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International Journal of Innovation and Applied Studies
ISSN: 2028-9324     CODEN: IJIABO     OCLC Number: 828807274     ZDB-ID: 2703985-7
 
 
Friday 23 June 2017

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Use of starter cultures of lactic acid bacteria, yeasts, bacilli and moulds in the fermentation of cassava dough for attieke (an ivoirian fermented food) preparation


Volume 21, Issue 1, August 2017, Pages 48–58

 Use of starter cultures of lactic acid bacteria, yeasts, bacilli and moulds in the fermentation of cassava dough for attieke (an ivoirian fermented food) preparation

Koffi Maïzan Jean-Paul Bouatenin1, N’dede Theodore Djeni2, Kohi Alfred KOUAME3, Youan Charles Tra Bi4, Eby Herve Menan5, and Koffi Marcellin DJE6

1 Faculty of Food Sciences and Technology, University of Nangui Abrogoua, Abidjan, Côte d'Ivoire
2 Faculty of Food Sciences and Technology, University of Nangui Abrogoua, Abidjan, Côte d'Ivoire
3 University Nangui Abrogoua of Abidjan, Department of Food Sciences and Technology, Laboratory of Biotechnology and food Microbiology, Côte d'Ivoire
4 Faculty of Food Sciences and Technology, University of Nangui Abrogoua, Abidjan, Côte d'Ivoire
5 Centre de Diagnostic et de Recherche sur le Sida et les Maladies Opportunistes, BP V 3 Abidjan, Côte d'Ivoire
6 UFR des Sciences et Technologies des Aliments, Université Nangui Abrogoua, 02 BP 801 Abidjan 02, Côte d'Ivoire

Original language: English

Received 21 February 2017

Copyright © 2017 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract


Starter cultures of lactic acid bacteria (Lactobacillus plantarum and Leuconostoc mesenteroides), Bacilli (Bacillus amyloliquefaciens and Bacillus subtilis), yeasts (Candida tropicalis) and moulds (Rhizopus oryzae), isolated from traditional cassava ferments used for the prepration of the three main attieke types (Adjoukrou, Alladjan and Ebrie) were tested singly or in combination in cassava fermentation for their contribution to acid production, protein enrichment, detoxification and softening. All tested species and traditional cassava ferments showed an ability to ferment cassava dough by generating significant changes of at least one of the tested parameters. But mixed starter cultures were more efficient than the single cultures developed and their corresponding cassava traditional inocula. The three mixed starter cultures set displayed good acidification (until 7 times more), improved protein content of cassava dough and better softening and rapid and intense elimination of cyanogenic glucosides (more than 50% in only 6 h). Thus, it appears that the controlled mixed starter cultures were showed to have the most interesting technology profiles for any application at small or large scale.

Author Keywords: Acidifying power, cassava dough fermentation, detoxication, starter cultures, softening.


How to Cite this Article


Koffi Maïzan Jean-Paul Bouatenin, N’dede Theodore Djeni, Kohi Alfred KOUAME, Youan Charles Tra Bi, Eby Herve Menan, and Koffi Marcellin DJE, “Use of starter cultures of lactic acid bacteria, yeasts, bacilli and moulds in the fermentation of cassava dough for attieke (an ivoirian fermented food) preparation,” International Journal of Innovation and Applied Studies, vol. 21, no. 1, pp. 48–58, August 2017.