CARACTERISATION DES MICROORGANISMES ISOLES A PARTIR DUNE BOISSON TRADITIONNELLE FERMENTEE, PRODUITE EN CASAMANCE AU SUD DU SENEGAL : LE BOUMKAYE

Boumkaye is a fermented millet-based beverage from the Casamance region of Senegal. It is still consumed for its therapeutic and nutritional virtues, attributed to the use of Abrus pulchellus lianas in its manufacturing process. Previous studies on this beverage have revealed a double alcoholic and lactic fermentation, due to the presence of yeasts and lactic acid bacteria. The aim of this study is to monitor and identify the yeasts and lactic acid bacteria present during the fermentation of Boumkaye. The results showed a predominance of lactic acid bacteria over yeasts after 10 days of fermentation at room temperature. Lactic acid bacteria accounted for 17,108 cfu/ml of Boumkaye, while yeast accounted for 1,108cfu/ml. Lactic acid bacteria identified using the API 50 CH gallery and MALDI-TOF MS are Weissellaconfusa, Lactobacillusfermentum, Lactococcusgarvieae, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus agilis, and Lactococcus lactis. For yeasts, the API 20 C-AUX gallery identified Trichosporonasahii, Candida krusei/inconspicua, Rhodotorulamucilaginosa, Kodamaeaohmeri, Candida zeylanoides, Geotrichumklebahnii, and Kloeckera spp. However, the MALDI-TOF MS technique only identified three yeasts: Pichia kudriavzevii, Kodamaeaohmeri, and Geotrichumcandidum. It is important to note that these microorganisms can be used to formulate starters.