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首页> 外文期刊>Journal of water resource and protection >Microbiological Quality of Surface Water Treated with Moringa oleifera Seeds or Cakes during the Storage: Case Study of Water Reservoirs of Loumbila, Ziga and Ouaga 3 Dams in Burkina Faso
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Microbiological Quality of Surface Water Treated with Moringa oleifera Seeds or Cakes during the Storage: Case Study of Water Reservoirs of Loumbila, Ziga and Ouaga 3 Dams in Burkina Faso

机译：辣木籽或饼处理后的地表水在储存过程中的微生物质量：布基纳法索Loumbila，Ziga和Ouaga 3大坝水库的案例研究

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摘要

Water purification with Moringa oleifera seeds has received a lot of attention because it reduces water turbidity and pathogenic microorganisms. However, it is important to define the optimum conditions of storage to preserve the treated water quality. The study aims to investigate microbial quality of water treated with Moringa oleifera seeds or cake coagulants in relation to the storage temperature and shelf life in order to define the optimum conditions of storage. A total of 45 water samples from 3 water reservoirs of Loumbila, Ziga and Ouaga 3 dams were collected in sterile glass bottles and treated in triplicate with Moringa oleifera seeds or defatted cakes coagulants. Treated water samples obtained at optimum conditions were stored at room temperature (25℃ - 30℃) and at 4℃. Fecal bacteria pollution indicators (Escherichia coli, fecal coliforms and fecal streptococcus) and parasites were monitored every 24 hours during three (3) days based on laboratory standard methods. Data were analyzed using the Student's t-test and XLSTAT 7.5.2 statistical software. From the results obtained, bacterial indicators increased significantly with storage temperature (p ＜ 0.0001) and shelf life (p ＜ 0.0001). However, for all water samples, bacterial growth was more important in samples treated with Moringa oleifera cakes than seeds (p ＜ 0.0001). For water samples treated with Moringa oleifera seeds and stored at room temperature, bacterial increase after 72 hours was 57 - 80, 42 - 50 and 22 - 47 CFU/100 ml for fecal coliforms, E. coli and fecal streptococcus, respectively. With Moringa oleifera cake's treatment, the increase was 63 -104, 57 -82 and 28 - 52 for the same indicators, respectively. Bacterial growth was also more important at room temperature than at 4℃. Thus, microbiological quality of water treated with Moringa oleifera seeds was better than cakes whatever storage temperature and shelf life. Overall, water treated with Moringa oleifera seeds should be stored at low temperature and consumed within 24 hours.
机译：用辣木种子进行水净化已经引起了广泛的关注，因为它减少了水的混浊度和致病微生物。但是，定义最佳存储条件以保持处理后的水质很重要。该研究旨在研究用辣木种子或饼状凝结剂处理过的水的微生物质量与储存温度和保存期限的关系，从而确定最佳的储存条件。在无菌玻璃瓶中收集了来自Loumbila，Ziga和Ouaga 3个大坝的3个水库的45个水样本，并用辣木种子或脱脂的蛋糕凝结剂一式三份处理。在最佳条件下获得的处理过的水样品分别在室温（25℃-30℃）和4℃下保存。根据实验室标准方法，每三24小时监测粪便细菌污染指标（大肠杆菌，粪便大肠菌群和粪便链球菌）和寄生虫。使用学生t检验和XLSTAT 7.5.2统计软件分析数据。根据获得的结果，细菌指示剂随储存温度（p ＜0.0001）和保质期（p ＜0.0001）显着增加。然而，对于所有水样品，用辣木饼处理的样品中细菌的生长比种子更重要（p ＜0.0001）。对于用辣木种子处理并在室温下保存的水样品，粪便大肠菌，大肠杆菌和粪便链球菌在72小时后的细菌增加分别为57-80、42-50和22-47 CFU / 100 ml。使用辣木蛋糕的处理，相同指标的增加分别为63 -104、57 -82和28-52。在室温下，细菌生长也比在4℃下更重要。因此，无论贮藏温度和保质期如何，用辣木种子处理的水的微生物质量均优于蛋糕。总体而言，用辣木种子处理过的水应低温保存并在24小时内食用。

著录项

  • 来源
    《Journal of water resource and protection》 |2015年第4期|312-321|共10页
  • 作者

    Aminata Kabore; Boubacar Savadogo; Harmonie C. Otoidobiga; Adama Sawadogo; Francis Rosillon; Alfred S. Traore; Dayeri Dianou;

  • 作者单位

    Research Center for Biological, Alimentary and Nutritional Sciences, Research and Training Unit, Life and Earth Sciences, University of Ouagadougou, Ouagadougou, Burkina Faso;

    Institute for Health Sciences Research, Ouagadougou, Burkina Faso;

    Research Center for Biological, Alimentary and Nutritional Sciences, Research and Training Unit, Life and Earth Sciences, University of Ouagadougou, Ouagadougou, Burkina Faso;

    Research Center for Biological, Alimentary and Nutritional Sciences, Research and Training Unit, Life and Earth Sciences, University of Ouagadougou, Ouagadougou, Burkina Faso;

    Water, Environment, Development Unit, Arlon Campus, University of Liege, Arlon, Belgique;

    Research Center for Biological, Alimentary and Nutritional Sciences, Research and Training Unit, Life and Earth Sciences, University of Ouagadougou, Ouagadougou, Burkina Faso;

    Institute for Health Sciences Research, Ouagadougou, Burkina Faso;

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  • 原文格式 PDF
  • 正文语种 eng
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  • 关键词

    Drinking Water; Moringa oleifera; Cake; Seed; Shelf Life; Microbiology;

    机译：饮用水;辣木;蛋糕;种子;保质期;微生物学;

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