Publications Scientifiques

[ Article ] Molecular Identification of Yeasts and Lactic Acid Bacteria Involved in the Production of Beninese Fermented Food Degue

Date de soumission: 10-02-2018
Année de Publication: 2017
Entité/Laboratoire Laboratoire de Microbiologie et de Technologie Alimentaire (LAMITA)
Document type : Article
Discipline(s) : Sciences des Denrées Alimentaires
Titre Molecular Identification of Yeasts and Lactic Acid Bacteria Involved in the Production of Beninese Fermented Food Degue
Auteurs Angelov Angel I. [1], Petrova Galya [2], Angelov Angel D. [3], Stefanova Petya [4], Bokossa Y. Innocent [5], TCHEKESSI C. K. Célestin [6], Marco Maria L. [7], Gotcheva Velitchka [8],
Journal: The Open Biotechnology Journal
Catégorie Journal: Internationale
Impact factor:
Volume Journal: 11
DOI: DOI: 10.2174/1874070701711010094
Resume Abstract: Background: Traditional Beninese fermented food Degue is widely consumed in Benin and other countries in West Africa. It was originally made from milk and millet flour, but currently other cereals are used as well. Nowadays, Degue production occurs by spontaneous fermentation in individual households and information about the microorganisms involved is currently limited. Objective: The microbiota of Degue from Benin has not been studied so far, but its growing production in the country sets a demand for revealing the biodiversity of the microbial population involved in the fermentation process in order to take future steps for development of industrial technology and offer products with improved quality and safety. Method: In the present study, yeast and lactic acid bacteria from raw materials for Degue production and from several Degue products were isolated and identified by molecular methods including RFLP and ITS1-5.8S-ITS2 rRNA gene sequence analysis in yeasts, and 16S rRNA gene sequence analysis in lactic acid bacteria. Results: Lactic acid bacteria isolates were assigned to eight species within the genera Lactobacillus, Enterococcus, Pediococcus, Streptococcus and Weisella. Four species of yeasts were found in Degue: Cyberlyndnera fabianii, Candida glabrata, Kluyveromyces marxianus, and Meyerozyma caribbica. Conclusion: The microbial population revealed is unique to Beninese Degue and needs further characterization for development of defined starter cultures.
Mots clés Degue, Benin, Identification, Yeast, Lactic acid bacteria, Molecular methods.
Pages 94 - 104
Fichier (PDF)

Publications par entité

  • Centre de Formation et de Recherche en matière de Population (CEFORP) (15)
  • Centre Interfacultaire de Formation et de Recherche en Environnement pour le Développement Durable (CIFRED) (18)
  • Chaire Internationale en Physique Mathématique et Applications (CIPMA-Chaire UNESCO) (16)
  • Ecole Doctorale Pluridisciplinaire <<Espaces, Culture et Développement>> (0)
  • Ecole Nationale d'Administration et de Magistrature (ENAM) (47)
  • Ecole Nationle d'Economie Appliquée et de Management (82)
  • Ecole Normale Supérieure (24)
  • Ecole Polytechnique d'Abomey-Calavi (EPAC) (879)
  • Faculté de droit et de Science Politique (FADESP) (57)
  • Faculté des Lettres et Sciences Humaines (FLASH) (889)
  • Faculté des Lettres, Langues, Arts et Communications (FLLAC) (0)
  • Faculté des Sciences Agronomiques (1444)
  • Faculté des Sciences de la Santé (FSS) (1759)
  • Faculté des Sciences Economiques et de Gestion (FASEG) (144)
  • Faculté des Sciences et Techniques (FAST) (796)
  • Faculté des Sciences Humaines et Sociales (FASHS) (19)
  • Institut de Formation et de Recherche en Informatique (IFRI) (72)
  • Institut de Mathématiques et de Sciences Physiques (IMSP) (75)
  • Institut National de l'Eau (INE) (13)
  • INSTITUT NATIONAL DE LA JEUNESSE DE L’EDUCATION PHYSIQUE ET SPORT(INJEPS) (192)
  • Institut National des Métiers d'Art d'Archéologie et de la Culture (INMAAC) (4)
  • Institut National Médico Sanitaire ( INMeS) (0)
  • Institut Régional de Santé Publique (IRSP) (51)

Publications par sexe

  • Femme( 991 )
  • Homme (