Marina Koussémon-Camara

Biodiversity, dynamics and antimicrobial activity of lactic acid bacteria involved in the fermentation of maize flour for doklu production in Côte d'Ivoire

Nanouman Marina Christelle Assohoun-Djeni, Theodore N. Djéni, Soumaya Messaoudi et al. · Food Control · 2015 · 40 citations

Food Fermentation, Lactic Acid Bacteria, Côte D'ivoire +9

Effect of Fermentation Process on Nutritional Composition and Aflatoxins Concentration of <i>Doklu</i>, a Fermented Maize Based Food

Marina C. N. Assohoun, Theodore N. Djéni, Marina Koussémon-Camara et al. · Food and Nutrition Sciences · 2013 · 30 citations · Full text

Nutrition, Food Analysis, Aflatoxins Concentration +20

Characterization of lactic acid bacteria isolated from a traditional Ivoirian beer process to develop starter cultures for safe sorghum-based beverages

Solange Aka, Bédis Dridi, Alexandre Bolotin et al. · International Journal of Food Microbiology · 2020 · 24 citations

Starter Cultures, Food Fermentation, Microbial Contamination +6

Virulence factors and determination of antifungal susceptibilities of Candida species isolated from palm wine and sorghum beer

Laurence A.N. Egue, Koffi Maïzan Jean‐Paul Bouatenin, Florent K. N’guessan et al. · Microbial Pathogenesis · 2018 · 10 citations

Antifungal Agent, Palm Wine, Sorghum Beer +6