Djeni N`dede Theodore, Menan Herve, Zinieu Eleine, Ouassa Timothee, Bouatenin Koffi Maizan Jean Paul, Dje Koffi Marcellin,
Characterization and Enzyme Activities of Microorganisms from a Traditional
Cassava Starter Used for the Production of Adjoukrou Attieke (Cote d’Ivoire),
Journal of Food Technology,
Volume 11,Issue 1,
2013,
Pages 4-13,
ISSN 1684-8462,
jftech.2013.4.13,
(https://makhillpublications.co/view-article.php?doi=jftech.2013.4.13)
Abstract: Fourteen strains responsible for the fermentation of cassava
dough during Adjoukrou attieke production were investigated for enzyme activities
in relation with the food properties to elucidate their possible roles during
the process. Selected strains were phenotypically characterized and α-amylase,
β-glucosidase and pectinase activities were measured using synthetic substrates.
The influence of pH and temperature on enzyme activities and microbial growth
were also tested. The results showed that the yeast strain Candida tropicalis
LVX14 had the best amylase activity (144±3.3 U mL-1) at 30°C
and pH 5. Lactic acid bacteria, particularly Leuconostoc. mes.
ssp. mesenteroide/dextranicum LABX2 showed the highest β-glucosidase
activity with 69.4±13.29 U mL-1 at 35°C for pH 6 while
Bacillus amyloliquefaciens BX5 and Rhizopus oryzae MX4 showed
responsibilities in the softening by producing pectinase activities of 0.215±0.02
U mL-1 at 35°C and pH 6 and 30°C at pH 5, respectively. This
study allowed selecting four strains with particular metabolic characteristic
and state condition of fermentation at 30°C for a pH between 5 and 6. The
selected strains showed an interesting combination of enzyme activities, suggesting
their possible usefulness as a mixed starter culture in a controlled attieke
fermentation process.
Keywords: pectinase;a-amylase;b-glucosidase;fermenting microorganisms;traditional cassava starter