Influence of Cofermentation by Amylolytic Lactobacillus plantarum and Lactococcus lactis Strains on the Fermentation Process and Rheology of Sorghum Porridge

Mukisa, Ivan Muzira; Byaruhanga, Yusuf Byenkya; Muyanja, Charles; Aijuka, Matthew; Schüller, Reidar Barfod; Sahlstrøm, Stefan; Langsrud, Thor; Narvhus, Judith

doi:10.1128/aem.00857-12

Cited by 13 publications

(7 citation statements)

References 36 publications

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“…Amylases produced by amylolytic LAB (ALAB) facilitate hydrolysis and fermentation of starch to lactic acid in a single step process [ 65 ]. ALAB can thus be utilized in commercial production of lactic acid from starchy materials and in reducing the viscosity of starchy complementary foods [ 66 , 67 ]. Apart from altering the microstructure of starch, ALAB could also modify the amylography and viscosity of starch.…”

Section: Resultsmentioning

confidence: 99%

In vitro assessment of Pediococcus acidilactici Kp10 for its potential use in the food industry

et al. 2017

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BackgroundSelection of a microbial strain for the incorporation into food products requires in vitro and in vivo evaluations. A bacteriocin-producing lactic acid bacterium (LAB), Pediococcus acidilactici Kp10, isolated from a traditional dried curd was assessed in vitro for its beneficial properties as a potential probiotic and starter culture. The inhibitory spectra of the bacterial strain against different gram-positive and gram-negative bacteria, its cell surface hydrophobicity and resistance to phenol, its haemolytic, amylolytic and proteolytic activities, ability to produce acid and coagulate milk together with its enzymatic characteristics and adhesion property were all evaluated in vitro.Results P. acidilactici Kp10 was moderately tolerant to phenol and adhere to mammalian epithelial cells (Vero cells and ileal mucosal epithelium). The bacterium also exhibited antimicrobial activity against several gram-positive and gram-negative food-spoilage and food-borne pathogens such as Listeria monocytgenes ATCC 15313, Salmonella enterica ATCC 13311, Shigella sonnei ATCC 9290, Klebsiella oxytoca ATCC 13182, Enterobacter cloaca ATCC 35030 and Streptococcus pyogenes ATCC 12378. The absence of haemolytic activity and proteinase (trypsin) and the presence of a strong peptidase (leucine-arylamidase) and esterase-lipase (C4 and C8) were observed in this LAB strain. P. acidilactici Kp10 also produced acid, coagulated milk and has demonstrated proteolytic and amylolactic activities.ConclusionThe properties exhibited by P. acidilactici Kp10 suggested its potential application as probiotic and starter culture in the food industry.

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Section: Resultsmentioning

confidence: 99%

In vitro assessment of Pediococcus acidilactici Kp10 for its potential use in the food industry

et al. 2017

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“…lactis with Lb. plantarum was previously observed to enhance acid production in a cereal fermentation (Mukisa, Byaruhanga, et al., ). This starter culture therefore acted as a basis for two heterolactic combinations: Lb.…”

Section: Methodsmentioning

confidence: 99%

Production of organic flavor compounds by dominant lactic acid bacteria and yeasts from Obushera, a traditional sorghum malt fermented beverage

Mukisa

Byaruhanga

Muyanja

et al. 2016

Food Science & Nutrition

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Single and mixed starter cultures of lactic acid bacteria (LAB): Weissella confusa MNC20, Lactobacillus plantarum MNC21, Lactococcus lactis MNC24 and Lactobacillus fermentum MNC34 and yeasts: Issatchenkia orientalis MNC20Y and Saccharomyces cerevisiae MNC21Y were used to produce Obushera, a fermented sorghum beverage. Microbial counts, pH, sugars, organic acids, and volatile compounds in starter culture and spontaneous fermentations were monitored during 48 hrs. Maximum counts of LAB (8.4–9.4 log cfu g−1) and yeasts (7.5 ± 0.1 cfu g−1) starter cultures were attained in 6–48 hrs. Weissella confusa, Lc. lactis, and Lb. fermentum showed possible acid sensitivity while I. orientalis produced surface films. LAB starter cultures and their combinations with S. cerevisiae lowered pH from 5.83 to <4.5 (3.50–4.13) in a shorter time (12 hrs) than spontaneous fermentations (24 hrs). Lactococcus lactis and W. confusa metabolized glucose the fastest (p < .05) during the first 6 hrs. Lactobacillus fermentum, Lb. plantarum, and S. cerevisiae utilized glucose and maltose concurrently. Lactobacillus plantarum and S. cerevisiae additionally utilized fructose. S. cerevisiae metabolized sugars the fastest (p < .05) during the first 12–24 hrs. Lactobacillus plantarum and W. confusa produced the highest (p < .05) amounts of lactate (5.43 g kg−1) and diacetyl (9.5 mg kg−1), respectively. LAB also produced acetate, ethanol, acetaldehyde, acetone, and acetoin. Coculturing LAB with S. cerevisiae reduced (p < .05) lactate and diacetyl yield. Yeasts produced high amounts of acetaldehyde and methyl alcohols. Issatchenkia orientalis produced higher (p < .05) amounts of 2‐methy‐1‐propanol and 3‐methyl‐1‐butanol than S. cerevisiae. Combinations of LAB with S. cerevisiae produced a profile flavor compounds close to that of spontaneously fermented Obushera. These combinations can be adopted for controlled fermentation of Obushera and related fermented cereal products.

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“…Fermented slurry was dried at 50 ± 2°C for 24 hr. Dried fermented sorghum cake was milled in grinder (Ameet IS:4520, India) and passed through 40 mesh size screen (HT/Standard sieves) (Mukisa et al., ; Wedad et al., ).…”

Section: Methodsmentioning

confidence: 99%

Malting and fermentation effects on antinutritional components and functional characteristics of sorghum flour

Ojha

Adhikari²,

Karki

et al. 2017

Food Science & Nutrition

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The research was aimed to observe the effect of malting and fermentation on antinutritional component and functional characteristics of sorghum flour. For whole sorghum flour, cleaned sorghum grain was milled to pass through 40 mesh sieve. For malting, cleaned sorghum grain was steeped in 0.2% calcium hydroxide solution for 24 hr and then germinated for 48 hr at 90% RH and 27 ± 2°C. Sprout was removed, dried in hot air oven at 50 ± 2°C for 24 hr and milled to pass through 40 mesh sieve. For fermented sorghum flour, 13.3 mg% diastase and 2 mg % pepsin (on the basis of whole sorghum flour weight) was added to cooked (88 ± 2°C) sorghum flour and left for 1 hr. Lactobacillus plantarum (107 cfu/g) was inoculated and incubated at temperature 30 ± 2°C for 48 hr. The fermented slurry was dried at 50 ± 2°C in hot air oven for 24 hr and milled to pass through 40 mesh sieve. The lower yield of sorghum flour was obtained compared to whole and malted sorghum flour. Germination of sorghum reduced phytate, tannin, and oxalate by 40%, 16.12% and 49.1%, respectively, whereas fermentation of sorghum flour reduced above by 77%, 96.7% and 67.85%, respectively. There was no significant change in hydrogen cyanide in malted sorghum flour compared to whole sorghum flour, but fermentation of sorghum flour reduced hydrogen cyanide by 52.3%. Bulk density and viscosity was significantly reduced by the malting and fermentation, whereas water absorption capacity and oil absorption capacity was markedly increased by the malting and fermentation. Fermented flour was good due to reduced ANF and improved functional property despite of lower yield.

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Influence of Cofermentation by Amylolytic Lactobacillus plantarum and Lactococcus lactis Strains on the Fermentation Process and Rheology of Sorghum Porridge

Cited by 13 publications

References 36 publications

In vitro assessment of Pediococcus acidilactici Kp10 for its potential use in the food industry

In vitro assessment of Pediococcus acidilactici Kp10 for its potential use in the food industry

Production of organic flavor compounds by dominant lactic acid bacteria and yeasts from Obushera, a traditional sorghum malt fermented beverage

Malting and fermentation effects on antinutritional components and functional characteristics of sorghum flour

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