18 research outputs found
Abcès phoenix : démarche therapeutique au centre de consultations et de traitements odonto-stomatologiques (CCTOS) d’Abidjan
Abcès phoenix : démarche therapeutique au centre de consultations et de traitements odonto-stomatologiques (CCTOS) d’Abidjan
Un abcès phoenix provoqué par la nécrose septique de la pulpe d’une incisive centrale maxillaire a été traité
au CCTOS d’Abidjan. La dĂ©marche thĂ©rapeutique a combinĂ© un traitement endodontique non chirurgical Ă
base d’hydroxyde de calcium [Ca(OH2) + sérum physiologique] et une médication générale à base d’antibiotique.
L’usage de l’hydroxyde de calcium après un drainage transcanalaire de l’abcès a permis la guérison de
la lésion. Med Buccale Chir Buccale 2007 ; 13 : 161-165
Occurrence of biogenic amines and their correlation with bacterial communities in the Ivorian traditional fermented fish adjuevan during the storage
Biochemical and Microbiological Changes during the Ivorian Sorghum Beer Deterioration at Different Storage Temperatures
In order to extend shelf life of traditional sorghum beers, it is of importance to evaluate their spoilage characteristics. Therefore, the microbiological, biochemical, and sensory changes of the Ivorian sorghum beer tchapalo during storage at ambient temperature (28 to 30 °C) for four days and at 4 °C for six days were assessed. The aerobic mesophilic bacteria and the yeast counts remained stable during the storage time. However, variations were observed in the lactic acid bacteria and acetic acid bacteria counts. The deteriorating tchapalo acidity did not show significant variations. In contrast, the total soluble solids decreased at ambient temperature and remained stable at 4 °C. Lactic acid was a major compound during storage, and acetic acid was found at a detectable level of 1.26 mg/mL after the third day at ambient temperature. The ethanol contents increased significantly at ambient temperature after two days and then decreased but showed a fair decrease at 4 °C. Evaluating the beer’s appearance, odor, and taste, a panel considered the beers to be spoiled after two days when stored at 28 to 30 °C and after three days when stored at 4 °C