E. Tine
Cheikh Anta Diop University
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Publication
Featured researches published by E. Tine.
Journal of Food Protection | 2009
M. Diop; Robin Dubois-Dauphin; Jacqueline Destain; E. Tine; Philippe Thonart
Lactococcus lactis subsp. lactis strain CWBI B1410, which produces various antibacterial compounds including organic acids and nisin, was used as a starter culture to improve the traditional Senegalese fish fermentation in which fish are mostly transformed to guedj by spontaneous fermentation for 24 to 48 h at ambient temperatures near 30 degrees C followed by salting (with NaCl) and sun drying. Assays were performed on lean fish (Podamasys jubelini) and fat fish (Arius heudelotii) purchased at a local market. The total viable microbial counts in raw fillets of P. jubelini and A. heudelotii were 5.78 and 5.39 log CFU/g, respectively. Populations of enteric bacteria (which can include pathogenic bacteria) in P. jubelini and A. heudelotii were 4.08 and 4.12 log CFU/g, respectively. Spontaneous fermentation of raw fillets at 30 degrees C led to the proliferation of enteric bacteria to 9 log CFU/g after 24 h in fermented P. jubelini and A. heudelotii fillets with pH values of 6.83 and 7.50, respectively. When raw fish fillets were supplemented with glucose (1%, wt/wt) and inoculated with Lactococcus lactis (10(7) CFU/g), the pH decreased to about 4.60 after 10 h at 30 degrees C, and nisin activity was detected in juice from the fillets. Traditionally fermented fillets of P. jubelini and A. heudelotii contained enteric bacteria at higher levels of 4 and 2 log CFU/g, respectively, than did fillets of the same fish supplemented with glucose and fermented with the starter culture. These data suggest that this new fish fermentation strategy combined with salting and drying can be used to enhance the safety of guedj.
Biotechnologie, Agronomie, Société et Environnement | 2007
M. Diop; Robin Dubois-Dauphin; E. Tine; Abib Ngom; Jacqueline Destain; Philippe Thonart
Biotechnologie, Agronomie, Société et Environnement | 2010
Khady Ba; E. Tine; Jacqueline Destain; Ndiaga Cissé; Philippe Thonart
Biotechnologie, Agronomie, Société et Environnement | 2010
M. Diop; Jacqueline Destain; E. Tine; Philippe Thonart
European Food Research and Technology | 2013
Khady Ba; Mario Aguedo; E. Tine; Michel Paquot; Jacqueline Destain; Philippe Thonart
Starch-starke | 2013
Khady Ba; Christophe Blecker; Sabine Danthine; E. Tine; Jacqueline Destain; Philippe Thonart
Cahiers Agricultures | 2009
M. Diop; Jacqueline Destain; Philippe Thonart; Robin Dubois-Dauphin; E. Tine
Archive | 2007
M. Diop; E. Tine; Jacqueline Destain; A. Ngom; Philippe Thonart
Archive | 2007
M. Diop; E. Tine; Jean-Pierre Destain; Philippe Thonart
Archive | 2007
M. Diop; Robin Dubois Dauphin; C. Dortu; Jacqueline Destain; E. Tine; Philippe Thonart