DYNAMIQUE DE LA FERMENTATION DES GRAINES DE BISSAP POUR LA PRODUCTION DU YANYANKU ET DU IKPIRU, DEUX FERMENTS TRADITIONNELS PRODUITS AU BÉNIN
P. B. AGBOBATINKPO*, P. AZOKPOTA*, J. D. HOUNHOUIGAN*
DOI :
https://doi.org/10.2023/fpjf5t07Mots-clés :
Yanyanku, Ikpiru, Fermentation solide, Microorganismes, Durée optimaleRésumé
Le Yanyanku et l’Ikpiru, deux ferments traditionnels utilisés respectivement pour la production des
condiments Sonru et Iru, sont des produits de la fermentation spontanée des graines de bissap (Hibiscus
sabdariffa). Cette étude vise à identifier la durée optimale de fermentation et les principaux
microorganismes impliqués dans la fermentation des graines de bissap à l’échelle traditionnelle. La charge
microbienne a été déterminée par les méthodes classiques de dénombrement au cours de la fermentation
en milieu solide. Les Bacillus spp. et les bactéries lactiques (BL) sont les principaux microorganismes
impliqués dans la fermentation, avec une charge significativement prédominante des Bacillus spp. (p <
0,01). La charge en Bacillus spp. et en BL après 96 h de fermentation était respectivement de 9,7 Log10
ufc/g et 3,8 Log10 ufc/g pour le Yanyanku et de 9,7 Log10 ufc/g et 4,5 Log10 ufc/g pour l’Ikpiru. Le pH avait
une tendance à la hausse avec une valeur moyenne de 8,4 à 96 heures, quel que soit l’additif. Aucune
différence significative n’a été notée entre les ferments prélevés de 36 à 96 h de fermentation suggérant
ainsi une durée optimale de 36 h de fermentation. La charge en Bacillus spp. et en BL à 36 h de
fermentation était respectivement de 9,1 et 3,9 Log10 ufc/g pour le Yanyanku et de 9,6 et 3,8 Log10 ufc/g
pour l’Ikpiru. Des études ultérieures sont nécessaires pour identifier au cours de la fermentation les
espèces des principaux genres dénombrés dans cette étude.
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