Journal of Biotechnology & Biomaterials
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In Algeria, wheatisfermented in underground silo called
.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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