References of "Tine, E"
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See detailLes produits de la mer au Sénégal et le potentiel des bactéries lactiques et des bactériocines pour la conservation
Diop, M.; Destain, Jacqueline ULg; Tine, E. et al

in Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment [=BASE] (2010), 14(2), 341-350

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See detailIn Vitro Detection And Characterization Of Bacteriocin-Like Inhibitory Activity Of Lactic Acid Bacteria (Lab) Isolated From Senegalese Local Food Products
Diop, Mb.; Dubois Dauphin, Robin ULg; Dortu, C. et al

in African Journal of Microbiology Research [=AJMR] (2008), 2(8),

The prevalence of lactic acid bacteria (LAB) in Senegalese local food products was determined to be 109 CFU/g in millet flour and milk products, and 103 CFU/g in seafood products. These food products are ... [more ▼]

The prevalence of lactic acid bacteria (LAB) in Senegalese local food products was determined to be 109 CFU/g in millet flour and milk products, and 103 CFU/g in seafood products. These food products are generally preserved by spontaneous fermentation (without addition of starters). Of 220 lactic acid bacteria strains randomly selected from such products, 12 isolates capable of producing bacteriocin-like substances (bac+) were detected. Based on the use of API 50 CH test kits and 16S rDNA sequencing, 11 isolates were characterized as Lactococcus lactis subsp. lactis strains and one as an Enterococcus faecium strain. Nisin- and enterocin B-encoding genes were respectively identified in the bac+ lactococcal strains and the E. faecium strain. Since the bac+ Lc. lactis strains were isolated from different products, it suggests a high potential of growth by these strains in variable ecological environments. Expression of the nisin gene was indicated for one of the lactococcal strains, designated Lc. lactis subsp. lactis CWBI-B1410, which showed the highest in vitro antibacterial activity. An antibacterial preparation prepared from the CWBI-B1410 strain showed many similarities with nisin with regards to its inhibitory effects, heat resistance, protease sensitivity profile, as well as retention time of the antibacterial substances on a C18 column. These results suggest that a nisin-like substance is produced by the CWBI-B1410 strain. This strain has been selected for application as an additional barrier to supplementation with sodium chloride as a means to improve the bacterial quality of fish commodities in Senegal. [less ▲]

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See detailSelection of bacteriocin-producing lactic acid bacteria from Senegalese traditional fermented food for use as bio-preservative in fish
Diop, M.; Dortu, C.; Ngom, A. et al

Poster (2006, September)

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See detailSelection of bacteriocin-producing lactic acid bacteria from Senegal traditional fermented food
Diop, M.; Dubois Dauphin, Robin ULg; Tine, E. et al

Poster (2006, September)

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See detailDeveloping innovatie structures and mechanisms aiming to enhance the transfert of technologies from public institutions to the private sector.
Lardinois, M.; Totte, A.; Tounkara, L. et al

Poster (2006, September)

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See detailIsolation of bacteriocin-producing lactic acid bacteria from fermented fish product in Senegal.
Dortu, C.; Roblain, D.; Totte, A. et al

Poster (2003, August)

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See detailIsolation of bacteriocin-producing lactic acid bacteria from fermented fish product in Senegal.
Dortu, C.; Roblain, D.; Totte, A. et al

Poster (2003, May)

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See detailLa transformation semi-industrielle des produits fermentés à base de mil au Sénégal : procédés qualité et contraintes au développement industriel.
Leite, N.; Totte, A.; Diop, M. et al

in Actes de l'Atelier International : "Les petites industries agro-alimentaire pour une nutrition saine en afrique de l'Ouest". (1999, November)

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See detailCinétique d’acidification de la farine de mil par 2 souches de Lactobacillus plantarum, une souche de Lactobacillus fermentum et Pediococcus sp.
Tine, E.; Takedam, P.; Mane, P. L. et al

in Actes de l'Atelier International : "Les petites industries agro-alimentaire pour une nutrition saine en afrique de l'Ouest" (1999, November)

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See detailEtude des contaminations alimentaires des produits de transformation du mil (farine et couscous) au niveau des marchés de Dakar.
Totte, A.; Mbacke Fall, S.; Bikos, A. et al

in Actes de l'Atelier International : "Les petites industries agro-alimentaire pour une nutrition saine en afrique de l'Ouest". (1999, November)

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See detailMicrobiological and chemical study of « Tiéré », senegalese millet fermented food.
Leite, N.; Diop, M.; Tine, E. et al

Poster (1999, July)

Detailed reference viewed: 9 (0 ULg)