{"id":8171,"date":"2019-10-14T14:07:56","date_gmt":"2019-10-14T13:07:56","guid":{"rendered":"http:\/\/synthese.univ-annaba.dz\/?p=8171"},"modified":"2019-10-17T13:19:23","modified_gmt":"2019-10-17T12:19:23","slug":"bouillies-fermentees-traditionnelles-a-base-de-cereales-au-burkina-faso-diversite-technologies-de-production-et-microorganismes-a-potentiel-probiotique-associes","status":"publish","type":"post","link":"https:\/\/synthese.univ-annaba.dz\/?p=8171","title":{"rendered":"Bouillies ferment\u00e9es traditionnelles \u00e0 base de c\u00e9r\u00e9ales au Burkina Faso : diversit\u00e9, technologies de production et microorganismes \u00e0 potentiel probiotique associ\u00e9s"},"content":{"rendered":"
Num\u00e9ro de la revue<\/strong>: Volume 25 , Num\u00e9ro 2
\nAuteurs<\/strong>: Boureima Kagamb\u00e8ga, Hama Ciss\u00e9, Fran\u00e7ois Tapsoba, Adama Sawadoga, Cheikna Zongo, Yves Traor\u00e9 & Aly Savadogo*<\/div>\n
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Laboratoire de Biochimie et Immunologie Appliqu\u00e9es, Universit\u00e9 Ouaga 1 Pr Joseph KI-ZERBO, 03 BP 7021 Ouagadougou 03, Burkina Faso.<\/p>\n

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T\u00e9l\u00e9charger l’article\"p2\"<\/strong><\/a><\/p>\n<\/div>\n

R\u00c9SUME<\/strong><\/p>\n

Le but de ce travail est de fournir, \u00e0 travers la recherche litt\u00e9raire, les technologies de transformation des c\u00e9r\u00e9ales locales en bouillies ferment\u00e9es et les microorganismes \u00e0 potentiel probiotique impliqu\u00e9s dans cette fermentation. Les bouillies sont vendues dans des conditions d\u2019hygi\u00e8ne pr\u00e9caire, ce qui constitue un risque majeur de sant\u00e9 publique pour les consommateurs, surtout les enfants de moins de cinq ans. Le microbiote de ces bouillies est constitu\u00e9 de microorganismes probiotiques conf\u00e9rant aux consommateurs des effets\u00a0 b\u00e9n\u00e9fiques. Parmi ces probiotiques rencontr\u00e9s dans ces bouillies, on distingue les bact\u00e9ries lactiques, les levures, les moisissures et certaines souches non pathog\u00e8nes d\u2019E. coli. Ainsi la diversit\u00e9 technologique a un impact sur la qualit\u00e9 des bouillies de fa\u00e7on g\u00e9n\u00e9rale et aussi sur le microbiote. La ma\u00eetrise des diff\u00e9rents proc\u00e9d\u00e9s technologiques et l\u2019application des bonnes pratiques d\u2019hygi\u00e8ne et de production permet un contr\u00f4le de la qualit\u00e9 microbiologique. Les voies d’optimisation des bouillies pour les rendre plus nutritives avec des qualit\u00e9s microbiologiques acceptables constituent un moyen efficace d\u2019augmentation des macronutriments et de micronutriment.<\/p>\n

Mots-cl\u00e9s: <\/strong>Technologie, C\u00e9r\u00e9ales, Bouillies-ferment\u00e9es, Aliments-probiotique.<\/p>\n

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Num\u00e9ro de la revue: Volume 25 , Num\u00e9ro 2 Auteurs: Boureima Kagamb\u00e8ga, Hama Ciss\u00e9, Fran\u00e7ois Tapsoba, Adama Sawadoga, Cheikna Zongo, Yves Traor\u00e9 & Aly Savadogo* Laboratoire de Biochimie et Immunologie Appliqu\u00e9es, Universit\u00e9 Ouaga 1 Pr Joseph KI-ZERBO, 03 BP 7021 … Lire la suite »<\/span><\/a><\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1353],"tags":[1361,1360,1359,1358],"class_list":["post-8171","post","type-post","status-publish","format-standard","hentry","category-synthese-vol-25-numero-1","tag-aliments-probiotique","tag-bouillies-fermentees","tag-cereales","tag-technologie"],"_links":{"self":[{"href":"https:\/\/synthese.univ-annaba.dz\/index.php?rest_route=\/wp\/v2\/posts\/8171","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/synthese.univ-annaba.dz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/synthese.univ-annaba.dz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/synthese.univ-annaba.dz\/index.php?rest_route=\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/synthese.univ-annaba.dz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8171"}],"version-history":[{"count":4,"href":"https:\/\/synthese.univ-annaba.dz\/index.php?rest_route=\/wp\/v2\/posts\/8171\/revisions"}],"predecessor-version":[{"id":8236,"href":"https:\/\/synthese.univ-annaba.dz\/index.php?rest_route=\/wp\/v2\/posts\/8171\/revisions\/8236"}],"wp:attachment":[{"href":"https:\/\/synthese.univ-annaba.dz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8171"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/synthese.univ-annaba.dz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8171"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/synthese.univ-annaba.dz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8171"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}