SCREENING OF LACTIC ACID BACTERIA AS POTENTIAL STARTER FOR THE PRODUCTION OF ATTIÉKÉ, A FERMENTED CASSAVA FOOD

Regina Ekoua KRABI, Antoine Allah ASSAMOI, Fafadzi Ayawovi EHON, Sébastien Lamine NIAMKE

Abstract

The purpose of this paper is to resolve unpredictable quality of Attiéké by the selection of Lactic  acid  bacteria  (the  predominant  microorganism  of  cassava  fermentation)  as  microbial  starter culture.  Thus,  237  lactic  acid  bacteria  were  isolated  from  traditional  cassava  starter  and  their
acidification activity was evaluated using MRS-soluble starch broth. Also, their abilities to produce α-amylase,  pectinase, cellulase,  phytase,  tannase  and  β-glucosidase  were  studied.  Among  the  isolated strains, 126 were lactococci and 111were lactobacilli. The first acidifying group (34.24 % of isolates)
decreases the pH of 1 unit after 6 h of fermentation and the second acidifying group (20.10 %) after 12 h of fermentation. The latter group (45.66 %) consists of isolates which did not decrease the pH of 1  unit  less  than 12  h  of  fermentation.  Among  faster  acidifying  LAB,  22.67 %  were  able  to  produce
amylase,  2.67  %  showed  pectinase  production  capacity,  5.33  %  cellulase  and  8  %  were  able  to produce β-glucosidase. These 17 isolates could be preselected as potential starter for cassava dough fermentation into Attiéké production.

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