Preservation of industrial’s lactic acid bacteria (probiotics) by freeze-drying. Lactic acid bacteria have important nutritional needs and do not have resistance against the environmental conditions surrounding their production (drying, storage, etc.) and their use in vivo (physico-chemical properties of the digestive tract). In this condition, industrials and microbiologists develop regularly research projects of new lactic bacteria able to support the whole of the processes of production, storage and formulation without losing their functional properties. Among various methods of drying (atomization, fluidization and freeze-drying), freeze-drying makes it possible to obtain a thorough dehydration compatible with very long storage times. This method involves changes in product temperature and cause damage to microorganisms because it requires freezing that is not without consequences for cells. On the other side, it causes cellular (peroxydation of the fatty-acids) and genetic (proteins’s modifications) deteriorations. Using cryoprotectants and antioxidants during freeze-drying storage increases appreciably the rate of viability of these cells.

The production of the Ivorian sorghum beer known as tchapalo remains more or less an empirical process. The use of starter cultures was therefore suggested as the appropriate approach to alleviate the problems of variations in organoleptic quality and microbiological stability. In this study, we evaluated the capacity of S. cerevisiae and C. tropicalis to produce sorghum beer as freeze-dried starter in mixed or pure cultures. Beers produced with mixed freeze-dried cultures of S. cerevisiae F12-7 and C. tropicalis C0-7 showed residual sugars and ethanol contents similar to beers obtained with S. cerevisiae F12-7 pure culture, but the total sum of organic acids analyzed was the highest with the mixed culture (15.71 g/L). Higher alcohols were quantitatively the largest group of volatile compounds detected in beers. Among these compounds, 2-phenyl ethanol, a higher alcohol that plays an important role in beer flavor, was highly produced with the mixed culture (10,174.8 µg/L) than with the pure culture (8749.9 µg/L).

This study investigated the influence of various fermentation supports on cocoa bean quality, aiming to identify alternatives to banana leaves, which are facing scarcity issues. Supports tested included banana leaves (support used as a reference), palm leaves, cocoa pods, jute bags, polypropylene tarpaulins and polypropylene bags. Key parameters monitored during fermentation included temperature, pH, microbial dynamics and concentrations of reducing sugars and organic acids. The beans underwent physicochemical characterisation and market value evaluation after fermentation and drying. The results revealed that fermentation in cocoa pods and polypropylene bags was suboptimal. Cocoa pods exhibited low fermentation temperatures, delayed microbial activity, high pH and increased mould proliferation, leading to poor marketability with low cut‐test scores. Polypropylene bags retained higher humidity levels, posing a risk for mould contamination, although they showed higher phenolic compound content. By contrast, beans fermented on jute bags, palm leaves and reusable polypropylene tarpaulins displayed fermentation profiles and final product characteristics similar to banana leaves, making them viable alternatives for local producers. Further analysis of the aromatic characteristics of beans fermented on these supports is needed to provide a holistic evaluation. This study offers valuable insights into identifying sustainable alternatives for cocoa fermentation and serves as a reference for resource optimisation in other food production systems.

Bacillus cereus often causes problems in the food industry. It deteriorates the marketable quality of food. Bacillus cereus spores can withstand high temperatures and persist in finished or semi-finished products. The objective of this work was to assess the level of resistance to antibiotics in strains of Bacillus cereus isolated from attiéké, a local delicacy sold in the streets of Daloa. To do this, around sixty (60) suspected strains of Bacillus cereus isolated from attiéké were identified using standard biochemical tests and thirty-five (35) were confirmed by the API 20E gallery. These thirty-five confirmed strains were subjected to an antibiogram according to the recommendations of the Antibiotic Committee of the French Society of Microbiology (CASFM). The results obtained after analysis show that the strains of Bacillus cereus are subdivided into four profiles. No resistant strain has been demonstrated for imipenem, gentamycin and vancomycin. No strain produced broad spectrum beta-lactamases. The least active molecule was trimethoprim-sulfametoxazole with a level of 40%. This study showed the existence of multi-resistant strains of Bacillus cereus, which would require monitoring of resistance in street foods, particularly attiéké

Ivory Coast accounts for approximately 40% of global cocoa production, with an annual average output of 2 million tons, consolidating its position as the world’s leading producer. Over 6 million people—nearly one-quarter of the Ivorian population—depend directly or indirectly on this sector. The quality of cocoa beans, particularly their **degree of fermentation**, plays a decisive role in determining the competitiveness of Ivorian cocoa on an international market that is increasingly demanding in terms of sensory attributes, food safety, and environmental sustainability. Fermentation, which contributes 25 to 30% of the post-harvest added value, is a critical step that shapes the organoleptic properties (aroma, color, texture) of the final chocolate product. However, nearly 35% of exported beans exhibit defects related to incomplete or poorly managed fermentation, leading to economic losses estimated between 10% and 30% of the potential export value. These shortcomings are largely due to the heterogeneity of fermentation practices, inadequate equipment, limited knowledge of microbial dynamics, and insufficient incentives for quality enhancement. This article explores current trends in cocoa bean fermentation in Ivory Coast through five key dimensions: 1) scientific and microbiological foundations of the process; 2) traditional practices and their limitations; 3) market requirements and economic challenges; 4) emerging technological and organizational innovations; and 5) future prospects for standardization and traceability. The study underscores the urgent need for national quality standards and differentiated valorization mechanisms for well-fermented beans, which can command premium prices of up to US/$300 per ton. Strengthening the technical capacity of local stakeholders, modernizing fermentation infrastructure, and integrating research-based innovations are essential levers to ensure the high marketability of Ivorian cocoa.