Modeling Lactic Fermentation of Gowé Using Lactobacillus Starter Culture

Abstract

A global model of the lactic fermentation step of gowé was developed by assembling blocks hosting models for bacterial growth, lactic acid production, and the drop of pH during fermentation. Commercial strains of Lactobacillus brevis and of Lactobacillus plantarum were used; their growth was modeled using Rosso’s primary model and the gamma concept as a secondary model. The optimum values of pH and temperature were 8.3 ± 0.3, 44.6 ± 1.2 °C and 8.3 ± 0.3, 3.2 ± 37.1 °C with μmax values of 1.8 ± 0.2 and 1.4 ± 0.1 for L. brevis and L. plantarum respectively. The minimum inhibitory concentration of undissociated lactic acid was 23.7 mM and 35.6 mM for L. brevis and L. plantarum, respectively. The yield of lactic acid was five times higher for L. plantarum than for L. brevis, with a yield of glucose conversion to lactic acid close to 2.0 for the former and 0.8 for the latter. A model was developed to predict the pH drop during gowé fermentation. The global model was partially validated during manufacturing of gowé. The global model could be a tool to aid in the choice of suitable starters and to determine the conditions for the use of the starter.

Kinetics and modeling of growth and lactic acid production in Gundruk, a Himalayan fermented vegetable dish

“…The maximum specific growth rate (μ m ) in the present investigation was lower than previously published values for other lactic acid bacteria except the specific growth rate obtained by Munanga, Loiseau, Grabulos, and Mestres (2016). Similarly, the maximum concentration of lactic acid which inhibits the production of lactic acid (P max ) was significantly higher than the value obtained by Monteagudo et al (1994).…”

Optimization of the Effects of Different Temperatures and Compositions of Filmogenic Solution on Lactobacillus salivarius Using Predictive Mathematical Models

“…By re-inspecting Table 3, it can be noted that the modified logistic and logistic models should be rejected because some of their parameters have no statistical significance. It should be pointed out, however, that Munanga et al [40] studied the modeling of lactic fermentation of gowé and obtained a good fit of the logistic model to the experimental data of Lactobacillus brevis and L. plantarum growth during fermentation. The modified logistic model was also successfully used by Ilgin et al [16] to describe fermentative processes in the production of inulinase from carob extract using Aspergillus niger.…”

Stability assessment and improvement of a Lactobacillus plantarum mutant with low post-fermentation acidification characteristics

“…Lactobacillus is one of the most important LAB taxa present in fermented foods such as dairy, meats, and vegetable products (Yang et al, 2010;Yu et al, 2015). Owing to its resistance to low pH and ability to utilize a wide range of carbohydrate sources, Lactobacillus plantarum has been used as starter culture in various food fermentations such as a nondairy fermented beverage from a blend of cassava and rice (Freire et al, 2017), gowé (a fermented beverage made from malted and nonmalted sorghum flour; de J. C. Munanga et al, 2016), and fermented raw-dried meat sausages (Nedelcheva et al, 2010). It contributes significantly to the organoleptic properties, such as flavor and texture, of fermented foods (Bernardeau et al, 2006).…”

“…In addition to using lactose-negative Lactobacillus strains to control the post-fermentation acidification in yogurt (Chen et al, 2018), selection of acid-sensitive mutants, which are unable to continue fermentation below a certain pH, is another promising approach to improve control of post-fermentation acidification. F 0 F 1 -ATPase is a key enzyme in maintaining intracellular pH through extrusion of protons out of the cells by hydrolysis of ATP (Cotter and Hill, 2003). Several studies have reported that the basal activity of the F 0 F 1 -ATPase was lower in LAB strains that were more sensitive to low pH (Nannen and Hutkins, 1991;Yamamoto et al, 1996;Ongol et al, 2007).…”