Isolement et caractérisation morphologique de moisissures productrices de substances antibactériennes à partir d’aliments locaux au Burkina Faso

En vue du risque augmenté jour après jour des bactéries résistantes aux antibiotiques, nous nous sommes intéressés dans cette étude à l’isolement et à la caractérisation des isolats de moisissures productrices d’antibiotique à partir d’aliments locaux du Burkina Faso. Cinquante (50) isolats fongiques isolés ont servis au test d’antibiose qui a révélé vingt (20) isolats producteurs de substances antimicrobiennes. Ce test a concerné les cellules des isolats ainsi que des extraits aqueux et organiques issues de ceux-ci. Trois (03) isolats ont présenté des diamètres d’inhibitions moyens de 20 mm sur les germes tests. Leur caractérisation a porté sur les critères morphologiques et culturaux. L’isolat S1 présente en 5 jours d’incubation sur la gélose de Pomme de Terre Dextrose (PDA) une colonie plate, de couleur blanche au recto, avec un revers jaune, l’isolat S2 une colonie vert-olive, de texture veloutée, plus dense au centre et l’isolat S3 une petite colonie de couleur verte et ronde. En microscopie optique les isolats S1 et S2 ont présenté des conidies rondes, réfringentes et nombreuses, les conidiophores sont hyalins, longs et non cloisonnés. L’isolat S3 a présenté des conidies rares, des pénicilles constitués de phialides branchés directement à l’extrémité des conidiophores cloisonnés. L’analyse de ces caractéristiques indique que S1, S2 et S3 appartiennent respectivement aux genres Aspergillus et Penicillium.© 2016 International Formulae Group. All rights reserved.Mots clés: Substances antimicrobiennes, Aspergillus, Penicillium, Burkina FasoEnglish Title: Isolation and morphological characterization of fungi producing antibacterial substances from local food in Burkina FasoEnglish AbstractBacterial resistance to the actual antibiotic is mostly in dangerous progress, why we have interest in isolation and characterization of fungi strains producing antibiotics using local food in Burkina Faso. Fifty (50) isolated strains were used in the antibiosis trial which revealed twenty (20) strains producing antimicrobial substances. This trial concerned the strains cell as well as its aqueous and organic extracts. Three (03) strains had average inhibition diameters of 20 mm on the testing germs. Their characterization focused on the  morphological and culture criteria. After five days of incubation in Potato Dextrose Agar (PDA), the strain S1 shows a flat colony, white on the front, with a yellow reverse. The strain S2 shows an olive-green colony, velvety texture, more dense in the center. As for the strain S3, it shows a round green colored colony. In optical microscopy, strains S1 and S2 showed numerous round and refractive conidia, conidiophores are hyaline, long and not partitioned. S3 strain showed uncommon conidia, penicillus made of phialides which are directly linked to the end of partitioned conidiophores. Analysis of these characteristics indicates that S1, S2 and S3 belong respectively to the Aspergillus and Penicillium genera.© 2016 International Formulae Group. All rights reservedKeywords: Antimicrobial substances, Aspergillus, Penicillium, Burkina Fas

Aptitude de trois souches de moisissures à produire des enzymes extracellulaires en milieu solide au Burkina Faso

Objectif: La présente étude a pour objectif la caractérisation physiologique de trois souches de moisissures S1, S2 et S3 isolées respectivement du maïs, de l’arachide et du riz au biais de leur capacité à produire des enzymes extracellulaires.Méthodologie et résultats: Au total, soixante-seize (76) échantillons d’aliments locaux ont été collectés dans des marchés centraux de trois villes du Burkina Faso. Deux cent soixante-douze (272) souches de moisissures ont été isolées et soumises au criblage indirect de production d’enzymes extracellulaires. Il consiste à estimer la production par mesure de la vitesse de croissance apicale des souches fongiques sur des milieux solides supplémentés par différents substrats carbonés. Le criblage a révélé l’activité protéolitique, amylolitiques, tannasiques, lipolitique et cellulosique de trois souches de moisissures. Selon les clés d’identification de Raper & Fennell (1965) et Pitt (1985), ces trois souches S1, S2 et S3 sont respectivement Aspergillus fumigatus, Aspergillus flavus et Penicillium citrinum.Conclusion et application: Les micro-organismes en général et les champignons en particulier constituent des sources d'enzymes plus facilement exploitables que celles des végétaux ou les animaux à cause de la simplicité de purification. Les enzymes fongiques restent toujours les outils clés de la biotechnologie et reflètent de plus en plus l’importance et le rôle infini des moisissures dans les différentes applications alimentaires. Parmi ces enzymes, les lipases, les phytases et les tannases sont perçues comme étant des enzymes importantes en industrie. Cependant, le principal obstacle qui freine les applications potentielles de ces enzymes est leur coût. Des souches locales productrices d’intéressantes enzymes pourraient contribuer à l’amoindrir.Mots clés: enzymes extracellulaires, aliments locaux, moisissures, milieu solide, croissance apicaleEnglish Title: The ability of three strains of fungi to produce extracellular enzymes on solid state in Burkina FasoEnglish AbstractObjective: The aim of this study is the physiological characterization of three fungi strains S1, S2 and S3 respectively isolated from maize, groundnuts and rice through their ability to produce extracellular enzymes.Methods and Results: A total of seventy-six (76) samples of local foods were collected in centrals markets of three cities in Burkina Faso. Two hundred and seventy-two (272) fungi strains were isolated and submitted to extracellular enzymes indirect screening production. It was consisted by measuring the apical growth rate of the fungi strains on solid media supplemented with various carbon substrates. The screening revealed the proteolytic, amylolitic, tannasic, lipolytic and cellulosic activities of three fungi strains. According to the Raper & Fennell (1965) and Pitt (1985) identification key, these three strains S1, S2 and S3 are respectively Aspergillus fumigatus, Aspergillus flavus and Penicillium citrinum.Conclusion and Application: Micro-organisms in general and filamentous fungi in particular are rich sources of enzymes more easily exploitable than those of plants or animals due to the simplicity in purification. Fungal enzymes remain biotechnology key tools and reflect increasingly important and the infinity role of mold in various food applications. Among these enzymes, lipases, phytases and tannases are perceived as important enzymes in industry. However, the main obstacle hindering the potential applications of these enzymes is their cost. Local fungi strains with interesting enzymes property could help cost decreasing.Keywords: extracellular enzymes, local foods, fungi, solid state, apical growt

Influences of Storage Conditions, Cultivation and Culinary Practices, On the Antioxidant Capacity of Red Bulbs of Some Onion Varieties Grown in Burkina Faso

Red onion bulb is a vegetable containing micronutrients with antioxidant properties. However, certain factors can have an impact on the content of these compounds. The present research evaluate the effects of parameters such as cultural practices, storage conditions and culinary practices, on the antioxidants content of red onion bulb of some varieties grown in Burkina Faso. The identification of the factors was carried out through field surveys, and their effects on the antioxidants content were assessed and appreciated through especially specific related bibliographic and laboratory test data. The results showed that84.78% of farmers use chemical fertilizers and all of them use chemical pesticides on onion crop. They don’t use premises or equipment suitable for storage. About dishes,7.61% of cooks, peel, cut and wash onion bulb before steam cooking, boiling water cooking or oil frying them at high temperature during 30 minutes to 3 hours. Some cooks use to braise onion bulb scales as ingredients for different dishes such as barbecue. Only 02,72% of cooks grind the onion bulbs with a pestle, before using the crushed as such on barbecue, or slow cooking it in different sauces. Research results show that these culinary practices contribute declining significantly the final intake of antioxidant for the consumer's body

Influence of Agro-Ecological Areas on the Antioxidant Capacity of Onion Varieties Grown in Burkina Faso

Colored onion bulb is an important source of antioxidants. Some ecological factors can significantly influence the content and quality of these substances. The aim of the present study is to determine the antioxidant and total polyphenol content of fresh bulbs of five (05) varieties of onion (Galmi Violet, Damani Violet, Prema, Safari and a Local variety-LV) grown in Burkina Faso, and to evaluate also the influence of agro-ecological parameters on the antioxidant content of the most cultivated variety (Galmi violet) of them. Samples of onion bulb for analysis were collected in the six agro-ecological areas of Burkina Faso under the same cultivation conditions. Antioxidant activities were evaluated using the method of Ferric Reducing Antioxidant Power. The evaluation of the total polyphenol contents was carried out using the Folin-Ciocalteu method. The results showed that antioxidant activities for the 5 varieties tested vary between 0.125 ± 0.001 and 0.149 ± 0.004 mg TE / g, and total polyphenol contents from 0.172 ± 0.011 to 0.272 ± 0.003 mg EAG/g. Results on the assessment of the effect of ecology on the antioxidant content of Galmi violet variety revealed significant variations in antioxidant content from 0.144 ± 0.002 to 0.155 ± 0.001 mg TE / g, and total polyphenols from 0.208 ± 0.014 to 0.292 ± 0.012 mg EAG / g depending on the ecological cultivation area

Etude de l’évolution des éléments précurseurs d’eutrophisation des eaux du Barrage n°3 de Ouagadougou, Burkina Faso

Dans le cadre du suivi de la qualité des eaux de surface destinées à la potabilisation, l’évolution des éléments précurseurs d’eutrophisation (matières azotées et phosphorées) du barrage n°3 de Ouagadougou a été investiguée durant la période de septembre 2012 à décembre 2012. Les paramètres chimiques ont été déterminés par spectrophotométrie d’absorption moléculaire et les paramètres physiques par la méthode électrochimique. Les analyses physicochimiques ont mis en évidence des corrélations entre la teneur en nitrates et la chlorophylle A (r = 0,715) et entre la température et la chlorophylle A (r = 0,838). La teneur en orthophosphte est faiblement corrélée avec la teneur en chlorophylle A du barrage (r = 0,171). Il n’a été observé aucune différence significative entre les concentrations en orthophosphates des quatre mois de la période d’étude (p<0,05). La plus forte valeur (1,3 mg/l) a été observée au cours du mois de septembre et la plus faible valeur (0,14 mg/l) au cours du mois de novembre. Cependant, les teneurs en nitrates, température et chlorophylle A des eaux étaient plus fortes au cours du mois d’octobre (respectivement, 6,6 mg/l; 29,14 °C ; 0,04 μg/l) et plus faibles en décembre (respectivement, 3 mg/l ; 23,25 °C ; 0,02 μg/l). Ces résultats indiquent que les mois d’octobre et novembre sont des périodes à risque d’eutrophisation du barrage n°3 de Ouagadougou. Il ressort des résultats que l’eau du barrage est de bonne qualité au plan physico-chimique et revêt un état trophique oligo-mésotrophe.© 2016 International Formulae Group. All rights reserved.Mots clés: Eutrophisation, chlorophylle A, état trophique, nitrates, température, barrage n°3 de OuagadougouEnglish Title: Study of eutrophication’s precursors items of Ouagadougou’s 3rd dam’s waters, Burkina FasoEnglish AbstractIn a framework of monitoring the quality of surface water intended for drinking, the evolution of eutrophication’s precursors (nitrogenous substances and phosphorus) of Ouagadougou’s third (rd) dam has been done in the standard base period from September 2012 to December 2012. The chemical measures have been determined by molecular absorption spectrophotometry method and the physical parameters by electrochemical method. The physicochemical tests underlined interrelated the relationship between nitrate content and the chlorophyll A (=0.715) and between the temperature and chlorophyll A (r=0.838).The content of orthophosphates is feebly correlative with the chlorophyll A content of dam (r=0.171). Any significant distinction hasn’t been observed between the orthophosphates’ mergers of four months’ studying (p=0.05).The strongest value ( 1.3 mg /l) has been checked in the course of the month of September and the weakest value (0.14 mg/l) during the month of November. Meanwhile, the nitrate’s content, temperature and chlorophyll A of waters were strongest in the course of October (respectively, 6.6 mg /l ; 29.14 °C ; 0.4 ug /l) and lowest in December ( respectively, 3 mg/l ; 23.25 °C ; 0.02 ug/l).These results showed that October’s and December’s months are periods that cover the eutrophication’s risk of Ouagadougou’s third dam. It comes out from the results that, water from the dam of good quality from the physicochemical stand point and covers with the statement of trophical mesotrophy’s traces.© 2016 International Formulae Group. All rights reserved.Keywords: Eutrophication, chlorophyll A, trophical statement, nitrate, temperature, Ouagadougou’s 3rd da

Co-culture fermentation of african native sorghum and millets whole grains - technological and biochemical potential of probiotic and indigenous strain combination

info:eu-repo/semantics/publishedVersio

Origins, production, and utilization of cassava in Burkina Faso, a contribution of a neglected crop to household food security

Cassava (Manihot esculenta Crantz) is a food plant introduced in Africa from America by the Portuguese in 1558. The objective of this study is to establish cassava origins, production, and utilization in Burkina Faso. The investigation was carried out in the regions of Center West, Cascades, Boucle du Mouhoun, Hauts Bassins, South West, and Center East of Burkina Faso. Eighteen cassava processing units and 226 farmers in 57 communities from the selected regions have been involved in the survey. The investigation showed that cassava was introduced to Burkina Faso, former Upper Volta from the costal countries, Gold Coast (now Ghana), by both local traders and the Roman Catholic White missionaries. This happened between the second half of the 19th century and the beginning of the 20th century. The main variety introduced was Banfti. Some improved varieties like V5 (94/0270), Banké (V2), 68.61, 30572, KTMA developed by research are now available and used by farmers along with the traditional varieties like manchien, santidougou, tchinda yaar, léo. The cases of intoxication evoked by some farmers are evidence that some of those varieties may have a high level of cyanohydric acid content. Cassava is available all the year throughout the country. But the top of cassava production is reached in July. Most of the small‐scale farmers (98%) grow cassava both for household use and as income generator. About 83.92% of cassava farmers have less than 10 tons as annual production and only 1.72% of them can produce more than 100 tons. The main food products based on cassava found in communities are raw roots, boiled roots, roasted roots, tô, attiéké, tapioca, ragout, beignets, boiled leaves, soup (with leaves), cassava juice, etc. And the main cassava‐processed products in the processing units are attiéké, gari, tapioca, and flour. Cassava contributes greatly to household food security during food shortage period. It sustains families for weeks as food and is also exchanged with other foods or sold to buy food or meet household needs