Victoria Kadet

Effect of Inoculum Size in Fermentation of Cocoa Beans Using Candida tropicalis

Victoria Kadet, Lamine Samagaci, Hadja Djeneba OUATTARA & Sébastien Niamké · Current Journal of Applied Science and Technology · 2025

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 Article 10.9734/cjast/2025/v44i84588

Assessment of Microbial Interactions between Potential Lactic Acid Bacteria Starters and Major Microorganisms During in vitro Fermentation in a Medium Similar to Cocoa Pulp in Côte d'Ivoire

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 Article 10.9734/arrb/2024/v39i42072