Brice Judicaël Assi-Clair, Mai Koumba Koné, Mathurin Konan Yao, Marc Lebrun, Isabelle Maraval, Renaud Boulanger & Tagro Simplice Guehi·Journal of Advances in Microbiology·2024
Cocoa from Côte d’Ivoire is currently characterized by low technological quality including the absence of desired fine flavors. Various yeasts are essential for cocoa fermentation and play a key role in the formation of cocoa volatile aroma precursors. This study investigated the...
Open access
Research Article10.9734/jamb/2024/v24i10856
Background: The overall quality of dry fermented cocoa beans is three-dimensional, including the market, aromatic, and health aspects. The molds that are present during post-harvest technological treatments up to the storage of fermented and dried cocoa beans play a harmful role...
Open access
Research Article10.9734/bji/2026/v30i6918
Aims: Maize is a staple food in Côte d’Ivoire, but contamination by toxigenic moulds poses a public health risk. This study aimed to characterise the moulds contaminating this matrix, assess their mycotoxin-producing potential, and determine total aflatoxin and fumonisin levels....
Open access
Research Article10.9734/ejnfs/2026/v18i102170