Microbiology of Ivorian Fermented Products: A Review
Keywords:
lactic acid bacteria, Ivorian fermented products, starter culture, fermentationAbstract
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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