Honoré G. Ouattara

Implication of Bacillus sp. in the production of pectinolytic enzymes during cocoa fermentation

Honoré G. Ouattara, Ban L. Koffi, Karou Germain et al. · World Journal of Microbiology and Biotechnology · 2008 · 100 citations

Agriculture, Food Science, Microbiology +16

Molecular identification and pectate lyase production by Bacillus strains involved in cocoa fermentation

Honoré G. Ouattara, Sylvie Reverchon, Sebastien Niamké et al. · Food Microbiology · 2010 · 72 citations

Agriculture, Food Science, Microbiology +17

Lactic acid bacteria involved in cocoa beans fermentation from Ivory Coast: Species diversity and citrate lyase production

Hadja Ouattara, Hadja Ouattara, Honoré G. Ouattara et al. · International Journal of Food Microbiology · 2017 · 72 citations

Agriculture, Food Science, Microbiology +16

Pichia kudrazevii and Candida nitrativorans are the most well-adapted and relevant yeast species fermenting cocoa in Agneby-Tiassa, a local Ivorian cocoa producing region

Lamine Samagaci, Honoré G. Ouattara, Sebastien Niamké et al. · Food Research International · 2016 · 48 citations

Agriculture, Food Science, Microbiology +14

Acetic acid bacteria (AAB) involved in cocoa fermentation from Ivory Coast: species diversity and performance in acetic acid production

Souleymane Soumahoro, Honoré G. Ouattara, Michel Droux et al. · Journal of Food Science and Technology · 2019 · 43 citations · Full text

Agriculture, Food Science, Microbiology +17