J. J. Essia Ngang

Effect of Selected Conditions on Spore Populations Outgrowth Dynamics and Time to Single Spore Outgrowth Distribution in Bacillus subtilis and Bacillus cereus Spores Population

F. X. Etoa, A. Nkoue Tong, J. J. Essia Ngang & S. L. Sado Kamdem · Microbiology Research Journal International · 2016

Aims: In this study the effect of sporulation conditions, namely pH, CaCl2 concentration and the type of spore activation was assessed on the population outgrowth kinetics parameters and time to individual spore outgrowth distribution of Bacillus subtilis and Bacillus cereus spor...

Open access Research Article 10.9734/MRJI/2017/30621

Production of Soft Bloomy Rind Cheese with Lactic Acid Bacteria Isolated from Cameroon’s Cow Milk

Ngang , J. J. Essia, R. Tchikoua, R. A. Nago Djoufack, R. B. Okamba Elouti, J. J. Essia Ngang & Elouti , R. B. Okamba · Biotechnology Journal International · 2023

The changing of the diversity of lactic acid bacteria (LAB) from one locality and another is one of the main reasons of the organoleptic and physicochemical differences encountered in the same class of cheese. The objective of this work was to evaluate the influence of LAB isolat...

Open access Research Article 10.9734/bji/2023/v27i3682

Nutritional Quality and Shelf Life of Processed Tomato Juice and Paste Using Rosmarinus officinalis Essential Oil Combined with Low Heat Treatment in Challenged Conditions with Bacillus cereus Spores

C. Imani Sibomana, S. L. Sado Kamdem, G. Mushagalusa Nachigera & J. J. Essia Ngang · Journal of Advances in Microbiology · 2020

Aims: This experiment was done to investigate the effect of adding Rosmarinus officinalis essential oil (REO) in tomato juice and paste during processing in condition of reduced thermal treatment on nutritional qualities and evaluate their postharvest shelf life under Bacillus ce...

Open access Research Article 10.9734/jamb/2019/v19i330195