Fermentation plays an important role in the production of cassava-based foods in West Africa. In Côte d'Ivoire, this step requires the use of a traditional cassava starter. Thus, the objective of this study was to identify and evaluate the enzymatic profile of the different Bacillus species present in these traditional cassava starters. Technique based on the analysis of the 16S rDNA sequence was used for the identification of Bacillus species. Enzymatic activity of different species identified was carried out with API ZYM system. Based on the 16S r DNA sequence analysis, seven species of Bacillus (Bacillus subtilis, Bacillus cereus, Bacillus pumilus, Bacillus amyloliquefaciens, Bacillus methylotrophicus, Bacillus vallismortis and Bacillus toyonensis) were identified. B. subtilis was the most identified species with a frequency of 30% followed by B. amyloliquefaciens (18%), B. methylotrophicus (10%), B. cereus (6%), B. toyonensis (6%), B. vallismortis (4%) and B. pumilus (4%). Many of these species have been able to produce osidases, phosphatases, lipases and proteases. Seventeen enzymes from these different enzyme groups were synthesized by the identified Bacillus species. The dominant and enzyme-producing species could be used for the development of a starter culture.

Fermentation plays an important role in the production of several foods. In Côte.d'ivoire, the preparation of several traditional mets of the manioc requires the use of the traditional leavens. Thus, the objective of this study is to compare the evolution of some biochemical and microbiological parameters during the preparation of three types of experimental leavens starting from the roots of varieties bitter and soft of manioc. On the whole, 36 samples of roots of manioc whose 18 of the bitter variety (IAC) and 18 of the soft variety (Bonoua) were the subject of this study. The variety of manioc and the method of acquisition the leavens influence the evolution of the parameters such as the pH, sugars, the growth of the micro-organisms whatever the type of leaven. The leavens of boiled manioc are richer in total sugars while the leavens of believed manioc are it for reducing sugars.