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Study of the traditional fermentation of millet in Senegal: microbiological and biochemical aspects

Moussa DIOP student laureate
diopmous@yahoo.fr

°1965 Senegal
Masters in natural sciences, Université Cheikh Anta Diop de Dakar, Senegal, 1995

Etude de la fermentation traditionnelle du mil au Sénégal: aspects microbiologiques et biochimiques

Moussa Diop obtained a Masters in natural sciences at the University of Dakar, Sénégal in 1995. Afterwards he engaged in research at the Laboratory of Applied Microbiology and Industrial Engineering (MAGI) and the Ecole Supérieure Polytechnique of the University Cheikh Anta Diop of Dakar.
He isolated and identified the lactic microorganismes in the traditional fermentation of millet, based on the fermentative spectrum on micro-tubules and API-50 CH testing. Problems of both storage and taste and the presence of enterobacteria and moulds justify the need to control the fermentation and drying process. Three microorganismes were selected as a fermentation starter based on their acidification capacity of a liquid solution of millet flour.
Moussa Diop received a DEA (Diploma Advanced Studies) diploma in biochemistry of natural products for this work.