Bactérie lactique, composition en polyphenols et apptitude nutritionnelle du hamoum

Abstract

"Hamoum" is a food with nutritional effects, obtained after a long stay of the wheat in an underground silo called "Matmor", in the latter the wheat grains undergo spontaneous fermentation. Our work is part of a comparison between three articles selected in order to assess the microbiological quality in terms of beneficial microorganisms and pathogenic potential of fermented wheat and to study its physicochemical properties. The survey carried out in the first article assessed the level of appreciation of fermented wheat in a local population, the sample was rich in advantageously technological and probiotic microorganisms (lactic bacteria, Actinomyces and Bacillus), but it also contained pathogenic microorganisms. and toxinogens (Candida Krusei, Staphylococcus spp. Micrococcus kristinae, Enterococcus durans, and Clostridium spp). The microbiological study of the second article identified 42 strains of lactic acid bacteria at different levels with a predominance of Lactobacillus sp with a rate of (62%), followed by (14%) of Pediococcus sp, (10%) Streptococcus sp, ( 10%) Lactococcus sp and (2%) enterococcus sp, most bacterial strains of lactic acid showed effective amylolytic and proteolytic activity. The results of the third article showed that the samples are more or less rich in protein (4.59%), crude fiber (1%), fat (11.29%), polyphenols (10.48 mg AGE / g) and flavonoids (7.99 mg QE / g). They also show interesting antioxidant activity.