African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 986

Full Length Research Paper

Biochemical properties of three lactic acid bacteria strains isolated from traditional cassava starters used for attieke preparation

Krabi Ekoua Regina
  • Krabi Ekoua Regina
  • Université Félix Houphouët-Boigny, UFR Biosciences, Laboratoire de Biotechnologies, 22 BP 582 Abidjan 22, Côte d’Ivotre.
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Assamoi Allah Antoine
  • Assamoi Allah Antoine
  • Université Félix Houphouët-Boigny, UFR Biosciences, Laboratoire de Biotechnologies, 22 BP 582 Abidjan 22, Côte d’Ivotre.
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Ehon Ayawovi Fafadzi
  • Ehon Ayawovi Fafadzi
  • Université Félix Houphouët-Boigny, UFR Biosciences, Laboratoire de Biotechnologies, 22 BP 582 Abidjan 22, Côte d’Ivotre.
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Amani N’guessan Georges
  • Amani N’guessan Georges
  • Food Technology Laboratory, Formation and Research Unit of Sciences and Technologies of Food, UFR/STA University Nangui Abrogua, Abidjan, Côte d’Ivoire.
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Niamke Lamine Sebastien
  • Niamke Lamine Sebastien
  • Université Félix Houphouët-Boigny, UFR Biosciences, Laboratoire de Biotechnologies, 22 BP 582 Abidjan 22, Côte d’Ivotre.
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Cnockaert Margo
  • Cnockaert Margo
  • Laboratory of Microbiology, Faculty of Sciences, Ghent University, K. L. Ledeganckstraat 35, 9000 Gent, Belgium.
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Aerts Maarten
  • Aerts Maarten
  • Laboratory of Microbiology, Faculty of Sciences, Ghent University, K. L. Ledeganckstraat 35, 9000 Gent, Belgium.
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Vandamme Peter
  • Vandamme Peter
  • Laboratory of Microbiology, Faculty of Sciences, Ghent University, K. L. Ledeganckstraat 35, 9000 Gent, Belgium.
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  •  Received: 01 March 2016
  •  Accepted: 25 May 2016
  •  Published: 30 November 2016

Abstract

Variable sensorial quality of attieké (a fermented cassava product like couscous) is mainly due to different types of artisanal starters used for fermentation of cassava dough. Biochemical properties of eleven lactic acid bacteria identified as Lactobacillus plantarum strains isolated from these traditional cassava starters were evaluated in vitro. Three of these isolates (Lp 210, Lp 140 and Lp 19) presented suitable properties (fermentation at 45°C, important acidification rate, enzymatic activities, osmotolerance, thermotolerance) necessary for their potential use in drastic environment. These rapid acid producers’ strains also induced a rapid drop of pH of MRS broth under pH 4 which is a major food safety factor. These potentialities confer to these strains ability to be selected as microbial starters for the reliable and reproducible lactic fermentation of cassava dough into attieké in order to optimize and standardize the quality and organoleptic characteristics of this staple food.

 

Key words: Attieké, cassava, lactic acid bacteria, biochemical properties, lactic fermentation.

Copyright © 2025 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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