Introduction: The fruit of plays an important role in household nutrition. It is an important source of sweet carbohydrates, minerals, vitamin C, provitamin A and has many biological properties. It is also of economical importance and employment for rural populations, through the processing of fruit.
View Article and Find Full Text PDFThe whole genomes of 78 and strains isolated from West African fermented foods ( = 52) or acquired from a public culture collection ( = 26) were sequenced using long-read sequencing and assembled into draft ( = 32) and complete ( = 46) genomes, allowing comparative genomics and taxonomic assignment of these strains with putative uses in fermented foods.
View Article and Find Full Text PDFBikalga is a Hibiscus sabdariffa seed fermented condiment widely consumed in Burkina Faso and neighboring countries. The fermentation is dominated by Bacillus subtilis group species. Ten B.
View Article and Find Full Text PDFInt J Food Microbiol
September 2010
A microbiological study was carried out on Baobab fermented seeds (Maari) obtained from 4 different production sites in Burkina Faso (Mansila, Toulfé, Ouagadougou and Gorgadji). A total of 390 representative isolates comprising 251 aerobic mesophilic bacteria (AMB) and 139 lactic acid bacteria (LAB) were isolated and identified to species level using a combination of pheno- and genotypic methods including conventional morphological analysis, carbohydrate fermentation profiling, rep-PCR ((GTG)(5)-fingerprinting) and 16S rRNA gene sequencing. The fermentation of Baobab seeds was initiated by the AMB identified as Bacillus subtilis (82% of AMB isolates) and Staphylococcus sciuri (18% of AMB isolates).
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