Characterization of Lactic Acid Bacteria Isolated From Rotting Oranges and Use of Agropastoral Processing By-products as Carbon and Nitrogen Sources Alternative for Lactic Acid Production.

This study investigated the ability of lactic acid bacteria (LAB) isolated from oranges to use fish by-products (FB) and chicken by-products (CB) as nitrogen sources alternative to yeast extract for lactic acid (LA) production in a papaya by-product medium as a carbon source. Once the fermentation agents had been isolated, they were subjected to biochemical and molecular characterization. Inexpensive nitrogen sources, precisely CB and FB, were prepared, freeze-dried, and yield evaluated.

Optimization of Lactic Acid Production from Pineapple By-Products and an Inexpensive Nitrogen Source Using strain 4O8.

Lactic acid (LA) is used in food, cosmetic, chemical, and pharmaceutical industries and has recently attracted much attention in the production of biodegradable polymers. The expensive substances including carbon and nitrogen sources involved in its fermentative synthesis and the increasing market demand of LA have prompted scientists to look for inexpensive raw materials from which it can be produced. This research was aimed at determining the optimum conditions of lactic acid (LA) production from pineapple by-products and an inexpensive nitrogen source using strain 4O8.

Optimum biscuit from L and L. composite flour: effect on pancreatic histology, biochemical and hematological parameters of diabetic rats.

This study investigated the effect of consumption of an optimum biscuit from composite flour of L. (') and L. (cowpea) on the pancreatic histology, biochemical and hematological parameters of streptozotocin-induced diabetic rats.

Lactic acid production ability of sp. from four tropical fruits using their by-products as carbon source.

The present work was aimed at studying the technological properties of lactobacilli isolated from four tropical fruits (banana, papaya, pineapple, and orange) sold in Dschang (a city of the Menoua Division, West-Cameroon), as well as their ability to produce lactic acid (LA) from by-products of these fruits. After isolation and preliminary identification, homofermentative isolates were investigated for acidifying, amylolytic, cellulolytic activities as well as exopolysaccharides production. The chemical composition of the by-products was determined prior to fermentation assays and the most promising isolates were identified by 16S rRNA gene sequencing.

New pyran derivative with antioxidant and anticancer properties isolated from the probiotic H24 strain.

This work was aimed to prepare, isolate and identify antioxidant and cytotoxic compound from the culture filtrate of a probiotic strain. New compound, plantarone , together with two known compounds, kojic acid and methyl dodecanoate , were isolated from the ethyl acetate extract of the culture filtrate of probiotic H24. Their structures were elucidated using spectroscopic methods including 2 D NMR, HRMS analyses.

Effect of Boiling and roasting on lipid quality, proximate composition, and mineral content of walnut seeds produced and commercialized in Kumba, South-West Region Cameroon.

The effect of boiling and roasting on the lipid quality, proximate composition, and mineral content of African walnut seeds () was assessed. Results indicated that the quality of walnut oil significantly ( < .05) reduces with the treatments.

Effect of traditional and oven roasting on the physicochemical properties of fermented cocoa beans.

The objective of this study was to determine the effect of oven and traditional roasting on the polyphenol content, antioxidant activity, lipid quality, proximate composition and mineral content of fermented cocoa beans. Results showed that traditional roasting significantly decrease (p < 0.05) the polyphenol content and antioxidant activity of cocoa beans.

Water supply, sanitation and health risks in Douala 5 municipality, Cameroon.

Background: In the poor zones of sub-Saharan Africa, the conventional drinking water network is very weak. The populations use alternative groundwater sources which are wells and springs. However, because of urbanization, the groundwater sources are degrading gradually making pure, safe, healthy and odourless drinking water a matter of deep concern.

Condom perception and prevention of HIV/AIDS infection in Cameroon: appraisal of knowledge, attitudes and practices among level one students of the University of Dschang.

Background: With the decreasing HIV epidemiology in Cameroon (5.5% in 2004 to 4.3% in 2011), HIV/AIDS remains a major public health concern, affecting mostly the sexually active population, among which the young University students represent an important target.

Antimicrobial and Safety Properties of Lactobacilli Isolated from two Cameroonian Traditional Fermented Foods.

Twenty-one Lactobacillus isolates from "Sha'a" (a maize - based fermented beverage) and "Kossam" (traditionally fermented cow milk) were selected in accordance with their antagonistic activities and tested for their bacteriocinogenic potential as well as safety properties. These isolates were preliminarily identified as Lactobacillus plantarum (62%), Lactobacillus rhamnosus (24%), Lactobacillus fermentum (10%) and Lactobacillus coprophilus (4%) based on phenotypic characteristics and rep-PCR genomic fingerprinting. Twelve (57.