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1.

Lactic Acid Bacteria and Yeasts in Spontaneously Fermented Sorghum Sourdough Motunrayo O. Ewuoso, Oluwatoyin H. Animashaun, Adedapo A. Adejumo American Journal of Microbiological Research. 2020 8 (2). doi: 10.12691/ajmr-8-2-4 Keywords: sorghum, sourdough, fermentation, yeast Context: ...ences between groups of closely related microbial population in cereal (sourdough) fermentations. In most natural fermentation, starters used are poorly known [2]. Methodology: Lactic acid bacteria and yeasts were isolated from Sourdoughsusing pour plating method... Abstract Full Text (PDF) [Epub] Full Text (HTML)

2.

Preliminary Screening of Four Lactic Acid Bacteria with Better Health-Promoting Attributes Isolated from Five Ivorian Stapple Foods for Food Industry Konan Jean Noel Yao, Hadja Djeneba Ouattara, Kouadio Eric Donald N’dri, Allah Antoine Assamoi American Journal of Microbiological Research. 2023 11 (2). doi: 10.12691/ajmr-11-2-1 Keywords: technological properties, lactic acid bacteria, antioxidant, antiinfmattaory, traditional fermented stapple foods Context: ...e as isolate source of probiotic lactic acid bacteria with antioxidant and anti-inflammatory aptitudes comparatively to the two starters strains of an international yogurt marketed in Côte d’Ivoire. This preliminary study resulted in obtaining four strains identified by... Abstract Full Text (PDF) [Epub] Full Text (HTML)

3.

Effect of Freeze-dried Bacillus Thuringiensis Starter on Cocoa Fermentation Lamine SAMAGACI, Hadja OUATTARA, Victoria KADET, Michael ABIHI, Honoré OUATTARA, Sébastien NIAMKE American Journal of Food and Nutrition. 2025 13 (2). doi: 10.12691/ajfn-13-2-3 Keywords: fermentation, cocoa, starter, freeze-drying, Bacillus thuringiensis Context: ...the cocoa fermentation process to facilitate the establishment of a microbial cocktail to control cocoa fermentation. Microbial starters were revived in their respective media and subsequently used in fermentation tests conducted in 1L plastic vessels. Fermentation para... Abstract Full Text (PDF) [Epub] Full Text (HTML)

4.

Cocoa Residues as Support Material for Acetobacter pasteurianus Starter Culture Freeze-Drying Lamine SAMAGACI, Hadja OUATTARA, Victoria KADET, Syntyche BOGUI, Théodore DJENI, Sébastien NIAMKE Journal of Applied & Environmental Microbiology. 2025 13 (1). doi: 10.12691/jaem-13-1-2 Keywords: Acetobacter pasteurianus, cocoa pulp, cocoa pericarp, cryoprotectants Context: Microbial starters are of great economic importance to the food industry and many other sectors. These organisms ensure that food is processed to produc... Abstract Full Text (PDF) [Epub] Full Text (HTML)

5.

Antifungal Activity of Lactic Acid Bacteria against Molds Isolated from Corn and Fermented Corn Paste Leopold Ngoune Tatsadjieu, Roger Tchikoua, Carl Moses Mbofung Funtong American Journal of Microbiological Research. 2016 4 (4). doi: 10.12691/ajmr-4-4-1 Keywords: antifungal activity, fermented corn paste, lactic acid bacteria, molds Context: ...nces responsible for the antifungal activity of the LAB. These results show the possibility of exploiting some of these LABs as starters to fight against spoilage molds in fermented corn paste.... Abstract Full Text (PDF) [Epub] Full Text (HTML)