Mai Koumba Koné

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

Biocontrol of Molds Growth during Cocoa Bean (Theobroma cacao L.) Fermentation Using Native Yeast Species: Saccharomyces cerevisiae and Candida incommunis

Didier Kra Brou KEDJEBO, Dominique Kouakou Kouadio, Brice Judicaël Assi-Clair, Mai Koumba Koné, Adobi Christian KADJO & Simplice Tagro Guehi · Biotechnology Journal International · 2026

Background: The overall quality of dry fermented cocoa beans is three-dimensional, including the market, aromatic, and health aspects. The molds that are present during post-harvest technological treatments up to the storage of fermented and dried cocoa beans play a harmful role...

Open access Research Article 10.9734/bji/2026/v30i6918