Microflora of traditional starter made from cassava for “attiéké” production in Dabou (Côte d’Ivoire)

Influence of Traditional Inoculum and Fermentation Time on the Organoleptic Quality of "Attiéké”

“…followed by enterococci, yeasts and moulds depending of the variability of inoculums amount and fermentation time used. This result confirms those of [13] which found the same order during their work on "Attiéké". That could be explained by the fact that the lactic bacteria resist better to acid pH.…”

“…When ready for use, the fermented cassava paste has a high level of micro-organism, indicating a microbial deterioration strongly related to earlier report by Assanvo [13]. That was justified because the fermented paste contained many micro-organisms (Lactobacillus, enterococci, yeasts and moulds) brought during the traditional starter incorporation, and which constitutes the primary source of micro-organisms according to several authors [15][16][17].…”

“…Several researchers have studied the "Attiéké" microflora [12,13] but the variability of inoculum amount and fermentation time still remains unknown. Therefore, the aim of this study is to determine parameters affecting the microflora and sensory qualities of "Attiéké".…”

Probiotic profiling of Leuconostoc species isolated from a traditional fermented cassava product

“…These unconventional sources include non-intestinal sources and non-dairy fermented food products, such as traditional fermented foods, traditional fermented drinks, vegetables, and fruit juices (Ramirez-Chavarin et al, 2013;Siddiqee et al, 2013). In Côte d'Ivoire, cassava (Manihot esculenta) root is traditionally fermented into a traditional microbial starter called "mangnan" that is used to prepare a really appreciated food called "attiéké" defined as fermented and steamed semolina cassava (Assanvo et al, 2006;Dje et al, 2008). Studies on this traditional microbial starter showed that the dominant microflora consists of lactic acid bacteria (LAB) (Assanvo et al, 2006).…”

“…In Côte d'Ivoire, cassava (Manihot esculenta) root is traditionally fermented into a traditional microbial starter called "mangnan" that is used to prepare a really appreciated food called "attiéké" defined as fermented and steamed semolina cassava (Assanvo et al, 2006;Dje et al, 2008). Studies on this traditional microbial starter showed that the dominant microflora consists of lactic acid bacteria (LAB) (Assanvo et al, 2006). LAB, a group of Gram-positive, non-spore forming, non-motile microorganisms can produce inhibitory compounds such as lactic acid, bacteriocin and hydrogen peroxide preventing the growth of harmful microorganisms.…”