Microbiological and biochemical changes during the fermentation of maize (Zea mays) grains formasa production

Oyeyiola, G. P.

doi:10.1007/bf01200938

Cited by 16 publications

(12 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The pH decrease is in accordance with that reported by Oyeyiola (1990). This author reported that the rate of pH decrease of masa (fermented maize) is significant during the first 6 h of preparation.…”

Section: Discussionsupporting

confidence: 93%

See 1 more Smart Citation

Study of physicochemical parameters and spontaneous fermentation during traditional production of munkoyo, an indigenous beverage produced in Democratic Republic of Congo

et al. 2012

View full text Add to dashboard Cite

Section: Discussionsupporting

confidence: 93%

“…The yeast population is absent in munkoyo during the first 15 h of preparation. A similar observation has been made for fermented maize (Oyeyiola, 1990). The yeast population count and alcohol content are observed after 24 h of wort incubation in the calabash.…”

Section: Discussionmentioning

confidence: 52%

Study of physicochemical parameters and spontaneous fermentation during traditional production of munkoyo, an indigenous beverage produced in Democratic Republic of Congo

et al. 2012

View full text Add to dashboard Cite

“…The small number of units of Enterobacteriaceae and other Gram-negative bacteria showed that their growth might have been inhibited due to the presence of lactic acid, resulting in the decrease in the decrease of pH to 4.0 this agrees with Oyeyiola (1990, Chavan 1998) that L. plantarum, was one of the major the major isolates during the production of fermented cereal 'ogi'. The predominance of L. plantarum, L. brevis in this study may be due to secretion of other compounds probably from cowpea which might inhibit the growth of other bacteria and yeasts in the fermenting medium.…”

Section: Resultssupporting

confidence: 73%

Evaluation of the nutritional and microbiological status of co-fermented cereals/cowpea ‘OGI’

Oyarekua¹

2011

ABJNA

View full text Add to dashboard Cite

This study investigated nutritional, viscosity and microbial status of co-fermented cereal /cowpea. Standard Methods According to AOAC (2005) were used for proximate compositions. Mineral Safety Index (MSI) was calculated. Characterization of isolates were by macroscopic, microscopic and biochemical tests. Viscosity was measured using Rotational Viscometer. Protein contents were comparable. Crude fibre was higher in millet/cowpea and lipid in sorghum/cowpea. Both samples had comparable K, Cu, Zn and Mn values. Fe and Na values were higher in millet/cowpea and P, Ca and Mg in sorghum/cowpea. Mineral Safety Index for copper, phosphorus and zinc were lower in both samples than tabulated required daily allowance (RDA) for infants; while sodium was comparable to RDA values. Iron in millet/cowpea was higher than RDA and magnesium in sorghum/cowpea. Millet/cowpea had more yeasts, moulds and enterobacteriaceae. Total plate count was more in sorghum/cowpea and lactic acid bacteria count more in millet/cowpea. Probable organism isolated from sorghum/cowpea was Lactobacillus plantarun and Lactobacillus brevis from millet/cowpea. Consistency values were comparable at 12% flour concentration for both samples; viscosity was more reduced at 12% in millet/cowpea. Sorghum/cowpea ogi had acceptable values of Ca, Mg, crude fiber and lipid contents. Millet/cowpea ogi might be more desirable in terms of viscosity.

show abstract

“…Among the Pediococcus species we found, P. pentosaceus had previously been identified in kenkey and white maize grains steeped for 24 h for ogi (Halm et al, 1993; Teniola et al, 2005) while P. acidilactici was also found in kenkey and during maize fermentation for masa (Oyeyiola, 1990; Halm et al, 1993; Fowoyo and Ogunbanwo, 2010; Sanni and Adesulu, 2013) and recently, in sorghum ogi (Banwo et al, 2012). Our study is therefore the first report on association of P. acidilactici and P. claussenii with ogi production from maize.…”

Section: Resultsmentioning

confidence: 56%

Bacterial Diversity and Mycotoxin Reduction During Maize Fermentation (Steeping) for Ogi Production

et al. 2015

View full text Add to dashboard Cite

Bacterial diversity and community structure of two maize varieties (white and yellow) during fermentation/steeping for ogi production, and the influence of spontaneous fermentation on mycotoxin reduction in the gruel were studied. A total of 142 bacterial isolates obtained at 24–96 h intervals were preliminarily identified by conventional microbiological methods while 60 selected isolates were clustered into 39 OTUs consisting of 15 species, 10 genera, and 3 phyla by 16S rRNA sequence analysis. Lactic acid bacteria constituted about 63% of all isolated bacteria and the genus Pediococcus dominated (white maize = 84.8%; yellow maize = 74.4%). Pediococcus acidilactici and Lactobacillus paraplantarum were found at all steeping intervals of white and yellow maize, respectively, while P. claussenii was present only at the climax stage of steeping white maize. In both maize varieties, P. pentosaceus was found at 24–72 h. Mycotoxin concentrations (μg/kg) in the unsteeped grains were: white maize (aflatoxin B1 = 0.60; citrinin = 85.8; cyclopiazonic acid = 23.5; fumonisins (B1/B2/B3) = 68.4–483; zearalenone = 3.3) and yellow maize (aflatoxins (B1/B2/M1) = 22.7–513; citrinin = 16,800; cyclopiazonic acid = 247; fumonisins (B1/B2/B3) = 252–1,586; zearalenone = 205). Mycotoxins in both maize varieties were significantly (p < 0.05) reduced across steeping periods. This study reports for the first time: (a) the association of L. paraplantarum, P. acidilactici, and P. claussenii with ogi production from maize, (b) citrinin occurrence in Nigerian maize and ogi, and (c) aflatoxin M1, citrinin and cyclopiazonic acid degradation/loss due to fermentation in traditional cereal-based fermented food.

show abstract

Microbiological and biochemical changes during the fermentation of maize (Zea mays) grains formasa production

Cited by 16 publications

References 20 publications

Study of physicochemical parameters and spontaneous fermentation during traditional production of munkoyo, an indigenous beverage produced in Democratic Republic of Congo

Study of physicochemical parameters and spontaneous fermentation during traditional production of munkoyo, an indigenous beverage produced in Democratic Republic of Congo

Evaluation of the nutritional and microbiological status of co-fermented cereals/cowpea ‘OGI’

Bacterial Diversity and Mycotoxin Reduction During Maize Fermentation (Steeping) for Ogi Production

Contact Info

Product

Resources

About