Effect of seeds soaking on the acidification of resulted flour (Zea mays) by wild fermentation and determination of acidification capacities of isolated lactic acid bacteria
Brou Kouakou1*, Guehi Tagro2, Gbogouri Grodji Albarin1, Kone Mohamed Ba1, Dadie Adjehi2, Djeni N’Dede Théodore2 and Abdoulaye Coulibaly Yanick1,3
Research Article | Published August 2013
International Journal of Biotechnology and Food Science, Vol. 1(2), pp. 29-38
1Laboratory of Nutrition and Food Security, Department of Food Science and Technology, University Nangui Abrogoua, 02 BP801 Abidjan 02, Côte d’Ivoire.
2Microbiology Research laboratory and Molecular Biology, Department of Food Science and Technology, University Nangui Abrogoua, Côte d’Ivoire.
1,3School of Food Science and Technology, Food Protein Functionality Research Program, The State Key Laboratory, Jiangnan University.
*Corresponding author. E-mail: bkd_ci2007@yahoo.fr. Tel: (+225) 07 72 69 32.
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This work is related to the effect of soaking of corn seeds in water on the acidification of resulted flour and on the acidifying power of fermentative microbial strains. The study was focused on two types of flour. The first flour was made from previously two days soaked corn kernels in water and the second flour was resulted from untreated corn seeds. These two types of flour were subsequently submitted to spontaneous fermentation during three days and changes in titratable acidity, pH and lactic flora in both flours were measured. At the start of fermentation process, evaluation of acidity characteristics showed that the flour resulted from soaked corn seeds (SMF) was more acidic than that obtained from untreated corn seeds (NSMF). Acidity of the two flours increased from the start until to the end of fermentation process. Furthermore, changes in the lactic acid bacteria population of flour SMF were not significant. But, the growth of lactic bacteria in flour NSMF
was strongly significant. Consequently, flour SMF may have probably better stability than flour NSMF during storage. Durinthe spontaneous fermentation process of the two flours, predominant microbial strains were cocci. But lactic acid bacteria might be mainly responsible of acidification of fermentative flour. The acidifying power of thirty strains was tested in a broth made from soaked corn seeds. Classification of lactic acid bacteria according to their acidifying power allowed defining four groups. Changes in the acidity of corn flour fermented by each defined group were followed for 24 h of fermentation. The acidity varied respectively from 0 to 0.45% for group 1, 0 to 0.42% for group 2, 0 to 0.40% for group 3 and 0 to 0.39% for group 4. The group of lactic acid bacteria with the best profile of acidification was group 1.
Keywords: Bacteria, soaking, fermentation, corn, flour.
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Citation: Brou K, Guehi T, Gbogouri GA, Kone MB, Dadie A, Djeni NT, Abdoulaye CY (2013). Effect of seeds soaking on the acidification of resulted flour (Zea mays) by wild fermentation and determination of acidification capacities of isolated lactic acid bacteria. Int. J. Biotechnol. Food Sci. 1(2): 29-38
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