Approche Microbiologique de la Flore Indigène d’un Blé fermenté type Hamoum : Les Levures comme caractère probiotique.

Abstract

Fermented wheat type Hamoum "BFH" is a functional food with very beneficial nutritional effects for digestive health, it is obtained after a period ranging from 01 to 04 years in an underground granary called "Matmora", the grains of wheat located in the peripheral part of the attic undergo natural fermentation. BFH contains important sources of nutrients and safeners, which are rather lacking in our diet. The objective of our work is to identify the yeasts isolated from BFH; this perspective is part of the evaluation of the microbiological quality in terms of beneficial microorganisms for intestinal health. Isolation of yeasts from BFH allowed us to obtain 10 different colonies macroscopically and microscopically (catalase negative). The study of the phenotypic, biochemical and physiological characteristics made it possible to identify four strains which are Saccharomyces pastorianus (LevBFH3), Saccharomyces boulardii (LevBFH5), Schizosaccharomyces pombe (LevBFH6), Saccharomyces cerevisiae (LevBFH9) As BFH is considered a functional food due to its richness in lactic acid bacteria, it is obvious that its yeast flora has beneficial effects for human health. And therefore, BFH could be a support such as a nutritional and / or dietetic or even therapeutic adjuvant.