The aim of this study is the search for ferments from microorganisms isolated from the sap of the oil palm. It consisted in determining, before and after 24 hours of fermentation, the physicochemical and microbiological parameters of palm wine using standard methods. The pH, the...
Open access
Research Article10.9734/ajaar/2020/v13i430110
The aim of this study is to evaluate some microbiological and physicochemical parameters during the production of artisanal beer based on honey and beeswax. Samples were collected at various critical points during the production process. The load of mesophilic aerobic germs and y...
Open access
Research Article10.9734/ajrb/2020/v7i430152
The aim of this study is to evaluate the hygienic quality of the dishes cooked and sold by the women traders in the town of Korhogo. The study was carried out with 45 restaurants in the town of Korhogo. It consisted on the one hand, a survey based on the Ishikawa diagram in order...
Open access
Research Article10.9734/jamb/2020/v20i730258