Excretion of β-glucosidase and pectinase by microorganisms isolated from cassava traditional ferments used for attieke production in Côte d'Ivoire

Bouatenin, Koffi Maïzan Jean‐Paul; Djéni, Theodore N.; Alfred, Kouamé Kohi; Hermann, Coulibaly Wahauwouélé; Marcellin, Djè Koffi

doi:10.1016/j.bcab.2019.101217

Cited by 4 publications

(4 citation statements)

References 17 publications

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“…In the hydrolysis of complex carbohydrates and starches, B. amyloliquefaciens plays the main role, especially involving the α-amylase enzyme. Some of its application includes a strain of B. amyloliquefaciens BANSC α-amylase in brewing and bread processing and levansucrase in the hydrolysis of fructooligosaccharides to fructans. − Fermentation of cassava by B. amyloliquefaciens PCA-5 increases the hydrolysis of pectin and detoxification of cyanogenic glucosides through pectinase and β-glucosidase, respectively . Moreover, some other food and nonfood source applications include the hydrolysis of complex compounds using different enzymes like α and β-galactosidase, β-xylosidase, Ala-Phe-Pro arylamidase, and l -pyrrolydonyl arylamidase and utilized d -mannose, d -trehalose, d -mannitol, pyruvate, palatinose, and Myo-inositol .…”

Section: Hydrolysis Of Macromolecules In Foodmentioning

confidence: 99%

“…68−70 Fermentation of cassava by B. amyloliquefaciens PCA-5 increases the hydrolysis of pectin and detoxification of cyanogenic glucosides through pectinase and β-glucosidase, respectively. 71 Moreover, some other food and nonfood source applications include the hydrolysis of complex compounds using different enzymes like α and β-galactosidase, β-xylosidase, Ala-Phe-Pro arylamidase, and L-pyrrolydonyl arylamidase and utilized Dmannose, D-trehalose, D-mannitol, pyruvate, palatinose, and Myo-inositol. 72 In the hydrolysis of carbohydrates through the α-amylase, the enzyme synthesized from B. amyloliquefaciens has been used for a long time and recognized in different foods.…”

Section: Hydrolysis Of Macromolecules In Foodmentioning

confidence: 99%

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Prebiotic, Probiotic, Antimicrobial, and Functional Food Applications of Bacillus amyloliquefaciens

Yohannes

Wan

et al. 2020

J. Agric. Food Chem.

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Bacillus amyloliquefaciens belongs to the genus Bacillus and family Baciliaceae. It is ubiquitously found in food, plants, animals, soil, and in different environments. In this review, the application of B. amyloliquefaciens in probiotic and prebiotic microbes in fermentation, synthesis, and hydrolysis of food compounds is discussed as well as further insights into its potential application and gaps. B. amyloliquefaciens is also a potential microbe in the synthesis of bioactive compounds including peptides and exopolysaccharides. In addition, it can synthesize antimicrobial compounds (e.g., Fengycin, and Bacillomycin Lb), which makes its novelty in the food sector greater. Moreover, it imparts and improves the functional, sensory, and shelf life of the end products. The hydrolysis of complex compounds including insoluble proteins, carbohydrates, fibers, hemicellulose, and lignans also shows that B. amyloliquefaciens is a multifunctional and potential microbe which can be applied in the food industry and in functional food processing.

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Section: Hydrolysis Of Macromolecules In Foodmentioning

confidence: 99%

Section: Hydrolysis Of Macromolecules In Foodmentioning

confidence: 99%

Prebiotic, Probiotic, Antimicrobial, and Functional Food Applications of Bacillus amyloliquefaciens

Yohannes

Wan

et al. 2020

J. Agric. Food Chem.

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“…The presence of the germs, in particular Bacillus, lactic bacteria, yeasts and moulds is very important because they take part in the fermentation of cassava. The species of Bacillus, lactic bacteria, yeasts are very important because they produce different enzymes which contribute to the softness and detoxification of cassava dough [23][24]. [25] and Ehon et al [26] in their study based on the microflora of the traditional starter of cassava for the production of attiéké.…”

Section: Discussionmentioning

confidence: 99%

Technical Sheet of the Preparation of Traditional Cassava Starters Used for Attieke Production in Côte d'Ivoire

Abel

Jean-Paul

Alfred

et al. 2020

BJI

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Aims: The aim of this study was to identify the different methods of preparing the traditional cassava starters used for attiéké production in Côte d'Ivoire, allowed the recounting of five different production methods. Study Design: Sampling of cassava starters were collected from attiéké producers de four areas of south of Côte d’Ivoire. The cassava starters obtained with the braised cassava were collected from attiéké women producers of Grand-Lahou, those obtained directly from fresh cassava were collected from attiéké producers in the region of Bonoua, and those obtained with the cassava cooked at water were collected from attiéké women producers of Abidjan and Jacqueville. Place and Duration of Study: University of Nangui Abrogoua, Abidjan, Côte d’Ivoire (between March 2018 and June 2019). Methodology: Traditional cassava starters are produced with the bitter or sweet variety of cassava, either freshly preserved without cooking until fermented, boiled in boiling water or braised over a wood fire. Conclusion: This study highlighted five methods of preparing traditional cassava starters used in Côte d'Ivoire for the preparation of attiéké, a food derived from cassava. This is the starters from fresh preserved uncooked cassava that derived from fresh braised cassava and those (three) from fresh cassava cooked with boiling water either with the casing or without the casing after cooking and without the shell during cooking.

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“…The stock solution and decimal dilutions were performed according to the methods of Bouatenin et al 11 . For the analyses, of Staphylococcus aureus were done on Baird Parker agar after one (1) day of incubation at 30°C using Capita et al 12 method.…”

Section: Isolation and Enumeration Of Bacteriamentioning

confidence: 99%

Biochemical and microbiological characterization of “Soumbara” from African locust bean (Parkia biglobosa) seeds consumed in Abidjan (Côte d’Ivoire)

Kouamé

Bouatenin

Coulibaly

et al. 2021

Nor. Afr. J. Food Nutr. Res.

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Background: “Soumbara” as well as other traditional foods of Côte d'Ivoire are produced in a traditional way. These foods may contain pathogenic and spoilage microorganisms. Aims: The aim of our work was to assess the sanitary quality of “Soumbara” sold in five communes of Abidjan (Côte d’Ivoire), in order to valorize it as a flavor enhancer. Material and Methods: A consumption survey as well as the analysis of some physico-chemical (pH, titratable acidity, Brix degree, moisture, and organic acids) and microbiological parameters (enumeration of MAG, Clostridium, Bacillus, Staphylococci, Salmonella, E. coli, and coliforms) were carried out in five (05) municipalities of Abidjan (Abobo, Yopougon, Port Bouet, Adjamé, and Treichville) on 75 samples. Results: The results of the survey showed that most of the respondents were familiar with “Soumbara” and often consumed it. These consumers stated that they did not experience any discomfort after consuming this food. Physicochemical analyses showed that the water content of the samples of “Soumbara” ranged from 16.50% to 19.28% and the pH varied from 6.32 ± 0.01 to 7.91± 0.02. “Soumbara” contained little follow-through which ranged from 0.10 ± 0.001 to 0.27 ± 0.05. “Soumbara” also contained phenolic compounds such as coumarins, hydroquinones, and caffeic acid. Microbiological analyses had revealed the presence of spoilage and pathogenic germs such as Bacillus, Staphylococcus, and E. coli at high loads exceeding the 2019/229/EC standard. Conclusions: However, due to the high load of spoilage and pathogenic microorganisms, this food eaten by sprinkling directly on the dish, without passing through a cooking process could expose the consumer to a risk of food poisoning. Keywords: Food poisoning, “Soumbara”, Pathogenic and Spoilage Microorganisms.

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Excretion of β-glucosidase and pectinase by microorganisms isolated from cassava traditional ferments used for attieke production in Côte d'Ivoire

Cited by 4 publications

References 17 publications

Prebiotic, Probiotic, Antimicrobial, and Functional Food Applications of Bacillus amyloliquefaciens

Prebiotic, Probiotic, Antimicrobial, and Functional Food Applications of Bacillus amyloliquefaciens

Technical Sheet of the Preparation of Traditional Cassava Starters Used for Attieke Production in Côte d'Ivoire

Biochemical and microbiological characterization of “Soumbara” from African locust bean (Parkia biglobosa) seeds consumed in Abidjan (Côte d’Ivoire)

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