Ann. Méd. Vét., 2009, 153 (1), pp 54-65 Lactic acid bacteria in West African starchy fermented foods or beverages : their current
useYAO A.A., EGOUNLETY M., KOUAME L.P., THONART PAbstract :
Indigenous fermented starchy foods and beverages play a major role in the diet of African people. The predominant microorganisms are lactic acid bacteria, involved in basically two groups of starchy fermented products : non-alcoholic starchy
products (foods and beverages)
and alcoholic beverages. These products are to a great extent made by spontaneous fermentation of cereals (millet, sorghum, maize) as well as roots (cassava) and their quality is highly variable. The functions of lactic acid bacteria are mainly related to formation of aroma compounds, and stimulation of yeasts, improvement of nutritional
value, probiotic effects, inhibition
of undesired microorganisms,
the development of the texture and the removal of toxic factors, may also be observed. In order to improve and control the production, especially the fermentation stage, of starchy fermented foods in West Africa, the introduction of purified lactic acid bacteria starter cultures is currently performed. Get the PDF Contact person : P.Thonart@ulg.ac.be |