PRELIMINARY TECHNOLOGICAL PROPERTIES ASSESSMENT OF BACILLUS SPP. ISOLATED FROM TRADITIONAL CASSAVA STARTERS USED FOR ATTIEKE PRODUCTION

This study was carried out to select Bacillus strains as potential microbial starters for cassava dough fermentation into attiéké (a fermented and steamed granular cassava, couscous-like product) regarding their enzymes (amylase, pectinase, cellulase, phytase, tannase and betaglucosidase) production. For this purpose, 42 presumptive Bacillus spp were isolated from traditional cassava starters and screened in vitro. All the selected strains produced amylase, pectinase, cellulase while 37 (88.09%) produced phytase and 27 (64.28%) were able to produce beta-glucosidase. Regarding these technological properties mainly production of all these enzymes, only 13 Bacillus strains (30.95%) could be used as potential microbial starters in association with lactic acid bacteria for the controlled fermentation of cassava dough in order to improve and standardize the organoleptic quality of attiéké by softening and detoxification actions

PRELIMINARY TECHNOLOGICAL PROPERTIES ASSESSMENT OF BACILLUS SPP. ISOLATED FROM TRADITIONAL CASSAVA STARTERS USED FOR ATTIEKE PRODUCTION

This study was carried out to select Bacillus strains as potential microbial starters for cassava dough fermentation into attiéké (a fermented and steamed granular cassava, couscous-like product) regarding their enzymes (amylase, pectinase, cellulase, phytase, tannase and betaglucosidase) production. For this purpose, 42 presumptive Bacillus spp were isolated from traditional cassava starters and screened in vitro. All the selected strains produced amylase, pectinase, cellulase while 37 (88.09%) produced phytase and 27 (64.28%) were able to produce beta-glucosidase. Regarding these technological properties mainly production of all these enzymes, only 13 Bacillus strains (30.95%) could be used as potential microbial starters in association with lactic acid bacteria for the controlled fermentation of cassava dough in order to improve and standardize the organoleptic quality of attiéké by softening and detoxification actions

DIVERSITY OF MICROBIAL STRAINS INVOLVED IN COCOA FERMENTATION FROM SUD-COMOÉ (COTE D’IVOIRE) BASED ON BIOCHEMICAL PROPERTIES

The cocoa pulp fermentation is one of keys step for obtaining a quality chocolate. However, microflora involved in this process is complex and variable that leads to inconsistent production efficiency on cocoa quality. Here we investigate the diversity of microflora implicated in Sud-Comoé (area of Côte d’Ivoire) cocoa fermentation based on their biochemical properties. During fermentation, yeasts, Lactic Acid Bacteria (LAB) and Acetic Acid Bacteria (AAB) reached maximum load at 36, 24 and 72 h respectively and decreased rapidly while the rate of Bacillus load increased throughout the fermentative process to reach a peak at 144 h. Among the Bacillus strains, 62.22, 87.5 and 33.7 % were able to produce pectinolytic enzymes, acid and citrate lyase respectively. Concerning yeasts strains, 25.43 % showed pectinolytic enzymes production capacity and all of these isolates were able to ferment glucose and fructose while 52 % were able to produce gas from sucrose. Population of LAB was predominant by homofermentative group with proportion at 85.96 % while AAB were dominated by genera Acetobacter with 88.78 %. Therefore, this study shows the diversity of biochemical properties of tested microbial strains indicating a diversity of microbiota involved in Sud-Comoé cocoa fermentation

Effect of Crude Palm Oil Incorporation on Growth, Survival, Feed Efficiency, and Body Composition of Heterobranchus longifilis

International audienceAn 8-week feeding trial was carried out to determine the effect of increasing dietary palm oil levels on African catfish juvenile growth and nutrient utilization. Six isonitrogenous diets were formulated to contain 0.5% to 15% crude palm oil with dietary lipid levels ranging from 5% to 20%. Growth performance and protein utilization efficiency of African catfish responded in a positive manner to palm oil addition up to 9% (diet 14% lipid). No further improvement in growth was observed with higher levels of palm oil in the diets, and lower survival was observed with inclusion of 15% palm oil (diet 20% lipid). Whole-body lipid content increased when fish were fed with increasing levels of dietary lipid. Under our experimental conditions, the best growth rate and nutrient utilization were observed with the inclusion of 9% crude palm oil in the diets for African catfis