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yeasts (5) 5
food science & technology (3) 3
starter cultures (3) 3
attieke (2) 2
bacteria (2) 2
biodiversity (2) 2
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palm sap fermentation (1) 1
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palm wines (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
International Journal of Systematic and Evolutionary Microbiology, ISSN 1466-5026, 07/2018, Volume 68, Issue 7, pp. 2299 - 2305
Analysis of yeasts isolated from various biotopes in French Guiana led to the identification of two strains isolated from flowers and designated CLIB 1634(T)... 
Sarmerella | Flower | Yeast | Sacharomycotina | French Guiana | SEQUENCES | PHYLOGENETIC-RELATIONSHIPS | YEASTS | MICROBIOLOGY | IDENTIFICATION | yeast | BEES | flower | SUBUNIT | Life Sciences
Journal Article
LWT, ISSN 0023-6438, 06/2020, Volume 128, p. 109506
Despite the increasing importance of palm wines as a key element in Ivorian socio-cultural practices, and the high involment of yeasts in the production of... 
Yeasts | Safety | Aroma | Palm wines | HS–SPME–GC/MS
Journal Article
International Journal of Food Engineering, ISSN 1556-3758, 09/2008, Volume 4, Issue 7, p. 2
Abstract The production of tchapalo remains more or less an empirical process. For the improvement of the product quality, there is a need of more knowledge on... 
Sorghum beer | Temperature | Alcoholic fermentation | Ethanol | Traditional starter | Organic acids | Sugars | STRAINS | BIODIVERSITY | sugars | FOOD SCIENCE & TECHNOLOGY | ORGANIC-ACIDS | ethanol | organic acids | MICROORGANISMS | PRESERVATION | PITO | TEMPERATURES | YEASTS | temperature | sorghum beer | GHANA | BEVERAGES | traditional starter | alcoholic fermentation
Journal Article
International Journal of Innovation and Applied Studies, ISSN 2028-9324, 10/2016, Volume 18, Issue 2, pp. 502 - 502
Edible frogs Hoplobatrachus occipitalis represent an animal protein source for most population of West area of Cote d'Ivoire, whose sanitary quality are... 
Journal Article
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY, ISSN 0959-3993, 04/2020, Volume 36, Issue 5, p. 64
To document and speed up research on the usefulness and selection of potential health-promoting bacterial starter cultures from unexplored fermented saps of... 
Species diversity | Lactic acid bacteria | BIOTECHNOLOGY & APPLIED MICROBIOLOGY | Rep-PCR | YEASTS | Palm sap fermentation | MICROBIOLOGY | 16 rRNA sequencing | Tapping process
Journal Article
Food Quality and Safety, ISSN 2399-1399, 11/2019, Volume 3, Issue 3, pp. 187 - 190
Abstract Objectives Information on the distribution and presence of microbiology and chemical hazard of commercial attieke (a fermented cassava product)... 
Journal Article
World Journal of Microbiology and Biotechnology, ISSN 0959-3993, 05/2020, Volume 36, Issue 5
To document and speed up research on the usefulness and selection of potential health-promoting bacterial starter cultures from unexplored fermented saps of... 
Wine | Species diversity | Starter cultures | Lactic acid bacteria | Plant diversity | Health promotion | Microbiological analysis | Palm wine | Bacteria | Lactic acid | Biodiversity | Fermentation
Journal Article
Food and Environment Safety, ISSN 2068-6609, 09/2019, Volume 18, Issue 3, pp. 156 - 166
In this study, mixed potential starter cultures have been set up to control the fermentation of cassava dough for the production of each type of attieke in... 
starter cultures | attieke | standardization | organic acids
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 | traditional process | traditional dough | attieke | FOOD SCIENCE & TECHNOLOGY | cassava | stabilized dough
Journal Article
International Journal of Food Engineering, ISSN 1556-3758, 08/2008, Volume 4, Issue 5, pp. 1404 - 1404
In Cote d'Ivoire, Cassava roots are mainly processed into attieke, a kind of fermented cassava semolina, dried and steamed. This food, widely consumed, is... 
Journal Article
International Journal of Innovation and Applied Studies, 10/2016, Volume 18, Issue 2, p. 502
  Edible frogs Hoplobatrachus occipitalis represent an animal protein source for most population of West area of Côte d'Ivoire, whose sanitary quality are... 
Journal Article
International Journal of Innovation and Applied Studies, 08/2017, Volume 21, Issue 1, p. 48
Starter cultures of lactic acid bacteria (Lactobacillus plantarum and Leuconostoc mesenteroides), Bacilli (Bacillus amyloliquefaciens and Bacillus subtilis),... 
Product quality | Lactobacilli | Molds | Acidification | Fermentation | Softening | Proteins | Studies | Starter cultures | Microorganisms | Bacteria | Dough | Physiology | Lactic acid | Food processing industry | Cassava | Glucosides
Journal Article
International Journal of Food Engineering, ISSN 1556-3758, 09/2008, Volume 4, Issue 7, pp. 1408 - 1408
The production of tchapalo remains more or less an empirical process. For the improvement of the product quality, there is a need of more knowledge on this... 
Journal Article
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