February 2022

Yeasts from a traditional ferment “Rabilé”: Molecular and physiological characterization

“Rabilé” is a popular traditional ferment in Burkina Faso, consisting mainly of yeasts. It is used as a food supplement or additive like Single Cell Protein (SCP). The present work focused on identifying yeast microbiota in local food, and studying their growth kinetic parameters. “Rabilé” sampling from the 13 regions of Burkina Faso was used to isolate yeast strains. Molecular...

Author(s): Ibrahim KEITA, Iliassou MOGMENGA, Marius Kounbèsiounè SOMDA, Lassina DOUMBIA, Aboubakar S. OUATTARA, Ousmane A. KOITA and Alfred S. TRAORE