MICROORGANISMS ASSOCIATED WITH TRADITIONAL PLANTAIN-BASED FOOD “DOCKOUNOU” DURING SPONTANEOUS FERMENTATION

Abstract

The  objective  of  the  present  study  was  to  investigate  microorganisms  associated  with traditional plantain-based food Dockounou during spontaneous fermentation. Five samples including rice and maize flour, over ripe banana pulp, and over ripe banana pulp/rice or maize flour mixture were fermented separately during 4 hours. Microbial load was estimated by plate count using decimal dilution  on  selective  medium  depending  of  each  microbe.  The  microorganisms  isolated  from  all samples included yeast, lactic acid bacteria and Bacillus sp. The yeast was detected at levels of values ranged  2.54  log ₁₀   to  3.50  log ₁₀   at  biginning  of  spontaneous  fermentation  and increased  with  value ranged  from  4.03  log ₁₀   to  4.56  log ₁₀   at  the  end  of  the  process.  The  bacterial  load  during this spontaneous fermentation decreased to 4.50 log ₁₀  to 2.72 log ₁₀  for some samples. Acetic acid bacteria were  not  detected  in  all  samples  during  the  spontaneous fermentation.  The  metabolic  activities  of yeast,  Bacillus sp and  lactic  acid  bacteria  during  fermentation  could  improve  the  sensory,  nutritive and safety quality of Dockounou.