Molecular screening of bacteriocin-producing Bacillus spp. isolated from Soumbala, a fermented food condiment from Parkia biglobosa seeds

Autor: Yérobessor Dabiré, Namwin Siourimè Somda, Clarisse S. Compaoré, Iliassou Mogmenga, Marius K. Somda, Aboubakar S. Ouattara, Mamoudou H. Dicko, Jerry O. Ugwuanyi, Lewis I. Ezeogu, Alfred S. Traoré

Publikováno v: Scientific African, Vol 12, Iss , Pp e00836- (2021)

Bacteriocin-producing Bacillus species have an attractive interest as less studied spore-forming probiotics for food production. In this study, 20 strains of Bacillus were isolated from soumbala, a local fermented food condiment from Burkina Faso. Th

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PREDOMINANCE OF BACILLUS SPP. DURING THE PRODUCTION OF MANTCHOUA, A TRADITIONAL KAPOK SEED FERMENTED CONDIMENT FROM BURKINA FASO

Autor: Lene Jespersen, Line Thorsen, Clarisse S. Compaoré, Hagrétou Sawadogo-Lingani, Christine Kere-Kando, Bréhima Diawara, George A. Ouédraogo, Pernille Greve-Johansen

Publikováno v: Kere-Kando, C, Greve-Johansen, P, Compaoré, C S, Sawadogo-Lingani, H, A.-Ouédraogo, G, Diawara, B, Thorsen, L & Jespersen, L 2020, ' Predominance of bacillus spp. During the production of mantchoua, a traditional kapok seed fermented condiment from Burkina Faso ', The Journal of Microbiology, Biotechnology and Food Sciences, vol. 9, no. 5, pp. 1009-1015 . https://doi.org/10.15414/jmbfs.2020.9.5.1009-1015

Mantchoua is a fermented seed condiment produced from kapok tree (Ceiba pentandra) seeds in Burkina Faso. In this study, the microbiology of Mantchoua from raw material to final product was investigated in samples from two production sites (Pô and B

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2ebfab8e42f3351710cf1ac413ba7335
https://doi.org/10.15414/jmbfs.2020.9.5.1009-1015

Improvement of nutritional, sanitary and organoleptic qualities of liquid zoom-koom and instant flour zoom-koom using Lactobacillus fermentum starter culture

Autor: M. Soma, D. Kaboré, A. Tankoano, C. S. Compaoré, C. Parkouda, A. Toguyeni, H. Sawadogo-Lingani

Publikováno v: African Journal of Biotechnology. 18:181-196

Traditional fermented beverages occupy an important place in the diet of populations in Burkina Faso. Zoom-koom in particular remains one of the most consumed cereal-based drinks in cities like Ouagadougou. The drink zoom-koom is consumed primarily i

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ed538d23d70d591b153fa29b3c7e4839
https://doi.org/10.5897/ajb2018.16698

Microorganisms associated with Maari, a Baobab seed fermented product

Autor: Dennis Sandris Nielsen, Kwaku Tano-Debrah, Charles Parkouda, Bréhima Diawara, Clarisse S. Compaoré, Line Thorsen, Jan Svejgaard Jensen, Mogens Jakobsen

Publikováno v: International Journal of Food Microbiology. 142:292-301

A microbiological study was carried out on Baobab fermented seeds (Maari) obtained from 4 different production sites in Burkina Faso (Mansila, Toulfé, Ouagadougou and Gorgadji). A total of 390 representative isolates comprising 251 aerobic mesophili

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cc2a1d4581d4171937e82a45a6d1cd47
https://doi.org/10.1016/j.ijfoodmicro.2010.07.004