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.
Highlights
Cassava (Manihot esculenta Crantz) is the third agricultural resource after rice and maize as a source of calories in tropical countries (FAO, 2008; De Oliveira et al, 2015; Ngobisa et al, 2015)
Total viable (LAB) count in each sample was analyzed by spread plating the tenfold diluted samples into de Man, Rogosa and Sharpe (MRS), Bile Esculin Azide (BEA), Mayeux, Sandine and Elliker (MSE), and M17 agar plates, respectively to obtain the widest possible variety of lactic acid bacteria (LAB) associated with fermenting traditional cassava starters
It is well understood that LAB, which grow as the adventitious microflora of foods or that are added to foods as starter cultures, are generally considered to be harmless (Elyas et al, 2015)
Summary
Cassava (Manihot esculenta Crantz) is the third agricultural resource after rice and maize as a source of calories in tropical countries (FAO, 2008; De Oliveira et al, 2015; Ngobisa et al, 2015). In Africa, tendency for cassava‟s use is almost 40%, and represents nearly twice of that of the world (Tetchi et al, 2012). For 200 million people (more than a quarter of the continent's total population), cassava represents staple food necessities of which each consumes more than 100 kg per year (Pierre, 2012).
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