Phenolic Content, Antioxidant Potential, and Antimicrobial Activity of (Annonaceae), a Food Plant from Burkina Faso.

The study aimed to evaluate phenolic content and antioxidant and antibacterial potentials of the fractions of the hydroethanolic extract of leaves, a food plant from Burkina Faso. Thus, the hexane, dichloromethane, ethyl acetate, and butanol fractions of the hydroalcoholic extract after drying were used to determine phenolic compound content, antioxidant activity, and antimicrobial potential on strains of pathogenic bacteria responsible for food contamination. Phytochemical analyses were performed according to standardized methods, while antioxidant activity was evaluated by DPPH and FRAP methods.

Promising Probiotic Properties of the Yeasts Isolated from , a Traditionally Fermented Beer Produced in Burkina Faso.

In recent years, research on yeasts as probiotics has gained more and more interest, which will allow the development of "new" products in the probiotics market. In this context, seventeen yeast strains isolated from , a traditional beer produced in Burkina Faso, were assessed for their probiotic attributes. The yeast identification was performed by molecular methods, including PCR-RFLP and 5.

Assessment of probiotic and technological properties of Bacillus spp. isolated from Burkinabe Soumbala.

Background: Soumbala is a highly loved alkaline traditional fermented food condiment in Burkina Faso. It harbors various microbiota dominated by fermentative Bacillus spp. as functional microorganism with little confirmed health-promoting properties.