Towards Added Value Attieke Production in Côte d’Ivoire Using Bacillus spp. as Starters
In Côte d’Ivoire, the most fermented cassava food product is “attiéké”. Various microorganisms involved in this fermentation process. Bacillus spp. are well-known for their multi-potential enzymatic activities. In this study, Bacillus spp. strains were studied for their ability of growing in environ...
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| Format: | Article |
| Language: | English |
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Hasan Eleroğlu
2016-12-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
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| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/722 |
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| author | Charlotte Ayawovi Ehon Regina Krabi Antoine Assamoi Sébastien Niamké |
| author_facet | Charlotte Ayawovi Ehon Regina Krabi Antoine Assamoi Sébastien Niamké |
| author_sort | Charlotte Ayawovi Ehon |
| collection | DOAJ |
| description | In Côte d’Ivoire, the most fermented cassava food product is “attiéké”. Various microorganisms involved in this fermentation process. Bacillus spp. are well-known for their multi-potential enzymatic activities. In this study, Bacillus spp. strains were studied for their ability of growing in environmental stress as follow: NaCl (2 to 9%) and lactic acid (0.1 to 1%). The growth of the studied strains was inhibited at 5% (1 strain), 7% (2 strains) and 8% (7 strains) for NaCl and beyond 0.25% for lactic acid. The ability of the isolated Bacillus strains to ferment cassava dough for “attiéké” production was also tested. The results of sensory tests showed that “attiéké” produced with Bacillus spp. strains was quite similar to “attiéké” control (traditional “attiéké”) except for the brilliance and granulation for which the control obtained the highest scores. The present research indicated that cassava dough fermentation, initiated by the inoculation of Bacillus strains associated with or without lactic acid bacteria should be useful to improve and standardize the quality of “attiéké” produced in Côte d’Ivoire. |
| format | Article |
| id | doaj-art-783eeba6b2fd480eb8fcccad22209d4e |
| institution | Kabale University |
| issn | 2148-127X |
| language | English |
| publishDate | 2016-12-01 |
| publisher | Hasan Eleroğlu |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj-art-783eeba6b2fd480eb8fcccad22209d4e2025-08-20T03:35:11ZengHasan EleroğluTurkish Journal of Agriculture: Food Science and Technology2148-127X2016-12-014121077108410.24925/turjaf.v4i12.1077-1084.722426Towards Added Value Attieke Production in Côte d’Ivoire Using Bacillus spp. as StartersCharlotte Ayawovi Ehon0Regina Krabi1Antoine Assamoi2Sébastien Niamké3Laboratoire de Biotechnologies, Filière Biochimie-Microbiologie, Unité de Formation et de Recherche en Biosciences, Université Félix Houphouët-Boigny, Abidjan, Côte d’Ivoire. 22 BP 582 Abidjan 22Laboratoire de Biotechnologies, Filière Biochimie-Microbiologie, Unité de Formation et de Recherche en Biosciences, Université Félix Houphouët-Boigny, Abidjan, Côte d’Ivoire. 22 BP 582 Abidjan 22Laboratoire de Biotechnologies, Filière Biochimie-Microbiologie, Unité de Formation et de Recherche en Biosciences, Université Félix Houphouët-Boigny, Abidjan, Côte d’Ivoire. 22 BP 582 Abidjan 22Laboratoire de Biotechnologies, Filière Biochimie-Microbiologie, Unité de Formation et de Recherche en Biosciences, Université Félix Houphouët-Boigny, Abidjan, Côte d’Ivoire. 22 BP 582 Abidjan 22In Côte d’Ivoire, the most fermented cassava food product is “attiéké”. Various microorganisms involved in this fermentation process. Bacillus spp. are well-known for their multi-potential enzymatic activities. In this study, Bacillus spp. strains were studied for their ability of growing in environmental stress as follow: NaCl (2 to 9%) and lactic acid (0.1 to 1%). The growth of the studied strains was inhibited at 5% (1 strain), 7% (2 strains) and 8% (7 strains) for NaCl and beyond 0.25% for lactic acid. The ability of the isolated Bacillus strains to ferment cassava dough for “attiéké” production was also tested. The results of sensory tests showed that “attiéké” produced with Bacillus spp. strains was quite similar to “attiéké” control (traditional “attiéké”) except for the brilliance and granulation for which the control obtained the highest scores. The present research indicated that cassava dough fermentation, initiated by the inoculation of Bacillus strains associated with or without lactic acid bacteria should be useful to improve and standardize the quality of “attiéké” produced in Côte d’Ivoire.http://www.agrifoodscience.com/index.php/TURJAF/article/view/722Bacillus spp.technological propertiesstandardizationcassavaCôte d’Ivoire |
| spellingShingle | Charlotte Ayawovi Ehon Regina Krabi Antoine Assamoi Sébastien Niamké Towards Added Value Attieke Production in Côte d’Ivoire Using Bacillus spp. as Starters Turkish Journal of Agriculture: Food Science and Technology Bacillus spp. technological properties standardization cassava Côte d’Ivoire |
| title | Towards Added Value Attieke Production in Côte d’Ivoire Using Bacillus spp. as Starters |
| title_full | Towards Added Value Attieke Production in Côte d’Ivoire Using Bacillus spp. as Starters |
| title_fullStr | Towards Added Value Attieke Production in Côte d’Ivoire Using Bacillus spp. as Starters |
| title_full_unstemmed | Towards Added Value Attieke Production in Côte d’Ivoire Using Bacillus spp. as Starters |
| title_short | Towards Added Value Attieke Production in Côte d’Ivoire Using Bacillus spp. as Starters |
| title_sort | towards added value attieke production in cote d ivoire using bacillus spp as starters |
| topic | Bacillus spp. technological properties standardization cassava Côte d’Ivoire |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/722 |
| work_keys_str_mv | AT charlotteayawoviehon towardsaddedvalueattiekeproductionincotedivoireusingbacillussppasstarters AT reginakrabi towardsaddedvalueattiekeproductionincotedivoireusingbacillussppasstarters AT antoineassamoi towardsaddedvalueattiekeproductionincotedivoireusingbacillussppasstarters AT sebastienniamke towardsaddedvalueattiekeproductionincotedivoireusingbacillussppasstarters |