13 Aug 2026Open access
Genomic and phenotypic assessment of functional and safety properties of Lacticaseibacillus rhamnosus PMK4 isolated from Cameroonian infant faecesPublisher siteBMC Microbiology, Probiotics and Fermented Foods
Active, last published 2026
In probiotics and fermented foods
Pierre Marie
Kaktcham
Scholar“Research focused on Probiotics and Fermented Foods and adjacent fields.”
Université de Dschang
Cameroon
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01 · About the work
What I study
ierre Marie Kaktcham is a researcher working on Probiotics and Fermented Foods. A fuller summary will appear once they update their profile.
02 · Reach
Publication output and reach
Pierre's work has been cited 466 times across 2 active years. Bars show publications per year; the line shows cumulative citation totals across publications first appearing in each year.
03 · Research focus
Topics
Probiotics and Fermented Foods×21Food composition and properties×7Microbial Metabolites in Food Biotechnology×6Gut microbiota and health×5Meat and Animal Product Quality×4
04 · Where I am
Affiliations
Affiliation on published researchUniversité de Dschang, CameroonDrawn from the institution listed on this researcher’s published work.
05 · Selected work
Recent publications
4 works6 Jan 2024Open access10cites
Effect of Curcuma longa Rhizome Powder on Metabolic Parameters and Oxidative Stress Markers in High-Fructose and High-Fat Diet-Fed RatsPublisher siteJournal of Food Biochemistry, Curcumin's Biomedical Applications
1 Jan 2024Open access2cites
Characterization of Lactic Acid Bacteria Isolated From Rotting Oranges and Use of Agropastoral Processing By‐products as Carbon and Nitrogen Sources Alternative for Lactic Acid ProductionPublisher siteBioMed Research International, Probiotics and Fermented Foods
1 Jan 2024Open access1cites
Technological properties and genetic profile of lactic acid bacteria isolated from Cameroonian tropical fruitsPublisher siteJournal of Agricultural Food Science and Biotechnology, Probiotics and Fermented Foods
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