Évaluation de la sensibilité de variétés vulgarisées de maïs à la chenille légionnaire d’automne, Spodoptera frugiperda JE Smith à l’ouest du Burkina Faso

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Résumé

The thermotolerant Bacillus associated with Bikalga and Soumbala process were screened numbered and
identified using standards and PCR methods. Thermotolerant bacteria in Soumbala ranged from 1.35 x 109
to 3 x 109 cfu/g, 1.24 x 109 to 2.78 x 109 cfu/g, 0.54 x 109 to 2.27 x 109 cfu/g, 3.5 x 107 to 1.54 x 109 cfu/g
respectively for 90°C, 95°C, 100°C and 105°C . Thermotolerant bacteria in Bikalga ranged from 1.9x107 to
12.8x 107 cfu/g, 2x106 to 11.2 x 107 cfu/g, 0 to 9.6 x 107 cfu/g, 0 to 7.6 x 107 cfu/g respectively for 90°C,
95°C, 100°C and 105°C. Sixteen strains were selected and identified as belonging to Bacillus genera. All these
selected strains are Gram positive, catalase positive and endospore forming, among these selected strains
Bacillus coagulans, Bacillus cereus, Bacillus pumilis, Bacillus firmus, Bacillus subtilis and Bacillus
licheniformis were identified. Bacillus is the predominant genera in these two fermented condiments called
Soumbala and Bikalga. Bacillus subtilis, Bacillus cereus, Bacillus pumilus were identified in Soumbala and
Bacillus licheniformis, Bacillus cereus, Bacillus pumilus, Bacillus coagulans , Bacillus firmus were identified
in Bikalga. These Bacillus species exhibited pronounced activities of protease and amylase in fermented
condiment. Bacillus species have been reported by several authors as important micro-organisms in fermented
condiments foods. The isolates were assayed for protease and amylase production and activity.

Mots-clés

Bikalga, Soumbala, Bacillus, Thermoterant, Numeration, identification