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323 related items for PubMed ID: 30413892

  • 1. Molecular identification of yeast, lactic and acetic acid bacteria species during spoilage of tchapalo, a traditional sorghum beer from Côte d'Ivoire.
    Attchelouwa CK, N'guessan FK, Aké FMD, Djè MK.
    World J Microbiol Biotechnol; 2018 Nov 09; 34(11):173. PubMed ID: 30413892
    [Abstract] [Full Text] [Related]

  • 2. Detection of spoilage-causing yeasts and bacteria in tchapalo, the Ivorian traditional sorghum beer.
    Attchelouwa CK, Kouakou-Kouamé CA, Ouattara L, Amoikon TLS, N'guessan FK, Marcotte S, Charmel M, Djè MK.
    Lett Appl Microbiol; 2022 Jul 09; 75(1):135-144. PubMed ID: 35344598
    [Abstract] [Full Text] [Related]

  • 3. Identification of yeasts during alcoholic fermentation of tchapalo, a traditional sorghum beer from Côte d'Ivoire.
    N'guessan KF, Brou K, Jacques N, Casaregola S, Dje KM.
    Antonie Van Leeuwenhoek; 2011 May 09; 99(4):855-64. PubMed ID: 21318423
    [Abstract] [Full Text] [Related]

  • 4. Mapping the functional and strain diversity of the main microbiota involved in cocoa fermentation from Cote d'Ivoire.
    Ouattara HG, Niamké SL.
    Food Microbiol; 2021 Sep 09; 98():103767. PubMed ID: 33875203
    [Abstract] [Full Text] [Related]

  • 5. Molecular identification and physiological characterization of yeasts, lactic acid bacteria and acetic acid bacteria isolated from heap and box cocoa bean fermentations in West Africa.
    Visintin S, Alessandria V, Valente A, Dolci P, Cocolin L.
    Int J Food Microbiol; 2016 Jan 04; 216():69-78. PubMed ID: 26425801
    [Abstract] [Full Text] [Related]

  • 6. Candida species in tchapalo and bangui, two traditional alcoholic beverages from Côte d'Ivoire.
    Egue LAN, N'guessan FK, Aka-Gbezo S, Bouatenin JKM, Koussemon-Camara M.
    Fungal Biol; 2018 May 04; 122(5):283-292. PubMed ID: 29665954
    [Abstract] [Full Text] [Related]

  • 7. Lactic acid bacteria and yeasts associated with gowé production from sorghum in Bénin.
    Vieira-Dalodé G, Jespersen L, Hounhouigan J, Moller PL, Nago CM, Jakobsen M.
    J Appl Microbiol; 2007 Aug 04; 103(2):342-9. PubMed ID: 17650194
    [Abstract] [Full Text] [Related]

  • 8. The biodiversity of predominant lactic acid bacteria in dolo and pito wort for the production of sorghum beer.
    Sawadogo-Lingani H, Lei V, Diawara B, Nielsen DS, Møller PL, Traoré AS, Jakobsen M.
    J Appl Microbiol; 2007 Oct 04; 103(4):765-77. PubMed ID: 17897178
    [Abstract] [Full Text] [Related]

  • 9. Volatile compounds of traditional sorghum beer (tchapalo) produced in Côte d'Ivoire: comparison between wild yeasts and pure culture of Saccharomyces cerevisiae.
    Coulibaly WH, Bouatenin KMJ, Boli ZBIA, Camara F, Sanogo YM, Akissi DM, Kouame HK, Rigou P, Djameh C, Djè KM.
    World J Microbiol Biotechnol; 2021 Mar 29; 37(5):75. PubMed ID: 33779846
    [Abstract] [Full Text] [Related]

  • 10. Main microorganisms involved in the fermentation of Ugandan ghee.
    Ongol MP, Asano K.
    Int J Food Microbiol; 2009 Aug 15; 133(3):286-91. PubMed ID: 19577815
    [Abstract] [Full Text] [Related]

  • 11. The microbiology of Bandji, palm wine of Borassus akeassii from Burkina Faso: identification and genotypic diversity of yeasts, lactic acid and acetic acid bacteria.
    Ouoba LI, Kando C, Parkouda C, Sawadogo-Lingani H, Diawara B, Sutherland JP.
    J Appl Microbiol; 2012 Dec 15; 113(6):1428-41. PubMed ID: 22979949
    [Abstract] [Full Text] [Related]

  • 12. Characterization of lactic acid bacteria isolated from a traditional Ivoirian beer process to develop starter cultures for safe sorghum-based beverages.
    Aka S, Dridi B, Bolotin A, Yapo EA, Koussemon-Camara M, Bonfoh B, Renault P.
    Int J Food Microbiol; 2020 Jun 02; 322():108547. PubMed ID: 32097827
    [Abstract] [Full Text] [Related]

  • 13. Dynamics and biodiversity of populations of lactic acid bacteria and acetic acid bacteria involved in spontaneous heap fermentation of cocoa beans in Ghana.
    Camu N, De Winter T, Verbrugghe K, Cleenwerck I, Vandamme P, Takrama JS, Vancanneyt M, De Vuyst L.
    Appl Environ Microbiol; 2007 Mar 02; 73(6):1809-24. PubMed ID: 17277227
    [Abstract] [Full Text] [Related]

  • 14. Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of "Shanxi aged vinegar", a traditional Chinese vinegar.
    Wu JJ, Ma YK, Zhang FF, Chen FS.
    Food Microbiol; 2012 May 02; 30(1):289-97. PubMed ID: 22265314
    [Abstract] [Full Text] [Related]

  • 15. Identification of non-Saccharomyces yeast strains isolated from local traditional sorghum beer produced in Abidjan district (Côte d'Ivoire) and their ability to carry out alcoholic fermentation.
    Coulibaly WH, Boli ZBIA, Bouatenin KMJ, M'bra AA, Kouhounde SHS, Djè KM.
    BMC Microbiol; 2022 Jun 27; 22(1):165. PubMed ID: 35754030
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  • 16. Fast identification of wine related lactic acid bacteria by multiplex PCR.
    Petri A, Pfannebecker J, Fröhlich J, König H.
    Food Microbiol; 2013 Feb 27; 33(1):48-54. PubMed ID: 23122500
    [Abstract] [Full Text] [Related]

  • 17. The microbial diversity of an industrially produced lambic beer shares members of a traditionally produced one and reveals a core microbiota for lambic beer fermentation.
    Spitaels F, Wieme AD, Janssens M, Aerts M, Van Landschoot A, De Vuyst L, Vandamme P.
    Food Microbiol; 2015 Aug 27; 49():23-32. PubMed ID: 25846912
    [Abstract] [Full Text] [Related]

  • 18. The microbiology of Ghanaian cocoa fermentations analysed using culture-dependent and culture-independent methods.
    Nielsen DS, Teniola OD, Ban-Koffi L, Owusu M, Andersson TS, Holzapfel WH.
    Int J Food Microbiol; 2007 Mar 10; 114(2):168-86. PubMed ID: 17161485
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  • 19. Comparison of the bacterial species diversity of spontaneous cocoa bean fermentations carried out at selected farms in Ivory Coast and Brazil.
    Papalexandratou Z, Camu N, Falony G, De Vuyst L.
    Food Microbiol; 2011 Aug 10; 28(5):964-73. PubMed ID: 21569940
    [Abstract] [Full Text] [Related]

  • 20. Microbial diversity of traditional Vietnamese alcohol fermentation starters (banh men) as determined by PCR-mediated DGGE.
    Thanh VN, Mai le T, Tuan DA.
    Int J Food Microbiol; 2008 Dec 10; 128(2):268-73. PubMed ID: 18838186
    [Abstract] [Full Text] [Related]

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