Mathurin Konan Yao

Biotransformation of Unsold Mangoes and Cashew Apples by Acetic Acid Bacteria Isolated from Fermented Beverages

Constant Kouadio Attchelouwa, Marius Akissi Dogbo, Mathurin Konan Yao, Antoine Konan N’dri & Florent Kouadio N’Guessan · Biotechnology Journal International · 2026

Aims: The recovery of agricultural waste is regarded as a strategy for reducing its environmental impact while generating high value-added products. Thus, this study aimed to evaluate the potential of acetic acid bacteria isolated from fermented beverages to biotransform unsold m...

Open access Research Article 10.9734/bji/2026/v30i4893

Effect of Saccharomyces cerevisiae Strain TIA2019A Concentration as Starter Culture on Volatile Aroma Fingerprint of Cocoa Beans and Sensory Perception of End-chocolate

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 Article 10.9734/jamb/2024/v24i10856