THESE UNIQUE El Hassane Kéhien-Piho TOU - Nutridev

Projet d’article
Table1. Results from morphological observations, Gram reaction, catalase activity and API 50
CHL tests
Percentage (%)
Gram + 98
Catalase - 94
Gram + et Catalase - 92
Homofermentative 58
Lactobacilli (morphology) 80
Glucose 100
Fructose 100
Maltose 72
Sucrose 57
Lactose 52
Melibiose 57
Raffinose 69
As shown in table1, 57 and 69 % of LABs
can ferment melibiose and raffinose,
respectively. All strains fermented glucose
and fructose, and 72 and 57 % fermented the
main disaccharides of cereals maltose and
sucrose, respectively. Surprisingly, only one
strain fermented starch but it has been
previously reported that API50CHL API
strips often gave false negative results
regarding starch fermentation, and therefore
this test cannot enable to detect amylolytic
LABs (Agati et al, 1998). It is interesting to
observe that most of the LABs can ferment
α-galactosides which are antinutritional
factors. Therefore if for nutritional
improvement of ben-saalga pulses and beans
are added to millet in order to increase the
protein and lipid content, it would be possible
to rely upon the natural ability of the
microbiota to remove the α-galactosides
brought with these complementary raw
materials.
The phenotypic and biochemical tests showed
that among the 184 strains isolated, 126 of
the isolates were confirmed as LAB (73 %
lactobacilli, 20 % cocci) and 5 % were
presumptively identified as Bacillus sp.
Consistently with the fermentation patterns
obtained during fermentation kinetics
experiments (Tou et al, 2006), 50 and 80 %
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