Controlled fermentation of the zoom-koom dough using two isolates of lactic acid bacteria (LAB 1 and LAB 5) as starter cultures: Effect on hygienic, rheological, nutritional and sensorial characteristics of the final product

Abstract

Zoom-koom is a popular non-alcoholic beverage in Burkina Faso, which is based on cereals and mainly produced by women with important socio-economic implications. This study aimed to evaluate the effect of controlled fermentation using two selected isolates of lactic acid bacteria (LAB) as starter cultures, on the rheological and hygienic quality of zoom-koom. The starter cultures were used singly in monoculture and both in mixed culture. Microorganisms dynamic during the controlled fermentation were followed and enumerated using pour plate methods. The titratable acidity, pH, viscosity, water, ash, crude protein (N×6.25), crude fat and total carbohydrates contents were determined on the final zoom-koom by using standards methods. Sensory analyses of zoom-koom samples were performed by a panel of 30 tasters. The enterobacteria counts of all the controlled fermented zoom-koom samples using starters cultures decreased totally and significantly (p˂0.05) from 6.4 (LAB 1), 5.5 log CFU/g (LAB 5) and 3.8 (LAB 1 and 5 in mixed culture) to ˂ 1 log CFU/g after 24 h of fermentation. However, those of natural fermentation without inoculum decreased significantly (p˂0.05) but not totally (1.4 log CFU/g after 24 h of fermentation). The zoom-koom from LAB 5 presented the best production of exopolysaccharides and was more viscous and homogenous than the others. All the zoom-koom samples presented a low fat

Effects of Cereal Malts Used as Improver on Physico-Chemical, Nutritional and Sensory Characteristics of Wheat and Millet Composites Breads

“…This could be explained by the fact that during the fermentation of millet dough by the LAB strain A16 for the production of EPS, there was acidification leading to a decrease in pH. These results corroborate those of [12] and [25]. Indeed, LAB are well known to produce antimicrobial substances such as organic acids (lactic, acetic, formic and caproic phenolic), carbon dioxide, hydrogen peroxide, ethanol and bacteriocins during fermentation [37].…”

“…For each sample, 10 g of product were mixed with 20 mL of distilled water prior to pH measurement. For titratable acidity determination, 5 g of sample suspended in 30 mL of ethanol (90˚) was mixed during 1 h and centrifuged for 5 min at 3500 g. From the supernatant, 20 mL was transferred to a 50 mL measuring flask and was titrated with NaOH 0.1 N using 1% phenolphthalein as indicator [25]. The titratable acidity was calculated according to [26].…”