|PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
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Index Copernicus ICV 2015: 85.95
NAAS RATING 2017: 5.38
The transformation of cereals and tubers with amylolytic fermentation allows the conservation of foods and increase their energetic and nutritional values. The aim of this work was to search fermentative strains with amylolytic potentials. Isolation of microbial flora on 45 samples of fermented foods (agbelima, eblima and epoma) was performed. The search of microorganisms producing amylases was realized on appropriate culture media combined with 1 % of soluble starch. The combination of morphologic and biochemical characters (API gallery) allowed to identify efficient isolates. Results showed that isolates were amylolytic with respectively 46.67 %, 31.04 % and 32 % of lactic acid bacteria, yeast and mould compared to the total number of isolates. There were six strains having high amylolytic activity. These strains were identified as Lactobacillus fermentum, Lactobacillus plantarum, Candida guilliermondii, Candida krusei, Saccharomyces cerevisiae and Candida tropicalis. The development of starter culture from these microorganisms is important for the potential production of standardized fermented products at a commercial, small industrial scale, and for the improvement of their acceptability, microbiological stability and hygienic safety.