Abstract
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.
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Authors thank all the patients who participated in the study and all staff of Laboratory of Parasitology-Mycology, CHU Saint-Antoine (Paris).
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Sanata, B., Adama, Z., Ibrahim, S. et al. Characterization of the fungal flora of dolo, a traditional fermented beverage of Burkina Faso, using MALDI-TOF mass spectrometry. World J Microbiol Biotechnol 33, 172 (2017). https://doi.org/10.1007/s11274-017-2335-1
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DOI: https://doi.org/10.1007/s11274-017-2335-1