Traditional leafy vegetables are recommended because there are important sources of nutrients and they protect against certain non-communicable diseases. This study aimed at assessing the microbiological quality of Ipomoea batatas leaves and evaluating the susceptibility to antib...
Open access
Research Article10.9734/ijpr/2020/v5i430148
Didier Kra Brou KEDJEBO, Marina Nanouman Christelle Assohoun-Djéni, Guillaine Koko Jostasie Dogoua, Anne Marie Aya Djan, Clément Kouassi Kouassi & Théodore N’dédé Djéni·Biotechnology Journal International·2026
Background: Mango juice is highly perishable and is susceptible to physicochemical deterioration and microbial spoilage during storage. Growing consumer demand for natural and preservative-free foods has encouraged the use of lactic acid bacteria as biological preservation agents...
Open access
Research Article10.9734/bji/2026/v30i5914
Background & Aims: Pineapple juice (Ananas comosus) is susceptible to microbial spoilage because of its nutrient content and high water activity. This study evaluated the survival and biopreservation potential of three candidate probiotic lactic acid bacteria, Weissella confu...
Open access
Research Article10.9734/ajb2t/2026/v12i4336
Kouame Claude Ya, Thibaut Serge Ouina TOUALY, Constant Arture ZEBRE, Yélakan Kinonton Clarisse Kone, Kra Athanase KOUASSI, Mankambou Jacques Gnanwa & Clément Kouassi Kouassi·Current Journal of Applied Science and Technology·2025
Background: Nutritional deficiencies affecting populations and the lack of hygienic quality of food constitute major public health issues that developing countries like Ivory Coast are facing, and against which we must necessarily fight. Aim: The aim of this work was to determine...
Open access
Research Article10.9734/cjast/2025/v44i94604