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Literature DB >> 28852966

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

Bamba Sanata^1,2, Zida Adama¹, Sangaré Ibrahim^1,2, Sondo Apoline³, Cissé Mamoudou², Sirima Constant¹, Guiguemdé T Robert^2,4, Hennequin Christophe^5,6.

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.

Entities: Species

Keywords: Alcoholic fermentation; Burkina Faso; Candida; MALDI-TOF; Traditional fermented beverage; Yeast

Mesh：

Year: 2017 PMID： 28852966 DOI： 10.1007/s11274-017-2335-1

Source DB: PubMed Journal: World J Microbiol Biotechnol ISSN： 0959-3993 Impact factor: 3.312

17 in total

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