Florent K. N’guessan

Saccharomyces cerevisiae and Candida tropicalis as starter cultures for the alcoholic fermentation of tchapalo, a traditional sorghum beer

Florent K. N’guessan, Denis Yao N’Dri, Fatoumata Camara et al. · World Journal of Microbiology and Biotechnology · 2009 · 57 citations

Alcoholic Fermentation, Biosynthesis, Engineering +8

Biochemical and Microbiological Changes during the Ivorian Sorghum Beer Deterioration at Different Storage Temperatures

Constant Kouadio Attchelouwa, Solange Aka-Gbézo, Florent K. N’guessan et al. · Beverages · 2017 · 27 citations · Full text

Microbial Inactivation, Shelf Life, Different Storage Temperatures +20

Production of freeze‐dried yeast culture for the brewing of traditional sorghum beer, tchapalo

Florent K. N’guessan, Hermann W. Coulibaly, Mireille W.A. ALLOUE-BORAUD et al. · Food Science & Nutrition · 2015 · 26 citations · Full text

Sorghum Beer, Food Preservation, Food Chemistry +16

Postprocessing microflora of commercial<i>attieke</i>(a fermented cassava product) produced in the south of Côte d'Ivoire

Alfred Kouamé, Theodore N. Djéni, Florent K. N’guessan et al. · Letters in Applied Microbiology · 2012 · 23 citations

Identification of yeasts isolated from raffia wine (Raphia hookeri) produced in Côte d’Ivoire and genotyping of Saccharomyces cerevisiae strains by PCR inter-delta

Youan Charles Tra Bi, Florent K. N’guessan, Clémentine A. Kouakou et al. · World Journal of Microbiology and Biotechnology · 2016 · 20 citations

Food Fermentation, Biotechnology, Yeast +4