Antimicrobial Activity of Bacterial Strains Isolated from Macrotermes belli-cosus Termite Mound

Natural environments like termite mounds can be a reservoir for novel microbial strains and antimicrobial metabolite producers. Hence, this study aimed to investigate the antimicrobial activities of bacterial strains isolated from Macrotermes bellicosus (M. bellicosus) termite mound materials. These materials were sampled from active termite mounds in the Somgandé botanic reserve in Ouagadougou, Burkina Faso. The study collected sixty-three bacterial isolates and assessed their antimicrobial activity against several pathogenic bacteria (Bacillus subtilis, Escherichia coli, Micrococcus luteus, Pseudomonas aeruginosa and Staphylococcus aureus) and two pathogenic fungi (Aspergillus niger and Candida albicans). The dual culture and paper disc diffusion assays revealed that 10 isolates (5 bacteria and 5 actinobacteria) inhibited the growth of at least one pathogenic microorganism. In comparison, four isolates inhibited both Gram-positive and Gram-negative bacteria. Overall, isolates MBm2, MBm8 (bacteria), and MBm26 (actinobacterium) displayed better antibacterial- and antifungal activity against all tested pathogenic microorganisms. It is germane to indicate here that several typical bacteria and actinobacteria isolated from the M. bellicosus termite mound materials were good producers of antibacterial and antifungal agents. Thus, future studies could further characterize these isolates and optimize their growth for producing antimicrobial compounds. The bioactive compounds should also be identified for further biotechnological applications

Review Article Mini review on Contribution of HACCP system in raw and fermented milk quality in small dairy industries of Burkina Faso

Abstract: This paper deals with the use of HACCP and how to do it implementation in small dairy industries or companies for production of microbiologically, biochemical and chemical safe and /or high quality raw and fermented milk. In Burkina Faso small food industries become more and more important but food quality assessment methods are not know and used. Different critical control point in milk small industries were summarized and analysed. The HACCP system offers an approach to the control of hazards in all dairy food processing, food technology and properly applied, identifies areas of concern and appropriate control for improving foods quality