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Fermentation by Amylolytic Lactic Acid Bacteria and Consequences for Starch Digestibility of Plantain, Breadfruit, and Sweet Potato Flours

Authors

  • Julien Haydersah,

    1. Authors Haydersah and Chevallier are with Clermont Univ., VetAgro Sup, UR n° 2011.03.100 CALITYSS, 89 Ave. de l’Europe, 63000 Clermont-Ferrand, France. Authors Rochette, Mouquet-Rivier, Picq, Icard-Vernière, and Guyot are with IRD UMR 204 ``Prévention des Malnutritions et des Pathologies associées'' (Nutripass), IRD/Montpellier2/Montpellier1, BP 64501, 34394 Montpellier Cedex 5, France. Author Marianne-Pépin is with Unité Dynamique des protéines et modélisation, Univ. Antilles-Guyane, Campus de Fouillole, BP 250, 97157 Pointe à Pitre Cedex, France. Direct inquiries to author Guyot (E-mail: jean-pierre.guyot@ird.fr).
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  • Isabelle Chevallier,

    1. Authors Haydersah and Chevallier are with Clermont Univ., VetAgro Sup, UR n° 2011.03.100 CALITYSS, 89 Ave. de l’Europe, 63000 Clermont-Ferrand, France. Authors Rochette, Mouquet-Rivier, Picq, Icard-Vernière, and Guyot are with IRD UMR 204 ``Prévention des Malnutritions et des Pathologies associées'' (Nutripass), IRD/Montpellier2/Montpellier1, BP 64501, 34394 Montpellier Cedex 5, France. Author Marianne-Pépin is with Unité Dynamique des protéines et modélisation, Univ. Antilles-Guyane, Campus de Fouillole, BP 250, 97157 Pointe à Pitre Cedex, France. Direct inquiries to author Guyot (E-mail: jean-pierre.guyot@ird.fr).
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  • Isabelle Rochette,

    1. Authors Haydersah and Chevallier are with Clermont Univ., VetAgro Sup, UR n° 2011.03.100 CALITYSS, 89 Ave. de l’Europe, 63000 Clermont-Ferrand, France. Authors Rochette, Mouquet-Rivier, Picq, Icard-Vernière, and Guyot are with IRD UMR 204 ``Prévention des Malnutritions et des Pathologies associées'' (Nutripass), IRD/Montpellier2/Montpellier1, BP 64501, 34394 Montpellier Cedex 5, France. Author Marianne-Pépin is with Unité Dynamique des protéines et modélisation, Univ. Antilles-Guyane, Campus de Fouillole, BP 250, 97157 Pointe à Pitre Cedex, France. Direct inquiries to author Guyot (E-mail: jean-pierre.guyot@ird.fr).
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  • Claire Mouquet-Rivier,

    1. Authors Haydersah and Chevallier are with Clermont Univ., VetAgro Sup, UR n° 2011.03.100 CALITYSS, 89 Ave. de l’Europe, 63000 Clermont-Ferrand, France. Authors Rochette, Mouquet-Rivier, Picq, Icard-Vernière, and Guyot are with IRD UMR 204 ``Prévention des Malnutritions et des Pathologies associées'' (Nutripass), IRD/Montpellier2/Montpellier1, BP 64501, 34394 Montpellier Cedex 5, France. Author Marianne-Pépin is with Unité Dynamique des protéines et modélisation, Univ. Antilles-Guyane, Campus de Fouillole, BP 250, 97157 Pointe à Pitre Cedex, France. Direct inquiries to author Guyot (E-mail: jean-pierre.guyot@ird.fr).
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  • Christian Picq,

    1. Authors Haydersah and Chevallier are with Clermont Univ., VetAgro Sup, UR n° 2011.03.100 CALITYSS, 89 Ave. de l’Europe, 63000 Clermont-Ferrand, France. Authors Rochette, Mouquet-Rivier, Picq, Icard-Vernière, and Guyot are with IRD UMR 204 ``Prévention des Malnutritions et des Pathologies associées'' (Nutripass), IRD/Montpellier2/Montpellier1, BP 64501, 34394 Montpellier Cedex 5, France. Author Marianne-Pépin is with Unité Dynamique des protéines et modélisation, Univ. Antilles-Guyane, Campus de Fouillole, BP 250, 97157 Pointe à Pitre Cedex, France. Direct inquiries to author Guyot (E-mail: jean-pierre.guyot@ird.fr).
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  • Thérèse Marianne-Pépin,

    1. Authors Haydersah and Chevallier are with Clermont Univ., VetAgro Sup, UR n° 2011.03.100 CALITYSS, 89 Ave. de l’Europe, 63000 Clermont-Ferrand, France. Authors Rochette, Mouquet-Rivier, Picq, Icard-Vernière, and Guyot are with IRD UMR 204 ``Prévention des Malnutritions et des Pathologies associées'' (Nutripass), IRD/Montpellier2/Montpellier1, BP 64501, 34394 Montpellier Cedex 5, France. Author Marianne-Pépin is with Unité Dynamique des protéines et modélisation, Univ. Antilles-Guyane, Campus de Fouillole, BP 250, 97157 Pointe à Pitre Cedex, France. Direct inquiries to author Guyot (E-mail: jean-pierre.guyot@ird.fr).
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  • Christèle Icard-Vernière,

    1. Authors Haydersah and Chevallier are with Clermont Univ., VetAgro Sup, UR n° 2011.03.100 CALITYSS, 89 Ave. de l’Europe, 63000 Clermont-Ferrand, France. Authors Rochette, Mouquet-Rivier, Picq, Icard-Vernière, and Guyot are with IRD UMR 204 ``Prévention des Malnutritions et des Pathologies associées'' (Nutripass), IRD/Montpellier2/Montpellier1, BP 64501, 34394 Montpellier Cedex 5, France. Author Marianne-Pépin is with Unité Dynamique des protéines et modélisation, Univ. Antilles-Guyane, Campus de Fouillole, BP 250, 97157 Pointe à Pitre Cedex, France. Direct inquiries to author Guyot (E-mail: jean-pierre.guyot@ird.fr).
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  • Jean-Pierre Guyot

    1. Authors Haydersah and Chevallier are with Clermont Univ., VetAgro Sup, UR n° 2011.03.100 CALITYSS, 89 Ave. de l’Europe, 63000 Clermont-Ferrand, France. Authors Rochette, Mouquet-Rivier, Picq, Icard-Vernière, and Guyot are with IRD UMR 204 ``Prévention des Malnutritions et des Pathologies associées'' (Nutripass), IRD/Montpellier2/Montpellier1, BP 64501, 34394 Montpellier Cedex 5, France. Author Marianne-Pépin is with Unité Dynamique des protéines et modélisation, Univ. Antilles-Guyane, Campus de Fouillole, BP 250, 97157 Pointe à Pitre Cedex, France. Direct inquiries to author Guyot (E-mail: jean-pierre.guyot@ird.fr).
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Abstract

Abstract:  The potential of tropical starchy plants such as plantain (Musa paradisiaca), breadfruit (Artocarpus communis), and sweet potato (Ipomoea batatas) for the development of new fermented foods was investigated by exploiting the capacity of some lactic acid bacteria to hydrolyze starch. The amylolytic lactic acid bacteria (ALAB) Lactobacillus plantarum A6 and Lactobacillus fermentum Ogi E1 were able to change the consistency of thick sticky gelatinized slurries of these starchy fruits and tubers into semiliquid to liquid products. Consequently, a decrease in apparent viscosity and an increase in Bostwick flow were observed. These changes and the production of maltooligosaccharides confirmed starch hydrolysis. Sucrose in sweet potato was not fermented by strain A6 and poorly fermented by strain Ogi E1, suggesting possible inhibition of sucrose fermentation. In all 3 starchy plants, rapidly digestible starch (RDS) was higher than slowly digestible starch (SDS) and resistant starch (RS) represented between 17% and 30% dry matter (DM). The digestibility of plantain was not affected by fermentation, whereas the RDS content of breadfruit and sweet potato decreased and the RS content increased after fermentation.

Practical Application:  The characteristics resulting from different combinations of gluten free starchy plants (plantain, breadfruit, sweet potato) and amylolytic lactic acid bacteria (ALAB) offer opportunities to develop new functional fermented beverages, mainly for breadfruit and sweet potato, after further investigation of their formulation, sensory attributes, nutritional, and prebiotic characteristics.

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