Pauline Mounjouenpou

Screening of Anti-fungal Bacillus Strains and Influence of their Application on Cocoa Beans Fermentation and Final Bean Quality

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 Article 10.9734/jamb/2023/v23i1700

Occurrence of Free Fatty Acids (FFA) in Cocoa Beans with Various Main Geographical Origin of Côte d’Ivoire in the Climate Change Context

Kouakou Richard Houphouet, Joëlle Stéphanie Tape, Kouadio Ignace Kouassi, Konan Mathurin Yao, Kra Brou Dider Kedjebo, Pauline Mounjouenpou, Noël Durand, Didier Montet & Tagro Simplice Guehi · Current Journal of Applied Science and Technology · 2023

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 Article 10.9734/cjast/2023/v42i124105