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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 yeasts and moulds (YM). The coliforms bacteria were then purified and identified by using API 20E system. The mean values of TC, TTC, S. aureus LAB and YM in the raw milk were 8.95, 6.43, 6.21, 4.83, 8.01 and 4.78 log cfu mL -1 respectively, In sour milk they were 10.44, 5.62, 4.12, 6.98, 7.38 and 3.75 log cfu mL -1 respectively, while in yoghurt samples the mean values of TC, TTC, S. aureus LAB and YM were 9.98, 5.77, 5.50, 6.12, 9.78 and 4.86 log cfu mL -1 respectively. The dominant coliforms isolated from raw milk, sour milk and yoghurt samples were found to be Escherichia coli, Klebsiella pneumonia and Enterobacter cloacae. Citrobacter spp was not found in any of the analyzed samples. The wide range of the samples analyzed did not comply with the standards quality. Thus it is necessary to set up an awareness program including capacity building of all the actors working in the sector of milk and dairy products.

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Zoom-koom is a very popular millet based beverage which has social and economic importance in Burkina Faso. The aim of this study was to investigate physico-chemical and microbiological characteristics, especially genotypic diversity of the predominant lactic acid bacteria (LAB) associated to commercial zoom-koom collected in the twelve districts of the city of Ouagadougou. Physico-chemical and microbiological characteristics were determined using standard methods. Identification of microorganisms included phenotyping, Rep-PCR typing and sequencing of 16S rRNA. The pH of the ready to drink zoom-koom samples varied from 3.2 to 4.4 while the acidity varied from 0.69 to 4.1 g of lactic acid/100 mL. Regarding the type of grains used to produce zoomkoom, 65% of the producers used unshelled millet grains, 23% used shelled grains, and 12% used both types of grains. LAB, enterobacteria and yeasts and molds counts ranged between 4.2 x 10 5 to 7.6 x 10 8 CFU/mL, 1 x 10 1 to 7.1 x 10 5 CFU/mL and 1.7 x 10 3 to 2.1 x 10 6 CFU/mL, respectively. Results showed that most of the commercial zoom-koom collected in front of schools and health centers of the twelve districts do not respect microbiological criteria of quality for enterobacteria and yeasts and molds. At the species level, Lactobacillus plantarum subsp. plantarum dominated (41.66%) zoom-koom vended nearby schools and health centers, followed by Pediococcus pentosaceus (37.5%) and Lactobacillus fermentum (20.83%).