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
Sess-Tchotch Didier-Axel, Kouame N’Guessan, Guéhi Tagro Simplice, Koné Koumba Maï, Noël Durand, Fontana-Tachon Angelique, Grabulos Joël, Boulanger Renaud & Montet Didier·Asian Journal of Food Research and Nutrition·2022
Aims: This study aimed to determine influence of post-harvest treatments on PAH's formation in raw cocoa. Study Design: A total of 370 samples were analyzed during 2014 and 2015 cocoa harvesting. Methodology: A method based on a solid-liquid and liquid-liquid extraction followed...
Adobi Christian KADJO, Guézéré Corinne Beugre, Didier-Axel Sess-Tchotch, Kra Brou Didier Kedjebo, Pauline Mounjouenpou, Noël Durand, Angélique Fontana & Simplice Tagro Guehi·Journal of Advances in Microbiology·2023
Aims: Contamination with filamentous fungi reduces the quality of cocoa beans and poses a health risk for consumers due to the potential accumulation of mycotoxins. The aim of this study was to develop antifungal Bacillus cultures for cocoa beans fermentation. Methods and Results...
Open access
Research Article10.9734/jamb/2023/v23i1700
Guézéré Corinne Beugre, Adobi Christian KADJO, Konan Mathurin Yao, Koumba Maï Koné, Isabelle Piro-Metayer, Charlie Poss, Noël Durand, Angélique Fontana & Tagro Simplice Guehi·Current Journal of Applied Science and Technology·2023
Aims: Mold contamination of foods especially by mycotoxin producing fungi is not only a global food quality concern for food manufacturers, but it also constitutes a high risk for human and animal health resulting in massive economic losses globally. This study investigated the e...
Open access
Research Article10.9734/cjast/2023/v42i134112
Aims: Free fatty acids (FFA) result from hydrolysis of cocoa butter triacylglycerides due to various abiotic and biotic factors. The resurgence of high FFA contents above 1.75% in cocoa beans depended on Ivorian geographical origin. High FFA contents have become a serious quality...
Open access
Research Article10.9734/cjast/2023/v42i124105