Characterization of the fungal flora of dolo, a traditional fermented beverage of Burkina Faso, using MALDI-TOF mass spectrometry.
Bamba SanataZida AdamaSangaré IbrahimSondo ApolineCissé MamoudouSirima ConstantGuiguemdé T RobertChristophe HennequinPublished in: World journal of microbiology & biotechnology (2017)
A cross-sectional study was conducted in Bobo-Dioulasso, Burkina Faso, to identify the yeast diversity associated with the manufacture of dolo, a traditional fermented beverage of Burkina Faso. From sixty specimens spread onto chromogenic medium plates, sixty-two strains were isolated then identified using MALDI-TOF analysis. Seven yeast species were identified, Saccharomyces cerevisiae (39%) followed by Pichia manshurica (18%) being the most frequent. Forty-three percent of the samples contained Candida species, notably Candida albicans. In conclusion, the combined use of a chromogenic medium and MALDI-TOF analysis reveals a higher diversity in yeast species present in the dolo than previously thought.
Keyphrases
- mass spectrometry
- saccharomyces cerevisiae
- candida albicans
- liquid chromatography
- gas chromatography
- biofilm formation
- high performance liquid chromatography
- capillary electrophoresis
- high resolution
- escherichia coli
- cell wall
- physical activity
- genetic diversity
- lactic acid
- pseudomonas aeruginosa
- cystic fibrosis
- simultaneous determination