Assessment of the Potential of Lactic Acid Bacteria as Dried Starter Culture for Cereal Fermentation
Amenan A. Soro-Yao1, *, Solange Aka1, Philippe Thonart2, 3, Koffi M. Djè1
Identifiers and Pagination:Year: 2014
First Page: 1
Last Page: 5
Publisher ID: TOBIOTJ-8-1
Article History:Received Date: 08/01/2014
Revision Received Date: 10/02/2014
Acceptance Date: 10/02/2014
Electronic publication date: 21/2/2014
Collection year: 2014
open-access license: This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International Public License (CC-BY 4.0), a copy of which is available at: (https://creativecommons.org/licenses/by/4.0/legalcode). This license permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
The kinetic growth parameters [maximal specific growth rate μm (h-1), and generation time g (h)] and viability after stress treatments (dehydration with glycerol solution of increasing concentration, freezing or heating stress) of four lactic acid bacteria [Lactobacillus plantarum (LP), L. fermentum (LF), Leuconostoc spp. (M1) and Lactococcus spp. (M2)] were determined. The maximal specific growth rate (μm) and generation time g ranged between 0.51 h-1 to 0.14 h-1 and 0.61 h to 1.33 h, respectively. We observed that the strains were sensitive to a change in water activity (aw 0.32 final), storage and incubation temperatures. The Strain LF obtained a higher cell concentration and viability, as well as a lower g compared to those obtained by the other strains. The kinetic growth parameters (μm, g) together with viability after stress treatments could be used for the screening of dried lactic acid starter cultures.