African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 979

Full Length Research Paper

Studying the ethylic fermentation process of the mucilage juice of cacao by Saccharomyces cerevisiae yeast

Philippe Diakabana
  • Philippe Diakabana
  • Institut National de Recherche en Sciences de l’Ingénieur, Innovation et Technologie, route de l’auberge de Gascogne, Brazzaville.
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Michel Elenga
  • Michel Elenga
  • Institut National de Recherche en Sciences de l’Ingénieur, Innovation et Technologie, route de l’auberge de Gascogne, Brazzaville.
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Okil Derda Goma
  • Okil Derda Goma
  • Ecole Nationale Supérieure Polytechnique, Université Marien NGOUABI, Brazzaville.
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Jean Paul Latran Ossoko
  • Jean Paul Latran Ossoko
  • Institut National de Recherche en Sciences de l’Ingénieur, Innovation et Technologie, route de l’auberge de Gascogne, Brazzaville.
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Arnaud Wenceslas Geoffroy Tamba Sompila
  • Arnaud Wenceslas Geoffroy Tamba Sompila
  • Institut National de Recherche en Sciences de l’Ingénieur, Innovation et Technologie, route de l’auberge de Gascogne, Brazzaville.
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Claudia Bassoumba
  • Claudia Bassoumba
  • Institut National de Recherche en Sciences de l’Ingénieur, Innovation et Technologie, route de l’auberge de Gascogne, Brazzaville.
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Léa Nkounkou
  • Léa Nkounkou
  • Institut National de Recherche en Sciences de l’Ingénieur, Innovation et Technologie, route de l’auberge de Gascogne, Brazzaville.
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  •  Received: 21 November 2022
  •  Accepted: 16 March 2023
  •  Published: 31 July 2023

How to cite this article

APA /
Diakabana, P., Elenga, M., Goma, O. D., Ossoko, J. P. L., Sompila, A. W. G. T., Bassoumba, C., & Nkounkou, L. (2023). Studying the ethylic fermentation process of the mucilage juice of cacao by Saccharomyces cerevisiae yeast. African Journal of Food Science, 17(7), 141-147.
Chicago /
Philippe Diakabana,, Michel Elenga, Okil Derda Goma, Jean Paul Latran Ossoko, Arnaud Wenceslas Geoffroy Tamba Sompila, Claudia Bassoumba, and L&ea Nkounkou,. "Studying the ethylic fermentation process of the mucilage juice of cacao by Saccharomyces cerevisiae yeast." African Journal of Food Science 17, no. 7 (2023): 141-147.
MLA /
Philippe Diakabana, et al. "Studying the ethylic fermentation process of the mucilage juice of cacao by Saccharomyces cerevisiae yeast." African Journal of Food Science 17.7 (2023): 141-147.
DOI /
https://doi.org/10.5897/AJFS2022.2241
URL /
https://academicjournals.org/journal/AJFS/article-abstract/84E3EF970909

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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