Article, Ajoutée
le 27/10/2016 15:27
The aim of the present work was to assess some antifungal activity parameters as mycelial growth inhibition, minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) of Zingiber officinale essential oil from Benin against Asp [...]
FAROUGOU SOUAÏBOU [2],
SESSOU PHILIPPE [1],
NOUDOGBESSI JEAN PIERRE AKODOGBO [3],
FANOU BRICE [4],
AZOKPOTA PAULIN [5],
YOUSSAO ABDOU KARIM ISSAKA [6],
SOHOUNHLOUE KOKO CODJO DOMINIQUE [7],
Article, Ajoutée
le 27/10/2016 16:28
This investigation was carried out to evaluate the safety of traditional cheese wagashi mixed with each essential oil of Cymbopogon citratus, Ocimum gratissimum, Pimenta racemosa and Syzygium aromaticum. Single dose of 2000 mg/kg b.w. of treated waga [...]
SESSOU PHILIPPE [1],
KLOTOE J.R. [2],
DOUGNON T. VICTORIEN [3],
OSSENI S.D. [4],
HOUNPE EUSTACHE [5],
AZOKPOTA PAULIN [6],
YOUSSAO ABDOU KARIM ISSAKA [7],
LOKO CHRISTIAN FRÉDÉRIC SIMPLICE [8],
SOHOUNHLOUE KOKO CODJO DOMINIQUE [9],
FAROUGOU SOUAÏBOU [9],
Article, Ajoutée
le 28/10/2016 09:39
Aromatic plants are traditionally used for seasoning and prolongation of shelf life of food. The majority of their properties
are due to the essential oils produced by their secondary metabolism. Essentials oils could guarantee food safety in
prese [...]
SESSOU PHILIPPE [1],
FAROUGOU SOUAÏBOU [2],
ALITONOU GUY ALAIN [3],
YEHOUENOU BONIFACE B. [4],
DJENONTIN TINDO SÉBASTIEN [5],
AZOKPOTA PAULIN [6],
YOUSSAO ABDOU KARIM ISSAKA [7],
SOHOUNHLOUE KOKO CODJO DOMINIQUE [8],
Article, Ajoutée
le 28/10/2016 09:40
The present review takes in account studies relative to the potential applications as natural food preservatives and major components of essential oils extracted from some aromatic edible herbs and spices Allium sativum, Cinnamomum zeylanicum, Cympob [...]
SESSOU PHILIPPE [1],
FAROUGOU SOUAÏBOU [2],
SOHOUNHLOUE KOKO CODJO DOMINIQUE [3],
Article, Ajoutée
le 28/10/2016 09:41
Alternative natural additives are needed in order to guarantee food safety in preservation against foodborne pathogens.
Aromatic plants are traditionally employed for seasoning and prolongation of shelf life of food. The majority of their properties [...]
SESSOU PHILIPPE [1],
FAROUGOU SOUAÏBOU [2],
AZOKPOTA PAULIN [3],
YOUSSAO ABDOU KARIM ISSAKA [4],
SOHOUNHLOUE KOKO CODJO DOMINIQUE [5],
Article, Ajoutée
le 28/10/2016 09:44
The objective of this study was to evaluate the effectiveness of Cymbopogon citratus essential oil against spoilage and pathogens moulds isolated from wagashi. For this purpose, mycelial growth Inhibition, minimal inhibitory concentration and minimal [...]
SESSOU PHILIPPE [1],
FAROUGOU SOUAÏBOU [2],
KANEHO SANDRINE [3],
DJENONTIN TINDO SÉBASTIEN [4],
ALITONOU GUY ALAIN [5],
AZOKPOTA PAULIN [6],
YOUSSAO ABDOU KARIM ISSAKA [7],
SOHOUNHLOUE KOKO CODJO DOMINIQUE [8],
Article, Ajoutée
le 28/10/2016 09:58
Sixteen strains of moulds isolated from traditional cheese wagashi produced in Benin
have been screened for their ability to produce mycotoxins in Sucrose/Magnesium
sulphate/ potassium (Kalium) nitrate/ Yeast extract (SMKY) broth media by thin laye [...]
SESSOU PHILIPPE [1],
FAROUGOU SOUAÏBOU [2],
YEHOUENOU BONIFACE B. [3],
AGBANGNAN DOSSA COKOU PASCAL [4],
AZOKPOTA PAULIN [5],
YOUSSAO ABDOU KARIM ISSAKA [6],
SOHOUNHLOUE KOKO CODJO DOMINIQUE [7],
Article, Ajoutée
le 28/10/2016 10:00
The study has compared the antifungal efficacy of six essential oils, Cinnamomum zeylanicum, Cymbopogon citratus, Ocimum gratissimum, Pimenta racemosa, Syzygium aromaticum and Zingiber officinale, tested in culture medium and in traditional cheese wa [...]
SESSOU PHILIPPE [1],
FAROUGOU SOUAÏBOU [2],
AHOUNOU G. SERGE [3],
HOUNNANKPON Y. [4],
AZOKPOTA PAULIN [5],
YOUSSAO ABDOU KARIM ISSAKA [6],
SOHOUNHLOUE KOKO CODJO DOMINIQUE [7],
Article, Ajoutée
le 28/10/2016 10:06
L’objectif de la présente étude est d’évaluer la qualité hygiénique de Tchaamessibu, une pâte acide obtenue par procédé traditionnel dans la commune de Natitingou au Bénin, afin d’identifier les potentiels dangers qui pourraient menacer la santé des [...]
MALETE YOMBO [1],
SESSOU PHILIPPE [2],
FAROUGOU SOUAÏBOU [3],
METOHOUE R. [4],
SOHOUNHLOUE KOKO CODJO DOMINIQUE [5],
Article, Ajoutée
le 28/10/2016 10:07
Traditional cheese locally called wagashi is a good proteins source with high water content (60%) which
is favorable for microorganism’s growth that affects its quality. This work summarizes the endogenous
methods used for wagashi preservation in B [...]
SESSOU PHILIPPE [1],
FAROUGOU SOUAÏBOU [2],
AZOKPOTA PAULIN [3],
YOUSSAO ABDOU KARIM ISSAKA [4],
YEHOUENOU BONIFACE B. [5],
AHOUNOU G. SERGE [6],
SOHOUNHLOUE KOKO CODJO DOMINIQUE [7],