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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2016 - IJCMAS--ICV 2016: 92.3 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2017) [Effective from January 1, 2017]For more details click here
Indexed in



National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2017)
[Effective from January 1, 2017]
For more details click here

ICV 2016: 92.3
Index Copernicus ICI Journals Master List 2016 - IJCMAS--ICV 2016: 92.3
For more details click here
journals IJCMAS
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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2015: 85.95
NAAS RATING 2017: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(3): 1067-1077
DOI: https://doi.org/10.20546/ijcmas.2017.603.123


Screening of Fermentative Microorganisms with Amylolytic Potentials Involved in the Fermentation of Traditional Fermented Products in Togo
Essozimna Kogno1,2, Bouraïma Djeri1, Kokou Anani1, Kouassi Soncy1, Simplice Damintoti Karou1, Yaovi Ameyapoh1* and Fatiou Toukourou2
1University of Lome, College of Biological and Food Technology (ESTBA), Laboratory of Microbiology and Quality Control of Foodstuffs, BP 1515 Lomé, Togo
2University of Abomey-Calavi, Faculty of Sciences and Techniques (FAST), Laboratory of Microbiology and Food Technology, BP 526 Cotonou, Benin
*Corresponding author
Abstract:

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.


Keywords: Screening, Amylase activity, Lactic acid bacteria, Yeast, Fermented foods, Togo.
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How to cite this article:

Essozimna Kogno, Bouraïma Djeri, Kokou Anani, Kouassi Soncy, Simplice Damintoti Karou, Yaovi Ameyapoh and Fatiou Toukourou. 2017. Screening of Fermentative Microorganisms with Amylolytic Potentials Involved in the Fermentation of Traditional Fermented Products in Togo.Int.J.Curr.Microbiol.App.Sci. 6(3): 1067-1077. doi: https://doi.org/10.20546/ijcmas.2017.603.123