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Bayili GR, Diaz M, Parkouda C, Sawadogo-Lingani H. Draft genome sequence of Lactococcus lactis subsp. lactis RTIII518: a potent dairy starter isolated from traditional lait caillé in Burkina Faso. Microbiol Resour Announc 2024; 13:e0093123. [PMID: 38047684 DOI: 10.1128/mra.00931-23] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2023] [Accepted: 11/10/2023] [Indexed: 12/05/2023] Open
Abstract
Lactococcus lactis subsp. lactis RTIII518 was isolated from lait caillé, a traditional fermented milk product from Burkina Faso. The draft genome size is 25,554,260 base pairs with 76 contigs, 34.26% average content of GC, 50 tRNAs, 4 rRNA, and 2,498 coding genes.
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Affiliation(s)
- Geoffroy Romaric Bayili
- Département Technologie Alimentaire (DTA), Institut de Recherche en Sciences Appliquées et Technologies (IRSAT), Centre National de la Recherche Scientifique et Technologique (CNRST) , Ouagadougou, Burkina Faso
| | - Maria Diaz
- Gut Microbes and Health Institute Strategic Programme, Quadram Institute Bioscience , Norwich, United Kingdom
| | - Charles Parkouda
- Département Technologie Alimentaire (DTA), Institut de Recherche en Sciences Appliquées et Technologies (IRSAT), Centre National de la Recherche Scientifique et Technologique (CNRST) , Ouagadougou, Burkina Faso
| | - Hagrétou Sawadogo-Lingani
- Département Technologie Alimentaire (DTA), Institut de Recherche en Sciences Appliquées et Technologies (IRSAT), Centre National de la Recherche Scientifique et Technologique (CNRST) , Ouagadougou, Burkina Faso
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Drabo MS, Traoré K, Parkouda C, Hama-Ba F, Savadogo A, Raes K. Non-Sensory Perception and Sensory Appeal of Zamnè, PseudoZamnè, Traditionally Cooked Senegalia erythrocalyx Seeds, and Tempeh According to Burkinabe Consumers. Foods 2023; 12:4268. [PMID: 38231698 DOI: 10.3390/foods12234268] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2023] [Revised: 11/22/2023] [Accepted: 11/24/2023] [Indexed: 01/19/2024] Open
Abstract
The lack of adequate knowledge of the culinary and sensory properties of most indigenous and wild foods hampers their promotion in human diets and the market. In the present study, 80 Burkinabe volunteers evaluated the sensory appeal and attributes of three selected Senegalia seed species (Zamnè, pseudoZamnè or Kumatiya, and S. erythrocalyx) and their food formulae (traditionally cooked, harvested as green and fresh legumes, and fermented as tempeh) using the nine-point hedonic scale and check-all-that-apply questionnaire. They found that the traditionally cooked Zamnè, pseudoZamnè or Kumatiya, and derived tempeh had good sensory appeal (scoring between 5 and 7) and subtle alkaline and nutty tastes. However, an appreciable number (32%) of the participants were unaccustomed to tempeh and gave very low scores (2.5-3.4) for all the tempeh products. In contrast, the traditionally cooked seeds of Senegalia erythrocalyx and the green and fresh Zamnè evoked bitter and sour off-tastes, respectively, and were not much appreciated (scoring 4). The present study provides unprecedented insight into consumers' non-sensory perceptions and the culinary and sensory properties of Senegalia seed foods, which will be essential for their valorization, branding, and marketing.
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Affiliation(s)
- Moustapha Soungalo Drabo
- Research Unit VEG-i-TEC, Faculty of Bioscience Engineering, Ghent University, Sint-Martens-Latemlaan 2B, 8500 Kortrijk, Belgium
- Laboratory of Applied Biochemistry and Immunology, Department of Biochemistry and Microbiology, University Joseph Ki-Zerbo, Ouagadougou 03 BP 7021, Burkina Faso
| | - Korotimi Traoré
- Department of Food Technologies, Institute of Research in Applied Sciences and Technologies, Ouagadougou 03 BP 7047, Burkina Faso
| | - Charles Parkouda
- Department of Food Technologies, Institute of Research in Applied Sciences and Technologies, Ouagadougou 03 BP 7047, Burkina Faso
| | - Fatoumata Hama-Ba
- Department of Food Technologies, Institute of Research in Applied Sciences and Technologies, Ouagadougou 03 BP 7047, Burkina Faso
| | - Aly Savadogo
- Laboratory of Applied Biochemistry and Immunology, Department of Biochemistry and Microbiology, University Joseph Ki-Zerbo, Ouagadougou 03 BP 7021, Burkina Faso
| | - Katleen Raes
- Research Unit VEG-i-TEC, Faculty of Bioscience Engineering, Ghent University, Sint-Martens-Latemlaan 2B, 8500 Kortrijk, Belgium
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Wiedenbein ES, Canoy TS, Hui Y, Parkouda C, Compaoré CS, Ametefe E, Jakobsen M, Jespersen L, Nielsen DS. Complete and Draft Genome Sequences of 52 Bacillus and Priestia Strains Isolated from West African Fermentations and 26 Reference Strains from a Public Culture Collection. Microbiol Resour Announc 2023:e0039423. [PMID: 37338389 DOI: 10.1128/mra.00394-23] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/21/2023] Open
Abstract
The whole genomes of 78 Bacillus and Priestia strains isolated from West African fermented foods (n = 52) or acquired from a public culture collection (n = 26) were sequenced using long-read sequencing and assembled into draft (n = 32) and complete (n = 46) genomes, allowing comparative genomics and taxonomic assignment of these strains with putative uses in fermented foods.
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Affiliation(s)
| | | | - Yan Hui
- Department of Food Science, University of Copenhagen, Copenhagen, Denmark
| | - Charles Parkouda
- Département Technologie Alimentaire, Centre National de la Recherche Scientifique et Technologique, Institut de Recherche en Sciences Appliquées et Technologies, Ouagadougou, Burkina Faso
| | - Clarisse S Compaoré
- Département Technologie Alimentaire, Centre National de la Recherche Scientifique et Technologique, Institut de Recherche en Sciences Appliquées et Technologies, Ouagadougou, Burkina Faso
| | - Elmer Ametefe
- Department of Biochemistry, Cell and Molecular Biology, University of Ghana, Accra, Ghana
| | - Mogens Jakobsen
- Department of Food Science, University of Copenhagen, Copenhagen, Denmark
| | - Lene Jespersen
- Department of Food Science, University of Copenhagen, Copenhagen, Denmark
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Oboulbiga EB, Douamba Z, Compaoré-Sérémé D, Semporé JN, Dabo R, Semde Z, Tapsoba FWB, Hama-Ba F, Songré-Ouattara LT, Parkouda C, Dicko MH. Physicochemical, potential nutritional, antioxidant and health properties of sesame seed oil: a review. Front Nutr 2023; 10:1127926. [PMID: 37377483 PMCID: PMC10292629 DOI: 10.3389/fnut.2023.1127926] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Accepted: 05/02/2023] [Indexed: 06/29/2023] Open
Abstract
Sesame (Sesanum indicum L.) is one of the primary annual oilseeds grown in Africa and Asia. Sesame seed oil (SSO) is of great economic and human nutrition interest worldwide. Due to its composition in phytochemical antioxidants and profile in unsaturated fatty acids, sesame is used as a biological source of essential fatty acids. It contains bioactive compounds such as lignans (sesamin, sesamol, sesamolin), tocopherols and phytosterols. The oleic/linoleic fatty acids ratio of sesame makes it important for human health. SSO has bioactive compounds that can help prevent certain cardiovascular, metabolized and coronary diseases. The ω-3 and ω-6 fatty acids in SSO are precursors to eicosanoids that regulate the immune system and inflammatory functions. The essential fatty acids contained in this oil are essential for cell construction and highly recommended during the first trimester of pregnancy. The consumption of SSO allows both a decrease in the LDL-cholesterol complex and an increase in the HDL-cholesterol complex. It regulates blood sugar and may have favorable effects on people with liver cancer and those developing fatty liver disease. In this review, the nutritional value, antioxidant properties, and health benefits of SSO have been compiled to provide collective information of nutritional and medical interest.
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Affiliation(s)
- Edwige Bahanla Oboulbiga
- Food Technology Department (DTA), Institute for Research in Applied Sciences and Technologies (IRSAT), National Center for Scientific and Technological Research (CNRST), Ouagadougou, Burkina Faso
| | - Zoénabo Douamba
- Food Technology Department (DTA), Institute for Research in Applied Sciences and Technologies (IRSAT), National Center for Scientific and Technological Research (CNRST), Ouagadougou, Burkina Faso
| | - Diarra Compaoré-Sérémé
- Food Technology Department (DTA), Institute for Research in Applied Sciences and Technologies (IRSAT), National Center for Scientific and Technological Research (CNRST), Ouagadougou, Burkina Faso
| | - Judith Nomwendé Semporé
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph KI ZERBO, Ouagadougou, Burkina Faso
| | - Rasmata Dabo
- Food Technology Department (DTA), Institute for Research in Applied Sciences and Technologies (IRSAT), National Center for Scientific and Technological Research (CNRST), Ouagadougou, Burkina Faso
| | - Zénabou Semde
- Food Technology Department (DTA), Institute for Research in Applied Sciences and Technologies (IRSAT), National Center for Scientific and Technological Research (CNRST), Ouagadougou, Burkina Faso
| | - Fidèle Wend-Bénédo Tapsoba
- Food Technology Department (DTA), Institute for Research in Applied Sciences and Technologies (IRSAT), National Center for Scientific and Technological Research (CNRST), Ouagadougou, Burkina Faso
| | - Fatoumata Hama-Ba
- Food Technology Department (DTA), Institute for Research in Applied Sciences and Technologies (IRSAT), National Center for Scientific and Technological Research (CNRST), Ouagadougou, Burkina Faso
| | - Laurencia T. Songré-Ouattara
- Food Technology Department (DTA), Institute for Research in Applied Sciences and Technologies (IRSAT), National Center for Scientific and Technological Research (CNRST), Ouagadougou, Burkina Faso
| | - Charles Parkouda
- Food Technology Department (DTA), Institute for Research in Applied Sciences and Technologies (IRSAT), National Center for Scientific and Technological Research (CNRST), Ouagadougou, Burkina Faso
| | - Mamoudou H. Dicko
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph KI ZERBO, Ouagadougou, Burkina Faso
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Bayili GR, Coulibaly-Diakité M, Tankoano A, Kere-Kando C, Kabore TJ, Konfe-Kanwe MEMP, Rouamba A, Parkouda C, Sawadogo-Lingani H. Physico-Chemical, Microbiological, and Sensorial Characteristics of Grains, Malt, Wort, and Beer from FKR 19 and FKR 62 N Rice Varieties Grown in Burkina Faso. Journal of the American Society of Brewing Chemists 2023. [DOI: 10.1080/03610470.2022.2163815] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Geoffroy Romaric Bayili
- Département Technologie Alimentaire (DTA), Institut de Recherche en Sciences Appliquées et Technologies (IRSAT), Centre National de la Recherche Scientifique et Technologique (CNRST), Ouagadougou, Burkina Faso
| | - Mariam Coulibaly-Diakité
- Département Technologie Alimentaire (DTA), Institut de Recherche en Sciences Appliquées et Technologies (IRSAT), Centre National de la Recherche Scientifique et Technologique (CNRST), Ouagadougou, Burkina Faso
| | - Abel Tankoano
- Département Technologie Alimentaire (DTA), Institut de Recherche en Sciences Appliquées et Technologies (IRSAT), Centre National de la Recherche Scientifique et Technologique (CNRST), Ouagadougou, Burkina Faso
| | - Christine Kere-Kando
- Département Technologie Alimentaire (DTA), Institut de Recherche en Sciences Appliquées et Technologies (IRSAT), Centre National de la Recherche Scientifique et Technologique (CNRST), Ouagadougou, Burkina Faso
| | - Toudassida Julienne Kabore
- Université Catholique de l’Afrique de l’Ouest (UCAO), Unité Universitaire à Bobo-Dioulasso (UUB), Bobo-Dioulasso, Burkina Faso
| | - Mamounata Eugénie Marie Patricia Konfe-Kanwe
- Département Technologie Alimentaire (DTA), Institut de Recherche en Sciences Appliquées et Technologies (IRSAT), Centre National de la Recherche Scientifique et Technologique (CNRST), Ouagadougou, Burkina Faso
| | - Amadou Rouamba
- Département Technologie Alimentaire (DTA), Institut de Recherche en Sciences Appliquées et Technologies (IRSAT), Centre National de la Recherche Scientifique et Technologique (CNRST), Ouagadougou, Burkina Faso
| | - Charles Parkouda
- Département Technologie Alimentaire (DTA), Institut de Recherche en Sciences Appliquées et Technologies (IRSAT), Centre National de la Recherche Scientifique et Technologique (CNRST), Ouagadougou, Burkina Faso
| | - Hagrétou Sawadogo-Lingani
- Département Technologie Alimentaire (DTA), Institut de Recherche en Sciences Appliquées et Technologies (IRSAT), Centre National de la Recherche Scientifique et Technologique (CNRST), Ouagadougou, Burkina Faso
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Bahanla Oboulbiga E, Parkouda C, Dabiré C, Guissou AW, Traore K, Semde Z, Douamba Z, Sawadogo-Lingani H, Dicko MH. Storage stability of dried tomato slices during storage as affected by salt and lemon pretreatments. International Journal of Food Properties 2022. [DOI: 10.1080/10942912.2022.2046051] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Edwige Bahanla Oboulbiga
- Food Technology Department, Research Institute in Applied Sciences and Technologies, National Center for Scientific and Technological Research, Ouagadougou, Burkina Faso
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition, Department of Biochemistry-Microbiology, University Joseph Ki-zerbo, Ouagadougou, Burkina Faso
| | - Charles Parkouda
- Food Technology Department, Research Institute in Applied Sciences and Technologies, National Center for Scientific and Technological Research, Ouagadougou, Burkina Faso
| | - Christophe Dabiré
- Food Technology Department, Research Institute in Applied Sciences and Technologies, National Center for Scientific and Technological Research, Ouagadougou, Burkina Faso
| | - Aimée W.D.B. Guissou
- Food Technology Department, Research Institute in Applied Sciences and Technologies, National Center for Scientific and Technological Research, Ouagadougou, Burkina Faso
| | - Korotimi Traore
- Food Technology Department, Research Institute in Applied Sciences and Technologies, National Center for Scientific and Technological Research, Ouagadougou, Burkina Faso
| | - Zénabou Semde
- Food Technology Department, Research Institute in Applied Sciences and Technologies, National Center for Scientific and Technological Research, Ouagadougou, Burkina Faso
| | - Zoénabo Douamba
- Food Technology Department, Research Institute in Applied Sciences and Technologies, National Center for Scientific and Technological Research, Ouagadougou, Burkina Faso
| | - Hagrétou Sawadogo-Lingani
- Food Technology Department, Research Institute in Applied Sciences and Technologies, National Center for Scientific and Technological Research, Ouagadougou, Burkina Faso
| | - Mamoudou H. Dicko
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition, Department of Biochemistry-Microbiology, University Joseph Ki-zerbo, Ouagadougou, Burkina Faso
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Séré A, Bougma A, Bazié BSR, Traoré E, Parkouda C, Gnankiné O, Bassolé IHN. Chemical composition, energy and nutritional values, digestibility and functional properties of defatted flour, protein concentrates and isolates from Carbula marginella (Hemiptera: Pentatomidae) and Cirina butyrospermi (Lepidoptera: Saturniidae). BMC Chem 2021; 15:46. [PMID: 34372890 PMCID: PMC8353847 DOI: 10.1186/s13065-021-00772-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2020] [Accepted: 07/26/2021] [Indexed: 11/10/2022] Open
Abstract
Edible insects constitute a potential source of alternative proteins as a food supplement. The present study aimed to investigate the chemical composition, energy and nutritional values, the digestibility and functional properties of Carbula marginella (Thunberg) and Cirina butyrospermi (Vuillet) defatted flour, protein concentrates, and isolates. Carbula marginella has shown the highest content of protein (41.44%), lipid (51.92%), calcium (33.92 mg/100 g) and sodium (185.84 mg/100 g) while the highest contents of carbohydrate (34.54%), ash (4.77%), iron (31.27 mg/100 g), magnesium (150.09 mg/100 g), and potassium (1277 mg/100 g) have been observed for C. butyrospermi. Linoleic (30.23%), palmitic (27.54%), oleic (26.41%) and stearic (8.90%) acids were the most dominant fatty acids found in C. marginella. Cirina butyrospermi was characterized by high levels of oleic (27.01%), stearic (21.02%), linolenic (20.42%), palmitic (13.06%), and linoleic (8.01%) acids. Protein and essential amino acid contents of the protein isolates in both insect species were 1.7–2 times higher than that of their defatted flours. The protein isolate of C. marginella exhibited the highest protein digestibility (87.63%), while the highest fat absorption capacity (8.84 g/g) and foaming capacity (48.40%) have been obtained from the protein isolate of C. butyrospermi. These findings indicate that the protein concentrates and isolates of C. marginella and C. butyrospermi have great potential for industrial applications.
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Affiliation(s)
- Aminata Séré
- Department of Biochemistry Microbiology, Joseph KI-ZERBO University, 03 B.P. 7021, Ouagadougou 03, Burkina Faso
| | - Adjima Bougma
- Department of Biochemistry Microbiology, Joseph KI-ZERBO University, 03 B.P. 7021, Ouagadougou 03, Burkina Faso
| | - Bazoin Sylvain Raoul Bazié
- Department of Biochemistry Microbiology, Joseph KI-ZERBO University, 03 B.P. 7021, Ouagadougou 03, Burkina Faso
| | - Esther Traoré
- Department of Food Technology, National Center for Scientific and Technological Research, 03 B.P. 7047, Ouagadougou 03, Burkina Faso
| | - Charles Parkouda
- Department of Food Technology, National Center for Scientific and Technological Research, 03 B.P. 7047, Ouagadougou 03, Burkina Faso
| | - Olivier Gnankiné
- Department of Animal Biology and Physiology, Joseph KI-ZERBO University, 03 B.P. 7021, Ouagadougou 03, Burkina Faso
| | - Imael Henri Nestor Bassolé
- Department of Biochemistry Microbiology, Joseph KI-ZERBO University, 03 B.P. 7021, Ouagadougou 03, Burkina Faso.
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Houngbédji M, Padonou SW, Parkouda C, Johansen PG, Hounsou M, Agbobatinkpo BP, Sawadogo-Lingani H, Jespersen L, Hounhouigan DJ. Multifunctional properties and safety evaluation of lactic acid bacteria and yeasts associated with fermented cereal doughs. World J Microbiol Biotechnol 2021; 37:34. [PMID: 33475896 DOI: 10.1007/s11274-021-02994-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2020] [Accepted: 01/01/2021] [Indexed: 11/25/2022]
Abstract
Spontaneous cereal fermentations involve diverse lactic acid bacteria (LAB) and yeasts which may include multifunctional and safe or unsafe strains. This study assessed acidification ability, safety, antifungal activity and free amino acids release ability of LAB and yeasts previously isolated from spontaneously fermented cereal doughs in Benin. Fourteen LAB and thirteen yeast strains were studied in liquid media and/or in a model cereal dough prepared in laboratory conditions. Antifungal activity was assessed against Candida glabrata in liquid medium. Amino acids were determined by pre-column derivatization and separation with reversed-phase HPLC. Antimicrobial susceptibility was analysed by minimum inhibitory concentration determination. The acidification ability was higher for LAB compared to yeast strains. All LAB strains retarded the growth of C. glabrata Cg1 with the highest inhibition recorded for Weissella confusa Wc1 and Wc2. The highest free amino acid content was found in the doughs fermented with Pichia kudriavzevii Pk2 and Pk3. All the LAB strains were susceptible to ampicillin, chloramphenicol, erythromycin, but displayed phenotypic resistance to kanamycin, streptomycin and tetracycline. Positive PCR amplicon of resistance genes were detected in the following cases: 2 LAB strains were positive for kanamycin (aph(3)III), 5 strains were positive for streptomycin (aadA and/or strA and/or strB) and 3 strains were positive for tetracycline (tet (L) and/or tet (M)). For yeasts, most of the P. kudriavzevii strains were resistant to amphotericin B, fluconazole and itraconazole opposite to K. marxianus and Saccharomyces cerevisiae strains which were susceptible. The results obtained are valuable for selecting safe and multifunctional strains for cereal fermentation in West Africa.
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Affiliation(s)
- Marcel Houngbédji
- Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, 03, BP 2819, Jéricho, Cotonou, Benin.
| | - S Wilfrid Padonou
- Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, 03, BP 2819, Jéricho, Cotonou, Benin.,ESTCTPA, Université Nationale d'Agriculture, 01, BP 55, Porto-Novo, Benin
| | - Charles Parkouda
- Département Technologie Alimentaire/IRSAT/CNRST, 03, BP 7047, Ouagadougou 03, Burkina Faso
| | - Pernille Greve Johansen
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958, Frederiksberg C., Denmark
| | - Mathias Hounsou
- Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, 03, BP 2819, Jéricho, Cotonou, Benin
| | - B Pélagie Agbobatinkpo
- Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, 03, BP 2819, Jéricho, Cotonou, Benin
| | - Hagretou Sawadogo-Lingani
- Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, 03, BP 2819, Jéricho, Cotonou, Benin.,Département Technologie Alimentaire/IRSAT/CNRST, 03, BP 7047, Ouagadougou 03, Burkina Faso
| | - Lene Jespersen
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958, Frederiksberg C., Denmark
| | - D Joseph Hounhouigan
- Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, 03, BP 2819, Jéricho, Cotonou, Benin
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Owusu-Kwarteng J, Parkouda C, Adewumi GA, Ouoba LII, Jespersen L. Technologically relevant Bacillus species and microbial safety of West African traditional alkaline fermented seed condiments. Crit Rev Food Sci Nutr 2020; 62:871-888. [PMID: 33030021 DOI: 10.1080/10408398.2020.1830026] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Fermented food condiments serve as a major source of nutrients to many homes in West Africa, especially among the rural poor who use these condiments as a cheap source of protein substitute for milk and other animal protein sources. Traditional fermented West African condiments are produced by spontaneous fermentation of legumes and protein-rich seeds of both cultivated and wild plant species. These fermented condiments are culturally accepted and widely produced in the West African sub-region, and rely on indigenous microbiota responsible for taste, texture, aroma development and the overall unique product characteristics. Detailed understanding of fermentation microbiota and their unique technological and functional properties are fundamental in developing products with enhanced quality and safety, as well as development of specific locally adapted starter cultures. Technologically relevant Bacillus spp., mainly Bacillus subtilis, are the predominant fermentative bacteria responsible for the natural fermentation of condiments across West Africa. Other species of Bacillus including B. amyloliquefaciens, B. licheniformis, B. pumilus, B. megaterium, B. sphaericus, B. cereus, B. badius and B. fusiformis are also frequently involved in the fermentation process. These bacterial species are responsible for flavor development, bio-conversion of complex food molecules, and production of antimicrobial compounds that impact shelf-life and safety, and in some instances, may confer host-beneficial health effects beyond basic nutrition. First, this review provides currently available information on the technologically relevant Bacillus species isolated from fermented food condiments in nine (9) West African countries. In addition, perspectives on harnessing the potentials of the technologically beneficial bacterial strains in fermented condiments in West Africa for enhanced food safety, quality and overall food security is presented.
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Affiliation(s)
- James Owusu-Kwarteng
- Department of Food Science and Technology, University of Energy and Natural Resources, Sunyani, Ghana
| | - Charles Parkouda
- CNRST/IRSAT/DTA, Centre National de la Recherche Scientifique et Technologique, Ouagadougou, Burkina Faso
| | | | - Labia Irène Ivette Ouoba
- Department of Health and Human Sciences, Microbiology Research Unit, London Metropolitan University, London, UK
| | - Lene Jespersen
- Department of Food Science, Food Microbiology, University of Copenhagen, Copenhagen, Denmark
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Termote C, Odongo NO, Dreyer BS, Guissou B, Parkouda C, Vinceti B. Nutrient composition of Parkia biglobosa pulp, raw and fermented seeds: a systematic review. Crit Rev Food Sci Nutr 2020; 62:119-144. [PMID: 32914637 DOI: 10.1080/10408398.2020.1813072] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
There is increasing evidence that nutrient differences observed among crop varieties or animal breeds belonging to the same species are sometimes greater than differences between species. Parkia biglobosa is an important tree species that provides edible products and income to rural households in West Africa. To better understand intra-species nutrient variability of P. biglobosa edible products, a review on the nutrient content of its pulp and seeds (raw and fermented) was conducted. Google scholar and the keywords "P. biglobosa" AND "nutrition" were used to screen the available literature from 1980 onwards, and the Zotero software was used to manage references. A step-wise assessment of titles, abstracts and full papers, led to a selection of 69 papers from which data were retrieved following FAO INFOODS guidelines. After data harmonization and quality checks, 42 papers were retained and used to extract data to populate a nutrient database. Despite an apparent abundance of nutrient analyses focused on P. biglobosa's edible products, the quality of data available was poor and very few authors presented additional information, such as soil characteristics, climate, maturity at harvest, etc. that could influence the nutritional content of the products. Many data gaps remain. The present study will stimulate further investigations into nutrient composition of P. biglobosa products and ultimately will contribute to selecting nutritionally "+" trees for multiplication and/or domestication of the species.
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Johansen PG, Owusu-Kwarteng J, Parkouda C, Padonou SW, Jespersen L. Occurrence and Importance of Yeasts in Indigenous Fermented Food and Beverages Produced in Sub-Saharan Africa. Front Microbiol 2019; 10:1789. [PMID: 31447811 PMCID: PMC6691171 DOI: 10.3389/fmicb.2019.01789] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2019] [Accepted: 07/19/2019] [Indexed: 12/28/2022] Open
Abstract
Indigenous fermented food and beverages represent a valuable cultural heritage in sub-Saharan Africa, having one of the richest selections of fermented food products in the world. In many of these indigenous spontaneously fermented food and beverages, yeasts are of significant importance. Several factors including raw materials, processing methods, hygienic conditions as well as the interactions between yeasts and other commensal microorganisms have been shown to influence yeast species diversity and successions. Both at species and strain levels, successions take place due to the continuous change in intrinsic and extrinsic growth factors. The selection pressure from the microbial stress factors leads to niche adaptation and both yeast species and strains with traits deviating from those generally acknowledged in current taxonomic keys, have been isolated from indigenous sub-Saharan African fermented food products. Yeasts are important for flavor development, impact shelf life, and nutritional value and do, in some cases, even provide host-beneficial effects. In order to sustain and upgrade these traditional fermented products, it is quite important to obtain detailed knowledge on the microorganisms involved in the fermentations, their growth requirements and interactions. While other publications have reported on the occurrence of prokaryotes in spontaneously fermented sub-Saharan food and beverages, the present review focuses on yeasts considering their current taxonomic position, relative occurrence and successions, interactions with other commensal microorganisms as well as beneficial effects and importance in human diet. Additionally, the risk of opportunistic yeasts is discussed.
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Affiliation(s)
| | - James Owusu-Kwarteng
- Department of Food Science and Technology, University of Energy and Natural Resources, Sunyani, Ghana
| | - Charles Parkouda
- Département Technologie Alimentaire, IRSAT/CNRST, Ouagadougou, Burkina Faso
| | | | - Lene Jespersen
- Department of Food Science, University of Copenhagen, Copenhagen, Denmark
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Bationo F, Songré-Ouattara LT, Hemery YM, Hama-Ba F, Parkouda C, Chapron M, Le Merrer M, Leconte N, Sawadogo-Lingani H, Diawara B, Humblot C. Improved processing for the production of cereal-based fermented porridge enriched in folate using selected lactic acid bacteria and a back slopping process. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.02.048] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Bationo F, Songré-Ouattara LT, Hama-Ba F, Baye K, Hemery YM, Parkouda C, Lingani-Sawadogo H, Diawara B, Humblot C. Folate Status of Women and Children in Africa – Current Situation and Improvement Strategies. Food Reviews International 2019. [DOI: 10.1080/87559129.2019.1608558] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Fabrice Bationo
- Département Technologie Alimentaire, Institut de Recherche en Sciences Appliquées et Technologies/Centre National de la Recherche Scientifique et Technique, Ouagadougou, Burkina Faso
- Food and nutrition research in the global south/Institut de Recherche pour le Développement, University of Montpellier/Montpellier SupAgro, Montpellier, France
| | - Laurencia Toulsoumdé Songré-Ouattara
- Département Technologie Alimentaire, Institut de Recherche en Sciences Appliquées et Technologies/Centre National de la Recherche Scientifique et Technique, Ouagadougou, Burkina Faso
| | - Fatoumata Hama-Ba
- Département Technologie Alimentaire, Institut de Recherche en Sciences Appliquées et Technologies/Centre National de la Recherche Scientifique et Technique, Ouagadougou, Burkina Faso
| | - Kaleab Baye
- Center for Food Sciences and Nutrition, College of Natural Sciences, Addis Ababa University, Addis Ababa, Ethiopia
| | - Youna M. Hemery
- Food and nutrition research in the global south/Institut de Recherche pour le Développement, University of Montpellier/Montpellier SupAgro, Montpellier, France
| | - Charles Parkouda
- Département Technologie Alimentaire, Institut de Recherche en Sciences Appliquées et Technologies/Centre National de la Recherche Scientifique et Technique, Ouagadougou, Burkina Faso
| | - Hagrétou Lingani-Sawadogo
- Département Technologie Alimentaire, Institut de Recherche en Sciences Appliquées et Technologies/Centre National de la Recherche Scientifique et Technique, Ouagadougou, Burkina Faso
| | - Bréhima Diawara
- Département Technologie Alimentaire, Institut de Recherche en Sciences Appliquées et Technologies/Centre National de la Recherche Scientifique et Technique, Ouagadougou, Burkina Faso
| | - Christèle Humblot
- Food and nutrition research in the global south/Institut de Recherche pour le Développement, University of Montpellier/Montpellier SupAgro, Montpellier, France
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Traoré K, Parkouda C, Savadogo A, Ba/Hama F, Kamga R, Traoré Y. Effect of processing methods on the nutritional content of three traditional vegetables leaves: Amaranth, black nightshade and jute mallow. Food Sci Nutr 2017; 5:1139-1144. [PMID: 29188041 PMCID: PMC5694864 DOI: 10.1002/fsn3.504] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2017] [Revised: 06/14/2017] [Accepted: 06/16/2017] [Indexed: 12/04/2022] Open
Abstract
The study assessed changes in nutritional content of some commonly consumed traditional vegetables subjected to postharvest processes. Amaranth (Amaranthus cruentus L.), black nightshade (Solanum scabrum Mill.) and jute mallow (Corchorus olitorius L.) leaves used as vegetables were subjected to blanching, boiling and drying. The proximate composition and β‐carotene content of fresh and processed leaves were determined. Amaranth, black nightshade and jute mallow leaves had 25.21%, 39.74% and 29.18% of protein, respectively. The β‐carotene levels were 16.40, 25.25 and 27.74 mg/100 g for black nightshade amaranth and jute mallow leaves, respectively. The ash content was 10.57% for black nightshade, 12.40% for jute mallow and 16.33% for amaranth. Processing methods caused decreases of β‐carotene and crude lipid content. Boiling for 30 min or more resulted in large loss of β‐carotene. Drying under shade resulted in less loss of β‐carotene than drying in cabinet at 50 and 60°C.
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Affiliation(s)
- Korotimi Traoré
- Institut de Recherche en Sciences Appliquées et Technologies Département Technologie Alimentaire 03 BP 7047 Ouagadougou Burkina Faso.,Laboratoire de Biochimie et d'Immunologie Appliquée Department of Biochemistry-Microbiology Université Ouaga 1 Pr Joseph KI-ZERBO Ougadougou Burkina Faso
| | - Charles Parkouda
- Institut de Recherche en Sciences Appliquées et Technologies Département Technologie Alimentaire 03 BP 7047 Ouagadougou Burkina Faso
| | - Aly Savadogo
- Laboratoire de Biochimie et d'Immunologie Appliquée Department of Biochemistry-Microbiology Université Ouaga 1 Pr Joseph KI-ZERBO Ougadougou Burkina Faso
| | - Fatoumata Ba/Hama
- Institut de Recherche en Sciences Appliquées et Technologies Département Technologie Alimentaire 03 BP 7047 Ouagadougou Burkina Faso
| | - Regine Kamga
- Asian Vegetable Research and Development Center Liaison office Cameroon Messa Yaoundé Cameroon
| | - Yves Traoré
- Laboratoire de Biochimie et d'Immunologie Appliquée Department of Biochemistry-Microbiology Université Ouaga 1 Pr Joseph KI-ZERBO Ougadougou Burkina Faso
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Dah-Nouvlessounon D, Adjanohoun A, Sina H, Noumavo PA, Diarrasouba N, Parkouda C, Madodé YE, Dicko MH, Baba-Moussa L. Nutritional and Anti-Nutrient Composition of Three Kola Nuts (<i> Cola nitida, Cola acuminata </i> and <i> Garcinia kola </i>) Produced in Benin. ACTA ACUST UNITED AC 2015. [DOI: 10.4236/fns.2015.615145] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Akabanda F, Owusu-Kwarteng J, Tano-Debrah K, Parkouda C, Jespersen L. The Use of Lactic Acid Bacteria Starter Culture in the Production of Nunu, a Spontaneously Fermented Milk Product in Ghana. Int J Food Sci 2014; 2014:721067. [PMID: 26904646 PMCID: PMC4745485 DOI: 10.1155/2014/721067] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/16/2014] [Revised: 11/10/2014] [Accepted: 11/10/2014] [Indexed: 11/18/2022]
Abstract
Nunu, a spontaneously fermented yoghurt-like product, is produced and consumed in parts of West Africa. A total of 373 predominant lactic acid bacteria (LAB) previously isolated and identified from Nunu product were assessed in vitro for their technological properties (acidification, exopolysaccharides production, lipolysis, proteolysis and antimicrobial activities). Following the determination of technological properties, Lactobacillus fermentum 22-16, Lactobacillus plantarum 8-2, Lactobacillus helveticus 22-7, and Leuconostoc mesenteroides 14-11 were used as single and combined starter cultures for Nunu fermentation. Starter culture fermented Nunu samples were assessed for amino acids profile and rate of acidification and were subsequently evaluated for consumer acceptability. For acidification properties, 82%, 59%, 34%, and 20% of strains belonging to Lactobacillus helveticus, L. plantarum, L. fermentum, and Leu. mesenteriodes, respectively, demonstrated fast acidification properties. High proteolytic activity (>100 to 150 μg/mL) was observed for 50% Leu. mesenteroides, 40% L. fermentum, 41% L. helveticus, 27% L. plantarum, and 10% Ent. faecium species. In starter culture fermented Nunu samples, all amino acids determined were detected in Nunu fermented with single starters of L. plantarum and L. helveticus and combined starter of L. fermntum and L. helveticus. Consumer sensory analysis showed varying degrees of acceptability for Nunu fermented with the different starter cultures.
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Affiliation(s)
- Fortune Akabanda
- Department of Nutrition and Food Science, University of Ghana, P.O. Box LG 25, Legon, Ghana
- Department of Applied Biology, Faculty of Applied Sciences, University for Development Studies, Navrongo Campus, P.O. Box 24, Navrongo, Ghana
| | - James Owusu-Kwarteng
- Department of Applied Biology, Faculty of Applied Sciences, University for Development Studies, Navrongo Campus, P.O. Box 24, Navrongo, Ghana
| | - Kwaku Tano-Debrah
- Department of Nutrition and Food Science, University of Ghana, P.O. Box LG 25, Legon, Ghana
| | - Charles Parkouda
- Food Technology Department (DTA/IRSAT/CNRST), BP 7074, Ouagadougou 03, Burkina Faso
| | - Lene Jespersen
- Department of Food Science, Food Microbiology, Faculty of Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg C, Denmark
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Ouoba LII, Kando C, Parkouda C, Sawadogo-Lingani H, Diawara B, Sutherland JP. The microbiology of Bandji, palm wine of Borassus akeassii from Burkina Faso: identification and genotypic diversity of yeasts, lactic acid and acetic acid bacteria. J Appl Microbiol 2012; 113:1428-41. [PMID: 22979949 DOI: 10.1111/jam.12014] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2012] [Revised: 08/18/2012] [Accepted: 09/03/2012] [Indexed: 10/27/2022]
Abstract
AIM To investigate physicochemical characteristics and especially genotypic diversity of the main culturable micro-organisms involved in fermentation of sap from Borassus akeassii, a newly identified palm tree from West Africa. METHODS AND RESULTS Physicochemical characterization was performed using conventional methods. Identification of micro-organisms included phenotyping and sequencing of: 26S rRNA gene for yeasts, 16S rRNA and gyrB genes for lactic acid bacteria (LAB) and acetic acid bacteria (AAB). Interspecies and intraspecies genotypic diversities of the micro-organisms were screened respectively by amplification of the ITS1-5.8S rDNA-ITS2/16S-23S rDNA ITS regions and repetitive sequence-based PCR (rep-PCR). The physicochemical characteristics of samples were: pH: 3.48-4.12, titratable acidity: 1.67-3.50 mg KOH g(-1), acetic acid: 0.16-0.37%, alcohol content: 0.30-2.73%, sugars (degrees Brix): 2.70-8.50. Yeast included mainly Saccharomyces cerevisiae and species of the genera Arthroascus, Issatchenkia, Candida, Trichosporon, Hanseniaspora, Kodamaea, Schizosaccharomyces, Trigonopsis and Galactomyces. Lactobacillus plantarum was the predominant LAB species. Three other species of Lactobacillus were also identified as well as isolates of Leuconostoc mesenteroides, Fructobacillus durionis and Streptococcus mitis. Acetic acid bacteria included nine species of the genus Acetobacter with Acetobacter indonesiensis as predominant species. In addition, isolates of Gluconobacter oxydans and Gluconacetobacter saccharivorans were also identified. Intraspecies diversity was observed for some species of micro-organisms including four genotypes for Acet. indonesiensis, three for Candida tropicalis and Lactobacillus fermentum and two each for S. cerevisiae, Trichosporon asahii, Candida pararugosa and Acetobacter tropicalis. CONCLUSION fermentation of palm sap from B. akeassii involved multi-yeast-LAB-AAB cultures at genus, species and intraspecies level. SIGNIFICANCE AND IMPACT OF THE STUDY First study describing microbiological and physicochemical characteristics of palm wine from B. akeassii. Genotypic diversity of palm wine LAB and AAB not reported before is demonstrated and this constitutes valuable information for better understanding of the fermentation which can be used to improve the product quality and develop added value by-products.
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Affiliation(s)
- L I I Ouoba
- Microbiology Research Unit, Faculty of Life Sciences, School of Human Sciences, London Metropolitan University, London, UK.
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Parkouda C, Thorsen L, Compaoré CS, Nielsen DS, Tano-Debrah K, Jensen JS, Diawara B, Jakobsen M. Microorganisms associated with Maari, a Baobab seed fermented product. Int J Food Microbiol 2010; 142:292-301. [DOI: 10.1016/j.ijfoodmicro.2010.07.004] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2010] [Revised: 06/17/2010] [Accepted: 07/05/2010] [Indexed: 10/19/2022]
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Ouoba L, Nyanga-Koumou C, Parkouda C, Sawadogo H, Kobawila S, Keleke S, Diawara B, Louembe D, Sutherland J. Genotypic diversity of lactic acid bacteria isolated from African traditional alkaline-fermented foods. J Appl Microbiol 2009; 108:2019-29. [DOI: 10.1111/j.1365-2672.2009.04603.x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Parkouda C, Nielsen DS, Azokpota P, Ivette Irène Ouoba L, Amoa-Awua WK, Thorsen L, Hounhouigan JD, Jensen JS, Tano-Debrah K, Diawara B, Jakobsen M. The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia. Crit Rev Microbiol 2009; 35:139-56. [DOI: 10.1080/10408410902793056] [Citation(s) in RCA: 62] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Ouoba L, Parkouda C, Diawara B, Scotti C, Varnam A. Identification of Bacillus spp. from Bikalga, fermented seeds of Hibiscus sabdariffa: phenotypic and genotypic characterization. J Appl Microbiol 2007; 104:122-31. [DOI: 10.1111/j.1365-2672.2007.03550.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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