Personal information

No personal information available

Activities

Employment (1)

Université Nangui Abrogoua: Abidjan, CI

Employment
Source: Self-asserted source
Koffi Maïzan Jean-Paul BOUATENIN

Works (34)

Contribution to the improvement of the nutritional and functional properties of bread by incorporating cinnamon powder (<i>Cinnamomum verum</i>)

Food Science &amp; Nutrition
2023-07-13 | Journal article | Author
Part of ISSN: 2048-7177
Part of ISSN: 2048-7177
Contributors: Koffi Maïzan Jean-Paul BOUATENIN; Fatoumata Camara; Yabo Majoie Geroxie Tohoyessou; Wahauwouélé Hermann Coulibaly; Zamblé Bi Irié Abel Boli; Gniré Abibata Ouattara; Marina Koussemon
Source: Self-asserted source
Koffi Maïzan Jean-Paul BOUATENIN

Identification of non-Saccharomyces yeast strains isolated from local traditional sorghum beer produced in Abidjan district (Côte d’Ivoire) and their ability to carry out alcoholic fermentation

BMC Microbiology
2022-12 | Journal article
Part of ISSN: 1471-2180
Contributors: Wahauwouélé Hermann Coulibaly; Zamble Bi Irié Abel Boli; Koffi Maïzan Jean-Paul Bouatenin; Ange-Michèle Akissi M’bra; Sonagnon H. S. Kouhounde; Koffi Marcellin Djè
Source: Self-asserted source
Koffi Maïzan Jean-Paul BOUATENIN
grade
Preferred source (of 2)‎

Microbiological and nutritional quality of bêdê produced in four zones of the Côte d’Ivoire

2022-06-07 | Newspaper article
Contributors: Koffi Maïzan Jean-Paul BOUATENIN
Source: Self-asserted source
Koffi Maïzan Jean-Paul BOUATENIN

Production of Attieke by the Technique of Drying of Cassava Ferment

Journal of Food Quality
2021-03-20 | Journal article | Author
Part of ISSN: 1745-4557
Part of ISSN: 0146-9428
Contributors: Koffi Maïzan Jean-Paul BOUATENIN; Kohi Alfred Kouame; N’dédé Theodore Djeni; N’guessan Ghislain Koffi; Koffi Marcellin Dje
Source: Self-asserted source
Koffi Maïzan Jean-Paul BOUATENIN

Organic production of vinegar from mango and papaya

Food Science &amp; Nutrition
2021-01 | Journal article | Author
Part of ISSN: 2048-7177
Part of ISSN: 2048-7177
Contributors: Koffi Maïzan Jean-Paul BOUATENIN; Kohi Alfred Kouamé; Minkapieu Edwige Gueu‐Kehi; N’Dédé Théodore Djéni; Koffi Marcellin Djè
Source: Self-asserted source
Koffi Maïzan Jean-Paul BOUATENIN

Influence of yeasts on bioactive compounds content of traditional sorghum beer (tchapalo) produced in Côte d'Ivoire

Current Research in Food Science
2020-11 | Journal article
Part of ISSN: 2665-9271
Contributors: Wahauwouélé Hermann Coulibaly; Koffi Maïzan Jean-Paul Bouatenin; Zamblé Bi Irié Abel Boli; Kouamé Kohi Alfred; Youan Charles Tra Bi; Koky Marc Celaire N'sa; Marlène Cot; Clement Djameh; Koffi Marcellin Djè
Source: Self-asserted source
Koffi Maïzan Jean-Paul BOUATENIN

Process and Microbiological Quality of Soumbara (A Local Seasoning) Used in Côte d’Ivoire

International Journal of Food Science and Agriculture
2020-11-05 | Journal article
Part of ISSN: 2578-3467
Part of ISSN: 2578-3475
Contributors: Kouamé Kohi Alfred; Bouatenin Koffi Maïzan Jean-Paul; Coulibaly Wahauwouélé Hermann; Kané Affissata Fathim France; Camara Fatoumata; Djé Koffi Marcellin
Source: Self-asserted source
Koffi Maïzan Jean-Paul BOUATENIN

Microbiological quality of cooked skewers sold in the municipality of Adjame in Abidjan (Côte d’Ivoire)

GSC Biological and Pharmaceutical Sciences
2020-10-30 | Journal article
Part of ISSN: 2581-3250
Contributors: Koffi Maïzan Jean-Paul Bouatenin; Wahauwouélé Hermann Coulibaly; Kohi Alfred Kouame; Zamblé Bi Irié Abel Boli; Koffi Marcellin Dje
Source: Self-asserted source
Koffi Maïzan Jean-Paul BOUATENIN

COMPARATIVE STUDY OF TWO TECHNIQUES CONTROL OF DNA FROM YEAST ISOLATES PRODUCING PECTINASE

International Journal of Advanced Research
2020-09-30 | Journal article
Part of ISSN: 2320-5407
Contributors: Coulibaly Wahauwouele Hermann; Laboratoire de Biotechnologie et Microbiologie des Aliments, Unite de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Universite NanguiAbrogoua, 02 BP 801 Abidjan 02, Cote dIvoire.; Bouatenin Koffi Maizan Jean-Paul; Kouame Kohi Alfred; Amoikon Tiemele Laurent Simon; Sanogo Yahya Maimouna; Akissi Dogbo Marius; Laboratoire de Biotechnologie et Microbiologie des Aliments, Unite de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Universite NanguiAbrogoua, 02 BP 801 Abidjan 02, Cote dIvoire.; Laboratoire de Biotechnologie et Microbiologie des Aliments, Unite de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Universite NanguiAbrogoua, 02 BP 801 Abidjan 02, Cote dIvoire.; Laboratoire de Biotechnologie et Microbiologie des Aliments, Unite de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Universite NanguiAbrogoua, 02 BP 801 Abidjan 02, Cote dIvoire. et al.
Source: Self-asserted source
Koffi Maïzan Jean-Paul BOUATENIN

Transformation of cassava into Bêdê

International Journal of Current Microbiology and Applied Sciences
2020-09-20 | Journal article
Part of ISSN: 2319-7692
Part of ISSN: 2319-7706
Contributors: Bouatenin Koffi Maïzan Jean Paul; Kouame Kohi Alfred; Coulibaly Wahauwouele Hermann; Tanoh Ahou Edwige; Aka Gbezo Solange; Dje Koffi Marcellin
Source: Self-asserted source
Koffi Maïzan Jean-Paul BOUATENIN

Use of non-Saccharomyces yeast strains as starter cultures to enhance fermented mango juice production

Scientific African
2020-03 | Journal article
Part of ISSN: 2468-2276
Contributors: Wahauwouélé Hermann Coulibaly; Koffi Maïzan Jean-Paul Bouatenin; Alfred K. Kouamé; Fatoumata Camara; Youan Charles Tra Bi; Djegba Marie Toka; Sery Joel; Marlène Cot; Koffi Marcellin Djè
Source: Self-asserted source
Koffi Maïzan Jean-Paul BOUATENIN

Assessment of safety risks associated with pork meat sold on the market in Abidjan city (Côte d'Ivoire) using surveys and microbial testing

Heliyon
2019-07 | Journal article
Part of ISSN: 2405-8440
Contributors: Kouame Kohi Alfred; Bouatenin Koffi Maïzan Jean-Paul; Coulibaly Wahauwouélé Hermann; Boraud Alloue Mirelle; Dje Koffi Marcellin
Source: Self-asserted source
Koffi Maïzan Jean-Paul BOUATENIN

Excretion of β-glucosidase and pectinase by microorganisms isolated from cassava traditional ferments used for attieke production in Côte d'Ivoire

Biocatalysis and Agricultural Biotechnology
2019-07 | Journal article
Part of ISSN: 1878-8181
Contributors: Koffi Maïzan Jean-Paul Bouatenin; Djeni N. Theodore; Kouame K. Alfred; Coulibaly W. Hermann; Dje K. Marcellin
Source: Self-asserted source
Koffi Maïzan Jean-Paul BOUATENIN

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

Microbial Pathogenesis
2018-11 | Journal article
Part of ISSN: 0882-4010
Contributors: Laurence A.N. Egue; Jean-Paul K.M. Bouatenin; Florent N'guessan; Marina Koussemon-Camara
Source: Self-asserted source
Koffi Maïzan Jean-Paul BOUATENIN

Dynamique des Bactéries Lactiques des ferments traditionnels de manioc (Manihot esculenta, Crantz) destinés à la production de l’attiéké Adjoukrou, Ahizi et Ebrié en Côte d’Ivoire

Journal of Applied Biosciences
2018-08-30 | Journal article
Part of ISSN: 1997-5902
Contributors: Marie Djégba Toka; Jean-Paul Koffi Maïzan Bouatenin; Alfred Kohi Kouamé; Marcellin Koffi Djè
Source: Self-asserted source
Koffi Maïzan Jean-Paul BOUATENIN

Biochemical and microbial characterization of cassava inocula from the three main attieke production zones in Côte d'Ivoire

Newspaper article
Contributors: Koffi Maïzan Jean-Paul BOUATENIN
Source: Self-asserted source
Koffi Maïzan Jean-Paul BOUATENIN

Valorization of Orange Zest by Lactic Fermentation to Increase the Nutritional Value of Millet Products in Côte d'Ivoire.

Newspaper article
Contributors: Koffi Maïzan Jean-Paul BOUATENIN
Source: Self-asserted source
Koffi Maïzan Jean-Paul BOUATENIN

Activity of selected mixed starter cultures for specific production of the three main types of attieke in Côte d’Ivoire

Journal article
Contributors: Koffi Maïzan Jean-Paul BOUATENIN; Jean-Paul Koffi Maïzan BOUATENIN, Alfred Kohi KOUAME, Theodore N’dede DJENI, Marcellin Koffi DJE,
Source: Self-asserted source
Koffi Maïzan Jean-Paul BOUATENIN

Assessment of Hygiene in Collective Restaurants of Abidjan City (côte d’ivoire)

Journal article
Contributors: Koffi Maïzan Jean-Paul BOUATENIN; Kouamé Kohi Alfred, Boli Zamblé Bi Irié Abel, Coulibaly Wahauwouélé Hermann, Djé Koffi Marcellin.
Source: Self-asserted source
Koffi Maïzan Jean-Paul BOUATENIN

Biodiversity and technological potential of lactic acid bacteria involved in cassava dough fermentation for Ahizi attieke production (laguna area, Côte d’Ivoire)

Newspaper article
Contributors: Koffi Maïzan Jean-Paul BOUATENIN
Source: Self-asserted source
Koffi Maïzan Jean-Paul BOUATENIN

Characterization and enzyme Activities of Microraganismes from traditional cassava starter used for the production of Adjoukrou Attieke (Côte d’Ivoire).

Newspaper article
Contributors: Koffi Maïzan Jean-Paul BOUATENIN
Source: Self-asserted source
Koffi Maïzan Jean-Paul BOUATENIN

Comparing two methods of enumeration of bacteria

Journal article
Contributors: Koffi Maïzan Jean-Paul BOUATENIN; , Kouame Kohi Alfred, Coulibaly Wahauwouele Hermann, Dje Koffi Marcellin
Source: Self-asserted source
Koffi Maïzan Jean-Paul BOUATENIN

Contribution to the biotechnological potential study of isolated lactic levains of fermented cassava for the production of Adjoukrou, Ahizi and Ebrié attiéké

Journal article
Contributors: Koffi Maïzan Jean-Paul BOUATENIN; Toka Marie, Kouamé K. Alfred, Bouatenin Koffi Maizan Jean Paul, Kouadio K. Benal, Dje K. Marcelin
Source: Self-asserted source
Koffi Maïzan Jean-Paul BOUATENIN

DYNAMICS OF LACTIC ACID BACTERIA ISOLATED PALM WINE DURING THE EXPLOITATION OF TWO VARIETIES OF OIL PALM FOR THE PRODUCTION OF NEWS BEVERAGES

Journal article
Contributors: Koffi Maïzan Jean-Paul BOUATENIN; Detto Karamoko , Thierry Yoro , N’Dédé Theodore Djeni , Koffi Marcellin Djè
Source: Self-asserted source
Koffi Maïzan Jean-Paul BOUATENIN

Evaluation of the Moisturizing Power of Coconut Water (<em>Cocos nucifera</em> L.) on Physical Persons

Source: check_circle
Multidisciplinary Digital Publishing Institute

Identification of hazards and critical control points during attieke process

Journal article
Contributors: Koffi Maïzan Jean-Paul BOUATENIN; A.K. Kouame , M.J.-P.K. Bouatenin , T.N. Djeni , K.M. Dje
Source: Self-asserted source
Koffi Maïzan Jean-Paul BOUATENIN

Microbiological and chemical hazards of commercial attieke (a fermented cassava product) produced in the south of Côte d’Ivoire

Food Quality and Safety
Journal article
Contributors: Koffi Maïzan Jean-Paul BOUATENIN; Kouamé Kohi Alfred, Bouatenin Koffi Maizan Jean Paul,Djeni N’Dede Théodore, Dje Koffi Marcellin
Source: Self-asserted source
Koffi Maïzan Jean-Paul BOUATENIN

Microbiological And Physico-Chemical Characteristics Of Cow Milk For The Extraction Of Its Milk Fat For The New Products Production

Journal article
Contributors: Koffi Maïzan Jean-Paul BOUATENIN
Source: Self-asserted source
Koffi Maïzan Jean-Paul BOUATENIN

Microbiology Hazard in Inputs (Traditional Cassava Inocula, Water and Oil Palm) Used in Attieke Process in South of Côte d’Ivoire.

Newspaper article
Contributors: Koffi Maïzan Jean-Paul BOUATENIN
Source: Self-asserted source
Koffi Maïzan Jean-Paul BOUATENIN

MOULDS IDENTIFICATION RESPONSIBLE FOR THE ALTERATION OF CASSAVA ROOTS AFTER HARVESTING DURING STORAGE

Journal article
Contributors: Koffi Maïzan Jean-Paul BOUATENIN; Coulibaly W.H, Zamblé Bi Irié A. B, Kouamé M’piké L, Mireille Alloue-Boraud, Marlène Cot ,Djè K.M
Source: Self-asserted source
Koffi Maïzan Jean-Paul BOUATENIN

Optimisation de la Production de l’ α-Amylase par les Microorganismes Isolés des Ferments Traditionnels de Manioc provenant de Trois Zones de Production de l’attiéké en Côte d’Ivoire

Newspaper article
Contributors: Koffi Maïzan Jean-Paul BOUATENIN
Source: Self-asserted source
Koffi Maïzan Jean-Paul BOUATENIN

Process of attieke production in Côte d’Ivoire: new trends, updates and effects on quality and preference of the food

Newspaper article
Contributors: Koffi Maïzan Jean-Paul BOUATENIN
Source: Self-asserted source
Koffi Maïzan Jean-Paul BOUATENIN

The Contribution of Microorganisms to the Fermentation of Cassava Dough during Attiéké Processing in Côte d’Ivoire.

Newspaper article
Contributors: Koffi Maïzan Jean-Paul BOUATENIN
Source: Self-asserted source
Koffi Maïzan Jean-Paul BOUATENIN

Use of starter cultures of lactic acid bacteria, yeasts, bacilli and moulds in the fermentation of cassava dough for attieke (an ivoirian fermented food) preparation

Newspaper article
Contributors: Koffi Maïzan Jean-Paul BOUATENIN
Source: Self-asserted source
Koffi Maïzan Jean-Paul BOUATENIN