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Articles by Aly Savadogo
Total Records ( 6 ) for Aly Savadogo
  Marius Kounbesioune Somda , Aly Savadogo , Nicolas Barro , Philippe Thonart and Alfred Sabadenedyo Traore
  In this study, the use of mango (Mangifera indica) residues as substrate for bioethanol production was investigated. The batch cultures were realized to study the nutritional requirement of the yeasts strains and to optimize the fermentation conditions. Minerals salts play an important role in fermentation process and affecting microbiological stability. In the present study, the effects of diverse salts on the fermentation profiles were studied. Method was batch fermentation process in supplemented medium, using adapted yeast strain W1 (Saccharomyces cerevisiae). Different supplementations, such as yeast extract, MgSO4, MnSO4, FeSO4 and KH2PO4 have been proposed. Effectively with mango hydrolysate supplemented a satisfactory bioethanol concentration like 21.75 g L-1 was obtained.
  Paul W. Savadogo , Aly Savadogo , Aboubacar S. Ouattara , Michel P. Sedogo and Alfred S. Traore
  Biodegradation of Sumithion (o,o-dimethyl o-(3-methyl-4-nitrophenyl) phosphorothioate) was tested using microorganisms isolated from mud under controlled conditions. Results showed that after 2 years of acclimatation, the indigenous microorganisms can biodegrade sumithion under anaerobic conditions. This biodegradation lead to methane production. Biodegradation kinetics monitored by high performance liquid chromatography and gas chromatography showed that the acclimated consortium is able to carry out the biodegradation of 20, 50 and 100 mg L-1 of Sumithion, respectively in 15, 25 and 45 days. The end products of sumithion biodegradation were gases. Such as CO2, N2, CH4 and H2S. Isolation and partial characterization of a strain able to degrade Sumithion were realized. This strain named SY can be easily produced and used for the bioremediation of waters and soils contaminated by Sumithion.
  Denise Ilboudo , Damintoti Karou , Wendyame M.C. Nadembega , Aly Savadogo , Ouermi Djeneba Salvatore Pignatelli , Virginio Pietra , Augustin Bere , Jacques Simpore and Alfred S. Traore
  The aims of this research are: i) to evaluate the prevalence of HHV-8, HBV and HIV among pregnant women, ii) to determine the percentage of these co-infections and iii) to estimate the frequency of the mother-to-child transmission of HIV among HBV and HHV-8 positive mothers. Thus, 379 pregnant women attending ante-natal consultation in Saint Camille Medical Centre were subject to HIV, HHV-8 antibodies and the viral marker Hepatitis B Surface Antigen (HBsAg) detection. We observed 48/379 (12.66%) HIV seropositive subjects. Among them, HIV-1 type infection was predominant (95.83%), only 2/48 (4.17%) subjects had a dual HIV-1 type and HIV-2 type infection, no single HIV-2 type infection was detected. 38/379 (10.02%) subjects were infected by HHV-8 and 30/379 (7.91%) were HBsAg positive. HHV-8 and HIV Co-infections rates were high within HBV positive patients and we had respectively 20.00 and 16.67%. 10.42% HIV positive women were co-infected by HBV while 12.50% were infected by HHV-8. Then, 15.79% subjects HHV-8 positive were co-infected by HBV or HIV. In spite of the PMTCT protocol application, five (10.42%) HIV positive women transmitted the virus to their children. Two HIV positive mothers were co-infected by HHV-8 and one by HBV. Among the 5 HIV infected, one mother (20.0%) was HBV positive and two (40.0%) HHV-8 positive. Although we did not have a large sample which would show large prélalences of the infections, we could put forward that the Co-infection of the HIV with one of these viruses (HBV or HHV-8) could favorite the mother-to-child transmission.
  Aly Savadogo , C.A.T. Ouattara , P.W. Savadogo , A.S. Ouattara , N. Barro and A.S. Traore
  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.
  Fatoumata Hama , Aly Savadogo , Cheik A.T. Ouattara and Alfred S. Traore
  Dèguè was a traditional fermented food (pearl millet dough) which consumed in Burkina Faso. In this work, the traditional processing of pearl millet into dèguè was investigated in 18 traditional production units. This study was followed in Ouagadougou and Bobo-Dioulasso. The main steps of diagram of production were dehulling, winnowing, washing, drying, milling, sieving, kneading, cooking, pounding, shaping and fermentation. Before fermentation, crude protein, crude fat, ash, starch and carbohydrates content were respectively 5.43; 3.00; 1.13; 33.37 and 41.81 %. After 72 hours of fermentation only protein content (6.12 %) was increased; starch content was(23.6 %) decreased. pH and titratable acidity were respectively 6.75 and 0.12 before the fermentation and after 72 hours pH (4.49) was decreased and titratable acidity (0.57 g of 100 grams of lactic acid) was increased. Microbiology analyses indicated that the number of lactic acid bacteria, yeasts and moulds increased during the course of fermentation. The number of coliforms was decreased slightly after 72 hours of fermentation.
  Charles Windepagnagde Yameogo , Marcel Daba Bengaly , Aly Savadogo , Philippe Augustin Nikiema and Sabadenedyo Alfred Traore
  The study on chemical composition and nutritional values of Moringa oleifera leaves has been carried out by analysing samples of this plant leaves collected from three different sectors of Ouagadougou. The analysis of nutrients contents including elemental has been done using recommended method of analysis. The result of analysis shows that the percentages (%) of proteins, moisture, fat, carbohydrate of the leaves are respectively 11.9; 73.9; 1.1 and 10.6% for the cool matter. For the dry matter, the contents in proteins, moisture, fat and carbohydrate are respectively 27.2; 5.9; 17.1 and 38.6%. The result of the mineral composition expressed in mg for 100 g of matters are 847.1; 151.3; 549.6; 17.5; 1.3 and 111.5 in the cool matter respectively for the Calcium, Magnesium, Potassium, Iron, Zinc and Phosphor. The contents of same minerals analyzed for the dry matter are respectively 2098.1; 406.0; 1922.0; 28.3; 5.4 and 351.1. The result showed a satisfactory composition and a significant variability between the nutrients contents of different sectors. This plant can be valorized for a balanced nutrition of populations.
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