Characterization of the fungal flora of dolo, a traditional fermented beverage of Burkina Faso, using MALDI-TOF mass spectrometry View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2017-08-29

AUTHORS

Bamba Sanata, Zida Adama, Sangaré Ibrahim, Sondo Apoline, Cissé Mamoudou, Sirima Constant, Guiguemdé T. Robert, Hennequin Christophe

ABSTRACT

A cross-sectional study was conducted in Bobo-Dioulasso, Burkina Faso, to identify the yeast diversity associated with the manufacture of dolo, a traditional fermented beverage of Burkina Faso. From sixty specimens spread onto chromogenic medium plates, sixty-two strains were isolated then identified using MALDI-TOF analysis. Seven yeast species were identified, Saccharomyces cerevisiae (39%) followed by Pichia manshurica (18%) being the most frequent. Forty-three percent of the samples contained Candida species, notably Candida albicans. In conclusion, the combined use of a chromogenic medium and MALDI-TOF analysis reveals a higher diversity in yeast species present in the dolo than previously thought. More... »

PAGES

172

References to SciGraph publications

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s11274-017-2335-1

DOI

http://dx.doi.org/10.1007/s11274-017-2335-1

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1091389277

PUBMED

https://www.ncbi.nlm.nih.gov/pubmed/28852966


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