Asian Science Citation Index is committed to provide an authoritative, trusted and significant information by the coverage of the most important and influential journals to meet the needs of the global scientific community.  
ASCI Database
308-Lasani Town,
Sargodha Road,
Faisalabad, Pakistan
Fax: +92-41-8815544
Contact Via Web
Suggest a Journal
 
Articles by Zambou Ngoufack Francois
Total Records ( 3 ) for Zambou Ngoufack Francois
  Zambou Ngoufack Francois , Nour El Hoda , Fonteh A Florence , Moundipa Fewou Paul , Tchouanguep Mbiapo Felicite and Morsi El Soda
  The aim of this study was to characterize isolates of thermophilic lactic acid bacteria from traditional fermented milk and to study some of their important technological properties. Five isolates of thermophilic lactic acid bacteria from traditionally raw cow’s fermented milk were identified using phenotypic criteria and Sodium Dodecyl Sulphate-Polyacrylamide gel electrophoresis of whole cell proteins. Four isolates named 2, 8, 13 and 20 FM were identified as Streptococcus thermophilus while isolate 285 N was identified as Lactobacillus delbrueckii ssp. bulgaricus. All these strains exhibited good acidification activity although two strains of Sc. thermophilus (2FM, 20FM) and Lb. bulgaricus (285N) presented the best acidification rates. In addition to their fast acid production, strains 20FM and 285N produced exopolysaccharides. Based on these characteristics, strains 2FM, 20FM and 285N were selected and used as pure or mixed cultures in the manufacture of fermented milk. In mixed cultures, the Sc. thermophilus/Lb. bulgaricus association was positive for all combination tested. The combination of strain 285N with strain 2FM or 20FM had a significant effect on acid production by Lb. delbrueckii ssp. bulgaricus strain (285N). These bacterial associations also affected the rheological properties of fermented milk samples. Strains 2FM, 20FM and 285N presented interesting biotechnological profiles and may influence the quality of fermented milk if they are used in association as starters in yoghurt manufacture.
  Zambou Ngoufack Francois , Kaktcham Pierre Marie , Tiogo Azemfack Huguette Noelle , Guetiya Wadoum Raoul Emeric and Fonteh Anyangwe Florence
  The present investigation reports the characterization of the bacteriocin produced by the probiotic strain Lactobacillus plantarum 29V isolated from raw cow milk in the Western’s highlands of Cameroon as well as the viability of this strain in the palm kernel oil. The antimicrobial compound synthesized by Lactobacillus plantarum 29V was sensitive to some proteolytic enzymes. It showed remarkable stability at high temperatures and in the presence of organic solvents, detergents and surfactants. It was also active in pH 2.0-10 and NaCl range of 1-7%. The neutralized cell-free supernatant of this bacterium inhibited the growth of several Lactobacillus sp., pathogenic and food spoilage microorganisms. The results of this study showed that palm kernel oil maintains the viable cell numbers of the probiotic strain Lactobacillus plantarum 29V, without any changes of peroxide and acid indexes of palm kernel oil.
  Zambou Ngoufack Francois , Sieladie Djomne Victor , Fonteh A. Florence , Moundipa Fewou Paul , Tchouanguep Mbiapo Felicite and Morsi El Soda
  A study was carried out in order to screen lactic acid bacteria isolated from cow`s raw milk collected from Bororo cattle breeder in the Western Highlands of Cameroon. In order to be assessed for its potential as starter or adjuncts cultures, strains were tested for acid production, aminopeptidase and autolytic activities. Thirty-one gram-positive and catalase-negative isolates were found to be Enterococcus sp. (two isolates), Lactococcus sp. (fifteen isolates) and Lactobacillus sp. (fourteen isolates), using morphological and physiological tests. From these isolates, twenty were selected for species identification using API 50CH and API 20 STREP kits and the SDS-PAGE technique of the whole-cell proteins. The Enterococcus strains were Enterococcus faecalis (13LC, 14LC). Concerning genus Lactococcus, 13 strains were identified as Lactococcus lactis ssp. lactis (1LF, 2LF, 3LF, 7LF, 1LC, 2LC, 4LC, 10LC, 11LC, 12LC, 15LC, 16LC, 17LC). Five of the Lactobacillus strains were identified as follows: four strains were Lactobacillus plantarum (6LF, 7LC, 8LC, 19LC); one strain was Lactobacillus coprophilus (3LC). According to acidifying activity, only strain 14LC (Enterococcus faecalis) presented rapid lactic acid production. Some Lactococcus strains (7LF, 10LC, 11LC) produced moderate acidification of milk. These cultures can be used as acidifying starters in dairy industry. Except strain Enterococcus faecalis (14LC), all strains tested in this study presented poor leucine aminopeptidase and autolytic activities.
 
 
 
Copyright   |   Desclaimer   |    Privacy Policy   |   Browsers   |   Accessibility