Bactéries lactiques de la pâte fermentée de maïs au Congo

• Main Authors: Louembé, D., Keléké, S., Kobaliwa, SC., Nzouzi, JP.
• Format: Article
• Language: English
• Published: Presses Agronomiques de Gembloux 2003-01-01
• Series: Tropicultura
• Subjects: Fermentation; Maize; Dough; Lactic acid bacteria; Yeasts; Congo
• Online Access: http://www.tropicultura.org/text/v21n1/3.pdf

Lactic Acid Bacteria Involved in the Processing of Poto-Poto, a Fermented Maize Dough Congolese. Lactic acid bacteria and yeast involved in natural fermentation of "poto-poto" were investigated during fermentation period. The dominant micro-organisms involved in poto-poto are a mixed population of lactic acid bacteria and yeasts. The association of these two category of organisms responsible for the development of sensory qualities has been noticed in spontaneous fermentation. From a total of 131 strains of lactic acid bacteria isolated from product, four main lactic acid bacteria genus were identified: Lactobacillus (mainly Lactobacillus plantarum, Lactobacillus pentosus, Lactobacillus cellobiosus, Lactobacillus brevis), Lactococcus (with Lactococcus lactis sp. lactis), Leuconostoc (mainly Leuconostoc mesenteroïdes, Leuconostoc citreum) and Pediococcus (with Pediococcus acidilactici). Lactobacillus constitued the predominant genus. Leuconostoc were only isolated at the early stage of fermentation, confirming the fact that they are initiating flora as generally repoted. This presumably a result of the low pH. The micro-organisms composition compared with ogi, uji are similar. Howewer, some differences exist particulary with mawe, beninese traditional product. Quantitatively, lactic acid bacteria and yeasts are more numerous in natural fermentation of germinated grains maize than non germinated grains.