Wilfried Yao

Emphasis on Techno-functional Properties of Bacillus Strains Involved in Ivorian Cocoa Fermentation towards their Use as Potential Starter

Wilfried Yao, Honoré G. Ouattara, Ginette Doué, Bernadette G. Goualié, Gisèle A. Koua & Sébastien L. Niamké · Microbiology Research Journal International · 2015

Aims: To investigate in Bacillus strains some functional properties potentially interesting for cocoa fermentation processing Place and Duration of Study: Laboratory of Biotechnology, UFR Biosciences, University Félix Houphouet-Boigny (Côte d’Ivoire), between May 2014 and March 2...

Open access Research Article 10.9734/BMRJ/2015/18937

Impact of Lactic Acid Fermentation on the Nutritional Potential and Anti-nutritional Factors of Two Widely Consumed Pulses (Vigna unguiculata and Vigna subterranea) Flours in Côte d’Ivoire

Mariame Cissé, Gladys Ginette Doué, Wilfried Yao & Thierry Lessoy Zoué · International Journal of Biochemistry Research & Review · 2022

Aims: Impact of Lactobacillus plantarum. Place and Duration of Study: Laboratory of Biotechnology, Agriculture and Valorization of Biological Resources, between February 2021 and November 2021. Methodology: Two pulses (Vigna unguiculata and Vigna subterranea) purchased at the Adj...

Open access Research Article 10.9734/ijbcrr/2022/v31i630327