Influence of Traditional Inoculum and Fermentation Time on the Organoleptic Quality of "Attiéké”

作     者：Nimaga Daouda Tetchi Fabrice Achille Kakou Cela Abodjo Nindjin Charlemagne Amani N’guessan Georges 

作者机构：Food Technology Laboratory Formation and Research Unit of Sciences and Technologies of Food UFR/STA University of Abobo-Adjamé Ivory Coast Microbiology laboratory of UFR/STA University of Abobo-Adjamé Ivory Coast 

出 版 物：《Food and Nutrition Sciences》 (食品与营养科学（英文）)

年 卷 期：2012年第3卷第10期

页      面：1335-1339页

学科分类：1002[医学-临床医学] 100214[医学-肿瘤学] 10[医学] 

主　　题：Cassava Attieke Organoleptic Characteristics Traditional Inoculum Starter Culture 

摘      要：To improve the process of “Attiéké production by the standardization of the traditional inoculums, the effects of inoculums amount (6%, 8%, 10% and 12%) and fermentation time (6, 12 and 18 h) were studied and analyzed for their microbiological and sensory qualities using standard analytical procedures. The microbial analysis showed that Lactobacillus species (9.14 Log cfu/g) as the most important popular microorganism in the paste, followed by enterococci (7.64 Log ufc/g) species, yeasts and moulds (7.30 Log cfu/g) respectively. Sensory analysis revealed significant effects (p 0.05), of inoculums quantity and fermentation time on the “Attiéké quality. “Attiéké obtained with 10% inoculums and after 12 hours of fermentation was identified as the optical inoculums amount and time for “Attiéké production. The importance of traditional starter inoculums in “Attiéké processing could be necessary to standardization at small and industrial scale the process of production.