Sanata Bamba, Adama Zida, Ibrahim Sangaré, Apoline Sondo, Mamoudou Cissé, Constant Sirima, Robert Guiguemdé T, Christophe Hennequin
Department of Parasitology-Mycology, University Hospital Sanou Souro, Bobo-Dioulasso, Burkina Faso.
Department of Parasitology-Mycology, Higher Institute of Health Sciences, Polytechnic University of Bobo-Dioulasso, Bobo-Dioulasso, Burkina Faso.
World J Microbiol Biotechnol. 2017 Aug 29;33(9):172. doi: 10.1007/s11274-017-2335-1.
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.
在布基纳法索的博博迪乌拉索进行了一项横断面研究，以确定与布基纳法索传统发酵饮料多洛酒生产相关的酵母多样性。从铺展在显色培养基平板上的60个样本中，分离出62株菌株，然后使用基质辅助激光解吸电离飞行时间质谱（MALDI-TOF）分析进行鉴定。鉴定出7种酵母，其中酿酒酵母（39%）最为常见，其次是曼氏毕赤酵母（18%）。43%的样本含有念珠菌属，尤其是白色念珠菌。总之，显色培养基和MALDI-TOF分析的联合使用揭示了多洛酒中存在的酵母种类比以前认为的更多样化。
