Microbiological analysis and assessment of the Biotechnological potential of Lactobacillus sp. and Pediococcus sp. strains isolated from Togolese traditional Zea mays fermented food
Author(s): Banfitebiyi Gambogou, Essodolom Taale, Kokou Anani, Messanh Kangni-Dossou, Damintoti Simplice Karou, Yaovi Ameyapoh
A majority of traditional fermented products consumed in Africa are processed by natural fermentation of cereals, tuber, fruits, or fish, and are particularly used as weaning foods for infants and dietary staples for adults. The aim of this study is to evaluate the quality of “Akpan”, “Kom” and “Emakumè” by using standard microbiological methods. We used Biochemistry and molecular biology methods to identify presumptive lactic acid bacteria (LAB) strains and their biotechnological proprieties screened. The count of germs in CFU/g of Total Mesophilic Aerobic Microorganisms; Staphylococcus aureus, Total coliforms, fungi and LAB shows that the analysed samples are good for consumption (AFNOR, 1996). LAB strains were identified as Lactobacillus plantarum, Lactobacillus fermentum, Pediococcus pentosaceus and Pediococcus acidilactici. Lactobacillus fermentum shown better acidification and antioxidant activity. Pediococcus pentosaceus produced high lactic acid and showed better proteolytic activity. Pediococcus acidilactici produced high exopolysaccharide while the best amylolytic activity was observed by Lactobacillus plantarum and Lactobacillus fermentum. The mix culture of these strains into “Emakoumè”, “Akpan” and “Kom” guaranties better microbiological and nutritional quality of these feeds.