Abstract                 Volume:3  Issue-8  Year-2016          Original Research Articles

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Benchmarking Loads of Lactic Acid Bacteria from Traditional Ferment of Cassava Used for the Preparation of Cassava Meal in Abidjan
Coulibaly Kougoman Emmanuel1 ;2, Coulibaly-Kalpy Julien2, Goualié Glossi Bernadette1, Akpa Esso Eric1, Niamké Sébastien Lamine1 and Dosso Mireille2
1Université Félix Houphouët-Boigny / Laboratoire de biotechnologie; Institut Pasteur de Côte d’Ivoire;  BPV 34 Abidjan
2Institut Pasteur de Côte d’Ivoire ; Département Bactériologie-Virologie ; 01 BP 490 Abidjan 01
*Corresponding author
Abstract:

Lactic acid bacteria became very important in the food processing industries and farms because of theirs divers properties and characters. “Magnan” is among the variety of fermented food products where they would meet. “Magnan” is a traditional ferment used for the preparation of fermented cassava meal steamed called “attiéké”. Studies on the magnan showed that flora consists of molds, yeast, bacillus, and lactic acid bacteria. However, in their diversity the lactic acid bacteria involved in the fermentation remain largely unknown. In fact some studies have shown the involvement of genus Lactobacillus in this process when other associated it to the genus Leuconostoc. Also among the lactic acid bacteria, the predominant type is not known. A study to identify the genus of lactic acid bacteria mainly involved in the fermentation process used to produce ‘’attiéké’’ and the pH gave different results: Lactobacillus (7.2±0.7 log (UFC/g)), Leuconostoc (6.7±0.6 log (UFC/g)), Streptococcus (5.8±0.9 log(UFC/g)), Lactococcus (5.9±0.4 log(UFC/g)). It was noted that cassava peal was fermented by less loaded Pediococcus (5.0±1.7 log (UFC / g)). The pH of ferments ranged between 5.35±0.53 and 5.58±0.54.

Keywords: Cassava ferment,Lactic acid bacteria,Lactobacillus,Lactococcus,Leuconostoc ,Magnan
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How to cite this article:

Coulibaly, K. E., Coulibaly, K.-J., Goualié, G. B., Akpa E. E., Niamké, S. L., Dosso, M., 2016. Benchmarking loads of lactic acid bacteria from traditional ferment of cassava used for the preparation of cassava meal in AbidjanInt.J.Curr.Res.Biosci.Plantbiol. 3(8): 69-73. doi: http://dx.doi.org/10.20546/ijcrbp.2016.308.011