Abstract Palm wine, the most commonly consumed traditional alcoholic beverage in Western Africa, harbours a complex microbiota and metabolites, which plays crucial role overall quality value of product. In present study, combined metagenomic metabolomic approach was applied to describe microbial community structure metabolites profile fermented saps from three palm species ( Elaeis guineensis , Raphia hookeri Borassus aethiopum ) Côte d’Ivoire. Lactobacillaceae (47%), Leuconostocaceae (16%)...

Investigations were carried out to determine the influence of spontaneous fermentations as achieved at household level on nutrients composition and aflatoxins concentration maize during processing into doklu, a fermented food product consumed in Cote d’Ivoire with legumes, soup fried fish. Results showed that grains contained aflatoxin B1, G1 G2 fermentation all physicochemical parameters significantly (P ≤ 0.05) decreased except moisture total titratable acidity contents which increased....

The production of tchapalo remains more or less an empirical process. For the improvement product quality, there is a need knowledge on this traditional process and beer characteristics. alcoholic fermentation one most steps which determines quality beer. In study, characteristics starter evolution temperature, ethanol, sugars organic acids were assessed at small-scale during tchapalo. Brewers used rate 0.76-0.88 % when it was dried 2.38 not. When wort 36.6-39.3 °C, added to initiate...

The distribution and presence of hygiene indicator pathogenic micro-organisms in 375 samples attieke marketed Côte d'Ivoire, their roles the food poisoning were evaluated. Microbiological analyses carried out, which included total viable bacteria, coliforms, Escherichia coli, Staphylococcus aureus, Salmonella, Bacillus spores, fungi Clostridium perfringens. results revealed that bacteria counts ranged from 2·2 ± 1·2 × 10(5) to 3·4 1·4 10(6) CFU g(-1), while yeasts moulds ranged,...

Palm wine fermentation is a complex microbial process that evolves with tapping times. The dynamics in microbiota and metabolites throughout palm days still not established, which are critical for the distinctive characteristics of taste quality, thus mastery daily quality fluctuation during tapping. We analyzed changes community structure by amplicon sequencing bacterial 16S rRNA gene fungal internal transcribed spacer (ITS) region, metabolite profile using mass spectrometry collected over...

To investigate the genotypic diversity and enzymatic activity of yeast flora isolated from spontaneous fermenting saps various palm trees (Borassus aethiopum, Raphia hookeri, Elaeis guineensis) tapped for wines.PCR-restriction fragment length polymorphism ITS-5.8S rDNA combined to 26S rRNA gene and/or partial ACT1 sequencing were applied characterization, their profiles assessed by using API ZYM kits. Thirteen genera 23 species identified, with highest (14 species) in raffia wine....

Abstract The study describes the transformation of mangoes local variety "Assabonou" and papaya solo No.8 into alcohol then vinegar through process directed fermentation. Indeed, mango juices extracted from ripe fruits contained in vials are first subjected to an alcoholic fermentation with Saccharomyces cerevisiae anaerobic conditions secondly acetic strains acid bacteria cultivated unpasteurized cider vinegar. To assess quality vinegars produced, their profile composition organic volatile...

Analysis of yeasts isolated from various biotopes in French Guiana led to the identification two strains flowers and designated CLIB 1634T 1707T. Comparison D1/D2 domain large subunit (LSU D1/D2) rRNA gene sequences 1707T those GenBank database revealed that these belong Starmerella clade. Strain was shown diverge closely related apicola type strain CBS 2868T with a sequence divergence 1.34 1.30 %, LSU internal transcribed spacer (ITS) respectively. Candida diverged by 3.81 14.96 % at level...

The aims of this study were to investigate the food safety knowledge and practices handlers assess sanitary conditions attieke production units in South C?te d'Ivoire. A cross-sectional was conducted during 4 months 2012 7 localities data collected using questionnaire observation checklist microbiological analysis hands. total 775 involved survey. Seventy-one percent (71%) located on public domains only 70 (9%) used septic tank as a mean final deposal for liquid waste. Hygiene inadequate....

Abstract Palm Oil Mill Effluents (POME) are complex fermentative substrates which habour diverse native microbial contaminants. However, knowledge on the microbiota community shift caused by anthropogenic effects of POME in environment is up to date still be extensively documented. In this study, bacterial and archaeal communities from two palm oil processing systems (artisanal industrial) were investigated Illumina MiSeq Platform. Despite common characteristics these wastewaters, we found...

Two lactic acid bacteria strains (At1BEAE22 and At344E21) isolated during tchapalo production were identified on the basis of phenotypic analyses. Bacteriocins produced by these tested for their antimicrobial activities using well diffusion agar method. Heat resistance, pH sensitivity enzyme treatments also analyzed. Results showed that both as Pediococcus acidilactici. Their bacteriocins inhibited growth Lactobacillus delbrueckii F/31, Listeria innocua ATCC 33090, Enterococcus faecalis,...

This study aimed to determine the effects of salinity on biomass behavior and its diversity in activated sludge process (ASP) treating table olive processing wastewater (TOPW), evaluate ASP performances under increased TOPW concentration feeding, numerical abundance, activity biomass, removal efficiencies chemical oxygen demand (COD), phenolic compounds, nitrogen phosphorus were evaluated. Results showed that growth is very high became faster according an increase percentage feeding reached...

The potential of medium chain fatty acids (MCFA) production from two seasonal leachates along with their bacterial community structure were investigated using GC-FID and Illumina high-throughput sequencing during the acid elongation process. Significant amounts MCFA (C6-10) produced experiment, especially rainy season leachate. ranged 1646 mg/l to 22,000 for C6-C8 reached 959.65 C9 C10, optimum values obtained on day 21. Bacterial communities also different among samples, Bacteroidetes,...

Lactic acid bacteria (LAB) has long been safely applied in the production of fermented foods and beverages. These are important for their contribution to food quality also undeniable effects on health. In Africa, despite abundance isolated sources diversity identified microorganisms, market probiotics functional based selected local strains is almost non-existent. This paper aims determine some technological properties LAB isolates from maize dough used doklu potential application probiotic...