Goualie Gblossi Bernadette, Ainyakou-Sanga Aiza Monique, Djoman Christelle Suzanne, Kipré Christ Romuald, Assouvi Yao Evrard & Karou Tago Germain·Journal of Advances in Microbiology·2026
Probiotic microorganisms have gained increasing attention due to their potential applications in the food, pharmaceutical, and animal production industries. The intestinal microflora of poultry and traditional fermented beverages are key sources of lactic acid bacteria (LAB). Thi...
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Research Article10.9734/jamb/2026/v26i21071
Aims: Campylobacters species are major causes of gastroenteritis in human. The main risk factor of infection is consumption of contaminated or by cross-contaminated poultry meat. The aims of this study were to analyze antimicrobial profile and virulence factors associated to Camp...
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Research Article10.9734/arrb/2020/v35i1130302
Aims: The aim of the current study was to determine the antibiotic resistance profile of Staphylococcus aureus strains isolated from rinse water of chicken carcass in artisanal slaughterhouses in Abidjan. Place and Duration of Study: Chicken’s rinse water samples were collected b...
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Research Article10.9734/afsj/2020/v16i430179
Aims: Salmonella infection remains a major public health concern worldwide, contributing the economic burden of both industrialized and developing countries through the costs associated with surveillance, prevention, and treatment of disease. This zoonosis has a harmful health an...
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Research Article10.9734/mrji/2020/v30i730242
The aim of this study was to select thermotolerant acetic acid bacteria with no overoxidation ability that would be useful for low-cost vinegar production. Acetic bacteria were isolated from palm wine and mango pulp after 3 to 5 days of fermentation. The isolates were first chara...
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Research Article10.9734/jabb/2023/v26i4631