Traditional sorghum beer is reputed for its therapeutic virtues in according the consumers. A number of biological active compounds like phenolic compounds (phenol, tannins, flavonoids, anthocyanins), diets fibers and compounds with clinically demonstrated antimalarial activity (quinine formate, quinine dihydrochloride, chloroquine) and antioxidant activity (2,2-diphenyl-1-picryl-hydrazyl and ferric reducing-antioxidant power methods) were evaluated in sorghum wort and beers fermented by wild yeasts and pure culture of Saccharomyces cerevisiae . The total phenol content in the samples ranged between 1254.69 ± 2.31 and 239.68 ± 11.92 μg/mL GAE. Antioxidant activity with 2,2-diphenyl-1-picryl-hydrazyl analysis method was high in sorghum wort with 73.33 ± 1.15% but with ferric reducing-antioxidant power analysis method, the antioxidant activity was high in beer from pure culture of Saccharomyces cerevisiae. No compounds with clinically demonstrated antimalarial activity were found in the samples. At bioactive compounds (phenolic compounds) content point view, statistical analysis showed similarity between the two beers.

Studies on yeasts involved in traditional sorghum beer fermentation in several African countries revealed the presence of two groups: Saccharomyces and non-Saccharomyces. If Saccharomyces strains were reputed for their fermentation performances, the non-Saccharomyces yeast strains have been recognized for their contribution towards the improvement of the beverage's organoleptic quality, justifying their use as aromatic starter. In spite of this contribution, most studies were focused only on Saccharomyces strains as starter. In this work, the non-Saccharomyces yeast strains found in the inoculum of traditional sorghum beer was investigated. Identification of non-Saccharomyces yeast strains by PCR-RLFP followed sequencing of D1/D2 domain revealed the presence of 2 species: Issatckenkia orientalis and Pichia kudriavzevii with Issatckenkia orientalis predominating. Out of the two species, fermentation characteristics showed that Issatckenkia orientalis seemed suitable for sorghum beer production.

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Peanut paste produced in multipurpose mills is very often the site of choice for fungal contaminants that pose a major risk to consumers. The objective of this study is to evaluate the level of fungal contamination of peanut paste produced according to different moulding processes during storage. Thirty samples of peanut paste were produced from 60 kg of peanut pods according to three types of moulding (domestic moulding, artisanal moulding, and hygienic moulding) and then preserved for three months. These thirty samples were subjected to microbiological analysis using the conventional mould count method. The moisture content of the various peanut pastes was determined according to the AOAC method. Fungi were identified by using taxonomic schemes based on microscopic observation and culture appearance. Mould loads ranged from 0 to 6.4.102 cfu/g; 91 to 9.6.102 cfu/g; and 0 to 4.6.102 cfu/g, respectively, for domestic, artisanal, and hygienic mouldings during conservation. Moisture content increases during the conservation of peanut paste. It increases from 1.23 to 3.17% for domestic moulding, 1.30 to 3.20% for artisanal moulding, and 1.30 to 2.94% for hygienic moulding. Four fungal genera, namely, Aspergillus, Mucor, Absidia, and Penicillium and three species of Aspergillus including A. flavus, A. fumigatus and A. niger have been identified. The peanut paste produced from domestic and hygienic moulding is less contaminated during storage than that obtained in the artisanal way.

Extra-intestinal pathogenic E. coli (ExPEC) strains are usually able to cause infections in anatomical sites outside of the intestinal tract and are associated with urinary tract infections, neonatal meningitis and septicemia. ExPEC, like commensal E. coli, can colonize