Utilization of various starter cultures in the production of Amasi, a Zimbabwean naturally fermented raw milk product

Fermented beverages with health-promoting potential: Past and future perspectives

“…producing species, generally present at low abundance relative to Lactobacillus or Lactococcus 153 species, vary depending on abundance. There may also be significant numbers of coliforms 154 present, depending on the level of hygiene employed during preparation, with high levels 155 having been noted in some African beverages (Gran, Gadaga, & Narvhus, 2003). The quantity 156 -6 -and types of yeasts involved can vary greatly, but Candida and Saccharomyces are the species -7 -filtered.…”

Characterization of Glutamate Decarboxylase from a High γ-Aminobutyric Acid (GABA)-Producer,Lactobacillus paracasei

“…2,3) Due to the physiological functions of GABA, the development of functional foods containing GABA in high concentrations has been actively pursued. 4,5) GABA production by various microorganisms has been reported, including bacteria, 6,7) fungi, 8) and yeasts.…”

Aroma profile of gowe, a traditional malted fermented sorghum beverage from Benin

“…During spontaneous fermentation of maize dough for Kenkey production in Ghana, ethanol was the most abundant alcohol found (Annan et al, 2003a). Ethanol was a flavor compound found in Amasi, a Zimbabwean naturally fermented raw milk product (Gran et al, 2003). Most of the aldehydes were found during the primary fermentation.…”

“…This may have been due to the accelerated saccharification process where the product was kept at 40°C for 2 h. Most of the volatile compounds increased with the fermentation time when the yeasts were used in single or in association with the LAB. The ability of selected microorganisms to modify taste, flavors and other characteristics of fermented products has been studied by several authors (Annan et al, 2003b, c;Mugula et al, 2003;Zorba et al, 2003;Gran et al, 2003;Ouoba et al, 2005;Azokpota, 2005). Fermentation of maize dough involving yeasts induced higher concentrations of compounds related to yeasts fermentation products such as alcohols and esters (Annan et al, 2003c).…”

“…Several studies have been done to characterize the aroma profile of fermented and non-fermented products (Halm et al, 1993;Lasekan et al, 1997;Annan et al, 2003a, b, c;Gran et al, 2003;Mugula et al, 2003;Mamede et al, 2005;Cayot, 2007;Ho et al, 2006;Komthong et al, 2007). Volatile compounds identified were produced during various steps of the production process as a result of fermentation by lactic bacteria and yeasts, enzymatic activities, lipid oxidation or maillard reactions (Feillet, 2000).…”