Gisèle A. Koua

Screening of Lactic Acid Bacteria Capable to Breakdown Citric Acid during Ivorian Cocoa Fermentation and Response of Bacterial Strains to Fermentative Conditions

Djeneba H. Ouattara, Honoré G. Ouattara, Jacques N. Adom, Bernadette G. Goualié1, Gisèle A. Koua, Ginette G. Doué & Sébastien L. Niamké · Biotechnology Journal International · 2015

Aims: The breakdown of citric acid contained in the pulp during cocoa fermentation is an important and key property for bacterial growth and for obtaining a well fermented cocoa. The objective of this study was to analyze citrate metabolism in lactic acid bacteria (LAB) isolated...

Open access Research Article 10.9734/BBJ/2016/19279

Emphasis on Techno-functional Properties of Bacillus Strains Involved in Ivorian Cocoa Fermentation towards their Use as Potential Starter

Wilfried Yao, Honoré G. Ouattara, Ginette Doué, Bernadette G. Goualié, Gisèle A. Koua & Sébastien L. Niamké · Microbiology Research Journal International · 2015

Aims: To investigate in Bacillus strains some functional properties potentially interesting for cocoa fermentation processing Place and Duration of Study: Laboratory of Biotechnology, UFR Biosciences, University Félix Houphouet-Boigny (Côte d’Ivoire), between May 2014 and March 2...

Open access Research Article 10.9734/BMRJ/2015/18937