Marcellin K. Dje

Characterization and Functional Properties of Lactic Acid Bacteria Isolated from Fermented Maize Dough Used for the Preparation of Doklu

Wilson L. A. Assohoun, Christelle M. N. Assohoun-Djeni, Solange AKA-GBEZO, Theodore N. Djéni & Marcellin K. Dje · Journal of Advances in Biology & Biotechnology · 2023

Lactic acid bacteria (LAB) has long been safely applied in the production of fermented foods and beverages. These bacteria are important for their contribution to food quality and also for their undeniable effects on health. In Africa, despite the abundance of isolated food sourc...

Open access Research Article 10.9734/jabb/2023/v26i3626

Technical Sheet of Process of Traditional Cassava Inocula Used for attieke Productions in South of Côte d’Ivoire

Alfred K. Kouamé, Jean-Paul K. M. Bouatenin, Hermann W. Coulibaly, Charles Y. Tra Bi, Theodore N. Djéni & Marcellin K. Dje · Asian Journal of Advances in Agricultural Research · 2017

Production of attieke in Cote d'Ivoire requires the use of inputs such as the cassava traditional inocula.Our study is a technical sheet of a process of traditional cassava inocula used for attieke production in south of côte d’Ivoire. Process of traditional cassava inocula for a...

Open access Research Article 10.9734/AJAAR/2017/34787

Microbiology Hazard in Inputs (Traditional Cassava Inocula, Water and Oil Palm) Used in Attieke Process in South of Côte d’Ivoire

Alfred K. Kouamé, Marie D. Toka, Jean-Paul K. M. Bouatenin, Theodore N. Djéni, Charles Y. Tra Bi & Marcellin K. Dje · Microbiology Research Journal International · 2017

Production of attieke in Cote d'Ivoire requires the use of inputs such as the cassava traditional inocula, palm oil and water. These three inputs are involved in the entire production process. Contamination of these ingredients will result in a finished product of uncertain healt...

Open access Research Article 10.9734/MRJI/2017/34344