Background: Soumbara is a traditional West African fermented condiment commonly produced from néré (Parkia biglobosa) seeds. Declining availability and increasing cost of néré seeds have encouraged the use of soybean (Glycine max) as an alternative raw material. However, soybean-...
Open access
Research Article10.9734/mrji/2026/v36i101802
Comoé Koffi Donatien Benie, Solange AKA-GBEZO, Moussa Konate, Koffi Maïzan Jean Paul Bouatenin, Kraidy Athanase Otchoumou, Aya Carole Bonny, Kossa Marie Josée Yao, Anoh Xavier Kouamelan, Nohya Delvina Okondza, Dissinviel Stéphane Kpoda, Koua Atobla, Nathalie Guessennd, Camara Fatoumata Épouse Fadika & Adjéhi Dadie·Microbiology Research Journal International·2026
The production and marketing of kola nuts are affected by health-related constraints despite their socio-economic and cultural importance. This study aimed to identify health risk indicators associated with Cola nitida nuts consumed in Côte d’Ivoire. A total of 150 nuts, comprisi...
Open access
Research Article10.9734/mrji/2026/v36i91786
Several multidrug-resistant bacterial strains use biofilm formation to evade antimicrobial therapies. This study aimed to characterise the anti-biofilm bioactivity of Propolis essential oil against multidrug-resistant strains. A total of ninety (90) strains, including S. aureus (...
Open access
Research Article10.9734/mrji/2026/v36i91780
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 Article10.9734/jabb/2023/v26i3626