MICROBIAL COUNTS AND IDENTIFICATION OF LACTIC ACID BACTERIA ASSOCIATED WITH READY TO DRINK ZOOM-KOOM COLLECTED FROM SELLING PLACES IN OUAGADOUGOU, BURKINA FASO

We evaluated the effect of some factors (batch, producer, storage and amine distribution in cheese) on the biogenic amines and polyamines contents and microbial counts (Enterobacteriaceae, enterococci, lactic acid bacteria) in blue-veined cheese Niva. The tyramine content was increasing (P < 0.01) with storage time; at storage day 29, it reached 298 mg/kg and exceeded the toxicological limit. Cadaverine and the sum of biogenic amines also increased significantly (P < 0.01) and the latter reached up to 900 mg/kg, i.e. the established toxicological limit. The contents of the quantitatively most important biogenic amines (tyramine and cadaverine) and sum of biogenic amines varied according to batch and producer in the ranges of 3.0–337 mg/kg, 3.0–705 mg/kg, and 33–920 mg/kg, respectively. Considerably higher (P < 0.01) contents of tyramine, cadaverine and sum of biogenic amines and higher counts of enterococci and Enterobacteriaceae were found in the edge samples in comparison with the cheese core. The microorganisms were identified as E. faecalis and E. faecium.

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Isolation and Characterization of Lactic Acid Bacteria Producing Bacteriocin like Inhibitory Substance (BLIS) from “Gappal”, a Dairy Product from Burkina Faso

Advances in Microbiology ◽

10.4236/aim.2019.94020 ◽

2019 ◽

Vol 09 (04) ◽

pp. 343-358

Author(s):

Abel Tankoano ◽

Michel Bakar Diop ◽

Hagrétou Sawadogo-Lingani ◽

Malick Mbengue ◽

Donatien Kaboré ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Burkina Faso ◽

Dairy Product ◽

Inhibitory Substance ◽

Isolation And Characterization

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Lactic Acid Bacteria and Yeasts Associated with Cassava Fermentation to attiéké in Burkina Faso and Their Technological Properties

American Journal of Food Science and Technology ◽

10.12691/ajfst-9-4-9 ◽

2021 ◽

Vol 9 (4) ◽

pp. 173-184

Author(s):

Guira Flibert ◽

Somda Namwin Siourime ◽

Compaoré Hamidou ◽

Kaboré Donatien ◽

Hama Cissé ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Burkina Faso ◽

Technological Properties

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Behavior of Listeria monocytogenes and Other Microorganisms in Sliced Riojano Chorizo (Spanish Dry-Cured Sausage) during Storage under Modified Atmospheres

Microorganisms ◽

10.3390/microorganisms9071384 ◽

2021 ◽

Vol 9 (7) ◽

pp. 1384

Author(s):

Elena Gonzalez-Fandos ◽

Maria Vazquez de Vazquez de Castro ◽

Alba Martinez-Laorden ◽

Iratxe Perez-Arnedo

Keyword(s):

Lactic Acid ◽

Listeria Monocytogenes ◽

Lactic Acid Bacteria ◽

Potential Risk ◽

Meat Product ◽

Meat Products ◽

Modified Atmosphere ◽

Microbial Counts ◽

Modified Atmospheres ◽

Contamination Levels

Sliced ready-to-eat meat products packaged under modified atmospheres are often marketed since they cover consumer demands. The slicing process could be a potential risk for consumers since contamination with Listeria monocytogenes could occur during this stage. The current study evaluated the behavior of L. monocytogenes and other microorganisms in commercial sliced Riojano chorizo. This meat product was sliced and inoculated with L. monocytogenes (3.5 log CFU/g) before packaging under different atmospheres (air, vacuum, 100% N2, 20% CO2/80% N2 and 40% CO2/60% N2) and stored at 4 °C for up to 60 days. Samples were taken on days 0, 7, 21, 28 and 60 of storage. L. monocytogenes, mesophiles, Enterobacteriaceae, lactic acid bacteria, Micrococcaceae, molds and yeast counts were evaluated. Additionally, water activity, humidity and pH were determined. L. monocytogenes counts decreased in inoculated sliced chorizo during storage. Packaging conditions and day of storage influenced microbial counts. After 60 days, a significant reduction (p ≤ 0.05) in the initial Listeria contamination levels (3.5. log CFU/g) between 1.1 and 1.46 logarithmic units was achieved in the sausages packaged in modified atmosphere. The highest reductions were observed in slices packaged in 40% CO2/60% N2 after 60 days of storage at 4 °C.

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Identification of exopolysaccharides-producing lactic acid bacteria from Burkina Faso fermented milk samples

AFRICAN JOURNAL OF BIOTECHNOLOGY ◽

10.5897/ajb2004.000-2034 ◽

2003 ◽

Vol 3 (3) ◽

pp. 189-194 ◽

Cited By ~ 4

Author(s):

Savadogo Aly ◽

A. T. Ouattara Cheik ◽

W. Savadogo Paul ◽

Barro Nicolas ◽

S. Ouattara Aboubacar ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Burkina Faso ◽

Fermented Milk ◽

Milk Samples

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Sorghum Malt Extract as a Growth Medium for Lactic Acid Bacteria Cultures: A Case of Lactobacillus plantarum MNC 21

International Journal of Microbiology ◽

10.1155/2020/6622207 ◽

2020 ◽

Vol 2020 ◽

pp. 1-7

Author(s):

Stellah Byakika ◽

Ivan Muzira Mukisa ◽

Yusuf Byenkya Byaruhanga

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Lactobacillus Plantarum ◽

Low Cost ◽

Growth Media ◽

Total Sugars ◽

Microbial Counts ◽

Cost Growth ◽

Sorghum Malt ◽

Mrs Broth

Cultivation of lactic acid bacteria cultures is vital for research and commercial production of fermented foods. However, the conventional growth media used are generally costly. Malt extracts from four sorghum varieties (SESO 1, SESO 3, Epuripur, and Eyera) were evaluated as alternative low-cost growth media for Lactobacillus plantarum MNC 21. Saccharified sorghum malt extracts were inoculated with 4 log cfu/mL MNC 21 and incubated at 30°C for 24 h. MRS broth was the reference medium. Microbial counts, pH, titratable acidity (TA), free amino nitrogen (FAN), and total sugars were measured. Maximum microbial counts in the extracts and MRS broth were 9 and 10 log cfu/mL, respectively. Maximum growth rate in the extracts was 0.7–0.9 log cfu/mL/h and 0.8 log cfu/mL/h in MRS broth. The final pH of the extracts was 3.5–3.6, with an overall increase in TA of 1.2% in Epuripur and 0.2% in other varieties. Final pH and TA of MRS broth were 4.1 and 1.3%, respectively. Total sugars dropped by 95.2% and FAN by 2.1% in MRS broth. In contrast, total sugars and FAN dropped by 5.6–9.1% and 24.9–32.7% respectively, in the extracts. Sorghum malt extracts can be adopted as alternative low-cost growth media for lactic acid bacteria cultures.

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Microbiological Profiles, pH, and Titratable Acidity of Chorizo and Salchichón (Two Spanish Dry Fermented Sausages) Manufactured with Ostrich, Deer, or Pork Meat

Journal of Food Protection ◽

10.4315/0362-028x-69.5.1183 ◽

2006 ◽

Vol 69 (5) ◽

pp. 1183-1189 ◽

Cited By ~ 20

Author(s):

ROSA CAPITA ◽

SANDRA LLORENTE-MARIGÓMEZ ◽

MIGUEL PRIETO ◽

CARLOS ALONSO-CALLEJA

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Ph Value ◽

Titratable Acidity ◽

Pork Meat ◽

Microbial Counts ◽

Fermented Sausages ◽

Dry Fermented Sausages ◽

Microbial Groups ◽

Yeasts And Molds

Microbial counts, pH, and titratable acidity were determined in 102 Spanish dry fermented sausages (chorizo and salchichón) made with ostrich, deer, or pork meat. Average microbial counts (log CFU per gram) varied from 5.46 ± 0.24 to 8.25 ± 0.80 (total viable counts), from 4.79 ± 0.36 to 7.99 ± 0.20 (psychrotrophs), from 0.00 ± 0.00 to 0.99 ± 1.10 (undetectable values were assumed to be zero) (Enterobacteriaceae), from 0.00 ± 0.00 to 4.27 ± 1.47 (enterococci), from 5.15 ± 1.15 to 8.46 ± 0.49 (lactic acid bacteria), from 3.08 ± 0.44 to 6.59 ± 1.76 (Micrococcaceae), from 2.27 ± 1.53 to 5.11 ± 1.81 (molds and yeasts), from 0.00 ± 0.00 to 2.25 ± 0.81 (pseudomonads), and from 0.00 ± 0.00 to 2.78 ± 0.46 (Brochothrix thermosphacta). Average pH and titratable acidity varied from 5.07 ± 0.25 to 5.63 ± 0.51 (pH units) and from 0.30 ± 0.01 to 0.86 ± 0.19 (% lactic acid). Both type of sausage (P < 0.05) and species of meat (P < 0.001) influenced microbial counts. Salchichón samples showed lower average values than chorizo samples for most microbial groups (significant for Enterobacteriaceae, lactic acid bacteria, and B. thermosphacta) and titratable acidity. Sausages made from pork showed the highest microbial loads for total viable counts, psychrotrophs, Enterobacteriaceae, enterococci, lactic acid bacteria, and yeasts and molds. Higher counts were observed only for pseudomonads in ostrich sausages. B. thermosphacta levels were similar for all species of meat. The highest average pH value was observed in sausages made from ostrich meat, and the lowest titratable acidity level was found in pork sausages.

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