Modeling Lactic Fermentation of Gowé Using Lactobacillus Starter Culture

by Bettencourt de J. C. Munanga, Gérard Loiseau, Joël Grabulos, Christian Mestres
Published 2016-12-01

Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/smoked meat product of Madagascar

by Angela Ratsimba, Danielle Rakoto, Victor Jeannoda, Herizo Andriamampianina, Régine Talon, Sabine Leroy, Joël Grabulos, Elodie Arnaud
Published 2019-08-01

Towards a Starter Culture for Cocoa Fermentation by the Selection of Acetic Acid Bacteria

by Lucie Farrera, Alexandre Colas de la Noue, Caroline Strub, Benjamin Guibert, Christelle Kouame, Joël Grabulos, Didier Montet, Corinne Teyssier
Published 2021-03-01