Optimisation of the “attiéké” Fermentation Process: Evaluation of the Efficiency of Various Starter Ferments

Standardising the production of “attiéké”, Côte d'Ivoire's traditional food requires optimisation of the fermentation process, which is essential to ensure the microbiological and organoleptic quality of the product. The overall aim is to standardise the production of “attiéké” by controlling the fermentation process through the use of starter ferments. This study compared the “attiéké” produced with various starter ferments (A, B, C, D, E, F) with a reference sample from Dabou. The effectiveness of the starters was assessed by measuring microbial loads (lactic acid bacteria, <i>Bacillus</i>, yeasts, moulds), analysing physicochemical parameters (pH, sugars, ethanol, and organic acids), and sensory evaluation of organoleptic characteristics. The results of the statistical tests (ANOVA and PCA) showed that “attiéké” from the starter F, containing strains of <i>L. fermentum</i>, <i>W. confusa</i> and <i>Bacillus</i> and <i>Candidas</i>, is closest to the reference sample. With 1.83± 0.01 log<sub>10</sub> cfu/g of Bacillus, 1 ± 0.01 log<sub>10</sub> cfu/g of lactic bacteria, a pH of 4.56 ± 0.01 and glucose concentrations of glucose (7.4 ± 0.02 g/L), lactic acid (4.33 ± 0.01 g/L) and acetic acid (1.36 ± 0.01 g/L), starter F was particularly effective. Sensory analyses also indicate that the “attiéké” made with this starter has appreciated organoleptic characteristics, such as yellow colour, shiny grains, less stickiness, and detachment. These results show that the use of specific starters can improve the quality, consistency, and organoleptic attributes of the quality, consistency, and organoleptic attributes of “attiéké” production, while respecting the environment.