Characterization of Massa (a fermented millet pancake type food) production process and isolation of exopolysaccharides producing lactic acid bacteria
Paper Details
Characterization of Massa (a fermented millet pancake type food) production process and isolation of exopolysaccharides producing lactic acid bacteria
Abstract
Massa is a traditional ready to eat pancake-type food made from fermented millet dough. In this study, processing of massa produced from whole millet grains and the microorganisms associated were assessed. Flow diagrams of massa production were determined in two production sites in the city of Ouagadougou in Burkina Faso. Samples, from raw material to end-products, were collected and physicochemical parameters and microbiological characteristics were evaluated using standards methods. Lactic acid bacteria (LAB) were isolated, characterized and screened for exopolysaccharides production. The average mean values of pH and titratable acidity respectively were 6.41±0.01 and 0.35±0.04 (lactic acid g/100 g) for the raw material; and evolved during fermentation of the dough from 4.93±1.36 to 4.02± 0.21 and from 1.17± 0.18 to 1.38± 0.02 (lactic acid g/100 g) and for massa were 4.49±0.52 and 0.46±0.11 (lactic acid g/100 g). Aerobic mesophilic bacteria, enterobacteria, LAB, yeasts and molds counts, evolved during fermentation respectively from 7.35±1.64 to 9.13±0.47 log CFU.g-1; from 4.77±0.80 to 1.64±0.34 log CFU.g-1; from 6.29±1.03 to 9.05±0.29 log CFU.g-1 and from 4.82±1.61 to 4.53±0.24 log CFU.g-1Massa was characterized by a water content ranging from 39.39 to 42.09 % and a low microbiological load ranging from 1.60 to 2.36 log CFU.g-1 for aerobic mesophilic bacteria counts and less than 1.00 log CFU.g-1 for enterobacteria, lactic acid bacteria, yeasts and molds. Microbiological analysis showed that massa samples had an acceptable hygienic quality. Among 186 presumptive LAB observed, 5 strains with high exopolysaccharides (EPS) production were found.
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Diarra Compaore-Sereme, Fidèle Wend-bénédoTapsoba, Rossana Coda, Ndegwa Henry Maina, Donatien Kaboré, Mamoudou Hama Dicko, Hagrétou Sawadogo-Lingani (2020), Characterization of Massa (a fermented millet pancake type food) production process and isolation of exopolysaccharides producing lactic acid bacteria; IJB, V16, N3, March, P384-401
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