Abstract
Description of the subject. Variability observed in sensory characteristics of “attiéké” results from an uncontrolled fermentation process due to the use of artisanal starters. Objectives. This study aims to screen microbial strains for their use during fermentation of cassava dough into attieké. Method. Technological properties of three lactic acid bacteria (LAB) isolated from artisanal starters were highlighted in vitro, and these LAB were identified as either Weissella cibaria or Weissella confusa by Matrix Assisted Laser Desorption Ionisation-Mass Spectrometry (MALDI-TOF MS). Results. The three Weissella isolates Wc 69, Wc 21 and Wc 114 induced in less than 42 h a decrease below 4.2 (main food safety factor) of the initial pH of MRS (de Man, Rogosa and Sharpe) broth. These strains are osmotolerant, present alpha-amylase activity and ferment the indigestible sugar raffinose. Moreover isolates Wc 114 and Wc 69 are thermotolerant, while Wc 114 presents a pectinase activity necessary for cassava dough softening. Conclusions. Considering their technological properties, the three isolated Weissella strains could be suitable in optimizing and standardizing the quality of attieké.
Highlights
Cassava is the most important staple crop in Africa, with over 57 million tons of roots and their processed products are more consumed than corn with 30 million tons (Diallo et al, 2013)
This study reports the technological properties of three Lactic acid bacteria (LAB) strains isolated from traditional cassava starters, identified as Weissella cibaria or Weissella confusa by MALDI-TOF MS
Total viable lactic acid bacteria (LAB) counted in each sample were analyzed by spread plating the tenfold diluted samples into MRS, BEA (Bile Esculin Azide), MSE (Mayeux, Sandine and Elliker), M17 agar plates, to obtain the widest possible variety of LAB associated with fermenting traditional cassava starters
Summary
Cassava is the most important staple crop in Africa, with over 57 million tons of roots and their processed products are more consumed than corn with 30 million tons (Diallo et al, 2013). Producers use an artisanal starter obtained by fermenting cassava roots for three days. These traditional inocula constitute the main source of microorganisms involved in later cassava dough fermentation (Koussemon et al, 2010). Differences in these traditional starters induce variable organoleptic qualities of “attieké”. Fermentation of cassava dough by bacteria and yeasts does enhance detoxification; it improves food quality and safety by product preservation, flavor development, cyanide reduction and changes in functional properties (Obilie et al, 2003; Padonou et al, 2010a). This study reports the technological properties of three LAB strains isolated from traditional cassava starters, identified as Weissella cibaria or Weissella confusa by MALDI-TOF MS
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