The study of air pollution is recent in West Africa. There is a lack of data on air pollution. However, some studies conducted in West Africa show that air quality is a concern. Population growth and massive vehicles ...The study of air pollution is recent in West Africa. There is a lack of data on air pollution. However, some studies conducted in West Africa show that air quality is a concern. Population growth and massive vehicles imports are contributing to the deterioration of this air quality. In this work, we present the modelling of desert aerosols using a CTM Polair3D-SIREAM. The objective is to evaluate the ability of Polair3D-SIREAM to reproduce observations of PM10 and Aerosol Optical Thicknesses (AOT). A simulation with Polair3D-SIREAM was carried out in West Africa, focused on Ouagadougou (Burkina Faso) for 2007. The model of Marticorena and Bergametti (1995), MB95, was used to estimate desert aerosols emissions. The total emission of dust modelled is 52.2 Tg. For the evaluation of PM10, the simulated averages remained within the same orders of magnitude as the observed averages. Correlations are low in all the observation sites. The other indicators are similar to those found by Schmechtig et al. (2011). Performance criteria of Boylan and Russel (2006) are met for the observation sites of Ouagadougou and Ilorin (Nigeria). For the AOTs, the correlations are significantly improved, in particular, at the sites of Ouagadougou and Ilorin. Performance criteria of Boylan are met for all observation sites. However, the performance goals are only achieved for Ouagadougou and Ilorin.展开更多
Imperata yellow mottle virus (IYMV, Sobemovirus) was first described in 2008 in the south-western region of Burkina Faso (West Africa). The genetic diversity of IYMV was not documented up to day. In this study, the va...Imperata yellow mottle virus (IYMV, Sobemovirus) was first described in 2008 in the south-western region of Burkina Faso (West Africa). The genetic diversity of IYMV was not documented up to day. In this study, the variability of CP of IYMV was evaluated through the molecular characterization of 38 isolates collected in the western part of Burkina Faso. Comparison of sequences of these new isolates and one IYMV sequence available in GenBank revealed that the average nucleotide diversity was low. The ratio of non-synonymous over synonymous nucleotide substitutions per site was low, indicating a CP diversification under strong purifying selection. Despite of the low nucleotide diversity, phylogenetic analyses revealed segregation of IYMV isolates into six major clades. There was no correlation of phylogenetic grouping of isolates based on geographical location. This is the first study of the genetic diversity of IYMV.展开更多
Bambara groundnut [Vigna subterranean (L.) Verdc] is a food legume with high potential for food security in Sub-Saharan Africa. However, in addition to being a neglected crop, its production is limited by several cons...Bambara groundnut [Vigna subterranean (L.) Verdc] is a food legume with high potential for food security in Sub-Saharan Africa. However, in addition to being a neglected crop, its production is limited by several constraints among which viral diseases are most cited. In order to contribute to the improvement of Bambara groundnut in Burkina Faso, local accessions of the crop were screened for resistance to Cowpea mottle virus (CPMoV), one of the most damaging viruses in grain legumes. Seven local accessions (C1 to C7) from two agro-ecological zones were evaluated by mechanical inoculation in field conditions in 2016 and 2017. The infected plants exhibited various symptoms of chlorosis, leaf deformation, growth retardation and plant stunting. CPMoV caused a significant reduction in the number of flowers and pods. As a result, grain yield was reduced by 49.5% to 83.9% depending on the accessions. The impact of the virus in yield loss was lowest in accessions C6 and C7 which indicated their possible used in the management of Cowpea mottle virus disease in bambara groundnut.展开更多
Potyviruses are major constraints to grain legume production by causing significant yield losses. Potyviruses infecting Bambara groundnut (Vigna subterranea) were investigated in Burkina Faso. Leaf samples collected f...Potyviruses are major constraints to grain legume production by causing significant yield losses. Potyviruses infecting Bambara groundnut (Vigna subterranea) were investigated in Burkina Faso. Leaf samples collected from three agroclimatic zones were subjected to RT-PCR and sequence analyses. Of a total of 135 samples, 36 (26.67%) were detected positive in RT-PCR tests using potyvirus universal primers. Analysis of full coat protein (cp) sequences from 24 isolates revealed the occurrence of three groups of Bambara groundnut-infecting potyviruses. Virus isolates in group 1 shared 94.5% - 100% nucleotide (nt) identity with CABMV whereas those in group 2 and group 3 were distantly related Bean common necrosis virus (BCMNV) and Passiflora virus Ugandan which were their respective closest potyviruses. Group 2 shared 77.1% nt and 78.8% - 79.9% aa identity with BCMNV and group 3 shared 77.3% - 78.3% nt and 80.7% - 81.5% aa identity with Passiflora virus Ugandan. All three groups were confirmed by phylogenetic analyses. Taking into account potyvirus demarcation criteria, group 1 isolates belonged to CABMV species. Group 2 and group 3 were assigned to a potentially new potyviruses species and designated Bambara groundnut potyvirus 1 (BGPV1) and Bambara groundnut potyvirus 2 (BGPV2).展开更多
Indigenous fermented foods are known for their nutritional and functional properties but they are often spoiled by pathogenic bacteria that can constitute a food safety problem. “Gappal” is a no-thermal treat food b...Indigenous fermented foods are known for their nutritional and functional properties but they are often spoiled by pathogenic bacteria that can constitute a food safety problem. “Gappal” is a no-thermal treat food based on millet dough and milk and its production conditions can constitute a food safety problem. The aim of this study was to screen and identify LAB producing Bacteriocin-like inhibitory substances using a matrix similar to “Gappal”. The detection of potential BLIS was first performed using overlaid method after enrichment of samples in whey and millet dough. The isolates demonstrating inhibiting area were preselected, purified and tested for the presence of antibacterial properties using their neutralized cell-free culture supernatant and subsequently treated with catalase in combination with protease, pepsin or trypsin. The antimicrobial effect of two isolates (Gbf48 and Gbf50) after growth on MRS broth over 12 h at 30?C were active against E. faecalis ATCC 19433, M. luteus ATCC 49732, S. aureus ATCC 2523, L. monocytogenes, B. megaterium, B. sphaericus and B. cereus with an activity of 2560 AU/mL. The 16S RNA gene sequencing identification indicated that these isolates are Pediococcus acidilactici. Gbf 48 and Gbf 50 could be used to improve preservative factors for a controlled fermentation of non thermal treatment fermented food for their potential of acidification adds to BLIS production.展开更多
The present study was carried out in the form of a survey with the aim of listing and describing the technical itineraries of production, storage and conservation used in six departments of high production of chilli p...The present study was carried out in the form of a survey with the aim of listing and describing the technical itineraries of production, storage and conservation used in six departments of high production of chilli pepper in Benin. The survey was conducted on the basis of a questionnaire in the six departments of Benin: Ouémé, Plateau, Atlantic, Littoral, Zou and Collines. The survey collected information on the socio-economic characteristics of producers, the varieties of chilli pepper grown, and the current technical itineraries used for the production, storage and conservation of chilli pepper. On the other hand, it also gave an idea of the constraints that prevent the production of chilli pepper of good sanitary quality. The results of this survey show that three varieties of chilli peppers are the most produced and consumed in Benin. These are the Gbotakin variety (<i>Capsicum</i> <i>chinense</i>), the Afundja variety (<i>Capsicum</i> <i>annuum</i>) and the Danhomètakin variety (<i>Capsicum</i> <i>frutescens</i>). The technical itineraries related to the cultivation of these chilli peppers varieties are the same in the six study departments. Unfortunately, their contamination sometimes starts at the nursery stage, passing through the field where other contaminants are added and develop until harvest. After harvest, contamination can continue in storage and finally reach the consumer if proper measures are not taken. The inappropriate or inadequate use of phytosanitary products in the chilli pepper industry is also a source of illness for consumers of this vegetable fruit. Training of producers on the best technical itineraries for the production and storage of chilli peppers is essential to revitalize and develop this sector by improving the sanitary quality of the chilli peppers produced in Benin.展开更多
Attiéké is an essentially flavour starchy food produced from fermented cassava root. The product is widely consumed in Burkina Faso. The objective of the present study was to investigate the biochemical and ...Attiéké is an essentially flavour starchy food produced from fermented cassava root. The product is widely consumed in Burkina Faso. The objective of the present study was to investigate the biochemical and the microbiological characteristics of attiéké from Burkina Faso. The samples (36) were collected from six (6) producers. Cassava dough which is used for attiéké production contains from 70.67% ± 0.25% to 86.02% ± 0.2% as starch. The undesirable organic elements rate is about 1.28% ± 0.14% to 26.46% ± 0.53%. The inorganic impurities rate is about 0 to 7 ± 0.1 mg/100g. Cassava dough acidity varies from 1.8 ± 0.2 to 12.4 ± 0.1;and its pH from 3.48 ± 0.01 to 4.20 ± 0.01. Lactic bacteria are the main microorganisms involved in cassava dough fermentation (5.17 to 9.30 log cfu/g). Yeasts and molds number is low (<6.53 log cfu/g). Attiéké moister is about 50.6% ± 0.00% to 55.12% ± 0.7% and its protein contents from 0.77 to 1.74 ± 0.13 g/100g. The content in lipid of attiéké shows an important variation and is about 0.15 to 3.28 ± 0.32 g/100g. Carbohydrates content varies from 36.6 ± 0.04 to 47.01 ± 0.1 g/100g and its ashes content is from 140 to 780 ± 20 mg/100g. Attiéké acidity and pH are less weak than cassava dough. They vary respectively from 0.92% ± 0.05% to 4.08% ± 0.57% and from 3.7 to 4.4 ± 0.01. As a main energizer food, attiéké energizing value is from 161.95 to 215.26 Kcal/100g. All the attiéké analyzed was exempt of aflatoxin (B1, B2, G1, G2) and ochratoxin A. The local attiéké has higher acidity, fermented bacteria load, protein and minerals salt than the imported one. The process mastery is the mainly factor that determines nutritional and sanitary quality of attiéké.展开更多
文摘The study of air pollution is recent in West Africa. There is a lack of data on air pollution. However, some studies conducted in West Africa show that air quality is a concern. Population growth and massive vehicles imports are contributing to the deterioration of this air quality. In this work, we present the modelling of desert aerosols using a CTM Polair3D-SIREAM. The objective is to evaluate the ability of Polair3D-SIREAM to reproduce observations of PM10 and Aerosol Optical Thicknesses (AOT). A simulation with Polair3D-SIREAM was carried out in West Africa, focused on Ouagadougou (Burkina Faso) for 2007. The model of Marticorena and Bergametti (1995), MB95, was used to estimate desert aerosols emissions. The total emission of dust modelled is 52.2 Tg. For the evaluation of PM10, the simulated averages remained within the same orders of magnitude as the observed averages. Correlations are low in all the observation sites. The other indicators are similar to those found by Schmechtig et al. (2011). Performance criteria of Boylan and Russel (2006) are met for the observation sites of Ouagadougou and Ilorin (Nigeria). For the AOTs, the correlations are significantly improved, in particular, at the sites of Ouagadougou and Ilorin. Performance criteria of Boylan are met for all observation sites. However, the performance goals are only achieved for Ouagadougou and Ilorin.
文摘Imperata yellow mottle virus (IYMV, Sobemovirus) was first described in 2008 in the south-western region of Burkina Faso (West Africa). The genetic diversity of IYMV was not documented up to day. In this study, the variability of CP of IYMV was evaluated through the molecular characterization of 38 isolates collected in the western part of Burkina Faso. Comparison of sequences of these new isolates and one IYMV sequence available in GenBank revealed that the average nucleotide diversity was low. The ratio of non-synonymous over synonymous nucleotide substitutions per site was low, indicating a CP diversification under strong purifying selection. Despite of the low nucleotide diversity, phylogenetic analyses revealed segregation of IYMV isolates into six major clades. There was no correlation of phylogenetic grouping of isolates based on geographical location. This is the first study of the genetic diversity of IYMV.
文摘Bambara groundnut [Vigna subterranean (L.) Verdc] is a food legume with high potential for food security in Sub-Saharan Africa. However, in addition to being a neglected crop, its production is limited by several constraints among which viral diseases are most cited. In order to contribute to the improvement of Bambara groundnut in Burkina Faso, local accessions of the crop were screened for resistance to Cowpea mottle virus (CPMoV), one of the most damaging viruses in grain legumes. Seven local accessions (C1 to C7) from two agro-ecological zones were evaluated by mechanical inoculation in field conditions in 2016 and 2017. The infected plants exhibited various symptoms of chlorosis, leaf deformation, growth retardation and plant stunting. CPMoV caused a significant reduction in the number of flowers and pods. As a result, grain yield was reduced by 49.5% to 83.9% depending on the accessions. The impact of the virus in yield loss was lowest in accessions C6 and C7 which indicated their possible used in the management of Cowpea mottle virus disease in bambara groundnut.
文摘Potyviruses are major constraints to grain legume production by causing significant yield losses. Potyviruses infecting Bambara groundnut (Vigna subterranea) were investigated in Burkina Faso. Leaf samples collected from three agroclimatic zones were subjected to RT-PCR and sequence analyses. Of a total of 135 samples, 36 (26.67%) were detected positive in RT-PCR tests using potyvirus universal primers. Analysis of full coat protein (cp) sequences from 24 isolates revealed the occurrence of three groups of Bambara groundnut-infecting potyviruses. Virus isolates in group 1 shared 94.5% - 100% nucleotide (nt) identity with CABMV whereas those in group 2 and group 3 were distantly related Bean common necrosis virus (BCMNV) and Passiflora virus Ugandan which were their respective closest potyviruses. Group 2 shared 77.1% nt and 78.8% - 79.9% aa identity with BCMNV and group 3 shared 77.3% - 78.3% nt and 80.7% - 81.5% aa identity with Passiflora virus Ugandan. All three groups were confirmed by phylogenetic analyses. Taking into account potyvirus demarcation criteria, group 1 isolates belonged to CABMV species. Group 2 and group 3 were assigned to a potentially new potyviruses species and designated Bambara groundnut potyvirus 1 (BGPV1) and Bambara groundnut potyvirus 2 (BGPV2).
文摘Indigenous fermented foods are known for their nutritional and functional properties but they are often spoiled by pathogenic bacteria that can constitute a food safety problem. “Gappal” is a no-thermal treat food based on millet dough and milk and its production conditions can constitute a food safety problem. The aim of this study was to screen and identify LAB producing Bacteriocin-like inhibitory substances using a matrix similar to “Gappal”. The detection of potential BLIS was first performed using overlaid method after enrichment of samples in whey and millet dough. The isolates demonstrating inhibiting area were preselected, purified and tested for the presence of antibacterial properties using their neutralized cell-free culture supernatant and subsequently treated with catalase in combination with protease, pepsin or trypsin. The antimicrobial effect of two isolates (Gbf48 and Gbf50) after growth on MRS broth over 12 h at 30?C were active against E. faecalis ATCC 19433, M. luteus ATCC 49732, S. aureus ATCC 2523, L. monocytogenes, B. megaterium, B. sphaericus and B. cereus with an activity of 2560 AU/mL. The 16S RNA gene sequencing identification indicated that these isolates are Pediococcus acidilactici. Gbf 48 and Gbf 50 could be used to improve preservative factors for a controlled fermentation of non thermal treatment fermented food for their potential of acidification adds to BLIS production.
文摘The present study was carried out in the form of a survey with the aim of listing and describing the technical itineraries of production, storage and conservation used in six departments of high production of chilli pepper in Benin. The survey was conducted on the basis of a questionnaire in the six departments of Benin: Ouémé, Plateau, Atlantic, Littoral, Zou and Collines. The survey collected information on the socio-economic characteristics of producers, the varieties of chilli pepper grown, and the current technical itineraries used for the production, storage and conservation of chilli pepper. On the other hand, it also gave an idea of the constraints that prevent the production of chilli pepper of good sanitary quality. The results of this survey show that three varieties of chilli peppers are the most produced and consumed in Benin. These are the Gbotakin variety (<i>Capsicum</i> <i>chinense</i>), the Afundja variety (<i>Capsicum</i> <i>annuum</i>) and the Danhomètakin variety (<i>Capsicum</i> <i>frutescens</i>). The technical itineraries related to the cultivation of these chilli peppers varieties are the same in the six study departments. Unfortunately, their contamination sometimes starts at the nursery stage, passing through the field where other contaminants are added and develop until harvest. After harvest, contamination can continue in storage and finally reach the consumer if proper measures are not taken. The inappropriate or inadequate use of phytosanitary products in the chilli pepper industry is also a source of illness for consumers of this vegetable fruit. Training of producers on the best technical itineraries for the production and storage of chilli peppers is essential to revitalize and develop this sector by improving the sanitary quality of the chilli peppers produced in Benin.
文摘Attiéké is an essentially flavour starchy food produced from fermented cassava root. The product is widely consumed in Burkina Faso. The objective of the present study was to investigate the biochemical and the microbiological characteristics of attiéké from Burkina Faso. The samples (36) were collected from six (6) producers. Cassava dough which is used for attiéké production contains from 70.67% ± 0.25% to 86.02% ± 0.2% as starch. The undesirable organic elements rate is about 1.28% ± 0.14% to 26.46% ± 0.53%. The inorganic impurities rate is about 0 to 7 ± 0.1 mg/100g. Cassava dough acidity varies from 1.8 ± 0.2 to 12.4 ± 0.1;and its pH from 3.48 ± 0.01 to 4.20 ± 0.01. Lactic bacteria are the main microorganisms involved in cassava dough fermentation (5.17 to 9.30 log cfu/g). Yeasts and molds number is low (<6.53 log cfu/g). Attiéké moister is about 50.6% ± 0.00% to 55.12% ± 0.7% and its protein contents from 0.77 to 1.74 ± 0.13 g/100g. The content in lipid of attiéké shows an important variation and is about 0.15 to 3.28 ± 0.32 g/100g. Carbohydrates content varies from 36.6 ± 0.04 to 47.01 ± 0.1 g/100g and its ashes content is from 140 to 780 ± 20 mg/100g. Attiéké acidity and pH are less weak than cassava dough. They vary respectively from 0.92% ± 0.05% to 4.08% ± 0.57% and from 3.7 to 4.4 ± 0.01. As a main energizer food, attiéké energizing value is from 161.95 to 215.26 Kcal/100g. All the attiéké analyzed was exempt of aflatoxin (B1, B2, G1, G2) and ochratoxin A. The local attiéké has higher acidity, fermented bacteria load, protein and minerals salt than the imported one. The process mastery is the mainly factor that determines nutritional and sanitary quality of attiéké.
