Novel Fermented Plant-Based Functional Beverage: Biological Potential and Impact on the Human Gut Microbiota.

Controlled fermentation carried out by selected starters might enhance the safety, nutritional, and biological profiles of non-dairy fermented products. This research aims to study the biological potential and impact on the human gut microbiota of a novel fermented finger millet-based product. Finger millet (), suspended in an aqueous sucrose-based solution, was fermented by 2LABPT05 and 299v (1%, 1:1 ratio (/)), at 30 °C/200 rpm in an orbital incubator until pH ≈ 4.

Efficacy of Aflatoxin B1 and Fumonisin B1 Adsorption by Maize, Wheat, and Oat Bran.

Mycotoxins, especially aflatoxin B1 (AFB1) and fumonisin B1 (FMB1), are common contaminants in cereal-based foods. Instances of contamination are predicted to increase due to the current challenges induced by climate change. Despite the health benefits of whole grains, the presence of mycotoxins in bran remains a concern.

Molecular characterization of Methicillin-resistant Staphylococcus aureus isolated in ready-to-eat food sold in supermarkets in Bobo-Dioulasso: case of charcuterie products.

Background: Staphylococcus aureus (S. aureus) is one of the most widespread bacterial pathogens in animals and humans, and its role as an important causative agent of food poisoning is well-documented. The aim of this study was to highlight and characterize the resistance patterns of methicillin-resistant S.

Draft genome sequence of subsp. RTIII518: a potent dairy starter isolated from traditional in Burkina Faso.

subsp. RTIII518 was isolated from , a traditional fermented milk product from Burkina Faso. The draft genome size is 25,554,260 base pairs with 76 contigs, 34.

Production and sensory evaluation of composite breads based on wheat and whole millet or sorghum in the presence of A16 exopolysaccharides.

The aim of the study was to evaluate the acceptability of composite breads based on local cereal (millet and sorghum) formulations. Bread preparations based on 50% wheat flour and 50% local cereal flour were made in the presence of exopolysaccharide (Eps) production stimulated by a strain of A16 in the fermented dough. Seven formulations were done in two baking sets and were submitted to sensory evaluations which consisted of tests on sensory profile, hedonic analysis and ranking.

Antifungal and Antiaflatoxinogenic Effects of , , and Essential Oils Alone and in Combination.

The antifungal and antiaflatoxinogenic activities of the essential oils (EOs) from the leaves of , , , and their pair combinations were investigated. Antifungal susceptibility and the efficacy of paired combinations of EOs were assessed using agar microdilution and checkerboard methods, respectively. Identification and quantification of chemical components of the EOs were carried out by gas chromatography-mass spectrometry and gas chromatography-flame ionization detector (GC-MS and GC-FID), respectively.

Multifunctional properties and safety evaluation of lactic acid bacteria and yeasts associated with fermented cereal doughs.

Spontaneous cereal fermentations involve diverse lactic acid bacteria (LAB) and yeasts which may include multifunctional and safe or unsafe strains. This study assessed acidification ability, safety, antifungal activity and free amino acids release ability of LAB and yeasts previously isolated from spontaneously fermented cereal doughs in Benin. Fourteen LAB and thirteen yeast strains were studied in liquid media and/or in a model cereal dough prepared in laboratory conditions.

Technological properties of indigenous strains isolated from Lait caillé, a spontaneous fermented milk from Burkina Faso.

The experiments reported in this research paper aimed to determine the technological properties of indigenous Lactococcus lactis strains isolated from Lait caillé, a spontaneous fermented milk, from the perspective of starter culture development. Fermentations were conducted to determine the acidification patterns. The ropy character, growth in 0.

Comparison of the microbial composition of African fermented foods using amplicon sequencing.

Fermented foods play a major role in the diet of people in Africa, where a wide variety of raw materials are fermented. Understanding the microbial populations of these products would help in the design of specific starter cultures to produce standardized and safer foods. In this study, the bacterial diversity of African fermented foods produced from several raw materials (cereals, milk, cassava, honey, palm sap, and locust beans) under different conditions (household, small commercial producers or laboratory) in 8 African countries was analysed by 16S rRNA gene amplicon sequencing during the Workshop "Analysis of the Microbiomes of Naturally Fermented Foods Training Course".

Identification of the predominant microbiota during production of lait caillé, a spontaneously fermented milk product made in Burkina Faso.

The spontaneously fermented curdled milk product from Burkina Faso, lait caillé is prepared by traditional processing from raw unpasteurised milk. The fermentation lasts 1-3 days. This study aims to identify the predominant microbiota involved in lait caillé fermentation from cow milk.

Influence of dextran synthesized in situ on the rheological, technological and nutritional properties of whole grain pearl millet bread.

The effect of dextran produced in situ by Weissella confusa on the structure and nutrition quality of whole grain pearl millet bread containing 50% of wheat flour was investigated. NMR spectroscopy analysis indicated that the dextran formed by the strain consisted of a α-(1 → 6)-linked linear backbone and 3% α-(1 → 3) branches, and had a molar mass of 3.3 × 10 g/mol.

Rapid screening of starter cultures for maari based on antifungal properties.

Forty Bacillus isolates obtained from maari (used as condiment in Burkina Faso) including 17 B. subtilis, 4 B. circulans, 7 B.

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

Cassava ( 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.

Lactobacillus delbrueckii subsp. jakobsenii subsp. nov., isolated from dolo wort, an alcoholic fermented beverage in Burkina Faso.

Lactobacillus delbrueckii is divided into five subspecies based on phenotypic and genotypic differences. A novel isolate, designated ZN7a-9(T), was isolated from malted sorghum wort used for making an alcoholic beverage (dolo) in Burkina Faso. The results of 16S rRNA gene sequencing, DNA-DNA hybridization and peptidoglycan cell-wall structure type analyses indicated that it belongs to the species L.

Co-production of surfactin and a novel bacteriocin by Bacillus subtilis subsp. subtilis H4 isolated from Bikalga, an African alkaline Hibiscus sabdariffa seed fermented condiment.

Bikalga 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.

Inhibition of Bacillus cereus growth by bacteriocin producing Bacillus subtilis isolated from fermented baobab seeds (maari) is substrate dependent.

Maari is a spontaneously alkaline fermented food condiment made from baobab tree seeds. Due to the spontaneous nature of maari fermentations growth of the opportunistic human pathogen Bacillus cereus is occasionally observed. Bacillus subtilis strains are important for alkaline seed fermentations because of their enzymatic activities contributing to desirable texture, flavor and pH development.

Bacteriocin formation by dominant aerobic sporeformers isolated from traditional maari.

The antimicrobial activity of 8 Bacillus spp. and 2 Lysinibacillus spp. representing the predominant aerobic sporeformers during traditional maari fermentations, a traditional fermented baobab seeds product from Burkina Faso, was investigated.