Charles Parkouda

Isolation, Phenotyping and Antimicrobial Activity of Bacillus spp. from Fermented Zamné, a Fermented Condiment from Senegalia macrostachya Seeds

Anaïs Kady Coulibaly, Henri Sidabéwindin Ouédraogo, Aimée W. D. B. Guissou, Charles Parkouda & Aly Savadogo · Biotechnology Journal International · 2026

Background: Fermented Zamné is a traditional condiment produced from Senegalia macrostachya seeds. Aims: This study aims to isolate and characterise predominant Bacillus-related bacteria from fermented Zamné and to evaluate their antimicrobial activity against selected indicator...

Open access Research Article 10.9734/bji/2026/v30i5908

Quality Evaluation of Annatto (Bixa orellana) Spices Marketed in Burkina Faso

Mah Alima Esther Traoré, Pingdwindé Marie Judith Samadoulougou-Kafando, Nabèrè Ouattara, Lèdgué Marie Virginie Kaboré, Mamadou Sanou, Adama Lodoun, Bazoin Sylvain Raoul Bazié, Pierre Zabré, Georges Zongo & Charles Parkouda · Microbiology Research Journal International · 2025

Bixa orellana is a plant species that provides a natural dye traditionally used in Asia, America, and Africa. This study aims to contribute to a better understanding of the physicochemical, microbiological quality and the conditions of production of spices made from annatto (Bixa...

Open access Research Article 10.9734/mrji/2025/v35i111654