En Côte d’Ivoire, les connaissances sur les différents types de tamarin commercialisés restent insuffisantes. L’objectif du présent travail était de connaître les caractéristiques socio-économiques, physico-chimiques et microbiologiques des différents types de pulpes de tamarin commercialisés sur les marchés pour une meilleure valorisation. Une enquête de commercialisation a donc été réalisée dans les communes d’Adjamé et de Boundiali. Ensuite, 360 échantillons de tamarin ont fait l’objet d’analyses physico-chimiques et microbiologiques. L’enquête a montré que 76,7 % des enquêtés commercialisent deux types de pulpes de tamarin à savoir le tamarin brun et le tamarin noir. Le prix d’achat varie de 300 à 350 FCFA.kg-1 et le prix de vente est compris entre 500 et 550 FCFA.kg-1. Les teneurs en protéines, lipides et sucres totaux des tamarins bruns sont plus élevées que celles des tamarins noirs. Les charges en germes aérobies mésophiles et bactéries lactiques sont plus élevées dans les tamarins noirs que dans les tamarins bruns. Il a été noté l’absence de Salmonella dans tous les échantillons. Les deux types de tamarin sont peu sujets des contaminations microbiennes. La présence de bactéries lactiques et de teneurs élevées en macromolécules favoriserait la valorisation de ces produits dans l’alimentation humaine. Mots clés: Pulpe de tamarin, commercialisation, physico-chimie, microbiologie, Côte d’Ivoire

The search for new antimicrobial molecules from natural sources is an opportunity to preserve food. The objective of this study is to evaluate the phytochemical composition and antimicrobial properties of the leaves of Adansonia digitata (Bombacaceae) and the bark of Grewia venusta (Tilaceae), two aromatic plants used in the production of sweet must and tchapalo. Phytochemical screening from the aqueous, decocted and methanolic extracts of these plants was performed using standard colorimetric methods. Antimicrobial activity was also evaluated on 21 strains using the well diffusion method. Minimum Inhibitory Concentrations (MIC) and Bactericides were determined respectively by the liquid macro-dilution and agar plating methods. Results showed the presence of tannins, triterpenoids, cardiotonic glycosides and saponins in these extracts. All extracts were active on Staphylococcus aureus ATCC25923 with inhibition diameters ranging from 10.33±1 to 20.3±1.5 mm. The methanolic extracts had the lowest MICs (12.5 mg/mL), with bactericidal and/or fungicidal activity on most of the microbial strains tested. These results confirm the antimicrobial activities of the phytochemical compounds of these plants that could play the role of stabilizer and preservative of sweet wort and tchapalo. La recherche de nouvelles molécules antimicrobiennes à partir de sources naturelles est une opportunité pour conserver les aliments. L’objectif de cette étude est d’évaluer la composition phytochimique et les propriétés antimicrobiennes des feuilles de Adansonia digitata (Bombacaceae) et des écorces de Grewia venusta (Tilaceae), deux plantes aromatiques utilisées dans la production du moût sucré et du tchapalo. Le criblage phytochimiques à partir des extraits aqueux, décoctés et méthanoliques de ces plantes a été réalisé selon les méthodes standards de colorimétries. L’activité antimicrobienne a été également évaluée sur 21 souches en utilisant la méthode de diffusion en puits. Les Concentrations Minimales Inhibitrices (CMI) et Bactéricides ont été déterminées respectivement par les méthodes de macro-dilution en milieu liquide et ensemencement sur milieu gélosé. Les résultats ont montré la présence de tannins, de triterpénoïdes, de cardiotoniques glycosides et de saponines dans ces extraits. Tous les extraits ont été actifs sur Staphylococcus aureus ATCC25923 avec des diamètres d’inhibition allant de 10,33±1 à 20,3± 1,5 mm. Les extraits méthanoliques ont présenté les CMI les plus faibles (12,5 mg/mL), avec une activité bactéricide et/ou fongicide sur la plupart des souches microbiennes testées. Ces résultats confirment les activités antimicrobiennes des composés phytochimiques de ces plantes qui pourraient jouer le rôle de stabilisant et conservateur du moût sucré et du tchapalo.

The present study aimed to characterize lactic acid bacteria involved in the different processing steps of tchapalo, a traditional Ivoirian beverage, for their potential application as starter cultures in food and beverages. Lactic acid bacteria (LAB) were therefore isolated and enumerated at different steps of the process on MRS and BEA agars. Of the 465 isolates, 27 produced bacteriocins that inhibit Lactobacillus delbrueckii F/31 strain. Of those, two also inhibited Listeria innocua ATCC 33090, while two others displayed inhibitory activity against L.innocua ATCC 33090, E. faecalis CIP 105042, E. faecalis ATCC 29212, Streptococcus sp. clinical LNSP, E. faecalis CIP 105042 and E. faecium ATCC 51558. The dominant species involved in tchapalo LAB fermentation, as determined by 16S rRNA gene sequencing, were Lactobacillus fermentum (64%), followed by Pediococcus acidilactici (14%). Two strains representing the two dominant species, L. fermentum S6 and P. acidilactici S7, and two potential bacteriocin producers, Weissella confusa AB3E41 and Enterococcus faecium AT1E22, were selected for further characterization. First, genome analysis showed that these strains do not display potential harmful genes such as pathogenic factors or transmissible antibiotic resistance genes. Furthermore, phylogenetic analyses were performed to assess evidence of eventual links to groups of strains with particular properties. They revealed that (i) L. fermentum S6 and P. acidilactici S7 are closely related to strains that ferment plants, (ii) E. faecium AT1E22 belongs to the environmental clade B of E. faecium, while W. confusa is quite similar to other strains also isolated from plant fermentations. Further genome analysis showed that E. faecium AT1E22 contains the Enterocin P gene probably carried by a megaplasmid, whereas no evidence of a bacteriocin gene was found in W. confusa AB3E41. The metabolic and the first step of the probiotic potentials of the different strains were analyzed. Lactobacillus fermentum S6 and P. acidilactici S7 are good candidates to develop starter cultures, and E. faecium AT1E22 should be further tested to confirm its potential as a probiotic strain in the production of sorghum wort.

Twenty-three lactic acid bacteria (LAB) previously isolated from tchapalo process were evaluated as single starter cultures for traditional Ivoirian beverages production. These LAB were inoculated separately into sorghum wort and fermented at 30 °C for 12 h. During fermentations, pH, titratable acidity, and LAB growth were determined. After that, the six better bacteria had been used to produce controlled sour wort, sweet wort and tchapalo. Then, pH, titratable acidity, total soluble solids, and organic acids were analyzed. Their antimicrobial activities also were tested. Within 6 h of fermentation, out of twenty-three bacteria, only six (26.08%) of strains namely L. fermentum strains S6, S42 and S45, P. acidilactici strains S7 and S52 and P. pentosaceus strain S5 accelerated fermentation by dropping of ΔpH to ≥ 1.5 units and increasing of ΔAT to ≥ 0.15%. Lactobacillus fermentum strain S6 carried out his exponential growth rate from 0.18 log CFU/mL to 2.67 log CFU/mL during 2 to 6 h. The sour wort obtained by using of these strains were like those of controls. Tartaric and lactic acids were detected in all the fermented beverages with single starter cultures with a predominance of lactic acid, but their contents varied according to starter cultures. Some sweet wort and tchapalo produced with single starter cultures were able to inhibit the growth of Escherichia coli, Salmonella typhi and Staphylococcus aureus. These six LAB would be used single to improve safety of sweet wort and tchapalo.

This study aimed to investigate the yeast diversity in adjuevan fermented at the laboratory scale according to salt concentration following both traditional fermentation methods. Thus, the fish species Galeoides decadactylus was fermented with salt added at 10 %, 15 %, 20 %, 25 % and 30 % (w/w) for five days. Yeast identification using PCR-DDGE method reveled seven species which were Pichia fermentans, Candida zeylanoides, Candida sp, Hanseniaspora osmophila, Kluyveromyces sp; Torulaspora delbrueckii and Kluyveromyces marxianus. These species varied according to fermentation method used and salt concentration added with Pichia fermentans and Hanseniaspora osmophila as dominant strains. These results showed also that Kluyveromyces marxianus and Torulaspora delbrueckii were more tolerant to sodium chloride than the others. This work confirmed that yeasts were involved and participated in adjuevan production. Therefore, these yeasts should be tested for their functionality during the fermentation, and some might be useful as starter culture to produce better quality fermented fish adjuevan.

Tchapalo is a traditional beer produced in Ivory Coast. Its production results from a two-step fermentation of sorghum: first a spontaneous lactic fermentation yielding a sour wourt, and then, an alcoholic fermentation leading to Tchapalo. This cloudy beer has a low alcohol-content, a short shelf life (about 3 days) and its quality varies from a production to another. The precise composition of Tchapalo ecosystem is unknown, and a metagenomic approach could help to better characterize this flora and identify precisely the strains involved in Tchapalo manufacturing. To analyze

The tchapalo, traditional Ivorian beer, formerly produced in northern Côte d'Ivoire, has overflowed the geographical limits of its production. Its consumption is becoming more momentum in Abidjan. For a better knowledge of actors and a valorization of this beverage, this work was conducted through a survey of 385 brewers and 77 tchapalo consumers selected in 3 areas of Abidjan. Results showed that tchapalo is produced exclusively by Burkinabe women (45.5%) and the Ivorian women came from northern part of Côte d'Ivoire (53.2%), mainly women of the Lobi ethnic group (90.2%). Tchapalo production was a significant source of income for these women. The biggest consumers of tchapalo came from the Akan ethnic group which represented 52.5% of respondents. Because of its financial accessibility (300 CFA francs per liter), tchapalo is consumed by all socio-economic and professional groups, particularly foremen (41%) and laborers (31.7%). Consumers who found therapeutic principles to the tchapalo represented 54.3% of respondents. Furthermore, over 95% of respondents preferred to consume into tchapalo production area to meet friends and also to maintain fraternity links with brewers. However, 25.7% of consumers chose to consume in a specific tchapalo production area for the taste of the beverage and 25.5% due to welcome that their reserves the producer. Favorite consumption moments were afternoons and evenings.

Pseudomonas aeruginosa owns a variability of virulence factors. These factors can increase bacterial pathogenicity and infection severity. Despite the importance of knowledge about them, these factors are not more characterized at level of strains derived from local food products. This study aimed to characterize the virulence potential of P. aeruginosa isolated from various animal products. Several structural and virulence genes of P. aeruginosa including lasB, exoS, algD, plcH, pilB, exoU, and nan1 were detected by polymerase chain reaction (PCR) on 204 strains of P. aeruginosa. They were isolated from bovine meat (122), fresh fish (49), and smoked fish (33). The 16S rRNA gene was detected on 91.1% of the presumptive strains as Pseudomonas. The rpoB gene showed that 99.5% of the strains were P. aeruginosa. The lasB gene (89.2%) was the most frequently detected (p < 0.05). In decreasing importance order, exoS (86.8%), algD (72.1%), plcH (72.1%), pilB (40.2%), and exoU (2.5%) were detected. The lasB gene was detected in all strains of P. aeruginosa serogroups O11 and O16. The prevalence of algD, exoS, and exoU genes in these strains varied from 51.2% to 87.4%. The simultaneous determination of serogroups and virulence factors is of interest for the efficacy of surveillance of infections associated with P. aeruginosa.

No Abstract Keywords: Tchapalo process, traditional beverages, microbiological quality, safety, fermentations

The tchapalo is a traditional beverage made from cereals widely consumed in Cote d’Ivoire. A study conducted in Abidjan was to identify tchapalo production sites and to characterize them. The questionnaire survey was carried out in 10 towns of the city among responsible of tchapalo production areas. The results indicated that the responsible of tchapalo production areas were only women whose 59.1% are older than 45 years. These responsible employed 2094 women to assist them in their activities on average 4 persons per cabaret. The Ivorian women who practiced this activity were mainly ethnic group Gur and more precisely of the Lobi ethnic (94.66%) and to a lesser extent the Akan group (0.98%). In total, 538 tchapalo production areas have been identified in the Abidjan city. The Yopougon contained the highest number of cabarets (137 cabarets) followed municipalities of Abobo (123 cabarets) and Cocody (102 cabarets). Municipalities contained massive tchapalo production areas and individual production areas. Tchapalo production areas the aromas are also characterized by the presence of flies, filth and stagnant sewage. The municipalities of Abobo, Adjame, Attecoube and Port-Bouet were the most unhealthy. This study represents not only a basic cartographic support for the government but also provide them information to develop appropriate measures to the supervision of brewers of compliance with rules of good hygiene and production practices that could improve their well-being and that of the consumer population.

Le present travail a consiste a realiser une enquete basee sur une methode de ratissage systematique de 360 productrices et/ ou vendeuses d’aliments dans 12 principales localites de la Cote d’Ivoire. Les informations relatives au statut socio-demographique des femmes enquetees et aux denrees alimentaires emballees dans les feuilles de plantes ont ete collectees. Au total, 35 aliments emballes dans les feuilles de plantes ont ete recenses et sont subdivises en derives de mais et de mil (15,22 %), de banane plantain (35,65 %), de niebe (7,4 %) et de manioc ou de taro (36,66 %). Ces aliments sont obtenus par divers procedes dont principalement la cuisson, la friture, le braisage, le fumage, le sechage (au soleil ou au four) ou la combinaison de deux de ces procedes. Le dockounou , l’ attieke et le bolo sont les aliments les plus prepares et vendus principalement dans les feuilles de Thaumatococcus daniellii , de Musa paradisiaca ou de Musa acuminata , qui constituent les emballages vegetaux les plus utilizes dans l’artisanat agro-alimentaire de la Cote d’Ivoire. Mots cles: Dockounou , Attieke , Bolo , Cote d’Ivoire, Emballages vegetaux, Feuilles de plantes Diversity of the traditional food packaged in plant leaves in Cote d’Ivoire A survey based on a systematic combing of respondents was performed. A total of 360 traditional food processors were surveyed in 12 main localities of Cote d’Ivoire. Data related to the socio-demographic status of the respondents and the traditional foods in Cote d’Ivoire, specifically their local names, composition and the process have been collected. A total of 35 traditional foods packaged in plant leaves have been identified and were subdivided into four main groups : maize and milet based foods (15.22 %), plantain based products (35.65 %), cowpea based foods (7.4 %) and cassava and taro based products (36.66 %). These foods are obtained using t raditional culinary including cooking, steaming, frying, smoking, sun drying or the combination of two of these methods. The traditional foods such as dockounou, attieke and bolo are mostly packed in plant leaves in Cote d’Ivoire, particularly in leaves of Thaumatococcus daniellii , Musa paradisiaca and Musa acuminata. Keywords: Dockounou , Attieke , Bolo , Cote d’Ivoire, Vegetal packaging, plant leaves

Le present travail a fait un inventaire quantitatif et qualitatif des especes de feuilles vegetales utilisees comme emballages alimentaires en Cote d’Ivoire. Cet inventaire a ete realise a travers une enquete basee sur une methode de ratissage systematique des repondants. Au total, 360 productrices-vendeuses d’aliments ont ete enquetees dans 12 principales localites de la Cote d’Ivoire. L’identite, le domaine d’activites, le groupe ethnique des productrices d’aliments de meme que les informations relatives aux feuilles vegetales utilisees pour emballer les aliments, leurs noms locaux et significations, leurs modes d’utilisation et la disponibilite saisonniere ont constitue l’essentiel des donnees collectees. Une douzaine d’especes de feuilles vegetales ont ete identifiees comme emballages d’une multitude de denrees alimentaires reparties sur tout le territoire de la Cote d’Ivoire. Les feuilles de Thaumatococcus daniellii de Musa paradisiaca et Musa acuminata sont les plus utilisees, respectivement par 58,86, 28,47 et ; 5.69 % des enquetees, notamment au Sud, a l’Ouest, au Centre et l’Est du pays. Les feuilles de Tectona grandis , de Cola cordifolia , de Thalia geniculata , de Ficus platyphylla et de Piliostigma thonningii sont repandues au Centre et au Nord du pays. Les feuilles de Manihot esculenta, de Theobroma cacao et de Colocasia esculenta se retrouvent surtout au Centre du pays, tandis que les feuilles des epis de Zea mays sont populaires, notamment au Sud et au Centre du pays. En outre, les feuilles de Musa paradisiaca , Musa acuminata , Tectona grandis , Colocasia esculenta , Theobroma cacao , Zea mays et de Manihot esculenta font deja l’objet de domestication en Cote d’Ivoire. Mots cles : Emballages vegetaux, feuilles vegetales, Cote d’Ivoire, Thaumatococcus daniellii, Musa paradisiaca, Musa sp., Tectona grandis.

Biochemical properties of fermentative microorganisms of attiéké traditional starters were evaluated in vitro for highlighting the contribution of each of them in cassava dough fermentation and selection of potential starter strains. A total of 345 isolates from three types of inocula (Adjoukrou, Alladjan and Ebrié) were screening for their abilities to produce -amylase, -glucosidase, pectinases and their acidification rate. Lactic acid bacteria (LAB) and at a lesser extent Bacillus sp. have been recognized as high acidifying microorganisms. Yeasts isolates were most involved in -amylase (47.56%) production. But, LAB were the most involved in the detoxication of cassava by the high rate of isolates producing -glucosidase (34.66%), while Bacillus sp showed high pectinases producing isolates (43.75%). A proportion of 7 to 10% of moulds contributes to the production of amylase, linamarase and pectinase. A total of 42 strains with one or more desirable biochemical properties were pre-selected for the development as starter cultures for attiéké production. _____________________________________________________________________________________________________________

In the way to determine, the effect of inoculation rate of traditional starter on sorghum beer quality, fermentations were initiated with different inoculation rates [0% (control), 0.5, 1, 1.5 and 2% (w vG )] at 35°C. 1 Then fermentation parameters such as utilization of sugars and production of CO , alcohol, organic acids and 2 yeast biomass were assayed during the process. At the beginning of the fermentation, sugar consumption rate increased with inoculation rate. But from 8 h of fermentation, all inoculated systems shown similar consumption rate and led to beers with the same sugar content. The lag phase in CO production was shorter at high 2 inoculation rate and the maximal production speed was reached at the same time for fermentation systems with 1, 1.5 and 2% (w vG ) inoculum. Moreover, ethanol contents from 8 h of fermentation were not significantly 1 different except in the control system. Maximum yeast populations were similar in the inoculated systems but they were reached at different times. Among organic acids which contribute to the organoleptic quality, only tartaric and citric acids were influenced by inoculation rate.