抽象的

Controlled artichoke fermentation by microbial inoculation

M.Sobh, N.Chaouche, A.Chaouch, A.Echchelh

It is widely recognized that certain lactic acid bacteria fall in the use of food products to extend the life and improve the texture and taste. Our work aims to establish a controlled and efficient accessing the fermentation and storage of artichoke, to replace the traditional method recognized by its quality products perceptible Strains of lactic acid bacteria and yeast have shown great power acidifying potential antibacterial and high fermentative have been isolated, purified and preserved, are able to retain and ferment naturally artichoke without adding additives and industrial chemicals. Deuze among bacterial strains, the lactic acid bacterium SMBL1, lactic acid bacteria and SMBL1 yeast strain SMLV1 were kept to constitute the ferment of fermentation. Artichoke fermentation was carried out at two experimental protocols as follows: a spontaneous fermentation and a second controlled performed by inoculating a simultaneous mixing of the three strains (SMBL1, and SMBL2SMLV1). Analysis of physicochemical parameters (temperature, acidity, pH) and microbiological (FMAT, Fecal coliforms, lactic acid bacteria and yeasts) were achieved during the evolution of two fermentations. The ensuing results are better in terms of fermentation time 30 days, reduction of pH 3.57 and 1.22 acid production, these results are not the same for the traditional fermentation. This controlled fermentation allowed obtaining good quality artichokes homogeneous final proper hygienic quality and long life.