Chemical composition and antimicrobial activity of essential oils of Ocimum basilicum, Ocimum canum and Ocimum gratissimum in function of harvesting time

BACKGROUND: The aim of present the study was to investigate the chemical composition and the antimicrobial activity of essential oils of Ocimum basilicum, Ocimum canum and Ocimum gratissimum from Benin as affected by harvesting time. The chemical composition of hydrodistillated essential oils were analyzed by GC-FID (gas chromatography – flame ionization detector) and GC-MS (gas chromatography-mass spectrometry). Disc diffusion and broth microdilution assays were used to evaluate the antibacterial activity of essential oils against two foodborne pathogens. RESULTS: Based on the composition analysis, major components were as follows: estragol (43.0 -44.7 %) and linalool (24.6 -29.8 %) in O. basilicum oils; carvacrol (12.0 -30.8 %) and p-cymene (19.5 -26.2 %) in O. canum oils; thymol (28.3 -37.7 %) and γ-terpinene (12.5 -19.3 %) in O. gratissimum oils. The tested oils and their components exhibited notable antimicrobial activities against Listeria monocytogenes and Salmonella typhimurium. The O. canum and O. gratissimum oils collected at 7h and 19h showed significant higher activities against L. monocytogenes and S. typhimurium (MICs and MBCs 0.34 – 2.5 µL/mL) (p < 0.05), whereas O. basilicum showed lower activity (MICs and MBCs 2.0 – 8.0 µL/mL) at any daytime of harvest, the weakest being at 19h (MIC and MBC 12.0 – 32.0 µL/mL). CONCLUSION: The daytime of harvest can influence the composition of oils and their activities on bacteria

Microbiological characterization of the millet-based (Pennisetum glaucum) Ablo and sorghum-based (Sorghum bicolor) Ablo produced in Benin

Ablo is wet bread, slightly salty and sweet, steamed and sold in the form of pellets. The objective of the study was to assess the microbiological quality of millet-based Ablo and sorghum-based Ablo. The methodology adopted was to perform production tests followed by analyses in the laboratory. The results showed that the lactic acid bacteria, yeasts and moulds were the dominant micro flora of the millet- based Ablo and sorghum-based Ablo. Furthermore, analysis showed that the millet-based Ablo and the sorghum-based Ablo doesn’t contain either total coli forms, coli forms thermo tolerant or consequently Escherichia coli. Published by the International journal of Microbiology and Mycology (IJMM

Production and microbiological evaluation of three types of "Dèguè", a local fermented drink made from milk in Benin

This study consists to finalize some technologies for the production of a fermented drink called dèguè. This drink is widely consumed in Benin and other countries in sub-Saharan Africa. Following three different technologies, we had produced three (03) types of dèguè respectively with maize flour, sorghum and millet. These types have been analyzed and their microbiological characteristics were evaluated. The microbiological analysis results obtained from the experiments have shown that lactic acid bacteria, yeasts and molds were the dominant microflora of dèguè and varied respectively 7.22log10UFC/g to 7.55log10UFC/g for lactic acid bacteria and 7.78log10UFC/g to 8.44log10UFC/g for yeasts and molds. Moreover, the statistical analysis of these results showed that there was no significant difference at 5% (p <0.05) between the three types of dèguè. The values of lactic acid bacteria obtained were consistent with the standard (≥ 107/g) attached to the yoghurt. No type contained neither total coliforms nor thermotolerant coliforms. The products (dèguès) were also free of pathogenic microorganisms such as Escherichia coli, Staphylococcus aureus and Salmonella

International Journal of Multidisciplinary and Current Research Production and microbiological evaluation of three types of &quot;Dèguè&quot;, a local fermented drink made from milk in Benin

Abstract This study consists to finalize some technologies for the production of a fermented drink called dèguè. This drink is widely consumed in Benin and other countries in sub

Chemical composition and antimicrobial activity of essential oils of Ocimum basilicum, Ocimum canum and Ocimum gratissimum in function of harvesting time

peer reviewedThe chemical composition of essential oils obtained by hydrodistillation from aerial parts of Ocimum basilicum, Ocimum canum and Ocimum gratissimum from Benin as affected by harvesting time, were analyzed by GC-FID (Gas chromatography-Flame ionization detector) and GC-MS (Gas chromatography-Mass spectrometry). Based on the composition analysis, major components were as follows: estragol (43.0-44.7%) and linalool (24.6 29.8%) in O. basilicum oils; carvacrol (12.0-30.8%) and p-cymene (19.5-26.2%) in O. canum oils; thymol (28.3-37.7%) and γ-terpinene (12.5-19.3 %) in O. gratissimum oils. Disc diffusion and broth microdilution assays were used to evaluate the antibacterial activity of essential oils and their main components against two foodborne bacteria, Listeria monocytogenes and Salmonella enterica serotype Typhimurium. The tested oils and their components exhibited notable antimicrobial activities against L. monocytogenes and S. Typhimurium. The O. canum and O. gratissimum oils collected at 7h and 19h showed significant higher activities against L. monocytogenes and S. Typhimurium (MICs and MBCs 0.34 - 2.5 μL/mL) (p < 0.05), whereas O. basilicum showed lower activity (MICs and MBCs 2.0 - 8.0 μL/mL) at any daytime of harvest, the weakest being at 19h (MIC and MBC 12.0 - 32.0 μL/mL). The daytime of harvest can influence the composition of oils and their activities on bacteria.CUD PAI ITC0

Molecular Identification of Yeasts and Lactic Acid Bacteria Involved in the Production of Beninese Fermented Food Degue

Background: Traditional Beninese fermented food Degue is widely consumed in Benin and other countries in West Africa. It was originally made from milk and millet flour, but currently other cereals are used as well. Nowadays, Degue production occurs by spontaneous fermentation in individual households and information about the microorganisms involved is currently limited. Objective: The microbiota of Degue from Benin has not been studied so far, but its growing production in the country sets a demand for revealing the biodiversity of the microbial population involved in the fermentation process in order to take future steps for development of industrial technology and offer products with improved quality and safety. Method: In the present study, yeast and lactic acid bacteria from raw materials for Degue production and from several Degue products were isolated and identified by molecular methods including RFLP and ITS1-5.8S-ITS2 rRNA gene sequence analysis in yeasts, and 16S rRNA gene sequence analysis in lactic acid bacteria. Results: Lactic acid bacteria isolates were assigned to eight species within the genera Lactobacillus, Enterococcus, Pediococcus, Streptococcus and Weisella. Four species of yeasts were found in Degue: Cyberlyndnera fabianii, Candida glabrata, Kluyveromyces marxianus, and Meyerozyma caribbica. Conclusion: The microbial population revealed is unique to Beninese Degue and needs further characterization for development of defined starter cultures

Technological and socio-economic study of akandji, a neglected traditional foodstuff made from corn (Zea mays L.) in Benin

Foodcrafts, active in Benin, offer a variety of products including akandji. It is a traditional bread made of corn consumed in South Benin. This work aimed to achieving a technological and socio-economic study related to akandji production and marketing activities in Benin. To do this, the methodology adopted was to conduct a pre-survey and a survey in the form of semi-structured interviews based on a questionnaire in the communes of Abomey, Bohicon and Ouidah (Pahou). After that, production monitoring was carried out with the three oldest akandji producers. The results showed that the production and sale of akandji were secular, exclusively female activities practised by women from Fon socio-cultural and sociolinguistic group. The profit per kg received by akandji producers in Abomey (266 XOF) was similar to that received by akandji producers in Pahou (256 XOF). The daily receipts for weekends and holidays were higher than those for working days in the survey localities. Furthermore, the results of the technological study showed that akandji manufacturing process in Abomey differs from that of Pahou. This process in Abomey involved the malting operation unlike that of Pahou. Fermentation times (12h), cooking times (1h) and production times (6 days) in Abomey exceeded fermentation times (1h30min), cooking times (45min) and production times (6h) in Pahou. In contrast, the fermentation (27oC) and cooking (100 oC) temperatures of akandji at Abomey were lower than those of fermentation (31oC) and cooking (178oC) in Pahou. The production of akandji is a profitable activity that strengthens the social status of the producer and ensures important socio-community functions by providing an appropriate local food for traditional rites and festivals and maintains sales markets firmly rooted in society. &nbsp; &nbsp