Geoffroy Romaric Bayili

Draft genome sequences of Limosilactobacillus fermentum IJAL 01 335, isolated from a traditional cereal fermented dough

Marcel Houngbédji, Geoffroy Romaric Bayili, María Díaz, Amy Atter et autres

ABSTRACT Limosilactobacillus fermentum IJAL 01 335 was isolated from mawè , a spontaneously fermented cereal dough from Benin. The 1.83 Mb draft genome sequence (52.37% GC) comprises 154 contigs, 1,836 coding sequences, and 23 predicted antibiotic resistance genes, providing insights into its …

Bénin, Mauritanie, Burkina Faso, gb (code pays fourni par la source)

Incorporation of Local Ingredients (Soumbala, Moringa, Roucou) in the Formulation of Nitrite-Free Cooked Sausages: An Alternative for Healthy Nutrition

OUEDRAOGO Ousmane, Kabakdé Kaboré, Abel Tankoano, Geoffroy Romaric Bayili et autres

Sausages are a highly prized food, but their production involves the use of nitrites, which can pose a health risk. To promote healthy eating, it is necessary to adapt sausage technology to the African context by encouraging the use of nutritious ingredients …

Burkina Faso (code pays fourni par la source)

Genotypic Identification of Extended-Spectrum β-Lactamase (ESBL) Producing Salmonella spp. Associated with Meat and Lettuce and Sales Practices that Contribute to Contamination of These Foods in Bobo Dioulasso

Namwin Siourimè Somda, Guira Flibert, Domonbabélé François de Sales Hien, Abel Tankoano et autres

Background and Aims: Food contamination is often linked to diverse factors such as poor food preservation, culinary techniques, and the handling of products during marketing. These factors could facilitate the spread of bacteria which are among the primary causes of food borne …

Burkina Faso, Nigéria (code pays fourni par la source)

Physico-chemical, biochemical and microbiological characterization of shea butter, Vitellaria paradoxa in Burkina Faso

Issouf Zida, Boureima Kagambèga, Geoffroy Romaric Bayili, François Tapsoba et autres

Shea oil or shea butter is a food product from shea (Vitellaria paradoxa) kernels manufactured traditionally by women in sub-African rural areas. It can be used directly for cooking or served as a raw material for the food and cosmetic industries. The …

Burkina Faso, fr, Bénin (code pays fourni par la source)

16S rRNA gene sequencing of non-lactic acid bacteria cultures from lait caillé in Burkina Faso

Geoffroy Romaric Bayili, Clarisse S. Compaoré, Bréhima Diawara, Lene Jespersen et autres

Diverse species of lactic acid bacteria (LAB) are involved in the spontaneous fermentation of lait caillé, a traditional milk product from Burkina Faso. However, there is little information on the identity of the non-LAB occurring in the fermentation. The objective of this …

Burkina Faso, dk (code pays fourni par la source)

Processing Practices and Quality of Dairy Products in Burkina Faso

Geoffroy Romaric Bayili, Kalo Marcus Millogo, Philips Dossou, Leila Portio Ardiata Bengaly et autres

Dairy industry is playing an increasing role in food security and economics of West African countries. However there is a need for more information on the quality and history of the dairy products found on the local markets in order to guide …

Burkina Faso (code pays fourni par la source)

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

Geoffroy Romaric Bayili, María Díaz, Charles Parkouda, Hagrétou Sawadogo‐Lingani

ABSTRACT Lactococcus lactis subsp. lactis RTIII518 was isolated from lait caillé , a traditional fermented milk product from Burkina Faso. The draft genome size is 25,554,260 base pairs with 76 contigs, 34.26% average content of GC, 50 tRNAs, 4 rRNA, and 2,498 …

Burkina Faso, gb (code pays fourni par la source)

Effect of fermentation process on hygiene and perceived quality of lait caillé, an ethnic milk product from Burkina Faso

Geoffroy Romaric Bayili, Charlotte Konkobo-Yaméogo, Sinaly Diarra, Bréhima Diawara et autres

Abstract Lait caillé is a traditional fermented milk product in Burkina Faso. The objective of this study was to contribute to consumer acceptance of lait caillé. For this purpose, the production practices in rural and urban areas were identified through semi-structured interviews, …

Burkina Faso, dk (code pays fourni par la source)

Applicabilité des 5M du système HACCP dans les unités de transformation laitière et effets sur la qualité hygiénique des produits laitiers locaux au Burkina Faso

Seydou Traore Seydou Traore, Geoffroy Romaric Bayili, Mariétou Sissao, Boureima Sangaré et autres

La faible compétitivité des produits locaux face à ceux importés est un handicap à l’essor de la filière laitière locale et pourrait s’expliquer par des insuffisances dans l’application des règles d’hygiène. L’objectif de ce travail était de suivre in situ l’application des …

Burkina Faso (code pays fourni par la source)

Physico-Chemical, Microbiological, and Sensorial Characteristics of Grains, Malt, Wort, and Beer from FKR 19 and FKR 62 N Rice Varieties Grown in Burkina Faso

Geoffroy Romaric Bayili, Mariam Coulibaly-Diakité, Abel Tankoano, Christine Kere-Kando et autres

This study aims to contribute to the diversification of processed food products through rice beer production. Two varieties of rice, FKR 19 and FKR 62 N, were selected for beer production. Physico-chemical, microbial, and sensorial analyses were performed at different steps of …

Burkina Faso (code pays fourni par la source)

Physico-Chemical, Microbiological, and Sensorial Characteristics of Grains, Malt, Wort, and Beer from FKR 19 and FKR 62 N Rice Varieties Grown in Burkina Faso

Geoffroy Romaric Bayili, Mariam Coulibaly-Diakité, Abel Tankoano, Christine Kere-Kando et autres

This study aims to contribute to the diversification of processed food products through rice beer production. Two varieties of rice, FKR 19 and FKR 62 N, were selected for beer production. Physico-chemical, microbial, and sensorial analyses were performed at different steps of …

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

Geoffroy Romaric Bayili, Pernille Johansen, Anni Bygvrå Hougaard, Bréhima Diawara et autres

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 …

Burkina Faso, dk (code pays fourni par la source)