A5005380374- African Botany and Ecology Studies
- Proteins in Food Systems
- Agriculture and Rural Development Research
- Probiotics and Fermented Foods
- Laser Applications in Dentistry and Medicine
- Oral microbiology and periodontitis research
- Animal Diversity and Health Studies
- Seed and Plant Biochemistry
- Phytase and its Applications
- Food composition and properties
- Food Chemistry and Fat Analysis
- Vibrio bacteria research studies
- Moringa oleifera research and applications
- Listeria monocytogenes in Food Safety
- Tannin, Tannase and Anticancer Activities
- Seed Germination and Physiology
- Natural Antidiabetic Agents Studies
- Salmonella and Campylobacter epidemiology
- Heavy Metals in Plants
Ghent University
2020-2023
Université Joseph Ki-Zerbo
2019-2023
The contamination of fresh vegetables by non-typhoid Salmonella species present in irrigation water and animal feces could causes many diarrheal infections diseases. aim this study was to determine the diversity non-typhoidal serotypes their antimicrobial resistance profile from lettuce, human samples. This concern 57 isolated 134 lettuce samples 416 stool All were characterized used serotyping antisera according Kauffman-White-Le Minor scheme. strains simplex PCR using specific primers. Out...
Fermented milk is food produced and consumed all over the world plays an important role in human nutrition. This work aimed to evaluate microbiological physicochemical quality mineral composition of fermented Burkina Faso.A total 114 samples from camels, goats, cows were purchased market five localities Faso; Bobo Dioulasso, Djibo, Dori, Gorom-Gorom, Sebba. Microbiological physical parameters monitored using standards methods.Microbiological analysis milks showed high average values...
Summary This study was carried out to elucidate the factors responsible for hard‐to‐cook problem of Senegalia seeds, overlooked wild legumes in arid tropics. Accordingly, they were identified as medium size (diameter = 7–9 mm and weight 60–100 mg), flattened (thickness 1.5–2.5 mm), wax‐coated demonstrating high variable coat fractions (25–41), mucilage (15–39), lignin (2.2–4.9), cellulose (6.7–13), hemicellulose (1.9–5.6) contents (g/100 g dry weight), cooking times (3–5 h), hydration...
ENWEndNote BIBJabRef, Mendeley RISPapers, Reference Manager, RefWorks, Zotero AMA Khadem H, Tirtouil A, Drabo M, Boubakeur B. Ultrasound conditioning of Streptococcus thermophilus CNRZ 447: growth, biofilm formation, exopolysaccharide production, and cell membrane permeability. BioTechnologia. 2020;101(2):159-165. doi:10.5114/bta.2020.94774. APA Khadem, H., Tirtouil, A., Drabo, M., & Boubakeur, (2020). BioTechnologia, 101(2), 159-165. https://doi.org/10.5114/bta.2020.94774 Chicago Hafidha,...
The lack of adequate knowledge the culinary and sensory properties most indigenous wild foods hampers their promotion in human diets market. In present study, 80 Burkinabe volunteers evaluated appeal attributes three selected Senegalia seed species (Zamnè, pseudoZamnè or Kumatiya, S. erythrocalyx) food formulas (traditionally cooked, harvested as green fresh legumes, fermented tempeh) using 9-point hedonic scale check-all-that-apply questionnaire. They found that traditionally cooked Zamnè,...
This study aimed to identify an approach that can simultaneously prevent biofilm-associated damage from Staphylococcus aureus, the most prevalent agent of mastitis in cattle Algeria and dairy product spoiler, improve properties starters probiotics. Selected strains Streptococcus thermophilus CNRZ 447 methicillin-resistant S. aureus ATCC 43300 were cultured independently broth containing increasing concentrations gallic acid. was shown be exopolysaccharide-independent biofilm producer. Gallic...
The lack of adequate knowledge the culinary and sensory properties most indigenous wild foods hampers their promotion in human diets market. In present study, 80 Burkinabe volunteers evaluated appeal attributes three selected Senegalia seed species (Zamnè, pseudoZamnè or Kumatiya, S. erythrocalyx) food formulae (traditionally cooked, harvested as green fresh legumes, fermented tempeh) using nine-point hedonic scale check-all-that-apply questionnaire. They found that traditionally cooked...
Zamnè is a wild legume and famine food that attracts interest for its health benefits has become delicacy in Burkina Faso. This study aimed to determine the nutritional quality of traditionally cooked Zamnè, appreciate effectiveness traditional cooking process, compare properties used alkalis (