Indigenous Fermented Foods

Abstract

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Use of Nonspecific, Glutamic Acid-Free, Media and High Glycerol or High Amylase as Inducing Parameters for ScreeningBacillusIsolates Having High Yield of Polyglutamic Acid

“…EPS production by three of the Bacillus licheniformis isolates K, T, and F was further studied and screened using synthetic media with glucose, starch, and skimmed milk as nutrient source individually or in combination and with a range of pH and sodium chloride, keeping in mind the potential industrial applications [8, 9, 11]. Both of the isolates were found to be suitable for EPS production.…”

“…The strains isolated and used in the present study however are not glutamic acid dependent for their ability to produce only PGA type of EPS and are not affected even in presence of glutamic acid or glutamine, in solid media and broth media containing various substrates and are thus suitable for low cost PGA production. The importance of PGA in pharmaceutical products, food industry, and wastewater treatment is well established [9, 11, 12]. …”

Monitoring the fermentation of the traditional Bulgarian beverage boza

“…Associations of lactic acid bacteria (LAB) and yeast were found to be responsible for boza fermentation, which agrees with the results found in the literature about other indigenous cereal-based fermented foods. Species of LAB and yeast have been also found in the fermentation of Kenyan busaa, kaffir beer, Nigerian ogi, pito, sekete and busa (Adegoke et al, 1995;Beuchat, 1995;Pederson, 1979;Sanni, 1993;Steinkraus, 1977). Although the LAB and yeast total count found in boza vary from one sample to another, the average value obtained was 10.5 3 10 7 colony-forming units (CFU) cm 3 , of which 70% were LAB.The microbial load of Bulgarian boza was approximately 10 times smaller than that observed in boza prepared in Turkey (Hancioglu & Karapinar, 1996), and the percentage of LAB is considerably lower (in Turkish boza LAB make 98% of the microflora).…”

“…Bread and beer are the most popular cereal‐based fermented foods, but there are also many other indigenous cereal‐based fermented foods prepared in different parts of the world, such as tempeh ( Steinkraus, 1977; Ayres et al ., 1980 ; Beuchat, 1995), pito ( Steinkraus, 1997), sekete ( Sanni, 1993; Adegoke et al ., 1995 ), kwass ( Pederson, 1979) and boza, among others. Cereal grains consist of an embryo (germ) and an endosperm enclosed by an epidermis and a seed coat (husk).…”

On-Package Color Indicator for Ripeness Monitoring of tape ketan Packaging

“…The ragi was prepared from rice flour with distinctive spices and contained the required organisms. Finally, the substrate is covered with a banana leaf and then allowed to ferment for approximately 24 to 48 h at ambient temperature (25-30°C) [1,2,3,4,5] .…”