Diversity and enzymatic profiles of indigenous yeasts isolated from three types of palm wines produced in Côte d'Ivoire von Amoikon, T.L.S., Aké, M.D.F., Djéni, N.T., Grondin, C., Casaregola, S., Djè, K.M.

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The biochemical and microbiological quality of palm wine samples produced at different periods during tapping and changes which occured during their storage von Karamoko, D., Djeni, N.T., N'guessan, K.F., Bouatenin, K.M.J.-P., Dje, K.M.

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Biodiversity, dynamics and antimicrobial activity of lactic acid bacteria involved in the fermentation of maize flour for doklu production in Côte d'Ivoire von Assohoun-Djeni, N.M.C., Djeni, N.T., Messaoudi, S., Lhomme, E., Koussemon-Camara, M., Ouassa, T., Chobert, J.-M., Onno, B., Dousset, X.

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Biochemical and microbial characterization of cassava inocula from the three main attieke production zones in Côte d'Ivoire von Djeni, N.T., Bouatenin, K.M.J.-P., Assohoun, N.M.C., Toka, D.M., Menan, E.H., Dousset, X., Dje, K.M.

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Quality of attieke (a fermented cassava product) from the three main processing zones in Côte d'Ivoire von Djeni, N.T., N'Guessan, K.F., Toka, D.M., Kouame, K.A., Dje, K.M.

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