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The objective of the present study was to contribute to improve the knowledge concerning the microbiology and the biochemistry of netetu in order to make secure and rational the traditional homescale food fermentation by using a selected microbial starter culture. Three batches of traditional netetu produced in Guinea, Mali and Senegal (Casamance) were first investigated in microbiological and organoleptic terms. These commercial netetu were found to mainly contain sporulated Bacillus (from 1, 5.105 to 9, 4.108 spores growing at 45 °C per gram of wet product) and another background flora. The inherent and foreign microorganisms of the traditionally manufactured Casamance netetu type was assessed under household conditions among 8 strepts or units of production process. Control critical points were identified. On the cooked cotyledons, at the beginning of the fermentation, our results showed the growth of a mixed sporulated microflora (Bacillus subtilis and Bacillus licheniformis) and the predominance of spores growing at 45 °C when compared to 30 °C. Two starters Bacillus subtilis NTO1 and Bacillus subtilis NTO2 were selected after their identification by phenotypic and genetic tests. The three types of netetu were also studied chemically (moisture content, pH, fat acidity, crude fibers, protein, lipids, ashes, calcium, amino acids, fatty acids and tocopherols). The volatile components of the three types of traditional netetu and the processed netetu with the starters cultures NTO1 and NTO2 were compared by SPME-GC/MS. The inherent role of Bacillus in netetu fermentation was highlighted. The aroma bouquet of netetu was revealed. To conclude, we have proposed a systematical approach of netetu promotion by using starter culture.

Parkia biglobosa --- Spice crops --- Fermentation --- Microbiological analysis --- Biological analysis --- technology --- Bacillus --- starter cultures --- Analytical methods

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Parkia biglobosa --- Cereal products --- Meat --- Traditional technology --- Domestic markets --- Consumer behaviour --- Quality --- Burkina Faso

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Parkia biglobosa --- Spice crops --- Grain --- Fermentation --- Fatty acids --- Amino acids --- Chemical composition

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Forest plantations --- agroforestry --- forest trees --- Tropical forests --- Afforestation --- Faidherbia albida --- Parkia biglobosa --- Tamarindus indica --- Sikasso --- Mali

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Nonwood forest products --- Andropogon gayanus --- Adansonia --- Acacia --- Butyrospermum --- Drug plants --- Food crops --- Crops --- Construction materials --- Resource allocation --- Resource conservation --- Consumption --- Marketing --- Economic resources --- Tamarindus indica --- Parkia biglobosa --- Vitellaria paradoxa --- Faidherbia albida --- Sporobolus pyramidalis --- Bombax costatum --- Vitex doniana --- Burkina Faso