Identification of lactic acid bacteria isolated during traditional fura processing in Ghana

Owusu‐Kwarteng, James; Akabanda, Fortune; Nielsen, Dennis Sandris; Tano‐Debrah, Kwaku; Glover, Richard L.K.; Jespersen, Lene

doi:10.1016/j.fm.2012.04.010

Cited by 49 publications

(42 citation statements)

References 26 publications

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“…They were identified by a combination of phenotypic and genotypic methods including conventional morphological characteristics and carbohydrate fermentation profiling, (GTG) 5 -based rep-PCR fingerprinting and 16S rRNA gene sequencing as described elsewhere (Owusu-Kwarteng et al, 2012).…”

Section: Lactic Acid Bacteriamentioning

confidence: 99%

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Partial Characterization of Bacteriocins Produced by Lactobacillus reuteri 2-20B and Pediococcus acidilactici 0-11A Isolated from Fura, a Millet-Based Fermented Food in Ghana

Owusu‐Kwarteng¹,

Tano‐Debrah²,

Akabanda³

et al. 2013

JFR

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Cell-free supernatants (CFS) produced by 369 LAB strains previously isolated from fura and identified based on sequencing of their 16S rRNA genes were screened for their antagonistic activities against pathogenic bacteria including Bacillus cereus PA24, Escherichia coli SKN 541, Enterococcus faecalis 103907 CIP, Staphylococcus aureus ATCC 19095 and Listeria monocytogenes Scott A, using the agar well diffusion method. Bacteriocins of Lactobacillus reuteri 2-20B and Pediococcus acidilactici 0-11A were further evaluated for their stability when subjected to a range of pH conditions, enzymatic and heat treatments. Growth and bacteriocin production rates as well as influence of media composition on bacteriocin production were also evaluated. Cell free supernatants of Lb. reuteri and Pd. acidilactici strains exhibited the widest inhibitory activities whereas CFS of Lb. fermentum exhibited the least inhibitory activity towards the tested pathogens. Bacteriocins of Lb. reuteri 2-20B and Pd. acidilactici 0-11A retained their antibacterial activities over a wide range of pH. Whereas the antimicrobial activity of Lb. reuteri 2-20B was lost after being subjected to temperature of 90°C for 1 h, CFS of Pd. acidilactici 0-11A remained stable after autoclaving at 121°C for 15 min. Again, the antimicrobial activities of both Lb. reuteri 2-20B and Pd. acidilactici 0-11A were lost when the CFSs were subjected to the action of proteolytic enzymes but remained active under the actions of catalase, lipase and α-amylase. Production of bacteriocins by both Lb. reuteri 2-20B and Pd. acidilactici 0-11A were growth associated and influeced by media composition.

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Section: Lactic Acid Bacteriamentioning

confidence: 99%

“…Owusu-Kwarteng et al (2012) identified the LAB isolated during traditional fura processing in Ghana. However, no study has so far screened the isolated LAB isolated from fura for their ability to produce bacteriocins.…”

mentioning

confidence: 99%

Partial Characterization of Bacteriocins Produced by Lactobacillus reuteri 2-20B and Pediococcus acidilactici 0-11A Isolated from Fura, a Millet-Based Fermented Food in Ghana

Owusu‐Kwarteng¹,

Tano‐Debrah²,

Akabanda³

et al. 2013

JFR

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“…Beaucoup de ses recherches sont basées sur les qualités technologiques des bactéries telles que la capacité à produire des substances antibactériennes à l'encontre des germes pathogènes, la capacité à dégrader la matière première dans laquelle elles se développent, la capacité à produire des exopolysaccharides (EPS) et des composés aromatiques (Sawadogo-Lingani et al, 2008, Turpin, 2011, Owusu-Kwarteng et al, 2012. De plus en plus, la volonté de réduire l'utilisation des antibiotiques dans de nombreux domaines a orienté certaines équipes de recherches vers l'isolement et la caractérisation des microorganismes ayant des propriétés probiotiques.…”

Section: Propriétés Fonctionnelles Des Aliments Fermentés à Base De Munclassified

Les Aspects Technologiques, Microbiologiques Et Nutritionnels Des Aliments Fermentes a Base De Lait Et De Mil en Afrique De L’ouest.

Tankoano¹,

Diop²,

Lingani³

et al. 2017

IJAR

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“…Similarly, Yeasts counts and total bacterial counts increased with fermentation time (Table 2). This implies that the predominant microorganisms often associated with spontaneous African cereal fermentations (Halm et al, 1993;Lei & Jakobsen, 2004;Owusu-Kwarteng et al, 2012 ) may not be significantly affected by the nixtamalization process since LAB and yeasts were isolated in large numbers during the fermentation processes for both nixtamalized and non-nixtamalized millet dough samples. The possible effects such as bacteriocins production, probiotic characteristics, safety and improved texture exerted by these microorganisms in cereal fermentation may as well be achieved.…”

Section: Fermentation Characteristicsmentioning

confidence: 99%

“…Through fermentation, achieved by the metabolic activities and/or enzymes endogenous to the raw materials, millet and other cereals processing may contribute to the development of characteristic properties such as taste, aroma, visual appearance, texture, shelf life, and safety (Hammes, 1990). In Ghana, millet is processed into various foods including koko (Lei & Jakobsen, 2004), fura (Owusu-Kwarteng et al, 2012), and maasa. Maasa is a millet-based spontaneously fermented cake.…”

Section: Introductionmentioning

confidence: 99%

Applicability of Nixtamalization in the Processing of Millet-based Maasa, a Fermented Food in Ghana

Owusu‐Kwarteng¹,

Akabanda²

2013

JFR

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Maasa is a spontaneously fermented millet-based fried cake in Ghana. Nixtamalization, a process of cooking and soaking cereals (usually maize) in lime solution, was applied in the traditional processing of the Ghanaian millet-based fermented maasa. During the processing, Lime cooked millet dough (LCMD) and water soaked millet dough (WSMD) samples were analyzed for proximate composition, pH, total titratable acidity and microbial counts were assessed for fermenting millet dough samples. Finally, maasa prepared from nixtamalized and non-nixtamalized fermented millet dough samples were assessed for consumer sensory acceptability on a five-point hedonic scale. Nixtamalization improved crude protein and ash contents of millet dough samples whereas fat and fiber contents decreased. During fermentation, a reduction in pH and increase in total titratable acidity was observed for both nixtamalized and non-nixtamalized millet dough samples. Lactic acid bacteria (LAB) and yeasts count reached 9.4 and 8.0 logcfu/g respectively for non-nixtamalized millet after 14 hours of fermentation, whereas for nixtamalized millet samples, LAB and yeasts count reached 7.6 and 7.5 logcfu/g respectively. Consumer sensory evaluation of Maasa produced from nixtamalized fermented millet had improved texture, colour and overall acceptability as compared to the traditional non-nixtamalized fermented millet-based maasa. Nixtamalization can thus be applied in the production of Ghanaian millet-based maasa to improve nutritional quality and acceptability as well as maintain the benefits associated with traditional cereal fermentation.

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Identification of lactic acid bacteria isolated during traditional fura processing in Ghana

Cited by 49 publications

References 26 publications

Partial Characterization of Bacteriocins Produced by Lactobacillus reuteri 2-20B and Pediococcus acidilactici 0-11A Isolated from Fura, a Millet-Based Fermented Food in Ghana

Partial Characterization of Bacteriocins Produced by Lactobacillus reuteri 2-20B and Pediococcus acidilactici 0-11A Isolated from Fura, a Millet-Based Fermented Food in Ghana

Les Aspects Technologiques, Microbiologiques Et Nutritionnels Des Aliments Fermentes a Base De Lait Et De Mil en Afrique De L’ouest.

Applicability of Nixtamalization in the Processing of Millet-based Maasa, a Fermented Food in Ghana

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