Salt concentration effect on yeast diversity of the Ivorian traditional fermented fish adjuevan

Kouakou-Kouamé Amenan Clémentine; N guessan Kouadio Florent; Aka Solange; Montet Didier; Djè Koffi Marcellin

doi:10.30574/gscbps.2020.13.1.0248

Authors

Kouakou-Kouamé Amenan Clémentine Laboratory of Biotechnology and Food Microbiology, Department of Food Science and Technology, Nangui Abrogoua University,02 BP 801 Abidjan 02, Côte d’Ivoire.
N guessan Kouadio Florent Laboratory of Biotechnology and Food Microbiology, Department of Food Science and Technology, Nangui Abrogoua University,02 BP 801 Abidjan 02, Côte d’Ivoire.
Aka Solange Laboratory of Biotechnology and Food Microbiology, Department of Food Science and Technology, Nangui Abrogoua University,02 BP 801 Abidjan 02, Côte d’Ivoire.
Montet Didier Centre for International Cooperation in Agronomic Research for Development, CIRAD, UMR Qualisud, Montpellier 34398, France.
Djè Koffi Marcellin Laboratory of Biotechnology and Food Microbiology, Department of Food Science and Technology, Nangui Abrogoua University,02 BP 801 Abidjan 02, Côte d’Ivoire.

DOI:

https://doi.org/10.30574/gscbps.2020.13.1.0248

Keywords:

Adjuevan, Fermented fish, Yeasts, PCR-DGGE, Salt

Abstract

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.

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