Résultats pour : "Pichia kudriavzevii"

Pod storage time and spontaneous fermentation treatments and their impact on the generation of cocoa flavour precursor compounds. Koné Koumba Maî, Assi-Clair Brice Judicaël, Kouassi Ange Didier Dominique, Koffi Yao Alfred, Ban-Koffi Louis, Durand Noël, Lebrun Marc, Maraval Isabelle, Boulanger Renaud, Guehi Tagro Simplice. 2021. International Journal of Food Science and Technology, 56 (5), n.spéc. Microbiota, probiotics and prebiotics : 2516-2529.

Application of the PCR-DGGE technique to the fungal community of traditional Wielkopolska fried ripened curd cheese to determine its PGI authenticity. Rychlik Tomasz, Szwengiel Artur, Bednarek Marta, Arcuri Edna F., Montet Didier, Mayo Baltasar, Nowak Jacek, Czarnecki Zbigniew. 2017. Food Control, 73 (Part B) : 1074-1081.

Contribution of predominant yeasts to the occurence of aroma compounds during cocoa bean fermentation. Kone Koumba-Mal, Guehi Tagro Simplice, Durand Noël, Ban-Koffi Louis, Berthiot Laurent, Fontana-Tachon Angélique, Brou Kouakou, Boulanger Renaud, Montet Didier. 2016. Food Research International, 89 (Part 2) : 910-917.

Discrimination des procédés de transformation post-récolte du cacao et du café par analyse globale de l'écologie microbienne. Hamdouche Yasmine. 2015. Montpellier : Montpellier SupAgro, 292 p. Thèse de doctorat : Biotechnologie, Microbiologie : Montpellier SupAgro Centre international d'études supérieures en sciences agronomiques