African Journal of
Microbiology Research

  • Abbreviation: Afr. J. Microbiol. Res.
  • Language: English
  • ISSN: 1996-0808
  • DOI: 10.5897/AJMR
  • Start Year: 2007
  • Published Articles: 5233

Full Length Research Paper

Isolation and identification of lactic acid and non-acid lactic bacteria from “dèguè” of Western Africa traditional fermented millet-based food

Cheik Amadou Tidiane OUATTARA
  • Cheik Amadou Tidiane OUATTARA
  • Research Centre of Biologicals Food and Nutrition Sciences (CRSBAN), Department of Biochemistry and Microbiology, UFR-SVT, University of Ouagadougou. PO Box 7021 Ouagadougou, Burkina-Faso
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Marius Kounbèsiounè SOMDA*
  • Marius Kounbèsiounè SOMDA*
  • Research Centre of Biologicals Food and Nutrition Sciences (CRSBAN), Department of Biochemistry and Microbiology, UFR-SVT, University of Ouagadougou. PO Box 7021 Ouagadougou, Burkina-Faso
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Rachel MOYEN
  • Rachel MOYEN
  • Research Centre of Biologicals Food and Nutrition Sciences (CRSBAN), Department of Biochemistry and Microbiology, UFR-SVT, University of Ouagadougou. PO Box 7021 Ouagadougou, Burkina-Faso
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Alfred Sabedenedjo TRAORE
  • Alfred Sabedenedjo TRAORE
  • Research Centre of Biologicals Food and Nutrition Sciences (CRSBAN), Department of Biochemistry and Microbiology, UFR-SVT, University of Ouagadougou. PO Box 7021 Ouagadougou, Burkina-Faso
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  •  Received: 20 April 2015
  •  Accepted: 31 August 2015
  •  Published: 09 September 2015

Abstract

Déguè is a traditional fermented millet-based food which is consumed in Burkina Faso and other countries of West Africa. A total of 125 strains of bacteria were selected from 16 samples of déguè. Isolates were studied by determination of morphological and biochemical characteristics. Among the 125 strains of lactic acid bacteria selected, 68 strains were identified as Lactobacillus and 57 strains as Lactococcus. The representative species of the Lactobacillus were: Lactobacillus plantarum (25.6%), Lactobacillus delbrueckii subsp delbrueckii (11.2%), Lactobacillus acidophilus (7.2%), Lactobacillus brevis (4.8%), Lactobacillus buchneri (8%). Lactobacillus cellobiosus (4%), Lactobacillus pentosus (2.4%), Lactobacillus crispatus (1.6%), Lactobacillus fermentum (1.6%), Lactobacillus curvatus (0.8%), Lactobacillus paracasei subsp paracasei (0.8%). Among the 57 strains of lactic acid coccus isolated predominated Pediococcus damnosus strains (14.4%), followed by Lactococcus lactis subsp lactis (6.4%), Pediococcus pentosaceus (3.2%), Pediococcus sp. (3.2%), Leuconostoc lactis (1.6%), Leuconostoc mesenteroides subsp mesenteroides (0.8%), Pediococcus acidilactici (0.8%), Lactococcus curvatus (0.8%) and Tetragenococcus halophilus (0.8%). Many Gram negative bacteria were also isolated as coliforms and proteolic strains that can play a negative contribution on the quality of dèguè.

Key words: Fermented millet, dèguè, Lactobacillus sp., Enterobacteria.

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

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