CONTRIBUTION TO THE BIOTECHNOLOGICAL POTENTIAL STUDY OF ISOLATED LACTIC LEVAINS OF FERMENTED CASSAVA FOR THE PRODUCTION OF ADJOUKROU, AHIZI AND EBRIÉ ATTIÉKÉ
Journal Title: European Journal of Biomedical and Pharmaceutical Sciences - Year 2017, Vol 4, Issue 12
Abstract
The current work aims to study the typology of the lactic starter isolated from the fermented cassava for the production of Adjoukrou, Ahizi and Ebrié attiéké. The objective is to highlight the contribution of autochthone strain selected empirically by local know-how, to the development of the originality of the attiéké produced in the Adjoukrou, Ahizi and Ebrié areas. The leaven is defined by as a culture of selected microorganisms which are introduced into the products to be fermented. In this work, the lactic leaven of attiéké was defined as the set of species of lactic acid bacteria detected during the fermentation of the cassava paste initiated by an attiéké inoculum. In order to identify the biotechnological parameters which, characterize each lactic starter, a number of five to seven strains of lactic acid bacteria, representative of the species competing during the fermentation, were selected for each area. These descriptors are: the proportion of the alkaline phosphatase, cysteine arylamidase, valine arylamidase, Lipase esterase C8 and N-acetyl--glucoaminidase positive strains. The originality of the lactic leaven involved in the production of Adjoukrou attiéké is the prevalence of positive alkaline phosphatase bacteria and the deficiency in exo enzymes positive bacteria. Ahizi attiéké leaven from Abraco sites is characterized by the quantitative importance of cysteine arylamidase, esterase lipase C8, valine arylamidase, N-acetyl-β-glucoaminidase producing bacteria and by a deficiency of bacteriocin producing bacteria. Ebrié attiéké leaven of Abidjan sites similar to that of Ahizi origin by, inter alia, the quantitative extent of osidases producing bacteria and then Adjoukrou one by bacteria with antibacterial activity (bacteriocins producers).
Authors and Affiliations
Toka Djégba Marie
Keywords
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