large diversity of lactic acid bacteria species is involved in the fermentation of wheat used for the manufacture of lemzeiet
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Date
2015-02-13
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Springer
Abstract
Abstract Algerian couscous named lemzeiet is manufactured
from fermented wheat. Historically performed
in underground silos called matmor, the fermentation of
wheat is now generally carried out in plastic jerrycans with
or without addition of vinegar at the beginning of the fermentation.
Culture-dependent and culture-independent
methods (PCR-TTGE) were used to characterize lactic acid
bacteria and to determine their dynamic and diversity over
a two-year period, with and without the addition of vinegar.
Fungi, physicochemical characteristics, and volatile compound
profiles were also monitored. The isolates obtained
from different stages of fermentation and from both processes
were characterized by coupling different molecular
methods (16SrRNA/pheS/rpoA gene sequencing, speciesspecific
PCR, RAPD and PFGE). PCR-TTGE revealed