Lactic Acid Bacteria and Yeasts Associated with Cassava Fermentation to attiéké in Burkina Faso and Their Technological Properties

Guira Flibert^{1, 2,} , Somda Namwin Siourime³, Compaoré Hamidou³, Kaboré Donatien³, Hama Cissé⁴, Muandze Nzambé Jean Ulrich⁴, Abel Tankoano³, Sawadogo-Lingani Hagretou³ and Savadogo Aly⁴

¹Centre universitaire de Gaoua, Université Nazi BONI, 01 BP 1091 Bobo-Dioulasso 01, Burkina Faso.

²Laboratoire de Biochimie et d'Immunologie Appliquée (LaBIA); Départaient de Biochimie-Microbiologie, Université Joseph KI-ZERBO, 03 BP 7021 Ouagadougou 03, Burkina Faso;Département Technologie Alimentaire (DTA/IRSAT / CNRST), Ouagadougou 03 BP 7047, Burkina Faso

³Département Technologie Alimentaire (DTA/IRSAT / CNRST), Ouagadougou 03 BP 7047, Burkina Faso

⁴Laboratoire de Biochimie et d'Immunologie Appliquée (LaBIA); Départaient de Biochimie-Microbiologie, Université Joseph KI-ZERBO, 03 BP 7021 Ouagadougou 03, Burkina Faso

Cite this paper:
Guira Flibert, Somda Namwin Siourime, Compaoré Hamidou, Kaboré Donatien, Hama Cissé, Muandze Nzambé Jean Ulrich, Abel Tankoano, Sawadogo-Lingani Hagretou and Savadogo Aly. Lactic Acid Bacteria and Yeasts Associated with Cassava Fermentation to attiéké in Burkina Faso and Their Technological Properties. American Journal of Food Science and Technology. 2021; 9(4):173-184. doi: 10.12691/ajfst-9-4-9

Abstract

Attiéké is an appreciate cassava fermented food introduced in Burkina Faso some decade ago. It has been spread out in all the country. The production is still traditional using a spontaneous way of fermentation. The present study aims to evaluate the main microorganisms groups associated with attiéké production and to identify yeast and Lactic Acid Bacteria (LAB) species according to biochemical (API 20 C AUX and API 50 CHL) and molecular (PCR) methods. Ninety-six (96) samples were collected from three (3) producers during four successive productions. LAB (1.34 up to 6.94 log CFU/g) are the main microorganisms associated to cassava fermentation to attiéké followed by yeasts (1.31 up to 6.25 log CFU/g). Thermo-tolerant Coliforms (1.56 log CFU/g) have been counted in traditional starter only while total coliforms were numbered in both traditional starter and attiéké (1.94 and 0.98 log CFU/g). Candida kruzei/incospicua, Candida norvegensis, Candida parapsilosis, Candida rugose, Candida boidinii, Candida tropicalis, Saccharomyces cerevisiae, Trichosporon ashii were identified as the main yeast species. Enterococcus spp, Lactobacillus brevis, Leuconostoc mesenroides spp mesenteroides/dextranicum, Lactococcus lactis spp lactis, Leuconostoc mesenteroides spp mesenteroides/dextranicum, Lactobacillus fermentum, Lactobacillus plantarum and Lactobacillus buchneri were identified as LAB species associated. A difference between the biochemical and the molecular identification has been observed. The technological properties of these microorganisms need to be highlight for a selection of starter culture. The pH varies from 6.05 to 4.21 and the acidity from 0.5 to 4.8. The final cyanogen content is very low. The cyanogenic potential decrease from 8.6 to 0.07, free cyanogenic acid from 1.7 to 0.064 and the no cyanogenic glucogenic from 3.84 to 0.046. For an efficient fermentation of cassava to attiéké, there is then a need to select appropriate bacterial strains with starch fermenting properties to reduce the production time with high biochemical properties.

Keywords:
Attiéké yeasts lactic acid bacteria technological properties

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]	CODINORM, Attiéké-spécifications., NI4511, Editor. 2006, CODINORM: Abidjan, Côte d'Ivoire. p. 5.
[2]	Assanvo, J., et al., Microflora of traditional starter made from cassava for “attiéké” production in Dabou (Côte d’Ivoire). Food control, 2006. 17(1): p. 37-41.
[3]	Firmin, A., Optimum conditions for cooking attiéké. Tropical science, 1998.
[4]	Tchekessi, C.K., et al., Production and microbiological evaluation of three types of “Dèguè”, a local fermented drink made from milk in Benin International Journal of Multidisciplinary and Current Research 2014. 2: p. 714-720.
[5]	Tetchi, F.A., Effect of cassava variety and fermentation time on biochemical and microbiological characteristics of raw artisanal starter for attiéké production. Innovative Romanian food biotechnology, 2012. 10: p. 40.
[6]	Guira, F., et al., Origins, production, and utilization of cassava in Burkina Faso, a contribution of a neglected crop to household food security. Food Science & Nutrition, 2016a.
[7]	Guira, F., et al., Hygienic Quality and Nutritional Value of Attiéké from Local and Imported Cassava Dough Produced with Different Traditional Starters in Burkina Faso. Food and Nutrition Sciences, 2016b. 7(07): p. 555.
[8]	Guira, F., A. Tankoano, and A. Savadogo, African cassava Traditional Fermented Food: The Microorganism’s : Contribution to their Nutritional and Safety Values-A Review. International Journal of Current Microbiology and Applied Sciences, 2016c. 5(10): p. 664-687.
[9]	6887, I., Microbiologie des aliments- Préparation des échantillons, de la suspension mère et des dilutions décimales en vue de l’examen microbiologique. Partie 1: règles générales pour la préparation de la suspension mère et des dilutions décimales. 1999: France. p. 5.
[10]	Norme, N., ISO 7954 (1988). Directives générales pour le dénombrement des levures et moisissures.
[11]	ISO 11290-2, O.I.d.N., Microbiology of food - horizontal Method for the enumeration of the mesophilic lactic acid bacteria - Technical by counting of the colony at 30°C., in French standard 1998, ISO. p. 7.
[12]	ISO, O.I.d.N., Cereales, legumineuses et produits derives. Dosage du taux de cendres par incineration. 2007, ISO. p. 8.
[13]	ISO 4832, O.I.d.N., Microbiology of food, in Horizontal method for the enumeration of the coliform. Method by counting of the colonies. 2006, ISO. p. 6.
[14]	Padonou, S.W., et al., The microbiota of Lafun, an African traditional cassava food product. International journal of food microbiology, 2009. 133(1): p. 22-30.
[15]	Gregersen, T., A rapid method for distinction of Gram-negative from Gram positive bacteria. Eur. J. Appl. Microbiol. Biotechnol., 1978. 5: p. 123-127.
[16]	BioMérieux, Api 20 C AUX: sysrtème d'identification des levures. 2007.
[17]	Giraffa, G. and E. Neviani, Molecular identification and characterization of food-associated lactobacilli. Italian journal of food science, 2000. 12(4): p. 403-423.
[18]	Cattoir, V. Identification moléculaire des mycobactéries et détection de la résistance aux antibiotiques. in Annales de Biologie Clinique. 2004.
[19]	Brillowska-Dąbrowska, A. and A. Siniecka, Molecular detection of Candida krusei. RED. ZAGR. ANGIELSKI, 2012. 3: p. 275-277.
[20]	Perez-Gallardo, R.V., et al., Reactive oxygen species production induced by ethanol in Saccharomyces cerevisiae increases because of a dysfunctional mitochondrial iron–sulfur cluster assembly system. FEMS yeast research, 2013. 13(8): p. 804-819.
[21]	Abdulamir, A., et al., Detection and quantification of probiotic bacteria using optimized DNA extraction, traditional and real-time PCR methods in complex microbial communities. African Journal of Biotechnology, 2010. 9(10): p. 1481-1492.
[22]	Heilig, H.G., et al., Molecular diversity of Lactobacillus spp. and other lactic acid bacteria in the human intestine as determined by specific amplification of 16S ribosomal DNA. Appl. Environ. Microbiol., 2002. 68(1): p. 114-123.
[23]	Savadogo, A., et al., Identification of exopolysaccharides-producing lactic acid bacteria from Burkina Faso fermented milk samples. African Journal of Biotechnology, 2004. 3(3): p. 189-194.
[24]	Karsidani, S.H., et al., Molecular epidemiology of zoonotic streptococcosis/lactococcosis in rainbow trout (Oncorhynchus mykiss) aquaculture in Iran. Iranian journal of microbiology, 2010. 2(4): p. 198.
[25]	Ammor, M.S., A.B. Flórez, and B. Mayo, Antibiotic resistance in non-enterococcal lactic acid bacteria and bifidobacteria. Food microbiology, 2007. 24(6): p. 559-570.
[26]	Jamaly, N., et al., Characterization of Enterococci isolated from Moroccan dairy products. African Journal of Microbiology Research, 2010. 4(16): p. 1768-1774.
[27]	Djeni, N., et al., Quality of attieke (a fermented cassava product) from the three main processing zones in Côte d'Ivoire. Food Research International, 2011. 44(1): p. 410-416.
[28]	Djéni, T.N., et al., Process of attieke production in Côte d’Ivoire: new trends, updates and effects on quality and preference of the food. International Journal, 2014. 2(8): p. 644-653.
[29]	Djéni, T.N., et al., Assessment of knowledge, attitudes and practices of food handlers in Attieke production units in relation to food hygiene and safety in Côte d'Ivoire in 2012. Food and Nutrition Sciences, 2014. 5(10): p. 896.
[30]	Dušková, M., et al., Identification of lactobacilli isolated from food by genotypic methods and MALDI-TOF MS. International Journal of Food Microbiology, 2012. 159(2): p. 107-114.
[31]	Freire, A.L., C.L. Ramos, and R.F. Schwan, Microbiological and chemical parameters during cassava based-substrate fermentation using potential starter cultures of lactic acid bacteria and yeast. Food Research International, 2015. 76: p. 787-795.
[32]	Panda, S.K. and R.C. Ray, Fermented Foods and Beverages from Tropical Roots and Tubers. Tropical Roots and Tubers: Production, Processing and Technology, 2016: p. 225.
[33]	Rai, A.K., et al., Production of bioactive protein hydrolysate using the yeasts isolated from soft chhurpi. Bioresource Technology, 2016. 219: p. 239-245.
[34]	Tamang, J.P., N. Thapa, and T.C. Bhalla, Ethnic Fermented Foods and Beverages of India, in Ethnic Fermented Foods and Alcoholic Beverages of Asia. 2016, Springer. p. 17-72.
[35]	Oro, L., et al., Evaluation of damage induced by Kwkt and Pikt zymocins against Brettanomyces/Dekkera spoilage yeast, as compared to sulphur dioxide. Journal of applied microbiology, 2016(121): p. 207-214.
[36]	Drumonde-Neves, J., et al., Yeast Biodiversity in Vineyard Environments Is Increased by Human Intervention. PloS one, 2016. 11(8): p. e0160579.
[37]	Jara, C., et al., Microbial terroir in Chilean valleys: Diversity of non-conventional yeast. Frontiers in microbiology, 2016. 7.
[38]	Ramos, C.L., et al., Microbiological and chemical characteristics of tarubá, an indigenous beverage produced from solid cassava fermentation. Food microbiology, 2015. 49: p. 182-188.
[39]	Rebouças, K.H., et al., Evaluating Physicochemical and Rheological Characteristics and Microbial Community Dynamics during the Natural Fermentation of Cassava Starch. Journal of Food Processing & Technology, 2016. 2016.
[40]	Coulin, P., et al., Characterisation of the microflora of attieke, a fermented cassava product, during traditional small-scale preparation. International journal of food microbiology, 2006. 106(2): p. 131-136.
[41]	Djeni, N., et al., Biochemical and microbial characterization of cassava inocula from the three main attieke production zones in Côte d'Ivoire. Food Control, 2015. 50: p. 133-140.
[42]	Anyogu, A., et al., Molecular characterisation and antimicrobial activity of bacteria associated with submerged lactic acid cassava fermentation. Food Control, 2014. 39: p. 119-127.
[43]	Assamoi, A.A., et al., Isolation and screening of Weissella strains for their potential use as starter during attiéké production/Isolement et sélection de souches de Weissella comme de potentiels ferments pour la production d'attiéké. Biotechnologie, Agronomie, Société et Environnement, 2016. 20(3): p. 355.
[44]	Rosales-Soto, M., C. Ross, and F. Younce, Physico-chemical and sen-sory evaluation of cooked fermented protein fortified cassava (Manihot es-culenta Crantz) flour. ADVANCES IN FOOD TECHNOLOGY AND NUTRITIONAL SCIENCES, 2016. 2(1): p. 9-18.
[45]	Rosales-Soto, M.U., et al., Microbiological and physico-chemical analysis of fermented protein-fortified cassava (Manihot esculenta Crantz) flour. LWT-Food Science and Technology, 2016. 66: p. 355-360.
[46]	Thonart, P., et al., Isolation and screening of Weissella strains for their potential use as starter during attiéké production. Base, 2016. 20 (3): p. 355-362.
[47]	Wakil, S. and I. Benjamin, Starter developed pupuru, a traditional Africa fermented food from cassava (Manihot esculenta). International Food Research Journal, 2015. 22(6): p. 2565-2570.
[48]	Essers, A.A., R.M. Van Der Grift, and A.G. Voragen, Cyanogen removal from cassava roots during sun-drying. Food Chemistry, 1996. 55(4): p. 319-325.
[49]	Heuberger, C., Cyanide content of cassava and fermented products with focus on attiéké and attiéké garba. 2005, Diss., Naturwissenschaften, Eidgenössische Technische Hochschule ETH Zürich, Nr. 16247, 2006.
[50]	O'Brien, G.M., et al., Cyanogenic potential of fresh and frozen cassava on retail sale in three Irish cities: a snapshot survey. International Journal of Food Science & Technology, 2013. 48(9): p. 1815-1821.
[51]	Yeoh, H. and F. Sun, Assessing cyanogen content in cassava-based food using the enzyme-dipstick method. Food and Chemical Toxicology, 2001. 39(7): p. 649-653.
[52]	Sahoré, D. and G. Nemlin, Effect of technological treatments on cassava (Manihot esculenta Crantz). Food and Nutrition Sciences, 2010. 1: p. 19-23.
[53]	Darman, R.D., J.J.E. NGANG, and F.-X. ETOA, AMELIORATION DU ROUISSAGE DU MANIOC PAR UTILISATION D’UN STARTER MICROBIEN DE TROIS SOUCHES [AMELIORATION OF CASSAVA RETTING BY A STATER CULTURE OF THREE STRAINS]. 2015.
[54]	Kimaryo, V., et al., The use of a starter culture in the fermentation of cassava for the production of “kivunde”, a traditional Tanzanian food product. International Journal of Food Microbiology, 2000. 56(2): p. 179-190.