[ Qualité microbiologique du blé dur fermenté de Matmor Hamoum : Indispositions digestives, microflore avantageusement technologique et potentiels pathogènes ]
Volume 27, Issue 1, August 2019, Pages 11–18
Moustapha Soungalo Drabo1, Hafidha Khadem2, Nour-eddine Benatmane3, Abdelhak Ouhab4, Mazouzi Fatma Zohra5, Kheira Soualmi6, and Boubakeur Badra7
1 Laboratoire de Biochimie et Immunologie Appliquées, Université de Ouagadougou, Burkina Faso
2 Faculté des Sciences de la Nature et de la Vie, Université de Tiaret, Algeria
3 Faculté des Sciences de la Nature et de la Vie, Université de Tiaret, Algeria
4 Faculté des Sciences de la Nature et de la Vie, Université de Tiaret, Algeria
5 Faculté des Sciences de la Nature et de la Vie, Université de Tiaret, Algeria
6 Faculté des Sciences de la Nature et de la Vie, Université de Tiaret, Algeria
7 Faculté des Sciences de la Nature et de la Vie, Université de Tiaret, Algeria
Original language: French
Copyright © 2019 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.
Hamoum is a secular fermented food in Algeria that remains beyond any official control for its microbiological compliance. Its microflora was investigated in the aim to evaluate the microbial quality in term of beneficial flora and potential contaminants. A sample was obtained from two years old fermented wheat in Matmor (in Relizan, Algeria). A Survey was carried out to evaluate the appreciation of the food commodity in city of Relizan and the microflora was analyzed according to the biochemical phenotypes and MALDI-TOF spectra. Then, the presumptive beneficial isolates were screened for biofilm and protease production ability. The commodity is rich in potential probiotic and starter cultures from microbial groups lactic acid bacteria (LAB), Actinomyces and Bacillus (Lysinibacillus fusiformis). Besides, 53% of surveyed individuals asserted digestive discomfort, diarrhea, nausea or flatulence, associated to the consumption, and microbial analysis identified potential pathogenic or toxigenic microorganisms, Candida Krusei, Staphylococcus spp., Micrococcus kristinae, Enterococcus durans, et Clostridium spp. Whenever Hamoum is rich in functional microorganism, it can expose to potential health or microbiological risks. It should be appropriate to have closer look at its production and marketing practices.
Author Keywords: Hamoum, sanitary quality, microflora, Lysinibacillus fusiformis, Clostridium spp., Enterococcus durans, MALDI-TOF identification, Algeria.
Volume 27, Issue 1, August 2019, Pages 11–18
Moustapha Soungalo Drabo1, Hafidha Khadem2, Nour-eddine Benatmane3, Abdelhak Ouhab4, Mazouzi Fatma Zohra5, Kheira Soualmi6, and Boubakeur Badra7
1 Laboratoire de Biochimie et Immunologie Appliquées, Université de Ouagadougou, Burkina Faso
2 Faculté des Sciences de la Nature et de la Vie, Université de Tiaret, Algeria
3 Faculté des Sciences de la Nature et de la Vie, Université de Tiaret, Algeria
4 Faculté des Sciences de la Nature et de la Vie, Université de Tiaret, Algeria
5 Faculté des Sciences de la Nature et de la Vie, Université de Tiaret, Algeria
6 Faculté des Sciences de la Nature et de la Vie, Université de Tiaret, Algeria
7 Faculté des Sciences de la Nature et de la Vie, Université de Tiaret, Algeria
Original language: French
Copyright © 2019 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
Hamoum is a secular fermented food in Algeria that remains beyond any official control for its microbiological compliance. Its microflora was investigated in the aim to evaluate the microbial quality in term of beneficial flora and potential contaminants. A sample was obtained from two years old fermented wheat in Matmor (in Relizan, Algeria). A Survey was carried out to evaluate the appreciation of the food commodity in city of Relizan and the microflora was analyzed according to the biochemical phenotypes and MALDI-TOF spectra. Then, the presumptive beneficial isolates were screened for biofilm and protease production ability. The commodity is rich in potential probiotic and starter cultures from microbial groups lactic acid bacteria (LAB), Actinomyces and Bacillus (Lysinibacillus fusiformis). Besides, 53% of surveyed individuals asserted digestive discomfort, diarrhea, nausea or flatulence, associated to the consumption, and microbial analysis identified potential pathogenic or toxigenic microorganisms, Candida Krusei, Staphylococcus spp., Micrococcus kristinae, Enterococcus durans, et Clostridium spp. Whenever Hamoum is rich in functional microorganism, it can expose to potential health or microbiological risks. It should be appropriate to have closer look at its production and marketing practices.
Author Keywords: Hamoum, sanitary quality, microflora, Lysinibacillus fusiformis, Clostridium spp., Enterococcus durans, MALDI-TOF identification, Algeria.
Abstract: (french)
Hamoum est un produit alimentaire séculaire d’Algérie riche en flore bénéfique. Sa microflore a été analysée afin d’apprécier sa qualité microbiologique en terme de microorganismes bénéfiques et de potentiel pathogènes. Une enquête a été réalisée à Rélizane (Algérie) afin d’évaluer le niveau d’appréciation du blé fermenté dans la population locale et un échantillon d’un Matmor vieille de deux ans a été collecté. La composition microbienne a été analysée sur la base de l’identité biochimique et MALDI-TOF, capacité de production de biofilm, et activité protéolytique. L’échantillon était riche en microorganismes avantageusement technologiques et probiotiques (Bactéries lactiques, Actinomyces et Bacillus). Mais il a été reporté une indisposition digestive (53% des personnes interrogées ont signalé des diarrhées, nausée ou flatulence) suite à la consommation du Hamoum et les analyses microbiologiques ont identifié les potentiels microorganismes pathogènes et toxinogènes Candida Krusei, Staphylococcus spp., Micrococcus kristinae, Enterococcus durans, et Clostridium spp. Bien que le Hamoum soit riche en microflore bénéfique, il pourrait présenter de potentiel risque sanitaire. Il serait approprié d’évaluer, en termes de bonnes pratiques d’hygiènes, les conditions de productions et de commercialisation.
Author Keywords: Hamoum, qualité sanitaire, microflore, Lysinibacillus fusiformis, Clostridium spp., Enterococcus durans, identification MALDI-TOF, Algeria.
How to Cite this Article
Moustapha Soungalo Drabo, Hafidha Khadem, Nour-eddine Benatmane, Abdelhak Ouhab, Mazouzi Fatma Zohra, Kheira Soualmi, and Boubakeur Badra, “Microbial quality of fermented durum wheat in Matmor Hamoum : Digestive discomfort, functional microbiota and potential pathogens,” International Journal of Innovation and Applied Studies, vol. 27, no. 1, pp. 11–18, August 2019.
