January 2018

Controlled fermentation of the zoom-koom dough using two isolates of lactic acid bacteria (LAB 1 and LAB 5) as starter cultures: Effect on hygienic, rheological, nutritional and sensorial characteristics of the final product

Zoom-koom is a popular non-alcoholic beverage in Burkina Faso, which is based on cereals and mainly produced by women with important socio-economic implications. This study aimed to evaluate the effect of controlled fermentation using two selected isolates of lactic acid bacteria (LAB) as starter cultures, on the rheological and hygienic quality of zoom-koom. The starter cultures were used singly in monoculture and both...

Author(s): Tapsoba Fidèle Wend-bénédo, Sawadogo-Lingani Hagrétou, Kaboré Donatien, Zongo Sandrine, Compaoré-Sérémé Diarra, and Dicko Mamoudou Hama

January 2018

Identification and major technological characteristics of Lactococcus and Lactobacillus strains isolated from "hamoum", an Algerian fermented wheat

Twenty-eight strains of lactic bacteria were isolated from fermented wheat "hamoum" and phenotypically attributed to the following species: seven strains of Lactococcus lactis subsp. lactis, six strains of Lactobacillus brevis and 15 strains of Lactobacillus plantarum. The acidifying behavior of the strains is considerably variably demanding on considered strain. The amounts of lactic acid produced reached 9.7...

Author(s): Khadidja KALBAZA, Halima ZADI-KARAM and Nour-Eddine KARAM

January 2018

Bio-preservation of Nigerian soft-white cheese in submerged consortium of bacteriocinogenic lactic acid bacteria culture

Bio-preservation of Nigerian soft-white cheese (wara) in submerged consortium of bacteriocinogenic lactic acid bacteria (LAB) culture was investigated. Lactobacillus acidophilus PIT17 and Lactococcus lactis PIT30 were isolated from pito using the pour plate technique on MRS medium. The selection of L. acidophilus PIT17 and L. lactis PIT30 for the bio-preservation studies were based on their ability to produce...

Author(s): Mohammed S. S. D., Wartu J. R., Aminu A. H., David A. A. D. and Musa B. J.  

January 2018

Evaluation of genetic diversity of okra accessions [Abelmoschus esculentus (L. Moench)] cultivated in Burkina Faso using microsatellite markers

Okra is a traditional vegetable grown throughout Burkina Faso. Despite a food and non-food valorization of all parts of the plant, its genetic diversity is still little known. Thus, 50 accessions of okra from Burkina Faso were characterized using 19 microsatellite markers in order to determine the level and structure of genetic diversity. The results reveal a total of 34 alleles including 3 rare alleles and a number...

Author(s): Mahamadi Hamed OUEDRAOGO, Nerbéwendé SAWADOGO, Téyouré Bénoît Joseph BATIENO, Wend-Pagnangdé Marie Serge Félicien ZIDA, Ali Lardia BOUGMA, Antoine BARRO, Zakaria KIEBRE and Mahamadou SAWADOGO

January 2018

Antibacterial effect of Thymus sp. and Boswellia sp. extracts on Streptococcus pneumoniae and Klebsiella pneumoniae isolates

The antimicrobial activity of essential oils of Boswellia and thyme (Boswellia sp., and Thyme sp.) was evaluated against 20 clinical isolates of Streptococcus pneumoniae and 5 isolates of Klebsiella pneumoniae. Essential oils were prepared using methanol and water (1:1) with HPLC technique. Antimicrobial activity and minimum inhibitory concentration (MIC) were measured using disk diffusion method against 20 isolates of...

Author(s): Sahar K. Al-Dosary