Assessment of the technological, physicochemical and microbiological characteristics of the fermented dough used to produce O’moabu in the Eastern region of Burkina Faso

François TAPSOBA, Syntyche Windyam COMPAORÉ, Sanogo BOUGMA, Hama CISSÉ, Cheikna ZONGO and Aly SAVADOGO

Isolement d’actinomycètes productrices de substances antimicrobiennes à partir de sols prélevés dans la ville de Ouagadougou, Burkina Faso

Dissinviel Stéphane KPODA, François TAPSOBA, Hama CISSE, Sandrine OUEDRAOGO, Roukiatou TRAORE, Issiaka TRAORE, Adam Patrice SOUBEIGA, Mahamadi NIKIEMA, Yéri Esther HIEN, Cheikna ZONGO et Aly SAVADOGO

Study of the Physicochemical, Nutritional and Microbiological Quality of Toedo Candies Produced in Ouagadougou, Burkina Faso

Adama Sawadogo, Djibrine Adoum Oumar, Hama Cissé, Blandine O. Oussale, Querène M.A. Badoun, Sandaogo Sawadogo, Fulbert Nikiéma, Cheikna Zongo, Abdelsalam Tidjani and Aly Savadogo

Antimicrobial susceptibility and genotypic characterization of Escherichia coli isolated from foods controlled by the National Food Safety Agency in Burkina Faso

Adama Patrice Soubeiga, Dissinviel Stéphane Kpoda, Adama Sawadogo, Sibiri Sylvain Rouamba, Muller K. A. Compaoré, Asseto Belemlougri/Somda, Sandrine Ouedraogo, Roukiatou Traoré, Désiré Nezien, Fulbert Nikiéma, Elie Kabre, Cheikna Zongo, Aly Savadogo

Microbial Quality and Molecular Identification of Enterotoxigenic Staphylococcus Strains Isolated from Dried, Smoked, and Braised Fish Sold in Ouagadougou Markets

Arouna Ouédraogo, Ganamé Abasse Ouédraogo, Henri Sidabéwindin Ouédraogo, François Tchoumbougnang, Cheikna Zongo, Aly Savadogo