dairy Science & Technology, ISSN 1958-5586, 1/2014, Volume 94, Issue 1, pp. 51 - 60
In Africa, milk and dairy products play an important role in human nutrition but could represent a risk to human health, due to poor hygiene throughout the... 
Raw milk | Chemistry | Food Science | Bacillus cereus | Microbiology | Health | Risk | Agriculture | Abidjan | Life Sciences | Food and Nutrition | Food engineering
Journal Article
ROMANIAN BIOTECHNOLOGICAL LETTERS, ISSN 1224-5984, 05/2019, Volume 24, Issue 3, pp. 418 - 424
The fungi associated with the spoilage of pineapple fruits in Abidjan market were studied. Spoilt and healthy pineapple fruits were used in the study with... 
GRAPES | BIOTECHNOLOGY & APPLIED MICROBIOLOGY | Pineapple | moulds | PCR-ITS-RFLP | FILAMENTOUS FUNGI | spoilage | ASPERGILLUS
Journal Article
Beverages, ISSN 2306-5710, 12/2016, Volume 2, Issue 4, p. 35
The production of the Ivorian sorghum beer known as tchapalo remains more or less an empirical process. The use of starter cultures was therefore suggested as... 
Freeze drying | Baking yeast | Yeast | Sucrose | Ethanol | Mixed culture | Organoleptic properties | Sorghum | Stability analysis | Fermentation | Empirical analysis | Flavor | Organic acids | Alcohols | Beer | Starter cultures | Microorganisms | Alcoholic beverages | Volatile compounds | Breweries | Pure culture | Sugars | Food | Cassava | volatile compounds | Candida tropicalis | sorghum beer | mixed starter | Saccharomyces cerevisiae
Journal Article
International Journal of Food Engineering, ISSN 1556-3758, 08/2008, Volume 4, Issue 5, p. 10
Abstract In Côte d’Ivoire, Cassava roots are mainly processed into attiéké, a kind of fermented cassava semolina, dried and steamed. This food, widely... 
Attiéké | Stabilized dough | Traditional process | Traditional dough | Cassava
Journal Article
South African Journal of Botany, ISSN 0254-6299, 04/2007, Volume 73, Issue 2, pp. 226 - 229
Mitragyna ciliata (Aubrev and Pellegr) (Rubiaceae) is a plant commonly used in traditional medicine in Côte d'Ivoire for the malaria treatment. This plant's... 
Potentiation | Plasmodium falciparum | Mitragyna ciliata | potentiation | PLASMODIUM-FALCIPARUM | MALARIA | Plasmodium falcipartim | EXTRACTS | CHLOROQUINE RESISTANCE | CULTURE | REVERSAL | PLANT SCIENCES | Powders | Medicine, Herbal | Malaria | Drug resistance | Analysis | Medicine, Botanic
Journal Article
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