Microbiology of Ivorian Fermented Products: A Review

Authors

  • Amenan A. Soro-Yao Science and Food Technology Unit, University Nangui Abrogoua 02 BP 8O1 Abidjan 02 Côte d’Ivoire
  • Kouakou Brou Science and Food Technology Unit, University Nangui Abrogoua 02 BP 8O1 Abidjan 02 Côte d’Ivoire
  • Rose Koffi-Nevry Science and Food Technology Unit, University Nangui Abrogoua 02 BP 8O1 Abidjan 02 Côte d’Ivoire
  • Marcellin Koffi Djè Science and Food Technology Unit, University Nangui Abrogoua 02 BP 8O1 Abidjan 02 Côte d’Ivoire

Keywords:

lactic acid bacteria, Ivorian fermented products, starter culture, fermentation

Abstract

Fermented products in Côte d’Ivoire are grouped into tubers (e.g. ‘attiéké’, ‘placali’, ‘attoupkou’), cereals (e.g. ‘baca’, ‘wômi’, ‘doklu’), fish (e.g. ‘adjuevan’), beverages (e.g. ‘bandji’, ‘tchapalo’,), fruits (cocoa beans, ‘dockounou’). The mechanism of all these fermentations involves lactic acid fermentation to ensure the quality, organoleptic properties and safety of the final product. The main species of microorganisms involved in fermentation are lactic acid bacteria (Lactobacillus, Lactococcus, Leuconostoc, Enterococcus, Streptococcus, Weissella), yeasts (Candida, Sacharomyces), Bacillus. Efforts are presently geared towards the use of the isolated microorganisms as starter cultures during Ivorian fermented products processing. A high degree of control over the fermentation process and standardization of the end product could be achieved.

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Published

2013-06-15

How to Cite

Soro-Yao, A. A., Brou, K., Koffi-Nevry, R., & Djè, M. K. (2013). Microbiology of Ivorian Fermented Products: A Review. Asian Journal of Agriculture and Food Sciences, 1(2). Retrieved from https://ajouronline.com/index.php/AJAFS/article/view/160

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Vol. 1 No. 2 (2013): June 2013

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