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

Natia KOUADIO, Bernadette GOUALIE, Honoré OUATTARA, Sevérin KRA, Sébastien NIAMKE

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.

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