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Article Title
Bio-preservation of Pineapple Juice Using Candidate Probiotic Lactic Acid Bacteria
Authored by
Marina Nanouman Christelle Assohoun-Djeni
Nangui Abrogoua Food Science and Technology Research Department, Food Biotechnology and Microbiology Laboratory, 02 BP 801 Abidjan 02, Côte d’Ivoire.
Didier Kra Brou Kédjébo
Nangui Abrogoua Food Science and Technology Research Department, Food Biotechnology and Microbiology Laboratory, 02 BP 801 Abidjan 02, Côte d’Ivoire.
Thérèse Adjo Anoman
Nangui Abrogoua Food Science and Technology Research Department, Food Biotechnology and Microbiology Laboratory, 02 BP 801 Abidjan 02, Côte d’Ivoire.
Guillaine Koko Jostasie Dogoua
Jean Lorougnon Guede University, Training and Research Unit in Agroforestry, Laboratory of Microbiology, Bio-industry and Biotechnology, BP 150 Daloa, Côte d’Ivoire.
Erica Adjoua Flore Yao
Nangui Abrogoua Food Science and Technology Research Department, Food Biotechnology and Microbiology Laboratory, 02 BP 801 Abidjan 02, Côte d’Ivoire.
Clément Kouassi Kouassi
Jean Lorougnon Guede University, Training and Research Unit in Agroforestry, Laboratory of Microbiology, Bio-industry and Biotechnology, BP 150 Daloa, Côte d’Ivoire.
Théodore N’dédé Djéni
Nangui Abrogoua Food Science and Technology Research Department, Food Biotechnology and Microbiology Laboratory, 02 BP 801 Abidjan 02, Côte d’Ivoire.