R. Tchikoua

Reduction of Microbial Contamination of Chechin nchabe (Cooked Fermented Cassava) Produced in Noun (West Cameroon) by a Second Fermentation

R. Tchikoua, M. Pepouore Ngoundam & L. Tatsadjieu Ngoune · Microbiology Research Journal International · 2023

The Chechim nchabe is a traditional food widely consumed in Foumban, Foumbot, Koutaba, Massangam, Kouoptamo, Malentouen and Magba, 07 Departments of Noun (West region of Cameroon). It is obtained by fermenting cassava sticks cooked on the surface of river or spring water. Unfortu...

Open access Research Article 10.9734/mrji/2023/v33i41373

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

R. Tchikoua, Ngang , J. J. Essia, 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

Effect of Food Matrix, Cooking and Preservation Modalities on the Outgrowth of Bacillus cereus Spores in Some Starchy Foods

A. Nkoue Tong, M. R. Djoumene Kenne, R. Tchikoua, S. L. Sado Kamdem & Francois-Xavier Etoa · Journal of Advances in Microbiology · 2023

Aim: Starchy products are very important in the fight against food insecurity in developing countries, where they are widely consumed. This study is aimed to assess the impact of cooking and storage methods on the spoilage of some cooked starchy products by spore-forming bacteria...

Open access Research Article 10.9734/jamb/2023/v23i3710