Publications (5)
ARTICLE
Assessment of Probiotic and Technological Properties of Bacillus spp. isolated from Burkinabe Soumbala
Yérobessor Dabiré, Namwin Siourimè Somda, Marius K. Somda, Clarisse B. Compaoré, Iliassou Mogmenga, Lewis I. Ezeogu, Alfred S. Traoré, Jerry O. Ugwuanyi and Mamoudou H. Dicko
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.
Methods: The present study aimed to evaluate six Bacillus strains previously isolated and ide(...)
Bacillus spp., Enzymes, Probiotic, Starter, Soumbala, Burkina
ARTICLE
Molecular identification and safety assessment of Bacillus strains isolated from Burkinabe traditional Condiment “soumbala”.
Yérobessor Dabiré, Namwin Siourimè Somda, Marius K. Somda, Iliassou Mogmenga, Abdoulaye K. Traoré, Lewis I. Ezeogu, Alfred S. Traoré, Jerry O. Ugwuanyi and Mamoudou H. Dicko.
Purpose: Alkaline-fermented foods (AFFs) play an essential role in the diet of millions of Africans particularly in the fight against hidden hunger. Among AFFs, soumbala is a very popular condiment in Burkina Faso, available and afford-able, rich in macronutrients (proteins, lipids, carbohydrates, essential amino acids, and fatty acids), micro(...)
Bacillus spp., Genotypic Identification, Safety assessment, Soumbala, Burkina Faso
ARTICLE
Molecular screening of bacteriocin- producing Bacillus spp. isolated from soumbala, a fermented food condiment from Parkia biglobosa seeds
Yérobessor Dabiré, Namwin Siourimè Somda, Clarisse S. Compaoré, Iliassou Mogmenga, Marius K. Somda, Aboubakar S. Ouattara, Mamoudou H. Dicko, Jerry O. Ugwuanyi, Lewis I. Ezeogu, Alfred S. Traoré
Bacteriocin-producing Bacillus species have an attractive interest as less studied spore- forming probiotics for food production. In this study, 20 strains of Bacillus were isolated
from soumbala, a local fermented food condiment from Burkina Faso. They were charac- terized based on phenotype, antibacterial activity against Listeria monocyto(...)
Antibacterial activity Bacteriocin-producing Bacillus spp. Parkia biglobosa Soumbala
ARTICLE
Production technique, safety and quality of soumbala, a local food condiment sold and consumed in Burkina Faso Production technique, safety and quality of soumbala, a local food condiment sold and consumed in Burkina Faso
Yérobessor Dabiré, Iliassou Mogmenga, Marius K. Somda, Jerry O. Ugwuanyi, Lewis I. Ezeogu, Mamoudou H. Dicko and Alfred S. Traoré
Exploitation of Non-Wood Forest Products (NWFP) is after agriculture and breeding the third source of income in Burkina Faso. Soumbala, made from alkaline fermentation of Parkia biglobosa seeds, is one of the most popular indigenous foods condiments very prized by the Burkinabes. This study aimed to assess the process practices and safety meas(...)
Technology of production, food safety, food quality, Soumbala, good manufacturing practice (GMP)
ARTICLE
DIVERSITY OF BACILLUS SPECIES AND THEIR ANTIMICROBIAL COMPOUNDS INVOLVED IN ALKALINE-FERMENTATION OF INDIGENOUS FOOD CONDIMENTS USED IN AFRICA
Yérobessor Dabire, Marius K. Somda, Jerry Ugwuany, Lewis I. Ezeogu and Alfred S. Traore.
The indigenous food condiments, produced by alkaline fermentation of various African plant products, are widely used as food seasonings by most African people. Many strains of Bacillus genus are recognized as dominant microorganisms responsible of bioconversion of diverse plant-based seeds for the production of African alkaline-fermented food(...)
Alkaline-fermentation, indigenous food condiment, Bacillus spp., bioactive molecules.