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 09:55
Abstract: Raw milk is untreated food consumed in most African countries in the south of Sahara. In order to assess the microbiological risks associated with the consumption of this food, a study was conducted from January through March 2010, in two l [...]
FAROUGOU SOUAÏBOU [1],
SESSOU PHILIPPE [2],
YEHOUENOU BONIFACE B. [3],
DOSSA FRANCOIS [1],
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 10:07
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],
Article, Ajoutée
le 28/10/2016 10:07
The investigation highlighted the antifungal effectiveness in culture medium and traditional cheese
wagashi foodsystem of Syzygium aromaticum (Eugenia caryophyllata) essential oil (EO) against
spoilage and toxinogenic moulds isolated from wagashi p [...]
SESSOU PHILIPPE [1],
FAROUGOU SOUAÏBOU [2],
YEHOUENOU BONIFACE B. [3],
AGNIWO BIENVENU [4],
ALITONOU GUY ALAIN [5],
AZOKPOTA PAULIN [6],
YOUSSAO ABDOU KARIM ISSAKA [7],
SOHOUNHLOUE KOKO CODJO DOMINIQUE [8],
Article, Ajoutée
le 28/10/2016 10:17
Dans le présent travail nous avons étudié les compositions chimiques et les activités antibactériennes des
huiles essentielles extraites de feuilles fraîches d’Ocimum basilicum et d’Ocimum gratissimum sur Salmonella enterica
sérotype Oakland et Sal [...]
KPODEKON TCHOKPONHOUE TCHEGNINOUGBO MARC [1],
BOKO KADOÉITO CYRILLE [2],
MAINIL J.G [3],
FAROUGOU SOUAÏBOU [4],
SESSOU PHILIPPE [5],
YEHOUENOU BONIFACE B. [6],
GBENOU J. [7],
DUPREZ J.-N [8],
BARDIAU M [9],
Article, Ajoutée
le 28/10/2016 10:32
Mould growth on food is a common and recurring problem often leading to occurrence of mycotoxins
inside foodstuffs. Mycotoxins are toxic metabolites known to induce serious health threats such as liver,
kidney or nervous system damage, immunosuppre [...]
SESSOU PHILIPPE [1],
FAROUGOU SOUAÏBOU [2],
YEHOUENOU BONIFACE B. [3],
AGBANGNAN P. [4],
AZOKPOTA PAULIN [5],
YOUSSAO ABDOU KARIM ISSAKA [6],
SOHOUNHLOUE KOKO CODJO DOMINIQUE [7],
Poster, Ajoutée
le 05/11/2016 16:37
Traditional cheese wagashi, an important source of
protein, is produced and preserved using
rudimentary methods under unsanitary conditions.
This fact may lead to wagashi contamination by
spoilage and pathogenic strains especially fungi
which ma [...]
SESSOU PHILIPPE [1],
FAROUGOU SOUAÏBOU [2],
AZOKPOTA PAULIN [3],
YEHOUENOU BONIFACE B. [4],
YOUSSAO ABDOU KARIM ISSAKA [5],
SOHOUNHLOUE KOKO CODJO DOMINIQUE [6],
Article, Ajoutée
le 11/11/2016 19:59
Raw milk is untreated food consumed in most African countries in the south of Sahara. In order to assess the microbiological risks associated with the consumption of this food, a study was conducted from January through March 2010, in two large ranch [...]
FAROUGOU SOUAÏBOU [1],
SESSOU PHILIPPE [2],
YEHOUENOU BONIFACE B. [3],
DOSSA FRANCOIS [4],
Article, Ajoutée
le 11/11/2016 20:14
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 [1],
AZOKPOTA PAULIN [1],
YOUSSAO ABDOU KARIM ISSAKA [1],
YEHOUENOU BONIFACE B. [1],
AHOUNOU G. SERGE [1],
SOHOUNHLOUE KOKO CODJO DOMINIQUE [1],