Molecular characterization of Bacillus, lactic acid bacteria and yeast as potential probiotic isolated from fermented food

Spontaneous fermentation or traditional method of preserving indigenous foods using several microorganisms, is frequently practiced in the marginal world. Fermented seeds and milk are mostly consumed in the form of food condiments and desserts in Africa, Asia and others parts of world. Our previous studies deal with the production of Bacteriocin-Like Inhibitory Substances by Bacillus from fermented food and quality of fermented milk consumed in Burkina Faso. The rep-PCR and sequencing were used to characterize thirty eights strains isolated various fermented foods from Burkina Faso. Phylogenetic tree were constructed by the neighbour-joining method based on 16S or 26S rRNA genes sequences using MEGA X. Based on colonies characteristics and cells morphology, biochemical tests and gene sequencing, the isolates were identified as Bacillus cereus sensu lato (13), Bacillus pumilus group (03) with one strain (LCG1) presumed LAB was identified as Bacillus australimaris or Bacillus pumilus by 16S rRNA sequencing, Enterococcus durans (03), Lactobacillus paracasei (03), Lactobacillus plantarum (04), Leuconostoc pseudomesenteroides (01), Saccharomyces cerevisiae (04), Kluyveromyces marxianus (01), Candida tropicalis (01), Pichia kudriavzevii (01), Clavispora lusitaniae (02), Rhodotorula mucilaginosa (01) and, Cyberlindnera fabianii (01). Several microorganisms with potential technological interest are housed in fermented foods from Burkina Faso. These microorganisms are responsible for the fermentation of food through their enzymatic activity, leading to production of fermented food with desirable organoleptic characteristics, improved food safety, the enrichment of nutrients and the promotion of health of consumers

Fermentative capabilities of Saccharomyces yeast and lactic acid bacteria strains in pure and mixed cultures during Borassus akeassii sap fermentation

Palm wine produced by natural fermentation of Borassus akeassi raw sap exhibits great variability in physicochemical, sensory, and microbiological quality. This study aimed to improve the production process, safety and sensory quality of Borassus akeassii wine. Eight types of wine were produced, seven of which were obtained from a controlled fermentation process for 72 h using Saccharomyces cerevisiae and/or lactic acid bacteria strains previously isolated from palm wine in Burkina Faso. Physicochemical and microbiological characteristics of the wines were determined using standard methods while their sensory analysis was carried out on a panel of 24 tasters, including 15 regular consumers from Banfora and 9 naive consumers from Ouagadougou.The pH ranged from 5.30±0.14 to 5.99±0.00, acidity from 0.39±0.06 to 1.66±0.12 (%), the brix degree from 2.95±0.07 to 5.2±0.00 and alcohol content from 1.92±0.00 to 5.87±0.00 (%). From the microbiological analyses, we obtained a total count of aerobic flora and coliforms below 1 CFU/mL in the conditioned wine. The sensory characteristics of the wines differed significantly as the panelist preferred the wines fermented with Saccharomyces cerevisiae PW3 and PW16 strains, respectively. The study revealed that the presence of Saccharomyces cerevisiae PW3 and PW16 strains and lactic acid bacteria promoted the production of higher quality wines with improved microbiological and sensory properties. They therefore stand as suitable starter culture candidates for the production of quality wines from Borassus akeassii sap

Milk Production and Sanitary Risk along the Food Chain in Five Cities in Burkina Faso

Livestock is the third largest currency provider in Burkina Faso after gold and cotton. The objective of this study was to assess the socio-economic characteristics of actors, level of production and sanitary risks along the food chain of local fermented milk. A literature search and an investigation were conducted. Sphinx Plus2-V5 software was used for data processing and analysis. Results obtained show that milk processing is essentially a female activity and Fulani is the most active tribe in the milk sector. The curdling is done mainly using a curdled whey. Nutritional characteristics of fermented milk depend on the milk used, the milking conditions, the technology used, and a good curd must have a pleasant smell with a sweet and sour taste. The precariousness of milking, the lack of training in hygiene, the ignorance of the rules of hygiene, the state of environment of processing/sale, the strong use of antibiotics, the negligence of campaigns of vaccinations, and the non-compliance with the waiting period generate significant sanitary risks for consumers and animals. Livestock is the mainstay of the white revolution in Burkina Faso and contributes to food and socio-economic security

Bouillies fermentées traditionnelles à base de céréales au Burkina Faso : diversité, technologies de production et microorganismes à potentiel probiotique associés

Le but de ce travail est de fournir, à travers la recherche littéraire, les technologies de transformation des céréales locales en bouillies fermentées et les microorganismes à potentiel probiotique impliqués dans cette fermentation. Les bouillies sont vendues dans des conditions d’hygiène précaire, ce qui constitue un risque majeur de santé publique pour les consommateurs, surtout les enfants de moins de cinq ans. Le microbiote de ces bouillies est constitué de microorganismes probiotiques conférant aux consommateurs des effets bénéfiques. Parmi ces probiotiques rencontrés dans ces bouillies, on distingue les bactéries lactiques, les levures, les moisissures et certaines souches non pathogènes d’E. coli. Ainsi la diversité technologique a un impact sur la qualité des bouillies de façon générale et aussi sur le microbiote. La maîtrise des différents procédés technologiques et l’application des bonnes pratiques d’hygiène et de production permet un contrôle de la qualité microbiologique. Les voies d'optimisation des bouillies pour les rendre plus nutritives avec des qualités microbiologiques acceptables constituent un moyen efficace d’augmentation des macronutriments et de micronutriment.Mots-clés: Technologie, Céréales, Bouillies-fermentées, AlimentsprobiotiqueEnglish Title: Traditional porridge fermented cereals in Burkina Faso: diversity, production technologies and microorganisms with associated probiotic potentialEnglish AbstractThe aim of this work is to provide, through literary research, local cereal transformation technologies in fermented porridges and probiotic potential microorganisms involved in this fermentation. The porridges are sold under precarious hygiene conditions, which constitutes a major risk of public health, especially since the consumers are children under five years old. The microbiota of these porridges is made up of probiotic microorganisms giving consumers beneficial effects. Among these probiotics encountered in these porridges, lactic acid bacteria, yeasts, molds and certain non-pathogenic strains of E. coli are distinguished. Thus technological diversity has an impact on the quality of porridge in general and also on the microbiota. Pathways for optimizing porridge to make them more nutritious with acceptable microbiological qualities are an effective way to increase macronutrients and micronutrients.Keywords: Technology, Cereals, Fermented-porridges, Probiotic food