Microbiological survey and physicochemical analysis of Moroccan durum, soft and red wheat landraces

• Published in: Journal of agriculture and food research Vol. 16; p. 101199
• Main Authors: El Houssni, Imane, Zahidi, Ahmed, El Ouardi, Abdelmoula, Khedid, Khadija, Hassikou, Rachida
• Format: Journal Article
• Language: English
• Published: Elsevier B.V 01.06.2024; Elsevier
• Subjects: Microbiological quality; Physicochemical quality; Refined wheat flour; Wheat bran; Wheat landraces; Physicochemical quality; Refined wheat flour; Wheat landraces; Microbiological quality; Wheat bran
• ISSN: 2666-1543; 2666-1543
• DOI: 10.1016/j.jafr.2024.101199

Morocco possesses a significant genetic diversity of wheat cultivars in the form of landraces conserved by local farmers in several regions. This study aimed to evaluate the microbiological quality of refined flour and bran derived from 75 samples of Moroccan durum, soft, and red wheat landraces and to estimate their microbiological stability for controlling and preventing undesirable microbial proliferation. Various microbial and physicochemical parameters were evaluated according to ISO and AOAC standards, and results were interpreted based on Codex Alimentarius Commission regulation. Compliance of the analyzed refined flour and bran samples with current regulatory limits and satisfactory microbiological quality were observed. The phenotypic characterization revealed the identification of 16 yeast species belonging to the genera Trichosporon, Candida, Cryptococcus, Rhodotorula, and Saccharomyces, which had not been previously explored. Furthermore, the biodiversity of lactic acid bacteria is notably characterized by the predominance of Pediococcus acidilactici and Lactobacillus plantarum species. The analysis of moisture content and water activity exhibited values falling below the maximum limits defined by international standards, demonstrating the effectiveness of the implemented processing and storage practices. The neutral pH recorded confirms the absence of excessive proliferation of the assessed microbial contaminants. The abundant availability of carbohydrates, lipids, proteins, and minerals creates a favorable non-competitive environment essential for maintaining their functional stability in the analyzed samples. These findings hold significant implications for the agricultural and food industries, providing insights into preserving indigenous wheat varieties and producing safe wheat-based products with high nutritional quality. [Display omitted] •Microbiological quality of durum, soft, and red wheat-derived products was assessed.•Results reflect the compliance with standards set by the Codex Alimentarius.•The natural diversity of indigenous yeasts has not been previously explored.•LAB biodiversity was dominated by P. acidilactici and L. plantarum.•Microbiological stability of durum, soft, and red wheat derivatives was maintained.