Honoré G. Ouattara

Optimal Conditions for Expression of Enzymatic Activities in Bacillus Strains Essential for Production of Soumbara, a Functional Fermented Food Involved in Blood Pressure Homeostasis

Yves A. Kouakou, Honoré G. Ouattara & Germain T. Karou · Microbiology Research Journal International · 2021

Background: Soumbara is a traditional fermented food involved in the blood pressure homeostasis. The functional properties of this food strongly depend on the fermentative microbiota. In this study, we screened and identified at molecular level, some potential starters strain amo...

Open access Research Article 10.9734/mrji/2021/v31i230295

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

Screening of Thermotolerant Acetic Acid Bacteria Involved in Cocoa Fermentation in Six Major Cocoa Producing Regions in Côte d’Ivoire

Pelepo M. Coulibaly, Bernadette G. Goualié, Lamine Samagaci, Honoré G. Ouattara & Sébastien L. Niamké · Biotechnology Journal International · 2018

Aims: This work intends to screen and to identify thermotolerant acetic acid bacteria with acetic acid production capacity at high temperature in cocoa beans fermentation from six cocoa producing regions of Côte d’Ivoire. Study Design: Thermotolerant acetic acid bacteria were iso...

Open access Research Article 10.9734/BJI/2018/41147