African Journal of
Microbiology Research

  • Abbreviation: Afr. J. Microbiol. Res.
  • Language: English
  • ISSN: 1996-0808
  • DOI: 10.5897/AJMR
  • Start Year: 2007
  • Published Articles: 5233

Full Length Research Paper

Phytochemical study and evaluation of the antimicrobial activities of three plants in the treatment of typhoid fever in Togo

Yao HOINSOU
  • Yao HOINSOU
  • Laboratory of Microbiology and Quality Control of Foodstuffs (LAMICODA), Higher School of Biological and Food Techniques (ESTBA), University of Lomé, Lomé, Togo.
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Luckman GBATI
  • Luckman GBATI
  • Laboratory of Microbiology and Quality Control of Foodstuffs (LAMICODA), Higher School of Biological and Food Techniques (ESTBA), University of Lomé, Lomé, Togo.
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Fo-doh Clefasse KOULA
  • Fo-doh Clefasse KOULA
  • Laboratoire des Sciences Biomédicales, Alimentaires et Santé Environnementale - Unité de Recherche en Sciences Biomédicales et Substances Bioactives (LaSBASE- UR-2SB), Higher School of Biological and Food Techniques (ESTBA), University of Lomé, Lomé, Togo.
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Sossawè POLI
  • Sossawè POLI
  • Laboratory of Microbiology and Quality Control of Foodstuffs (LAMICODA), Higher School of Biological and Food Techniques (ESTBA), University of Lomé, Lomé, Togo.
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Ablam ALOGNON
  • Ablam ALOGNON
  • Laboratory of Microbiology and Quality Control of Foodstuffs (LAMICODA), Higher School of Biological and Food Techniques (ESTBA), University of Lomé, Lomé, Togo.
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Minyo Ega Sossa MONTANT
  • Minyo Ega Sossa MONTANT
  • Laboratoire des Sciences Biomédicales, Alimentaires et Santé Environnementale - Unité de Recherche en Sciences Biomédicales et Substances Bioactives (LaSBASE- UR-2SB), Higher School of Biological and Food Techniques (ESTBA), University of Lomé, Lomé, Togo.
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Tibangue DOUMONGUE
  • Tibangue DOUMONGUE
  • Laboratory of Microbiology and Quality Control of Foodstuffs (LAMICODA), Higher School of Biological and Food Techniques (ESTBA), University of Lomé, Lomé, Togo.
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Akouétévi Gérard TOUDJI
  • Akouétévi Gérard TOUDJI
  • Laboratory of Microbiology and Quality Control of Foodstuffs (LAMICODA), Higher School of Biological and Food Techniques (ESTBA), University of Lomé, Lomé, Togo.
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Efui Holaly GBEKLEY
  • Efui Holaly GBEKLEY
  • Laboratory of Microbiology and Quality Control of Foodstuffs (LAMICODA), Higher School of Biological and Food Techniques (ESTBA), University of Lomé, Lomé, Togo.
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Bouraïma DJERI
  • Bouraïma DJERI
  • Laboratory of Microbiology and Quality Control of Foodstuffs (LAMICODA), Higher School of Biological and Food Techniques (ESTBA), University of Lomé, Lomé, Togo.
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Damintoti Simplice KAROU
  • Damintoti Simplice KAROU
  • Laboratory of Microbiology and Quality Control of Foodstuffs (LAMICODA), Higher School of Biological and Food Techniques (ESTBA), University of Lomé, Lomé, Togo.
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  •  Received: 20 September 2023
  •  Accepted: 29 December 2023
  •  Published: 30 June 2024

Authors

Yao HOINSOU
Laboratory of Microbiology and Quality Control of Foodstuffs (LAMICODA), Higher School of Biological and Food Techniques (ESTBA), University of Lomé, Lomé, Togo.

Luckman GBATI
Laboratory of Microbiology and Quality Control of Foodstuffs (LAMICODA), Higher School of Biological and Food Techniques (ESTBA), University of Lomé, Lomé, Togo.

Fo-doh Clefasse KOULA
Laboratoire des Sciences Biomédicales, Alimentaires et Santé Environnementale - Unité de Recherche en Sciences Biomédicales et Substances Bioactives (LaSBASE- UR-2SB), Higher School of Biological and Food Techniques (ESTBA), University of Lomé, Lomé, Togo.

Sossawè POLI
Laboratory of Microbiology and Quality Control of Foodstuffs (LAMICODA), Higher School of Biological and Food Techniques (ESTBA), University of Lomé, Lomé, Togo.

Ablam ALOGNON
Laboratory of Microbiology and Quality Control of Foodstuffs (LAMICODA), Higher School of Biological and Food Techniques (ESTBA), University of Lomé, Lomé, Togo.

Minyo Ega Sossa MONTANT
Laboratoire des Sciences Biomédicales, Alimentaires et Santé Environnementale - Unité de Recherche en Sciences Biomédicales et Substances Bioactives (LaSBASE- UR-2SB), Higher School of Biological and Food Techniques (ESTBA), University of Lomé, Lomé, Togo.

Tibangue DOUMONGUE
Laboratory of Microbiology and Quality Control of Foodstuffs (LAMICODA), Higher School of Biological and Food Techniques (ESTBA), University of Lomé, Lomé, Togo.

Akouétévi Gérard TOUDJI
Laboratory of Microbiology and Quality Control of Foodstuffs (LAMICODA), Higher School of Biological and Food Techniques (ESTBA), University of Lomé, Lomé, Togo.

Efui Holaly GBEKLEY
Laboratory of Microbiology and Quality Control of Foodstuffs (LAMICODA), Higher School of Biological and Food Techniques (ESTBA), University of Lomé, Lomé, Togo.

Bouraïma DJERI
Laboratory of Microbiology and Quality Control of Foodstuffs (LAMICODA), Higher School of Biological and Food Techniques (ESTBA), University of Lomé, Lomé, Togo.

Damintoti Simplice KAROU
Laboratory of Microbiology and Quality Control of Foodstuffs (LAMICODA), Higher School of Biological and Food Techniques (ESTBA), University of Lomé, Lomé, Togo.

Corresponding Author Email: [email protected]



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This article is published under the terms of the Creative Commons Attribution License 4.0

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