alexa Study Of The Microbial Flora In Fermented Wheat And Estimation Of Their Hydrolytic Activities
ISSN: 2155-952X

Journal of Biotechnology & Biomaterials
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5th World Congress on Biotechnology
June 25-27, 2014 Valencia Conference Centre, Valencia, Spain

Farida Bekkhouche, M Kermiche and R Merabti
Accepted Abstracts: J Biotechnol Biomater
DOI: 10.4172/2155-952X.S1.029
In Algeria, wheatisfermented in underground silo called MATMOUR .This traditional way of processing would disappear because of continuous farming population migration to the urban area. Today, the fermentation is carried out in metal or plastic barrels. During this process, the wheat is subjected to the micro-organisms and/or the enzymes action with desirable biochemical changes. In this context, we study the modifications of biochemical composition of fermented wheat, the evaluation of microbial biodiversity and the production of extracellular hydrolase (α-amylases, proteases, and lipases). Two wheat samples are used, with vinegar (BFV) or without vinegar (BFSV), and fermented during 15 months.The significant modification of the lipids had confirmed and the starch is the more degraded substrate during the process of fermentation in the two wheat samples.Forty lactic bacteria strains (6 Pediococcus, 8 Streptococcus, 13 Lactococcusand13 Lactobacillus ) and 10 fungi strains (6 Penicillium, 1 Mucor, 1 Saccharomyces, 1 Candida and 1Pichia ) were isolated on the basis of the morphological, biochemical and physiological properties. The description of the hydrolytic activities showed that the majority of the fungus strains are amylolytic (5 moulds, 1 yeasts), proteolytic (4 moulds, 1yeasts) and lipolytic (5 moulds, 1 yeasts). The 40 isolates of the lactic bacteria are amylolytic for 12 isolates and proteolytic for 27 isolates.
Farida Bekhouche is Assistant Professor and researcher at the institute of Nutrition, food and food technology of the University Constantine 1, Algeria. Her academic qualification is a PhD in Microbiology and Enzymology (food industry).
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