THESE UNIQUE El Hassane Kéhien-Piho TOU - Nutridev
THESE UNIQUE El Hassane Kéhien-Piho TOU - Nutridev THESE UNIQUE El Hassane Kéhien-Piho TOU - Nutridev
Projet d’article 4. Conclusion Preliminary characterization of ben-saalga microbiota revealed that it was composed of a majority of LABs. These LABs have a large inter- and intra-specific diversity however two main species often found in natural fermentation of vegetables and cereals were dominant: Lb. fermentum and Lb. plantarum. It is now necessary to better characterize the strains for their functional properties and in particular to select strains with amylolytic and phytasic activities in order to use them as starter culture to improve the hydrolysis of starch and phytates. Improving the hydrolysis of starch and phytate would, respectively, enable to prepare gruels with higher energy density and have some positive effects on mineral micronutrient bioavailability. Acknowledgements This work was performed in the framework of the project Cerefer (www.mpl.ird.fr/cerefer/) funded by the European Commission, contract N° ICA4- CT-2002-10047. References Achi, O. K. (1990). Microbiology of “obiolor”: a Nigerian fermented nonalcoholic beverage. Journal of Applied Bacteriology, 69, 321–325. Agati A., J.P. Guyot, J. Morlon-Guyot, Hounhouigan . J. (1998) Isolation and characterization of new strains of amylolytic Lactobacillus fermentum from fermented maize doughs (mawè and ogi) from Benin. Journal of Applied Microbiology 85: 512- 520. Aguirre, M., & Collins, M. D. (1992). Lactic acid bacteria and human clinical infection. Journal of Applied Bacteriology, 75, 95-107. Akinrele, I. A. (1970). Fermentation studies on maize during the preparation of a traditional African starch-cake food. J Sci Food Agric, 21, 619–25. Antony, U. and Chandra, T. S. (1997). Microbial population and biochemical changes in fermenting finger millet (Elusine coracana). World Journal of Microbiology and Biotechnology, 13, 533–537. Ben Omar, N., Abriouel, H., Lucas, R., Martínez-Cañamero, M., Guyot, J-P., & Gálvez, A. (2006). Isolation of bacteriocinogenic Lactobacillus plantarum strains from ben-saalga, a traditional fermented gruel from Burkina Faso. 80
Projet d’article International Journal of Food Microbiology, 112, 44–50. Blandino, A., Al-Aseeri, M. E., Pandiella, S. S., Cantero, D., & Webb, C. (2003). Cerealbased fermented foods and beverages. Food Research International, 36, 527-543. Caplice, E., & Fitzgerald, G. F. (1999). Food fermentations: role of microorganisms in food production and preservation. International Journal of Food Microbiology, 50, 131–149. Cerefer, (2003). European Commission, Annual Report of the European INCO-DEV Project (5th FP), Contract N°ICA4-CT2002- 100471: « Meeting consumer requirements for cereal based fermented foodstuffs with improved nutritional and sanitary quality and shelf-life in Africa », Oct 2002-2003. Report available at: http://www.mpl.ird.fr/cerefer/ Djossou, V. A. (2001). Etude de la production, de la consommation et de la commercialisation des bouillies de petit mil fermenté (Binkida et Binsaalga) à Ouagadougou (Burkina Faso). Mémoire de DESS, Université de Ouagadougou, p.58. Elfaki, A. E., Dirar, H. A., Collins, M. A. and Harper, D. B. (1991). Biochemical and microbiological investigations of Sigda – a Sudanese fermented food derived from sesame oilseed cake. Journal of the Science of Food and Agriculture, 57, 351–365. Gotcheva, V., Pandiella, S. S., Angelov, A., Roshkova, Z. G., & Webb, C. (2000). Microflora identification of the Bulgarian cereal-based fermented beverage boza. Process Biochemistry, 36, 127–130. Hayford, A. E., Petersen, A., Vogensen, F. K. and Jakobsen, M. (1999). Use of conserved randomly amplified polymorphic DNA (RAPD) fragments and RAPD pattern of characterization of Lactobacillus fermentum in Ghanaian fermented maize dough. Applied and Environmental Microbiology, 65, 3213– 3221. Hounhouigan, D. J., Nout, M. J. R., Nago, C. M., Houben, J. H. and Rombouts, F. M. (1993). Characterization and frequency distribution of species of lactic acid bacteria involved in the processing of mawè, a fermented maize dough from Benin. International Journal of Food Microbiology, 18, 279–287. 81
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Projet d’article<br />
4. Conclusion<br />
Preliminary characterization of ben-saalga<br />
microbiota revealed that it was composed of a<br />
majority of LABs. These LABs have a large<br />
inter- and intra-specific diversity however<br />
two main species often found in natural<br />
fermentation of vegetables and cereals were<br />
dominant: Lb. fermentum and Lb. plantarum.<br />
It is now necessary to better characterize the<br />
strains for their functional properties and in<br />
particular to select strains with amylolytic<br />
and phytasic activities in order to use them as<br />
starter culture to improve the hydrolysis of<br />
starch and phytates. Improving the hydrolysis<br />
of starch and phytate would, respectively,<br />
enable to prepare gruels with higher energy<br />
density and have some positive effects on<br />
mineral micronutrient bioavailability.<br />
Acknowledgements<br />
This work was performed in the framework<br />
of the project Cerefer<br />
(www.mpl.ird.fr/cerefer/) funded by the<br />
European Commission, contract N° ICA4-<br />
CT-2002-10047.<br />
References<br />
Achi, O. K. (1990). Microbiology of<br />
“obiolor”: a Nigerian fermented nonalcoholic<br />
beverage. Journal of Applied<br />
Bacteriology, 69, 321–325.<br />
Agati A., J.P. Guyot, J. Morlon-Guyot,<br />
Hounhouigan . J. (1998) Isolation and<br />
characterization of new strains of amylolytic<br />
Lactobacillus fermentum from fermented<br />
maize doughs (mawè and ogi) from Benin.<br />
Journal of Applied Microbiology 85: 512-<br />
520.<br />
Aguirre, M., & Collins, M. D. (1992). Lactic<br />
acid bacteria and human clinical infection.<br />
Journal of Applied Bacteriology, 75, 95-107.<br />
Akinrele, I. A. (1970). Fermentation studies<br />
on maize during the preparation of a<br />
traditional African starch-cake food. J Sci<br />
Food Agric, 21, 619–25.<br />
Antony, U. and Chandra, T. S. (1997).<br />
Microbial population and biochemical<br />
changes in fermenting finger millet (<strong>El</strong>usine<br />
coracana). World Journal of Microbiology<br />
and Biotechnology, 13, 533–537.<br />
Ben Omar, N., Abriouel, H., Lucas, R.,<br />
Martínez-Cañamero, M., Guyot, J-P., &<br />
Gálvez, A. (2006). Isolation of<br />
bacteriocinogenic Lactobacillus plantarum<br />
strains from ben-saalga, a traditional<br />
fermented gruel from Burkina Faso.<br />
80
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