Use of non-Saccharomyces yeast strains as starter cultures to enhance fermented mango juice production

Coulibaly, Wahauwouélé Hermann; Bouatenin, Koffi Maïzan Jean Paul; Kouamé, Alfred K.; Camara, Fatoumata; Bi, Youan Charles Tra; Toka, Djegba Marie; Joel, Sery; Cot, Marlène; Djé, Koffi Marcellin

doi:10.1016/j.sciaf.2019.e00226

Cited by 8 publications

(4 citation statements)

References 15 publications

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“…The total soluble solids, expressed as °Brix value was determined by using a hand refractometer (Atago N-20E, Japan). Organic acids of "Soumbara" samples were before extracted and then analyzed by high performance liquid chromatography using an ion exclusion ORH-801 column (300 mm×6.5 mm) (Interchrom, France) as achieved by 16 . Running conditions were: mobile phase H2SO4; 40 mmol L -1 ; flow rate, 0.8 ml min -1 ; wavelength, 210 nm; room temperature (25 °C).…”

Section: Biochemical Analysismentioning

confidence: 99%

Biochemical and microbiological characterization of “Soumbara” from African locust bean (Parkia biglobosa) seeds consumed in Abidjan (Côte d’Ivoire)

Kouamé

Bouatenin

Coulibaly

et al. 2021

Nor. Afr. J. Food Nutr. Res.

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Background: “Soumbara” as well as other traditional foods of Côte d'Ivoire are produced in a traditional way. These foods may contain pathogenic and spoilage microorganisms. Aims: The aim of our work was to assess the sanitary quality of “Soumbara” sold in five communes of Abidjan (Côte d’Ivoire), in order to valorize it as a flavor enhancer. Material and Methods: A consumption survey as well as the analysis of some physico-chemical (pH, titratable acidity, Brix degree, moisture, and organic acids) and microbiological parameters (enumeration of MAG, Clostridium, Bacillus, Staphylococci, Salmonella, E. coli, and coliforms) were carried out in five (05) municipalities of Abidjan (Abobo, Yopougon, Port Bouet, Adjamé, and Treichville) on 75 samples. Results: The results of the survey showed that most of the respondents were familiar with “Soumbara” and often consumed it. These consumers stated that they did not experience any discomfort after consuming this food. Physicochemical analyses showed that the water content of the samples of “Soumbara” ranged from 16.50% to 19.28% and the pH varied from 6.32 ± 0.01 to 7.91± 0.02. “Soumbara” contained little follow-through which ranged from 0.10 ± 0.001 to 0.27 ± 0.05. “Soumbara” also contained phenolic compounds such as coumarins, hydroquinones, and caffeic acid. Microbiological analyses had revealed the presence of spoilage and pathogenic germs such as Bacillus, Staphylococcus, and E. coli at high loads exceeding the 2019/229/EC standard. Conclusions: However, due to the high load of spoilage and pathogenic microorganisms, this food eaten by sprinkling directly on the dish, without passing through a cooking process could expose the consumer to a risk of food poisoning. Keywords: Food poisoning, “Soumbara”, Pathogenic and Spoilage Microorganisms.

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Section: Biochemical Analysismentioning

confidence: 99%

Biochemical and microbiological characterization of “Soumbara” from African locust bean (Parkia biglobosa) seeds consumed in Abidjan (Côte d’Ivoire)

Kouamé

Bouatenin

Coulibaly

et al. 2021

Nor. Afr. J. Food Nutr. Res.

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“…The viability of cells is maintained at 10 7 CFU/mL throughout the storage period. Coulibaly et al [4] used non-Saccharomyces-fermented MJ and observed reduced sugar content, increased contribution of flavor and aroma to the juice, and suppression of undesirable microorganisms.…”

Section: Introductionmentioning

confidence: 99%

Effect of the Mixed Inoculation of Lactic Acid Bacteria and Non-Saccharomyces on the Quality and Flavor Enhancement of Fermented Mango Juice

et al. 2023

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Mango juice (MJ) was co-inoculated with Lactobacillus plantarum + Rhodotorula glutinis or Metschnikowia pulcherrima (LP + RG or LP + MP, respectively) and Lactobacillus casei + Rhodotorula glutinis or Metschnikowia pulcherrima (LC + RG or LC + MP, respectively) to evaluate their effect on the physicochemical characteristics, antioxidant capacity, and aroma compounds of MJ after 72 h of fermentation at 28 °C. Results indicated that among the fermented MJ, that which was fermented with LC + RG yielded the highest content of total acid (15.05 g/L). The pH values of MJ fermented with LC + MP, LC + RG, LP + RG, and LP + MP were 3.36, 3.33, 3.26, and 3.19, respectively, and were lower than that of CK (4.79). The juice fermented with LP + MP culture had the lowest sugar content (73.52 g/L), and those fermented with LP + RG and LP + MP had higher total phenol contents and stronger DPPH radical scavenging activity, ABTS radical scavenging activity, iron-reducing antioxidant capacity, and copper reducing antioxidant capacity than the others. Carotenoids in MJ had varying degrees of degradation after mixed fermentation by using all four combinations. Volatile compounds revealed that the co-fermentation of LP + RG produced increased norisoprenoid aroma compounds. The mixed co-inoculation method is a strategy to contemplate for MJ fermentation, but the modalities of inoculation need further investigation. Success depends on the suitable combination of non-Saccharomyces and lactic acid bacteria and consideration of strain variation.

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Section: Introductionmentioning

confidence: 99%

“…Fermentation was practiced as a method of food preservation worldwide for centuries. Therefore, fermentation is an effective method for preserving the fruit (Coulibaly et al, 2020) to increase its availability during the off-season. Also, lactic acid bacteria (LAB) fermentation helps to maintains safety, improves nutritional and sensorial properties of food (Fessard et al, 2017).However, spontaneous fermentation could make the fermentation process to proceed at a slow rate or total cessation of the process.Un-controlled fermentation allows the growth of microbial contaminants which produces undesirable metabolites that are hazardous to…”

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confidence: 99%

Changes in phenolics and antioxidant capacity during fermentation and simulated in vitro digestion of mango puree fermented with different lactic acid bacteria

Mashitoa

Manhivi

Akinola

et al. 2021

Food Processing Preservation

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Mangoes (Mangifera indica L.) are popular seasonal fruit in Reunion Island and are regarded as a good source of dietary antioxidants, such as ascorbic acid, carotenoids, and mangiferin, and flavonoids (Ma et al., 2011). Mango pulps contains gallic acid, chlorogenic acid, vanillic acid and protocatechuic acid and gallic acid has been described as the predominant phenolic compound (Palafox-Carlos et al., 2012). The total phenolic content is higher than the total carotenoids in mango fruit (Fratianni et al., 2020) and these phenolic compounds and antioxidants could extend health benefits to consumers (Palafox-Carlos et al., 2012). Most mangoes are eaten as whole fruit, but oversupplies and their highly perishable nature (Ntsoane et al., 2019) force it to be processed to provide consumers with longer lasting products. Fermentation was practiced as a method of food preservation worldwide for centuries. Therefore, fermentation is an effective method for preserving the fruit (Coulibaly et al., 2020) to increase its availability during the off-season. Also, lactic acid bacteria (LAB) fermentation helps to maintains safety, improves nutritional and sensorial properties of food (Fessard et al., 2017).However, spontaneous fermentation could make the fermentation process to proceed at a slow rate or total cessation of the process.Un-controlled fermentation allows the growth of microbial contaminants which produces undesirable metabolites that are hazardous to

show abstract

Use of non-Saccharomyces yeast strains as starter cultures to enhance fermented mango juice production

Cited by 8 publications

References 15 publications

Biochemical and microbiological characterization of “Soumbara” from African locust bean (Parkia biglobosa) seeds consumed in Abidjan (Côte d’Ivoire)

Biochemical and microbiological characterization of “Soumbara” from African locust bean (Parkia biglobosa) seeds consumed in Abidjan (Côte d’Ivoire)

Effect of the Mixed Inoculation of Lactic Acid Bacteria and Non-Saccharomyces on the Quality and Flavor Enhancement of Fermented Mango Juice

Changes in phenolics and antioxidant capacity during fermentation and simulated in vitro digestion of mango puree fermented with different lactic acid bacteria

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