Skip to content
Home
About Us
Resources
Profiles Metrics
Authors Directory
Institutions Directory
Top Authors
Top Institutions
Top Sponsors
AI Digest
Contact Us
Menu
Home
About Us
Resources
Profiles Metrics
Authors Directory
Institutions Directory
Top Authors
Top Institutions
Top Sponsors
AI Digest
Contact Us
Home
About Us
Resources
Profiles Metrics
Authors Directory
Institutions Directory
Top Authors
Top Institutions
Top Sponsors
AI Digest
Contact Us
Menu
Home
About Us
Resources
Profiles Metrics
Authors Directory
Institutions Directory
Top Authors
Top Institutions
Top Sponsors
AI Digest
Contact Us
Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
agricultural and biological sciences
Microorganisms associated with Maari, a Baobab seed fermented product
International Journal of Food Microbiology, Volume 142, No. 3, Year 2010
Notification
URL copied to clipboard!
Description
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 mesophilic bacteria (AMB) and 139 lactic acid bacteria (LAB) were isolated and identified to species level using a combination of pheno- and genotypic methods including conventional morphological analysis, carbohydrate fermentation profiling, rep-PCR ((GTG)5-fingerprinting) and 16S rRNA gene sequencing.The fermentation of Baobab seeds was initiated by the AMB identified as Bacillus subtilis (82% of AMB isolates) and Staphylococcus sciuri (18% of AMB isolates). No lactic acid bacteria were isolated at the beginning of the process. After 24. h fermentation time, Enterococcus faecium appeared in the fermenting seeds and remained until the end of the fermentation, as the predominant LAB.In Maari collected from retail outlets the AMB count ranged from 6.7. log10. CFU/g to 10. log10. CFU/g while the LAB load ranged from 4.4. log10. CFU/g to 9.9. log10. CFU/g. The AMB were identified as belonging to genus Bacillus (12 species), Staphylococcus (3 species) and one species of Aerococcus, Macrococcus, Leifsonia, Kurthia, Proteus, Acinetobacter and Globicatella, respectively. A putatively novel, previously undescribed Corynebacterium sp. was also found. E. faecium was the dominant LAB in all investigated retail samples except one sample dominated by Pediococcus acidilactici. © 2010 Elsevier B.V.
Authors & Co-Authors
Parkouda, Charles
Burkina Faso, Ouagadougou
Centre National de la Recherche Scientifique Ouagadougou
Denmark, Copenhagen
Københavns Universitet
Thorsen, Line
Denmark, Copenhagen
Københavns Universitet
Compaoré, Clarisse Sidbewendé
Burkina Faso, Ouagadougou
Centre National de la Recherche Scientifique Ouagadougou
Nielsen, Dennis Sandris
Denmark, Copenhagen
Københavns Universitet
Tano-Debrah, Kwaku
Ghana, Accra
University of Ghana
Jensen, Jan S.
Denmark, Copenhagen
Københavns Universitet
Diawara, Bréhima
Burkina Faso, Ouagadougou
Centre National de la Recherche Scientifique Ouagadougou
Jakobsen, Mogens Havsteen
Denmark, Copenhagen
Københavns Universitet
Statistics
Citations: 60
Authors: 8
Affiliations: 3
Identifiers
Doi:
10.1016/j.ijfoodmicro.2010.07.004
ISSN:
01681605
Research Areas
Genetics And Genomics
Study Locations
Burkina Faso