Lamine Samagaci, Souleymane Soumahoro, Maimouna Liliane Kouame, Amenan-Kan Bénédicte Yao, Abdoulaye Toure & Yadé Réné Soro·Journal of Advances in Microbiology·2026
Mango plays an important role in the economic development of production areas. Mango trees are cultivated in many subtropical and tropical countries, including Côte d'Ivoire. This study aimed to valorize the waste from the 'Amélie' variety mango. To do so, yeasts were isolated fr...
Open access
Research Article10.9734/jamb/2026/v26i61123
The primary raw material for the chocolate industry is cacao (Theobroma cacao). Once the pods are harvested and shelled, the beans are subjected to fermentation and then drying as quickly as possible. These two processes have a direct impact on the quality of marketable cacao. Th...
Open access
Research Article10.9734/jeai/2026/v48i24080
Cocoa fermentation is a crucial step in determining the quality, yet spontaneous fermentation often yields inconsistent results. This study aimed to evaluate the effectiveness of Candida tropicalis as a starter culture to improve fermentation performance and bean quality at a sem...
Open access
Research Article10.9734/cjast/2025/v44i84588
Jean-Marie Ahoussi, Hadja Ouattara, Lamine Samagaci, Victoria Kadet, Yannick Ettien & Sébastien Niamké·Annual Research & Review in Biology·2024
However, uncontrolled or random fermentations carried out in the country by farmers producing marketable cocoa beans of variable quality. The problem of variability in the quality of beans has led to significant economic losses in the country estimated at several billion CFA Fran...
Open access
Research Article10.9734/arrb/2024/v39i42072
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 Article10.9734/BJI/2018/41147