Potential of amylolytic lactic acid bacteria to replace the use of malt for partial starch hydrolysis to produce African fermented pearl millet gruel fortified with groundnut

Screening of Fermentative Microorganisms with Amylolytic Potentials Involved in the Fermentation of Traditional Fermented Products in Togo

“…Thus, for pozolmexican the proportion of amylolytic micro-organisms in bacterial community varies approximately from 40% to 30% at the beginning and the end of fermentation (DiazRuiz et al, 2003). The presence of amylase activity during fermentation has been previously mentioned by Tou et al, 2006and Songre-Ouattara et al, 2009. Tou et al, (2006 indicated during the production of ben-saalga, its micro-flora was dominated by lactic acid bacteria with ratio amylolytic bacteria/bacteria at 12%.…”

“…The healthy nutrition in developing countries is essential for infants and young children to have access to complementary foods with appropriate nutritional, bacteriological and organoleptic properties; culturally and economically acceptable, and promoting the way they can be feed (Lutter, 2003;Dewey and Brown, 2003). Previous studies (Agati et al, 1998;Djoulde et al, 2005;Songre-Ouattara et al, 2009) on these fermented foods allowed to isolates microorganisms known as amylolytic fermentative strains. Amylolytic lactic acid fermentation brings an improvement in digestibility of sugars, particularly starch (Haydersah, 2010).…”

“…Amylolytic lactic acid fermentation brings an improvement in digestibility of sugars, particularly starch (Haydersah, 2010). It also permits to improve the energetical and nutritional values of amylaceous porridges and reduces their stickiness by hydrolysis of sugars starch like glucose, fructose, saccharose, maltose and dextrins (Nguyen et al, 2007;Songre-Ouattara et al, 2009). During the fermentation of some amylaceous products, many amylolytic bacteria were isolated.…”

Les Aspects Technologiques, Microbiologiques Et Nutritionnels Des Aliments Fermentes a Base De Lait Et De Mil en Afrique De L’ouest.

“…Des techniques se sont développées et ont donné lieu à des aliments très différents selon la zone considérée. En Afrique de l'Ouest, le mil est souvent consommé sous la forme de pâte cuite tel que le tô au Burkina Faso, de bouillie telles que le ben-kida, le bensalga et le kirario (Konkobo et al, 2002, Songré-Ouattara et al, 2009, de couscous ou de galettes tel que le massa (Compaore/Sereme, 2016). Il entre également dans la fabrication de boissons alcoolisées comme la bière de mil ou dolo au Burkina Faso (SawadogoLingani et al, 2008) ou de boissons non alcoolisées tel que le zoom-koom (Soma, 2014), l'eau aigre de koko, obiolor, le kunun-zaki (Achi, 1990, Blandino et al, 2003, Agarry et al, 2010 ou encore utilisé dans la production de grumeaux et aliments lactés tels que le dèguè, le tchobal et le gappal (Hama et al, 2009, Tchekessi et al, 2014a, Tankoano et al, 2016b.…”

Influence of Cofermentation by Amylolytic Lactobacillus plantarum and Lactococcus lactis Strains on the Fermentation Process and Rheology of Sorghum Porridge

“…Spoilage and pathogenic microflora in cereals malts can also pose quality and safety risks in case of slow fermentation (3). Fastacidifying and strong ALAB have thus been proposed to be potential substitutes for cereal malts (24,33,34).Large amounts of glucose, maltose, or sucrose repress amylase synthesis by ALAB and can thus prevent or limit the ALAB effect on viscosity (9, 10). Fermentation of starch with mixed cultures could result in fast depletion of fermentable sugars, therefore rapidly initiating amylase synthesis.…”