
	Pakistan Journal of Nutrition
	Year: 2004 \| Volume: 3 \| Issue: 2 \| Page No.: 134-139 DOI: 10.3923/pjn.2004.134.139

Microorganisms Involved in Fulani Traditional Fermented Milk in Burkina Faso

Aly Savadogo, C.A.T. Ouattara, P.W. Savadogo, A.S. Ouattara, N. Barro and A.S. Traore

Abstract: Thirty samples of traditional fermented milk were collected in northern Burkina from Fulani individual household. Microbial analysis was done by standard methods and with API 50 CH identification system. The predominant microflora was lactic acid bacteria, belonging to the genus Lactobacillus (32%), following by Leuconostoc (30%), Lactococcus (20%), Leuconostoc/β-bacterium (10%), Streptococcus (6%) and Enteroccoccus (2%) genus. Yeasts, molds and Enterobacteria were also isolated. Twenty representative lactic acid bacteria strains were identified to species level belonging to species Lactococcus lactis ssp. lactis, Lactococcus lactis subsp. lactis biovar. diacetylactis, Lactobacillus confusus, Lactobacillus delbrueckii subsp. lactis, Lactobacillus plantarum, Leuconostoc citreum, Leuconostoc lactis.

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How to cite this article:

Aly Savadogo, C.A.T. Ouattara, P.W. Savadogo, A.S. Ouattara, N. Barro and A.S. Traore, 2004. Microorganisms Involved in Fulani Traditional Fermented Milk in Burkina Faso. Pakistan Journal of Nutrition, 3: 134-139.

DOI: 10.3923/pjn.2004.134.139

URL: https://scialert.net/abstract/?doi=pjn.2004.134.139

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