Influence of Freeze-Dried Yeast Starter Cultures on Volatile Compounds of Tchapalo, a Traditional Sorghum Beer from Côte d’Ivoire

by Wahauwouélé Hermann Coulibaly, Kouadio Florent N’guessan, Ibourahema Coulibaly, Marlène Cot, Peggy Rigou, Koffi Marcellin Djè
Published 2016-12-01

Production of Attieke by the Technique of Drying of Cassava Ferment

by Koffi Maïzan Jean-Paul Bouatenin, Kohi Alfred Kouame, N’dédé Theodore Djeni, N’guessan Ghislain Koffi, Koffi Marcellin Dje
Published 2021-01-01

Organic production of vinegar from mango and papaya

by Koffi Maïzan Jean‐Paul Bouatenin, Kohi Alfred Kouamé, Minkapieu Edwige Gueu‐Kehi, N’Dédé Théodore Djéni, Koffi Marcellin Djè
Published 2021-01-01

Use of non-Saccharomyces yeast strains as starter cultures to enhance fermented mango juice production

by Wahauwouélé Hermann Coulibaly, Koffi Maïzan Jean-Paul Bouatenin, Alfred K. Kouamé, Fatoumata Camara, Youan Charles Tra Bi, Djegba Marie Toka, Sery Joel, Marlène Cot, Koffi Marcellin Djè
Published 2020-03-01

Influence of yeasts on bioactive compounds content of traditional sorghum beer (tchapalo) produced in Côte d'Ivoire

by Wahauwouélé Hermann Coulibaly, Koffi Maïzan Jean-Paul Bouatenin, Zamblé Bi Irié Abel Boli, Kouamé Kohi Alfred, Youan Charles Tra Bi, Koky Marc Celaire N'sa, Marlène Cot, Clement Djameh, Koffi Marcellin Djè
Published 2020-11-01