Biodiversity, dynamics and antimicrobial activity of lactic acid bacteria involved in the fermentation of maize flour for doklu production in Côte d'Ivoire

• Published in: Food control Vol. 62; pp. 397 - 404
• Main Authors: Assohoun-Djeni, N.M.C., Djeni, N.T., Messaoudi, S., Lhomme, E., Koussemon-Camara, M., Ouassa, T., Chobert, J.-M., Onno, B., Dousset, X.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.04.2016; Elsevier
• Subjects: Antimicrobial activity; Bio preservation; Chemical and Process Engineering; Doklu; Engineering Sciences; Fermentation; Lactic acid bacteria; Maize dough; PCR-TTGE; Antimicrobial activity; Lactic acid bacteria; PCR-TTGE; Bio preservation; Doklu; Fermentation; Maize dough
• ISSN: 0956-7135; 1873-7129
• DOI: 10.1016/j.foodcont.2015.09.037

Doklu is a maize-based spontaneously fermented dough produced and consumed in parts of West Africa, particularly in Côte d'Ivoire. The characterization of the microbial ecosystem of doklu was carried out using a polyphasic approach. First, culture-dependent methods were used for bacterial enumeration and the phenotypic and molecular identification of 250 lactic acid bacteria (LAB) isolates. Then, culture-independent methods, including PCR-TTGE (V3 region of the 16S rRNA gene), provided a fingerprinting of bacterial DNA directly extracted from doklu. Bio preservative abilities were also tested and strains producing antimicrobial compounds were genotyped using PFGE. During maize dough fermentation, LAB became dominant and their load increased from 4.2 ± 0.2 log CFU/g to 9.0 ± 0.7 log CFU/g only after 48 h. Culture-dependent methods highlighted the presence of five LAB groups with the species Lactobacillus plantarum (28%), Lactobacillus fermentum (41.6%), Pediococcus acidilactici (6.8%), Pediococcus pentosaceus (18%) et Weissella cibaria (5.6%), succeeding during the fermentation. Lb. fermentum being practically the only species present at the end of fermentation, is with Lb. plantarum, the predominant species of fermenting dough. Culture-independent analysis underlined the undoubted role of Lb. fermentum, actively involved in the dough fermentation. These Lb. fermentum species, with a diversity of strains also showed important antimicrobial activity, due to production of bacteriocins. Being able to produce antimicrobial compounds, Lb. fermentum species may act as both bio protective culture as well as fermenting agent in cereal products and could be exploited to create functional starter cultures. •Description of the bacterial dynamic during doklu production.•Lb. fermentum is the dominant lactic acid bacteria at the end of the fermentation.•Lactic acid bacteria species show antibacterial and antifungal activities.•Polyphasic approach complemented LAB identification of doklu microbiota.