This study evaluated the in vitro antibacterial and antifungal activities of ethanolic seed extracts obtained from two papaya (Carica papaya L.) varieties at different ripening stages. Eight extracts prepared from local and Solo papaya seeds were tested against Escherichia coli,...
Open access
Research Article10.9734/mrji/2026/v36i101804
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
Ochratoxin A (OTA) is produced generally by the mold of the genera Aspergillus in cocoa beans. This study evaluated the antifungal activity of a strain of Rhizopus sp. on an OTA-producing mold and the biocontrol of the toxin production by this species in cocoa. HPLC detected OTA...
Open access
Research Article10.9734/jabb/2025/v28i11872
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
Aims: Maize is a staple food in Côte d’Ivoire, but contamination by toxigenic moulds poses a public health risk. This study aimed to characterise the moulds contaminating this matrix, assess their mycotoxin-producing potential, and determine total aflatoxin and fumonisin levels....
Open access
Research Article10.9734/ejnfs/2026/v18i102170