Characterisation of the microflora of attiéké, a fermented cassava product, during traditional small-scale preparation

International Journal of Food Microbiology

Volumn 106, Issue 2, 2006, Pages 131-136

  Coulin, P ^a   Farah, Z ^a   Assanvo, J ^b   Spillmann, H ^a   Puhan, Z ^a  

^a ETH ZURICH   (Switzerland)

^b CENTRE SUISSE DE RECHERCHES SCIENTIFIQUES EN CÔTE D'IVOIRE   (Côte d’Ivoire)

Author keywords

Atti k ; Cassava fermentation; Lactic acid bacteria

Indexed keywords

ACETIC ACID; LACTIC ACID;

ACIDIFICATION; ARTICLE; BACILLUS; BACTERIUM IDENTIFICATION; CASSAVA; ENTEROBACTER; FERMENTATION; FOOD PROCESSING; FOOD QUALITY; INOCULATION; KLEBSIELLA; LACTIC ACID BACTERIUM; LACTOBACILLUS; LEUCONOSTOC MESENTEROIDES; MICROBIAL GROWTH; MICROFLORA; NONHUMAN; PH;

ACETIC ACID; CANDIDA; COLONY COUNT, MICROBIAL; COTE D'IVOIRE; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; LACTIC ACID; LACTOBACILLUS; LEUCONOSTOC; MANIHOT;

BACILLUS (BACTERIUM); BACILLUS CIRCULANS; BACILLUS LENTUS; BACTERIA (MICROORGANISMS); CANDIDA TROPICALIS; ENTEROBACTER; ENTEROBACTER CLOACAE; ENTEROBACTER SAKAZAKII; KLEBSIELLA; KLEBSIELLA PNEUMONIAE SUBSP. PNEUMONIAE; LACTOBACILLUS; LACTOBACILLUS DELBRUECKII SUBSP. DELBRUECKII; LACTOBACILLUS FERMENTUM; LACTOBACILLUS SALIVARIUS; LEUCONOSTOC MESENTEROIDES; LEUCONOSTOC MESENTEROIDES SUBSP. MESENTEROIDES; MANIHOT ESCULENTA; WEISSELLA CONFUSA;

EID: 31044450866     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2005.06.012     Document Type: Article

References (24)

1. W.K.A. Amoa Awua, and M. Jakobsen The role of bacillus species in the fermentation of cassava Journal of Applied Bacteriology 79 1995 250 256
2. W.K.A. Amoa Awua, F.E. Appoh, and M. Jakobsen Lactic acid fermentation of cassava dough into agbelima International Journal of Food Microbiology 31 1996 87 98
3. W.K.A. Amoa Awua, J.C. Frisvad, S. SefaDedeh, and M. Jakobsen The contribution of moulds and yeasts to the fermentation of agbelima cassava dough Journal of Applied Microbiology 83 1997 288 296
4. A. Brauman, S. Keleke, M. Malonga, E. Miambi, and F. Ampe Microbiological and biochemical characterization of cassava retting, a traditional lactic acid fermentation for foo-foo (cassava flour) production Applied and Environmental Microbiology 62 1996 2854 2858
5. Coulin, P., 2004. Optimierung der fermentativen Verarbeitung von Maniok zu Attiéké durch den Einsatz einer Starterkultur in einem standardisierten Herstellungsverfahren. Thesis, Nr. 15473, Swiss Federal Institute of Technology, Zurich
6. F. Dellaglio, H. Roissart, S. Torriani, M.C. Curk, and D. Janssens Caractéristiques générales des bactéries lactiques Roissart Bactéries Lactiques vol. 1 1994 Lorica Uriage 25 116 chapitre I-1
7. A. Firmin Optimisation of traditional fermentation of cassava Tropical Science 35 1995 68 75
8. A. Firmin Optimum conditions for cooking attiéké Tropical Science 38 1998 220 223
9. E. Giraud, A. Champailler, S. Moulard, and M. Raimbault Development of a miniaturized selective counting strategy of lactic acid bacteria for evaluation of mixed starter in a model cassava fermentation Journal of Applied Microbiology 84 1998 444 450
10. W.P. Hammes, N. Weiss, and W. Holzapfel The genera Lactobacillus and Carnobacterium Balows 2nd edition The Prokaryotes vol. 2 1992 Springer Heidelberg 1536 1594 chapter 70
11. W.H. Holzapfel, and U. Schillinger The genus Leuconostoc D. Balows 2nd edition The Prokaryotes vol. 2 1992 Springer Heidelberg 1508 1534 chapter 69
12. O. Kandler, and N. Weiss Regular, nonsporing Gram-positive rods G. Sneath Bergey's Manual of Systematic Bacteriology vol. 2 1986 Williams and Wilkins Baltimore 1208 1260 section 14
13. A. Kuye, and L.O. Sanni Industrialization of fermented food processes: how far in Nigeria? Journal of Scientific and Industrial Research 58 1999 837 843
14. E.S. Mante, E. Sakyi-Dawson, and W.K.A. Amoa Awua Antimicrobial interactions of microbial species involved in the fermentation of cassava dough into agbelima with particular reference to the inhibitory effect of lactic acid bacteria on enteric pathogens International Journal of Food Microbiology 89 2003 41 50
15. P. Mensah Fermentation-the key to food safety assurance in Africa? Food Control 8 1997 271 278
16. F.I. Nweke Cassava production prospects in Africa COSCA-Collaborative Study of Cassava in Africa Working Paper vol. 13 1996 International Institute of Tropical Agriculture Ibadan, Nigeria
17. E.M. Obilie, D. Tano, and W.K.A. Amoa Awua Microbial modification of the texture of grated cassava during fermentation into akyeke International Journal of Food Microbiology 89 2003 275 280
18. E.M. Obilie, D. Tano, and W.K.A. Amoa Awua Souring and breakdown of cyanogenic glucosides during the processing of cassava into akyeke International Journal of Food Microbiology 93 2004 115 121
19. N. Okafor, B. Ijioma, and C. Oyolu Studies on the microbiology of cassava retting for foo-foo production Journal of Applied Bacteriology 56 1984 1 13
20. O.B. Oyewole Characteristics and significance of yeasts' involvement in cassava fermentation for fufu production International Journal of Food Microbiology 65 2001 213 218
21. D.L. Plucknett, T.P. Philipps, and R.B. Kagbo A global development strategy for cassava: transforming a traditional tropical root crop The Global Cassava Development Strategy and Implementation Plan 2001 FAO Rome 5 39
22. G. Reuter Elective and selective media for lactic acid bacteria International Journal of Food Microbiology 2 1985 55 68
23. P.F. Regez, A. Ifebe, and M.N. Mutinsumu Microflora of traditional cassava foods during processing and storage: the cassava bread (chikwangue) of Zaire Microbiology Aliments Nutrition vol. 5 1987 303 311
24. Schweizerisches Lebensmittelbuch Bundesamt für Gesundheit. Facheinheit Lebensmittel und Gebrauchsgegenstände 2001 Eidgenössische Drucksachen und Materialzentrale (EDMZ) Bern Ausgabe