RESEARCH ARTICLE


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
1 Science and Food Technology Unit, University Nangui Abrogoua 02 BP 801 Abidjan 02, Côte d’Ivoire.
2 Wallon Center for Industrial Microbiology (CWBI), University of Liège, Bld du Rectorat 29-B40, B4000 Liège, Belgium
3 Walloon Center of Industrial Biology, Bio-industry unit, Gembloux Agro-Bio Tech, 5030 Gembloux, Belgium


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Creative Commons License
© 2014 Soro-Yao et al.

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.

* Address correspondence to this author at the Science and Food Technology Unit, University Nangui Abrogoua 02 BP 801 Abidjan 02, Côte d’Ivoire; Tel: +225 45008631; Fax: +225 31202034; E-mail: amenansoro@yahoo.fr


Abstract

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.

Keywords: Dehydration tolerance, generation time, lactic acid bacteria, starter cultures, stress treatment, viability, water activity.