THESE UNIQUE El Hassane KÃ©hien-Piho TOU - Nutridev

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Projet d’article Preliminary characterization of lactic acid bacteria from pearl millet fermented pastes used for the preparation of ben-saalga, a traditional burkinabe gruel used as complementary food for young children E. H. Tou 1, 2 , C. Mouquet-Rivier 1, 3 , S. Kéléké 4 , A. S. Traoré 1 , S. Trèche 3 , J. P. Guyot 3 1 UR106 « Nutrition, Alimentation, Sociétés », Institut de Recherche pour le Développement (IRD) 01 BP 182, Ouagadougou, Burkina Faso 2 Université de Ouagadougou /UFR-SVT/ CRSBAN, Burkina Faso 3 UR106 « Nutrition, Alimentation, Sociétés », Institut de Recherche pour le Développement (IRD), Montpellier, France 4 EPRAN (Equipe Pluridisciplinaire de Recherche en Alimentation et Nutrition) Pointe-Noire /Congo * Corresponding author: E-mail address: jpguyot@mpl.ird.fr (J.P. Guyot) Abbreviated running title: lactic acid bacteria of ben-saalga Abstract The current work was performed in the frame of a wide study with the aim to assess the microbial diversity of pearl millet fermented pastes contributing to the ben-saalga stability and safety. The samples have been taken from twelve traditional small-producing units of ben-saalga. The isolated strains were tested according to their phenotypic characteristics (morphology, Gram reaction, catalase activity, biochemical profiles by API 50 CHL strips and metabolic type by HPLC). The numeration of lactic acid bacteria (LAB) from the pastes highlighted that LABs are the dominant microorganisms of the ben-saalga microbiota. LAB counts in the pastes vary from 7.5 to 8.5 log CFU/g dry weight. Isolated strains of LAB (presumptively) represented 92% of the microbial community. Results of metabolic type of LABs based on HPLC determinations revealed that 58% were homofermentative and based on morphological observation 80% were lactobacilli. In addition, 57 and 69% of LABs can ferment melibiose and raffinose (αgalactoside) respectively, and 100, 100, 72 and 57% fermented glucose and fructose, maltose, sucrose, respectively. Only one strain fermented starch. The heterofermentative Lactobacillus fermentumlike (i.e. Lb fermentum and Lb cellobiosus) are the most represented lactic acid bacteria 72
Projet d’article (24%) followed by Lb plantarum (14%) and Pediococcus pentosaceus (12%). 1. Introduction Numerous fermented foods consumed throughout the world are cereal-based foods produced by natural fermentation (Blandino et al., 2003). Several studies reported that cereal-based fermented foods have good nutritional properties (Nout 1991; Hounhouigan et al., 1993; Kingamkono et al., 1994; Svanberg and Lorri, 1997) and sanitary characteristics (Odunfa and Adeyele, 1985; Nout et al., 1989; Mensah et al., 1991; Lei and Jakobsen, 2004) attributed to natural lactic acid bacteria. There are various indigenous fermented foods and a great deals of data are available on these foodstuffs: koko (Lei and Jakobsen, 2004), kenkey (Olasupo et al. 1997; Hayford et al. 1999), mawè (Hounhouigan et al. 1993 ; 1994), ogi (Johansson et al. 1995; Olasupo et al. 1997), ogi-baba (Odunfa and Adeyele 1985), hussuwa (<strong>El</strong> Nour et al. 1999), kisra (Hamad et al. 1992), kanu-zarki (Olasupo et al. 1997), kamu (Oyeyiola 1991), ambali (Antony and Chandra 1997), obiolor (Achi 1990), sigda (<strong>El</strong>faki et al. 1991) and ben-saalga (Ben Omar et al, 2006; Tou et al, 2006). Keywords: pearl millet, traditional fermentation, complementary food, lactic acid bacteria, phenotypic characterization In Ouagadougou (Burkina Faso), fermented gruels traditionally consumed are produced from millet and are often used as complementary foods. These millet-based fermented gruels are called ben-saalga or ben-kida in mooré (popular language in Burkina Faso) and koko in dioula. At the difference of ben-saalga, ben-kida was characterised by the presence of granules. Ben-saalga or ben-kida is produced in small scale producing units which are widespread in Ouagadougou. These producing units are often cottage or family micro-enterprises. As reported by a preliminary survey (unpublished data), young children preferred ben-saalga, because it is a thin gruel, whereas, adults largely consumed ben-kida for breakfast. Preparation of these gruels is an old practice well-known by the producers. Gruels are sold in a ready-to-eat form, early in the morning in front of the producer’s homes or on the street. Surveys reported that 49 % of households in Ouagadougou eat these fermented gruels. In the households considered as regular consumers, 75 % of children less than 5 years old are regularly fed with these gruels (Cerefer, 2003). Study of the processing of pearl millet into ben- 73
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REMERCIEMENTS A Dieu les prières,
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SOMMAIRE LISTE DES FIGURES ET TABLE
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III.1.4. Enregistrement des cinéti
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LISTE DES FIGURES ET TABLEUAX FIGUR
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Article 5: Improving the nutritiona
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INTRODUCTION GENERALE
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Introduction générale la malnutri
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Introduction générale 2000; Dewey
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Discussion et Conclusion générale
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Références Bibliographiques REFER
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Annexes Liste des Annexes Annexe-1
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Annexe-8 6. EVALUATION Enfin, aprè
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THESE UNIQUE El Hassane KÃ©hien-Piho TOU - Nutridev

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