Abstract

Research works are currently going on to find out the real existence of Lactobacillus plantarum in the fermented maize dough hydrolysate and in other fermented maize products in West Africa sub region. This work aims to search for the presence of lactic acid bacteria in general and of the L. plantarum in particular, in fermented maize dough hydrolysate produced in Benin by the fermentation of the maize in water. The use of L. plantarumselective medium (LPSM) denoted the presence of characteristic yellow facultative-anaerobic colonies with a yellow aura in the hydrolysate. This result reveals therefore the presence of L. plantarum which turned around 10⁵ to 10⁶ CFU/ml.

Key words: Fermented maize dough hydrolysate, lactic acid bacteria, Lactobacillus plantarum.