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Online ISSN : 2349-8080 Issues : 12 per year Publisher : Excellent Publishers Email : editorinchiefijcrbp@gmail.com |
2Institut Pasteur de Côte d’Ivoire ; Département Bactériologie-Virologie ; 01 BP 490 Abidjan 01
Lactic acid bacteria became very important in the food processing industries and farms because of theirs divers properties and characters. “Magnan” is among the variety of fermented food products where they would meet. “Magnan” is a traditional ferment used for the preparation of fermented cassava meal steamed called “attiéké”. Studies on the magnan showed that flora consists of molds, yeast, bacillus, and lactic acid bacteria. However, in their diversity the lactic acid bacteria involved in the fermentation remain largely unknown. In fact some studies have shown the involvement of genus Lactobacillus in this process when other associated it to the genus Leuconostoc. Also among the lactic acid bacteria, the predominant type is not known. A study to identify the genus of lactic acid bacteria mainly involved in the fermentation process used to produce ‘’attiéké’’ and the pH gave different results: Lactobacillus (7.2±0.7 log (UFC/g)), Leuconostoc (6.7±0.6 log (UFC/g)), Streptococcus (5.8±0.9 log(UFC/g)), Lactococcus (5.9±0.4 log(UFC/g)). It was noted that cassava peal was fermented by less loaded Pediococcus (5.0±1.7 log (UFC / g)). The pH of ferments ranged between 5.35±0.53 and 5.58±0.54.
