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The occurrence of lactic acid bacteria flora (LAB) was investigated on Ivorian fermented fish Adjuevan products produced with sea fish at different salt concentration (10, 15, 20, 25, 30%) according two traditional methods. LAB biodiversity was investigated using traditional culture-dependent method and culture-independent method (DGGE). LAB isolates were Lactobacillus fermentum 54%, Leuconostoc lactis subsp lactis 27%, Pediococcus pentosaceus 19% according method 1 and Pediococcus pentosaceus 61%, Lactococcus garviae 32%, Streptococcus difficilis 7% for method 2. The results of culture-independent method using DGGE patterns and sequencing of DNA bands revealed a higher number of lactic acid bacteria species even if the identification of several lactic acid bacteria species were not possible by traditional microbiological procedures. LAB were Lactobacillus delbrueckii subsp bulgaricus, Lactobacillus helveticus, Leuconostoc lactis, Lactococcus raffi nolactis. Microflora was influence by salt percentage and more by the method of fermentation used. The molecular method DGGE which used three primers Lac1, Lac2GC and Lac3 to study LAB biodiversity directly in the fermented fish matrix, have allowed us to get a more complete picture of the dominant lactic acid bacteria diversity in these fermented product Adjuevan. |
