Biochemical and microbial characterization of cassava inocula from the three main attieke production zones in Côte d'Ivoire

Djéni, Theodore N.; Bouatenin, Koffi Maïzan Jean‐Paul; Assohoun, N.M.C.; Toka, Djegba Marie; Menan, E.H.; Dousset, Xavier; Djé, Koffi Marcellin

doi:10.1016/j.foodcont.2014.08.046

Cited by 24 publications

(16 citation statements)

References 20 publications

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“…W. cibaria, W. confusa and W. paramesenteroides have been found in several fermented cassava products, such as Gari, Attieke and Lafun [16,[83][84][85][86]. These species have also been isolated from different types of sourdough [10,[88][89][90]92].…”

Section: Starchy and Cereal-based Productsmentioning

confidence: 99%

Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation?

2017

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Among other fermentation processes, lactic acid fermentation is a valuable process which enhances the safety, nutritional and sensory properties of food. The use of starters is recommended compared to spontaneous fermentation, from a safety point of view but also to ensure a better control of product functional and sensory properties. Starters are used for dairy products, sourdough, wine, meat, sauerkraut and homemade foods and beverages from dairy or vegetal origin. Among lactic acid bacteria, Lactobacillus, Lactococcus, Leuconostoc, Streptococcus and Pediococcus are the majors genera used as starters whereas Weissella is not. Weissella spp. are frequently isolated from spontaneous fermented foods and participate to the characteristics of the fermented product. They possess a large set of functional and technological properties, which can enhance safety, nutritional and sensory characteristics of food. Particularly, Weissella cibaria and Weissella confusa have been described as high producers of exo-polysaccharides, which exhibit texturizing properties. Numerous bacteriocins have been purified from Weissella hellenica strains and may be used as bio-preservative. Some Weissella strains are able to decarboxylate polymeric phenolic compounds resulting in a better bioavailability. Other Weissella strains showed resistance to low pH and bile salts and were isolated from healthy human feces, suggesting their potential as probiotics. Despite all these features, the use of Weissella spp. as commercial starters remained non-investigated. Potential biogenic amine production, antibiotic resistance pattern or infection hazard partly explains this neglecting. Besides, Weissella spp. are not recognized as GRAS (Generally Recognized As Safe). However, Weissella spp. are potential powerful starters for food fermentation as well as Lactococcus, Leuconostoc or Lactobacillus species.

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Section: Starchy and Cereal-based Productsmentioning

confidence: 99%

Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation?

2017

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“…The change in aroma as volatiles and flavour compounds found in African cassava fermented based food includethese molecules (Carvacrol (McFeeters, 2004;Damasceno etal., 2003;Schwan et al, 2014;Corral et al, 2015;Morales et al, 2003;Muyanja et al, 2012;Onyango et al, 2004;Dhellot et al, 2014;Djeni et al, 2015;Lasekan et al, 2016 …”

Section: Volatiles Organic Compoundsmentioning

confidence: 99%

“…The main organic acid synthetize by bacteria during cassava fermentation are butyric acid, Hexanoic acid, Octanoic acid, Decanoic acid, Nonanoic acid, Dehydro acetic acid, 2-Methyl propanoic, Oxalic, Citric, Tartaric, Mallic, Ascorbic, Lactic, Acetic, Fumaric, Propionic, Carboxylic acids, Hexanoic, Octanoic, Nonanoic (McFeeters, 2004;Damasceno etal., 2003;Schwan et al, 2014;Corral et al, 2015;Morales et al, 2003;Muyanja et al, 2012;Onyango et al, 2004;Dhellot et al, 2014;Djeni et al, 2015;Lasekan et al, 2016).…”

Section: Organic Acidsmentioning

confidence: 99%

“…However, not all bacteria and moulds are beneficial in enhancing food flavor. The aroma and flavour compound found in African cassava fermented based food include aldehydes; organic acids, alcohol, alkanes, terpenes, ketones, nitrogen compounds, and some others compound (McFeeters, 2004;Damasceno et al, 2003;Schwan et al, 2014;Corral et al, 2015;Morales et al, 2003;Muyanja et al, 2012;Onyango et al, 2004;Dhellot et al, 2014;Djeni et al, 2015;Lasekan et al, 2016). The aroma and flavor compound depend on the involved microorganisms in the fermentation.…”

Section: Aroma and Flavor Changementioning

confidence: 99%

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African cassava Traditional Fermented Food: The Microorganism’s Contribution to their Nutritional and Safety Values-A Review

Flibert¹,

Tankoano²,

Savadogo³

2016

Int.J.Curr.Microbiol.App.Sci

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“…Pour réaliser ce travail, 42 souches ont été préselectionnées parmi 345 microorganismes isolés des ferments traditionnels de manioc Adjoukrou, Alladjan et Ebrié à travers leur propriétés technologiques (Bouatenin et al, 2012) . Ces Souches présélectionnées ont également été identifiées à partir de leurs caractéristiques morphologiques, biochimiques et moléculaires (Djeni et al, 2015).…”

Section: Introductionunclassified

Optimisation De La Production De L’ α-Amylase Par Les Microorganismes Isolés Des Ferments Traditionnels De Manioc Provenant De Trois Zones De Production De L’attiéké En Côte d’Ivoire

Jean-Paul

Théodore

Célah

et al. 2016

ESJ

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This research work aimed at studying production kinetic of α-amylase by microbial strains isolated from three traditional cassava ferments; with a view of their potential use as starter cultures. The study was carried out on 42 amylolytic strains comprising 15 lactic acid bacteria species, 9 yeast, 9 Bacillus sp. And 9 moulds. Amyloytic activities were assessed in vitro in a broth. Independently of strains and their origin, results showed three α-amylase regulation kinetics. From the 3 species which constitutively secrete α-amylase, only Candida tropicalis LVX8 excretes a large amount of α-amylase (171.33 ± 3 EU/mL) in 24 hours. Among strains, which α-amylase excretion is regulated by a repression, the optimal duration for each one of them varied from 4 to 24 hours. Thus, Lactobacillus casei LABZ4 secretes within 4 hours of culture, 47.3 ± 1.41 EU/mL, whereas yeast (LVX1, LVZ19, LVY16 and LVZ1), moulds (MZ2, MZ1 and MY2) and Bacilli (BX5, BY4 and BZ15) strains excreted each during 12 to 20 hours α-amylase amounts ranging from 60 ± 3.7 and 106 ± 1.3 EU/mL. For strains with amylase production modulated by inactivation, maximal amounts of enzymes were very low and reached after only 4 hours. However, for yeasts LVX14, LVY3 and LVZ18, inactivation was observed from 16 hours, with activities higher than 100 EU/mL. Considering the diversity of production kinetics of α-amylase, the use of these isolates for a controlled fermentation of cassava dough would be optimal in co-culture.

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Biochemical and microbial characterization of cassava inocula from the three main attieke production zones in Côte d'Ivoire

Cited by 24 publications

References 20 publications

Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation?

Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation?

African cassava Traditional Fermented Food: The Microorganism’s Contribution to their Nutritional and Safety Values-A Review

Optimisation De La Production De L’ α-Amylase Par Les Microorganismes Isolés Des Ferments Traditionnels De Manioc Provenant De Trois Zones De Production De L’attiéké En Côte d’Ivoire

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