Caractérisation de souches d’&lt;i&gt;Aspergillus spp&lt;/i&gt; isolées des graines d’arachides cultivées au Burkina Faso, Afrique de l’Ouest

Ouattara-Sourabie, PB; Nikiema, PA; Traoré, A

doi:10.4314/ijbcs.v5i3.72269

Cited by 9 publications

(10 citation statements)

References 25 publications

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“…La purification des isolats fongiques a été effectuée par repiquages successifs en points par épuisement des moisissures poussées sur la gélose de Pomme de terre Dextrose (PDA) et la gélose Sabouraud selon la méthode décrite par Ouattara-Sourabie et al (2011). Les dernières colonies poussées sur les points de repiquages successifs par épuisement ont constitué les isolats purs.…”

Section: Isolement Et Purification Des Isolats De Moisissuresunclassified

“…Selon certains auteurs, des moisissures appartenant à ces deux genres sont généralement productrices de substances antibactériennes (Chabasse et al, 2002;Kholkhal, 2005). Au regard de cette information et des similitudes entre les isolats étudiés et les genres décrits par Chabasse et al (2002) et Ouattara-Sourabie et al (2011. Les isolats S 1 , S 2 et S 3 pourraient appartenir respectivement aux genres Aspergillus et Penicillium.…”

Section: Identification Des Isolats De Moisissures à L'échelle Genreunclassified

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Isolement et caractérisation morphologique de moisissures productrices de substances antibactériennes à partir d’aliments locaux au Burkina Faso

Compaoré¹,

Sawadogo-Lingani²,

Savadogo³

et al. 2016

Int. J. Bio. Chem. Sci

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Isolation and morphological characterization of fungi producing antibacterial substances from local food in Burkina FasoABSTRACT Bacterial resistance to the actual antibiotic is mostly in dangerous progress, why we have interest in isolation and characterization of fungi strains producing antibiotics using local food in Burkina Faso. Fifty (50) isolated strains were used in the antibiosis trial which revealed twenty (20) strains producing antimicrobial substances. This trial concerned the strains cell as well as its aqueous and organic extracts. Three (03) strains had average inhibition diameters of 20 mm on the testing germs. Their characterization focused on the H. COMPAORE et al. / Int. J. Biol. Chem. Sci. 10(1): 198-210, 2016 199 morphological and culture criteria. After five days of incubation in Potato Dextrose Agar (PDA), the strain S 1 shows a flat colony, white on the front, with a yellow reverse. The strain S 2 shows an olive-green colony, velvety texture, more dense in the center. As for the strain S 3 , it shows a round green colored colony. In optical microscopy, strains S 1 and S 2 showed numerous round and refractive conidia, conidiophores are hyaline, long and not partitioned. S 3 strain showed uncommon conidia, penicillus made of phialides which are directly linked to the end of partitioned conidiophores. Analysis of these characteristics indicates that S 1 , S 2 and S 3 belong respectively to the Aspergillus and Penicillium genera.

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Section: Isolement Et Purification Des Isolats De Moisissuresunclassified

Section: Identification Des Isolats De Moisissures à L'échelle Genreunclassified

Isolement et caractérisation morphologique de moisissures productrices de substances antibactériennes à partir d’aliments locaux au Burkina Faso

Compaoré¹,

Sawadogo-Lingani²,

Savadogo³

et al. 2016

Int. J. Bio. Chem. Sci

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“…According to Outtara et al (2011), a sample (50 g) of fifty peanut seed from the crop year 2013 was moistened with sterile distilled water and left at room temperature in Petri plates during 7 days for the development of mycelium. The purification of the interest strain (Aspergillus) was made by successive subcultures on the PDA medium which allows the isolation of pure strain.…”

Section: Microbial Materialsmentioning

confidence: 99%

Inhibition of aflatoxin B1 production of Aspergillus flavus isolated from peanut seeds using Lycium halimifolium Mill leaves fractions

Mosbah¹,

Milet²,

Ali³

et al. 2017

Afr. J. Microbiol. Res.

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The aim of this study is to explore the impact of Lycium halimifolium Mill leaves extracts on mycotoxin B 1 production in vitro, as well as the inhibitor effect of the aflatoxin B 1 synthesis by Aspergillus flavus strain. The strain was isolated, identified (gi |146746162 | EF409803.1.) and positively tested for the production of Aflatoxin B 1 . The antimycotoxinogenesis effect was investigated using L. halimifolium Mill leaves consisting of butanol and ethyl acetate fractions. Indeed, the fractions were tested to stop the secretion of aflatoxin B 1 by A. flavus in submerged culture (YES), simultaneously. The growth of the strain was evaluated as biomass response. The antimycotoxinogenesis activity showed that the two fractions: ethyl acetate and butanol of L. halimifolium Mill leaves were able to inhibit significantly the synthesis of mycotoxin AFB 1 . Thus, the secretion inhibition percentage was calculated in comparison with the control, using HPLC-PDA technique, and estimated at 96.83% for butanolic fraction and 94.99% for ethyl acetate fraction. To verify its correlation with biomass, the growth inhibition percentage was also estimated. The results showed that the dry weight concentration under butanolic and ethyl acetate fractions was 1.6 and 2 g/l, respectively, corresponding to 65.22 and 56.53% of inhibition growth percentage.

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“…A sample of peanut seeds was moistened with sterile distilled water and maintained at room temperature in Petri plates during 7 days. The purification of the toxigenic strain ( Aspergillus ) was made by successive subcultures on the PDA medium which allows the isolation of pure strain (Outtara‐sourabi, Nikiema, & Alfred, ). Primarily identification of toxigenic strain was carried out by the macroscopic and microscopic examination.…”

Section: Methodsmentioning

confidence: 99%

Isolation of Lactobacillus strain from curdled milk and investigation of their antimycotoxinogen activity

Ali

Chaouche

2018

J Food Process Preserv

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Lactic bacteria are used in fermentation and food bio‐preservation through their production of organic acids and other antimicrobial substances like bacteriocins which restrain certain fungal strains. The main objective of this study is the isolation of Lactobacillus strains from curdled milk samples, in order, to inhibit, in vitro, mycotoxins production by Aspergilus flavus. Six bacterial isolates were obtained from curdled milk commercialized in the region of Constantine. Among them, one isolate coded (B6) had a significant inhibitory effect against A. flavus (the diameter of colony not exceeding 1.5 cm after 72 hr of incubation at 28°C). This isolate (B6), was identified morphologically and biochemically. The obtained results showed that this bacterial isolate belongs Lactobacillus genus. In addition, its antimycotoxinogen activity had been confirmed using some test bacteria, such as E. coli, Staphylococcus aureus, Klebsiella sp., and Pseudomenas syringae. Practical applications This paper describes the isolation of lactic bacteria strains from Algerian curdled milk and the study of their antifungal and antimycotoxinogen activity. The method used to test the effect of lactic bacteria strains against toxigenic fungi was not previously exploited. The main objectives were to: (a) Isolate and select the lactic bacteria from curdled milk; (b) Isolate and identify the toxigenic fungi; (c) Select bacterial isolates for antifungal effect against toxigenic fungi; (d) Study of their antimycotoxinogen activity, in vitro.

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Caractérisation de souches d’<i>Aspergillus spp</i> isolées des graines d’arachides cultivées au Burkina Faso, Afrique de l’Ouest

Cited by 9 publications

References 25 publications

Isolement et caractérisation morphologique de moisissures productrices de substances antibactériennes à partir d’aliments locaux au Burkina Faso

Isolement et caractérisation morphologique de moisissures productrices de substances antibactériennes à partir d’aliments locaux au Burkina Faso

Inhibition of aflatoxin B1 production of Aspergillus flavus isolated from peanut seeds using Lycium halimifolium Mill leaves fractions

Isolation of Lactobacillus strain from curdled milk and investigation of their antimycotoxinogen activity

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