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

Table of Content: 28 April, 2016; 10(16)

April 2016

Evaluation of microbiological quality of raw milk, sour milk and artisanal yoghurt from Ouagadougou, Burkina Faso

The present study was undertaken to investigate the microbiological quality of milk and artisanal dairy products sold in Ouagadougou markets. Forty-five (45) samples of milk and dairy products including raw milk, sour milk and yoghurt were collected and analyzed for aerobic mesophilic bacteria (AMB), total coliforms (TC), thermotolerant coliforms (TTC), Staphylococcus aureus (S. aureus), lactic acid bacteria (LAB) and...

Author(s): Abel Tankoano, Donatien Kabore, Aly Savadogo, Adama Soma, Nadia Fanou-Fogny, Diarra Compaore-Sereme, Joseph D. Hounhouigan and Hagrétou Sawadogo-Lingani

April 2016

Antimicrobial resistance of potential pathogenic strains isolated from eggs produced by informal farms and sold in Abidjan, Ivory Coast

The aim of this study was to investigate the microbial quality of eggs produced by informal farms and sold in most Abidjan’s markets. Thus, a preliminary investigation was conducted to evaluate the frequency of eggs consumption by the population of the study area (Abidjan). After this investigation, an analysis of the eggs microbiological quality was performed both on the shell and the eatable (egg yolk) part. The...

Author(s): Arsène Apata, Paul Attien, Gnamien S. Traore, Haziz Sina, Lamine Baba-Moussa and Rose Koffi Nevrey

April 2016

Diversity of lactic acid bacteria isolated from "kpètè-kpètè" a ferment of traditional beer “tchoukoutou” produced in Benin

The counts and identification of lactic acid bacteria isolated from the ferment “kpètè-kpètè” of the traditional beer (tchoukoutou) collected from nine large producing cities of Benin were carried out. Out of 209 strains isolated, 135 strains were purified, identified and were member of four different types based on their morphological traits, biochemical tests, API 50CH gallery...

Author(s): N’tcha Christine, Kayodé, A.P. Polycarpe, Adjanohoun Adolphe, Sina Haziz, Tanmakpi, G. Rolland, Savadogo Aly, Dicko, H. Mamoudou and Baba-Moussa Lamine

April 2016

Tannase production by Aspergillus spp. UCP1284 using cashew bagasse under solid state fermentation

Production of tannase by Aspergillus species UCP1284 was studied using solid state fermentation and cashew bagasse as substrate. Amount of 35 strains of fungi species isolated from soil of Caatinga were used for qualitative selection of strains with potential for production of tannase. Through the selected fungi, a complex study was achieved about the influence of the variables: substrate amount, initial moisture...

Author(s): Tatiana P. S. L. Liu, Tatiana S. Porto, Keila A. Moreira, Galba M. C. Takaki, Romero Brandão-Costa, Polyanna N. Herculano and Ana L. F. Porto

April 2016

A study of high level aminoglycoside resistant enterococci

Enterococci are a common cause of nosocomial infection and prevalence of antibiotic resistance among them is increasing. This study aimed to identify the prevalence of high level aminoglycoside resistant enterococci at Alexandria Main University Hospital. A total of 133 enterococci strains isolated from clinical specimens were all subjected to Bauer Kirby disc diffusion to detect antibiotic susceptibility pattern. High...

Author(s): Iman F. El-Ghazawy, Hadir A. S. Okasha and Sarah M. Mazloum