1. Aka S, Djeni NT, N’Guessan KF, Kouadio CY, Dje KM (2008) Variabilité des propriétés physico-chimiques et dénombrement de la flore fermentaire du tchapalo, une bière traditionnelle de sorgho en Côte d’Ivoire. Afr Sci 04(2):274–286
2. Ameh SJ, Obodozie OO, Olorunfemi OP, Okoliko EI, Ochekpe NA (2011) Potential of gladiolus corms as antimicrobial agent in food processing and traditional medicine. J Microbiol Antimicrob 3(1):8–12
3. Amoa-awua WK, Sampson E, Tano-Debrah K (2007) Growth of yeasts, lactic and acetic bacteria in palm wine during tapping and fermentation from felled oil palm (Elaeis guineensis) in Ghana. J Appl Microbiol 47:1–8
4. Attchelouwa KC, Aka-Gbézo S, N’guessan KF, Kouakou AC, Djè KM (2017) Biochemical and microbiological changes during the Ivorian sorghum beer deterioration at different storage temperatures. Beverages 3(43):1–13
5. Bartowsky EJ, Xia D, Gibson RL, Fleet GH, Henschke PA (2003) Spoilage of bottled red wine by acetic acid bacteria. Lett Appl Microbiol 36:307–314