Anne Marie Aya Djan

Probiotic Bacteria as Biological Preservatives for Mango Juices

Didier Kra Brou KEDJEBO, Marina Nanouman Christelle Assohoun-Djéni, Guillaine Koko Jostasie Dogoua, Anne Marie Aya Djan, Clément Kouassi Kouassi & Théodore N’dédé Djéni · Biotechnology Journal International · 2026

Background: Mango juice is highly perishable and is susceptible to physicochemical deterioration and microbial spoilage during storage. Growing consumer demand for natural and preservative-free foods has encouraged the use of lactic acid bacteria as biological preservation agents...