Selection of potential lactic acid bacteria starters with high lactic acid production capacity to control the fermentation of néré seeds (Pakia Biglobosa) in Côte d'Ivoire

The objective of this study was to select potential starters of lactic acid bacteria in order to control the fermentation of néré seeds (Pakia Biglobosa). During this study, some physicochemical parameters of soumara such as pH, titrable acidity, moisture content, and dry matter were initially determined. Fermented néré seeds were used to research lactic acid bacteria, which were then screened based on their fermentative technological characteristics. This study revealed that the pH of soumara (6.87) approaching neutrality led to an almost negligible value of titrable acidity (0.05 %). The dry matter content was 21.28 % with a high water content of 78.28 %. Thirty-three (33) lactic acid bacteria were isolated from soumara with 81.82 % cocci, 15.15 % bacilli, and 3.03 % coccobacilli. The study of the fermentation type revealed that 57.58 % of the isolates were homofermentative, while 42.42 % of the lactic acid bacteria were heterofermentative. Out of the 33 isolates, six strains showed a strong capacity for lactic acid production ranging between 1.67 % and 1.98 %, with good growth at high temperatures (30-50 °C) and the studied pH levels (5-8). Thus, the isolates BLS 08, BLS 09, BLS 13, BLS 20, BLS 28, and BLS 32 could be proposed as potential starters for controlling the fermentation of néré seeds.