Phenotypic characterization of yam ferments: the case of the "florido" and "bètè-bètè" varieties produced in Cote d'Ivoire
1 National Center of Agronomic Reseach, Ivory Coast
2 Microbiology and Biotechnology Laboratory, Nangui-Abrogoua University, Abidjan, Ivory Coast.
3 UFR Marine sciences, University of San Pedro, Ivory Coast.
Research Article
World Journal of Advanced Research and Reviews, 2023, 20(02), 331–339
Article DOI: 10.30574/wjarr.2023.20.2.2215
Publication history:
Received on 20 September 2023; revised on 05 November 2023; accepted on 07 November 2023
Abstract:
The issue of yam preservation and processing is at the heart of many debates. In this study, two varieties (bètè-bètè and florido) were used to produce ferments. Three types of ferment, preserved in two types of packaging (jute bag and plastic bag), were developed. The microflora found on the different ferments consisted mainly of molds, yeast, aerobic mesophilic germs (the total flora) and lactic acid bacteria. The Florido variety showed an average mold load of between 4,5 104 CFU/mL and 1,4 105 CFU/mL. Three types of mold were identified: Fusarium, Aspergillus and Penicillium. Lactic acid bacteria were counted at between 2,5 104 CFU/mL and 3,9 104 CFU/mL. Total flora recorded the highest levels at 3,1 107 CFU/mL and 8,7 107. The variability of the microflora of yam ferments may make them a potential means of bioprocessing yam-based food products or other starchy substances.
Keywords:
Ferments; Dioscorea alata; Starch; “florido”; “bètè-bètè”.
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Copyright © 2023 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0