Institut Universitaire de Technologie de Ngaoundéré

LABORATOIRE DE BIO-PROCEDES (LBP)
Responsable du laboratoire : Pr TCHIEGANG Clergé
Les Axes de recherche du laboratoire

Biochimie et Technologies Alimentaires et Nutritionnelle

Responsable : Pr TCHIEGANG Clergé

Les Activités de cet axe :

Valorisation des bio-ressources endémiques
Maîtrise des propriétés physiques et techno-fonctionnelles des aliments et leurs constituants
Étude des relations structure-fonction ( effet des conditions de milieu et/ou des traitements technologiques)
Recherche de nouvelles ressources à potentialité alimentaire
Mise au point de méthodes analytiques pour la caractérisation des constituants alimentaires
Formulaire alimentaire

Les membres de cet axe :
Microbiologie et sécurisation Alimentaire (Ecologie Microbienne et Biodiversité)

Responsable : Pr TATSADJIEU NGOUNE Leopold

Les Activités de cet axe :

Caractérisation des flores microbiennes fermentaires dans les produits alimentaies
Utilisation des techniques de biologie moléculaire pour identifier les microorganismes
Identification des microorganismes pathogènes dans les aliments
Production par les microorganismes transformés ( génétiquement modifiés) des molécules d'intérêt (Production des enzymes, des protéines d'intérêt industriel ou médical tels que les antibiotiques, l'insuline...)

Les membres de cet axe :
Biotechnologies(Procédés Industriels impliquant le vivant)

Responsable : Pr JIOKAP NONO Yvette

Les Activités de cet axe :

Recherche et développement des starters et marquers biologiques
Recherche et développement de nouvelles sources d'enzymes
Bioprocédés et Systèmes Microbiens
Recherche et développement des produits nouveaux
Technologies innovantes appliquées à la conservation des aliments
Production et transformation des aliments ( Boissons, fermentation de divers produits naturels lait, les céréales, les fruits et légumes...)

Les membres de cet axe :
  1. A. Mohammadou, P. Rey, C.M. Mbofung and G. Barbier (2014). Polyphasic approach to monitor bacterial population dynamics in fermenting Hibiscus sabdariffa seeds to produce Mbuja. International Journal of Current Microbiology and Applied Sciences, 3 (6): 333 – 346
  2. A. Mohammadou, G. Le Blay, C.M. Mbofung and G. Barbier (2014). Antimicrobial activities, toxinogenic potential and sensitivity to antibiotics of Bacillus strains isolated from Mbuja, Hibiscus sabdariffa fermented seeds from Cameroon. African Journal of Biotechnology, 13 (35): 3617 – 3627
  3. Nganou N. D., Durand N., Tatsadjieu N. L., Métayer I., Montet D. and Mbofung C. M. F. (2014). Fungal Flora and Ochratoxin A Associated with Coffee in Cameroon. British Microbiology Research Journal 4(1): 1-17, 2014. DOI: 10.9734/BMRJ/2014/4284
  4. Wilson Agwanande Ambindei, Léopold Tatsadjieu Ngouné, Modeste Lambert Sameza, Eliane Tchinda Sonwa, François Nguimatsia, Pierre Michel Jazet Dongmo (2014). Antifungal Activities against some Aspergillus species of the Essential oils of Canarium schweinfurthii and Aucoumea klaineana growing in Cameroon. J. Curr. Microbiol. App. Sci , 3(5): 691-701.
  5. Talla Emmanuel, Bealem Aristide, Tatsadjieu Ngoune Leopold, Ngassoum Martin Benoît, Wansi Jean Duplex, Yaya Gbaveng, Dabole Bernard, Meli Alain, Mbafor Tanyi Joseph, Alain Roch (2014). Antimicrobial Activity of Phenylpropanoyle from the Rhizome of Zingiber officinale Roscoe (Zingiberaceae). European Journal of Medicinal Plants 4(2): 126-134, 2014. DOI: 10.9734/EJMP/2014/6884.
  6. Bup, D. N., Abi, C. F., Tenin, D., Kapseu, C., &Tchiegang, C. (2014). Effect of moisture content on selected physical properties of shea kernel of varying slice thickness. African Journal of Food Science, 8(1), 35-41.
  7. Nguemogne, A.C., Desobgo, Z.S.C. & Nso, E.J, 2014. Comparative study of limit dextrinase potential of three sorghum cultivars (Safrari, Madjeruand 35). Advance Journal of Food Science and Technology. (Galley proof obtained).
  8. Ekorong, A.A.F.J., Zomegni, G., Desobgo, Z.S.C. & Ndjouenkeu, R., 2014. Optimization of drying parameters for mango seed kernels using Central Composite Design. Bioresources and Bioprocessing. (Galley proof obtained).
  9. Desobgo, Z.S.C., Stafford, R.A. & Metcalfe, D.J.A., 2014. Dimethyl sulphide stripping behaviour during wort boiling using Response Surface Methodology. Journal of the American Society of Brewing Chemist. (Galley proof obtained).
  10. A. Mohamadou, C.M. Mbofung, and G. Barbier (2013). Genotypic and phenotypic diversity among Bacillus species isolated from Mbuja, a Cameroonian traditional fermented condiment. African Journal of Biotechnology, 12 (12): 1335 – 1343
  11. Hanana, G. Simon, N. Kervarec, B.A. Mohammadou and S. Cérantola (2012). HRMAS NMR as a tool to study metabolic responses in heart clam Ruditapes decussatus exposed to Roundup®. Talanta, Volume 97, pages 425 – 431
  12. Mbougueng P.D., Tenin , Scher J., Tchiégang C.2012. Influence of acetylation on physicochemical, functional and thermal properties of potato and cassava starches. Journal of Food Engineering 108 (2012) 320–326
  13. Ndé Bup D., FonAbi C., Tenin D.; Kapseu C., Tchiégang C., Mouloungui Z., 2012. Effects of cooking on moisture sorption isotherms of Shea nuts (Vitellaria paradoxa Gaertn.) kernels. Part II. Modelling and properties of sorbed water. FOOD BIOPROCESS TECHNOLOGY 5(5) :Juillet 2012
  14. Mohamadou B.A., Mbofung C.M.F., and Thouvenot D. (2010). Characterization of some atypical lactic acid bacteria associated with the fermentation of Hibiscus sabdariffa African Journal of Microbiology Research. Vol. 4(24): 2655 – 2660
  15. Edima H.C., Tatsadjieu N.L., Mbofung C.M.F. and Etoa F.-X. (2010). Antibacterial profile of some beers and their effect on some selected pathogens. African Journal of Biotechnology, 9 (36): 5938 – 5945
  16. Yaouba A., Tatsadjieu N.L., Jazet Dongmo P.M., Etoa F.-X., and Mbofung C.M.F. (2010). Antifungal properties of essential oils and some constituents to reduce foodborne pathogens. Journal of Yeast and Fungi research, 1, 1-8
  17. Tatsadjieu N.L., Maïworé J., Madjio H.B., Loiseau G., Montet D., Mbofung C.M.F. (2010). Study of the microbial diversity of Oreochromis niloticus of three lakes of Cameroon by PCR-DGGE : Application to the determination of the geographical origin, Food Control, 21, 673 – 678
  18. Léopold Tatsadjieu Ngoune, Kemgang Sonfack Tanedjeu, Carl M.F. Mbofung. Impact de l’utilisation des antibiotiques sur la sensibilité des bactéries pathogènes de poules dans la ville de Ngaoundéré. Cameroon Journal of Experimental Biology, 5 (2), 52 – 61
  19. Goudom A., Ngamo Tinkeu L., Ngassoum M.B., Tatsadjieu N.L., Mbofung C.M.F. (2010). Tribolium castaneum (Coleoptera : Curculionidae) sensitivity to repetitive applications of lethal doses of imidacloprid and extracts of Clausena anisata (Rutaceae) and Plectranthus glandulosus (Lamiaceae). International Journal of Biological and Chemical Sciences. 4 (4): 1242 – 1250
  20. Ndi, N. Mbundapong, L. Tatsadjieu, A. Ali, G. Kayem (2010). Retention of E. coli in natural granular pozzolan beds, Congrès international sur les matériaux et sur l’environnement, Alger 05 – 07 Octobre
  21. Ndi, N. Mbundapong, L. Tatsadjieu, A. Ali, G. Kayem (2011). Retention of E. coli in natural granular pozzolan beds. Journal of Engineering and Applied Sciences. Vol 6
  22. Ali, D. Ahmadou, B.A. Mohamadou, C. Saïdou and D. Tenin (2011). Influence of drying and smoke-drying on the quality of three fish species (Tilapia nilotica, Silurus glanis, Arius parkii) from Lagdo Lake, Cameroon. Journal of Animal and Veterinary Advances 10 (3): 301 – 306
  23. Ali, B.A. Mohamadou, C. Saïdou, Y. Aoudou and C. Tchiegang (2010). Physico-chemical properties and safety of Grasshoppers, important contributors to food security in the Far North region of Cameroon. Research Journal of Animal Sciences 4 (5): 108 – 111
  24. Ali, B.A. Mohamadou, and C. Saïdou (2010). Physicochemical and bacteriological qualities of groundwater from some localities in the Adamawa region of Cameroon. Research Journal of Soil and Water Management 1 (3-4): 85 – 90
  25. Ahmed Ali, Bebbé Fadimatou, Clergé Tchiegang, Clément Saidou, Bouba Adji Mohammadou (2010). Influence de la cuisson sur les propriétés physico-chimiques et fonctionnelles de la farine de bâtchi ou axe hypocotyle de Borassus aethiopum International Journal of Physical Science 2 (7) : 1 – 12.
  26. Ali, D. Ahmadou, B.A. Mohamadou, C. Saïdou and D. Tenin (2010). Determination of minerals and heavy metals in water, sediments and three fish species (Tilapia nilotica, Silurus glanis and Arius parkii) from Lagdo Lake, Cameroun. Journal of Fisheries International 5(3): 54-57
  27. Ali, B. Fadimatou, C. Tchiegang, C. Saïdou and B.A. Mohammadou (2010). Physico-chemical and functional properties of bâtchi or hypocotyle axes of Borassus aethiopum Mart. African Journal of Food Science 4(10): 635-641
  28. Ali, C. Tchiegang, D. Alhadji, C. Saidou and B.A. Mohamadou (2010). Drying the African Palm Tree (Borassus aethiopum, Mart) Fruits in View of Producing Edible Flour. Journal of Food Technology 8 (5): 211-216
  29. Ali A., Djibrilla A., Tchiegang C., and Saidou C. (2010). Physico-chemical properties of Palmyra palm (Borassus aethiopum ) Fruits from Northern Cameroon. African Journal of Food Sciences, 4 (3), 115 – 119
  30. Ekorong, A.A.F.J., Zomegni, G., Desobgo, Z.S.C. & Ndjouenkeu, R., 2014. Optimization of drying parameters for mango seed kernels using Central Composite Design. Bioresources and Bioprocessing. (Galley proof obtained).
  31. Desobgo, Z.S.C., Stafford, R.A. & Metcalfe, D.J.A., 2014. Dimethyl sulphide stripping behaviour during wort boiling using Response Surface Methodology. Journal of the American Society of Brewing Chemist. (Galley proof obtained).
  32. SOKAMTE T.A, TATSADJIEU N L, MBOFUNG C M F (2016). The Effect of Syzygium aromaticum essential oil on the growth of Fusarium oxysporium and some species of Aspergillus and their use as a potential antiradical agent. Accepted for publication in Journal of Microbiology Research.
  33. Noumo Ngangmou Thierry, Mbougueng Pierre Desire, Tatsadjieu Ngoune Leopold, Sokamte Tegang Alphonse, Mbofung Carl Moses Fontum (2016). Development of low fat beef patty using Cucurbita maxima defatted seeds flour paste. Soumis pour publication dans Journal of Food Measurement (Springer).
  34.  Njintang Yanou Nicolas, Mahamat Daidai and Tatsadjieu Ngoune Léopold (2016). Production, physicochemical and sensory characterization of sweet potato-bambara groundnut mixed semolina (dackere) as affected by germination and fermentation using Lactobacillus plantarum. Under review in the Journal of Food Measurement (Springer).
  35.  Mohammadou B.A. 2016. Problématique de la Sécurité Alimentaire et de la Sécurité Sanitaire des Aliments dans les Pays en Développement, cas du Cameroun. Conférence donnée le 21 Avril 2016 à l’Ecole Supérieure des Ingénieurs en Agroalimentaire de Bretagne Atlantique. http://www.univ-brest.fr/esiab
  36. Paul Alain Kouteu Nanssou, Yvette Jiokap Nono, César Kapseu (2016). Pretreatment of cassava stems and peelings by thermohydrolysis to enhance hydrolysis yield of cellulose in bioethanol production process. Renewable Energy, 97 : 252–265.
  37. Nadège Nganou Donkeng (2016). Mise au point d’outils moléculaires pour l’identification des flores. Presses Académiques Francophones, ISBN 978-3-8416-4021-5
  38. Hamdouche Yasmine, Meile Jean Christophe, Nganou D. Nadège, Durand Noël, Corinne Teyssier, Montet Didier (2016). Discrimination of post-harvest coffee processing methods by microbial ecology analyses. Food control, 65, 112-120.
  39. Sokamte T. A., Jazet D. P. M., Tatsadjieu N. L. (2016).  In vitro Activity of Syzygium aromaticum against Food Spoilage Fungi and Its Potential Use as an Antiradical Agent. Journal of Microbiology Research, 6(1) : 1-7.
  40. Daidai Mahamat, Ngoune Leopold Tatsadjieu, Kuate Giscard Kaptso, Yanou Nicolas Njintang (2016). Production, physicochemical and sensory characterization of sweet potato–bambara groundnut mixed semolina (dackere) as affected by germination and fermentation using Lactobacillus plantarum. Journal of Food Measurement and Characterization, DOI: 10.1007/s11694-016-9342-z
  41. Thierry Ngangmou Noumo, Pierre Desire Mbougueng, Leopold Ngoune Tatsadjieu, Alphonse Tegang Sokamte, Carl Moses Fontum Mbofung (2016). Development of low fat beef patty using Cucurbita maxima Duchesne defatted seeds flour paste. Journal of Food Measurement and Characterization, DOI : 10.1007/s11694-016-9327-y.
  42. Tavea F, Fossi BT, Fabrice NT, Tatsadjieu NL, Ndjouenkeu R (2016). Production and Partial Characterization of an Extracellular Thermophile Alkaline Protease from a Selected Strain of Bacillus sp Isolated from Abattoir Soil in the North Region of Cameroon. Journal of Bioprocessing & Biotechniques, 6 : 279.
  43. Agwanande Ambindei Wilson, Tatsadjieu Ngoune Leopold, Jazet Dongmo Pierre Michel, Priya P, Anie Mariya, Manilal V. B., Krishnakumar B, Amvam Zollo Paul Henri (2016). Isolation and Molecular Identification of Fungi in Stored Maize (Zea mays L) and Groundnuts (Arachis hypogaea L) in Ngaoundere, Cameroon. American Journal of Microbiological Research, 4 (3) : 85-89.
  44. Josiane E. Manejo Djiogue, Richard M. Nguimbou, Leopold N. Tatsadjieu, Yannick D. Mang,  Nicolas Y. Njintang. (Nov 2016). Effect of spices formulations on the physicochemical and sensory properties of Nnam gon, a Cameroonian dish prepared with cucurbitaceae seeds . Food Science & Nutrition. DOI: 10.1002/fsn3.447
  45. Djiogue Manejo Josiane Edith, Mang Yannick Dimitry,  Nguimbou Marcel Richard, Tatsadjieu Ngoune Léopold,  Njintang Yanou Nicolas (Nov 2016). Physico-chemical characteristics and rehydration kinetics of five species of cucurbitacae seeds.  Journal of Food Measurement and Characterization.
  46. Justine Maïworé,  Armand Abdou Bouba, Leopold Tastadjieu Ngoune, Carl Moses Mbofung. (Nov 2016). Source of Water and Microbial Quality of Some Beverages Consumed on the Streets of Great Agglomerations of the Far-North Region of Cameroon. International Journal of Life-Sciences Scientific Research. DOI: 10.21276/ijlssr.2016.2.6.4  
  47. Aurelie Solange Agume Ntso, Yanou Nicolas Njintang, Carl Moses F. Mbofung . (Sep 2016). Physicochemical and pasting properties of maize flour as a function of the interactive effect of natural-fermentation and roasting. Journal of Food Measurement and Characterization
  48. Bouba Adji Mohammadou, Carl Moses Mbofung, Jérôme Mounier and Emmanuel Coton (2017). Use of selected Bacillus spp. For directed fermentation of Hibiscus sabdariffa seeds into Mbuja. World Journal of Microbiology and Biotechnology.