Application of refrigerated and frozen sorghum malt slurries in preservation of starter cultures for Obushera from Uganda

Mapping Intimacies ◽

10.21203/rs.3.rs-29211/v2 ◽

2020 ◽

Author(s):

Ivan Muzira Mukisa ◽

Stellah Byakika ◽

Arnold Serwanga

Keyword(s):

Saccharomyces Cerevisiae ◽

Lactobacillus Plantarum ◽

Industrial Production ◽

Starter Cultures ◽

Fermented Beverages ◽

Cell Counts ◽

Sorghum Malt ◽

Flavor Development

Abstract Industrial production of traditional fermented beverages is limited by lack of quality commercial starter cultures. Saccharomyces cerevisiae MNC21Y and Lactobacillus plantarum MNC21 can be used to ferment cereal beverages such as Obushera. These cultures are unavailable as commercial starters due to lack of appropriate propagating and distributing procedures. The purpose of this study was to evaluate the use of refrigerated and frozen sorghum slurries as carrier media for the starters. Starters were propagated in sorghum slurries (30°C for 24 h) and stored at 5°C and -18°C for 90 days. Viability of Saccharomyces cerevisiae and Lactobacillus plantarum was determined by cell counts after surface plating and pour plating, respectively. Fermentation ability was determined by inoculating sorghum slurries with starters and monitoring pH, acidity and flavor development. Viability was higher for starters stored at 5°C (S. cerevisiae: 6 log cfu.g-1 and Lb. plantarum: 7-9 log cfu.g-1 during 90 days) than those at -18°C (S. cerevisiae: 2 cfu.g-1 and Lb. plantarum: 4 log cfu.g-1 after 30 days). Refrigerated starters acidified Obushera (pH  4.5) faster (10-20 h) than frozen ones (18-24 h). Refrigerated or frozen S. cerevisiae + Lb. plantarum starters in sorghum malt slurries can remain viable for at least one or three months, respectively and produce Obushera with characteristic flavors.

Download Full-text

The Effect of Using Biological Treatment on Microbial Growth during the Malting of Sorghum

Journal of Advances in Microbiology ◽

10.9734/jamb/2021/v21i1130405 ◽

2021 ◽

pp. 105-114

Author(s):

Oluwatosin Charles Ayodeji ◽

Afolabi Folake Titilayo ◽

Abdulkadir Musliu ◽

Fasiku Oluwafemi

Keyword(s):

Saccharomyces Cerevisiae ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Lactobacillus Plantarum ◽

Starter Cultures ◽

Polyphenol Content ◽

Sorghum Malt ◽

Combined Cultures ◽

Sorghum Grain ◽

Phytate Content

Malting is an important industrial product with a huge market outlet. Sorghum grain carries a numerous and variable, microbial population that mainly consists of bacteria, yeasts, and filamentous fungi. Sorghum malt is heavily reliant on chemical control of moulds and coliforms. This research aimed at investigating ways of improving malt quality and safety, using starter cultures of lactic acid bacteria and yeast, during the steeping stage of malting. All the steep treatments contained a sizeable population of moulds, greater than 4logcfu/mL, at 0hrs of steeping. A 3Log decrease was recorded in the steep treatment containing only single culture of Lactobacillus plantarum All the steeping treatments achieved varying levels of anti-nutrient reduction. The Lactobacillus plantarum CLB8 steep reduced the phytate level by as much as 47% when compared to the phytate level in sorghum grain. The combined cultures of Lactobacillus plantarum CLB8 and Saccharomyces cerevisiaeCYT1 reduced the phytate content by as much as 40% when compared to the sorghum grain without treatment. When compared to the control steep, the Lactobacillus plantarum CLB8 steep improved the anti-nutrient degradation by 31%. The combined cultures of Lactobacillus plantarum CLB8 and Saccharomyces cerevisiae CYT1 reduced the phytate content by as much as 23% when compared with the control steep. The polyphenol content was reduced by about 46% in the Lactobacillus plantarum CLB8 steep and 29% in the combined cultures of Lactobacillus plantarum CLB8 and Saccharomyces cerevisiae CYT1 steep when compared to the polyphenol content in the whole sorghum grain. Only the Lactobacillus plantarum CLB8 steep had better polyphenol reduction than the control with a 9.6% reduction more than the control. It was concluded that lactic acid bacteria can be apply as a biological control organism in malting of grains.

Download Full-text

Application of refrigerated and frozen sorghum malt slurries in preservation of starter cultures of traditional fermented cereal-based beverages - a case of Obushera from Uganda

10.21203/rs.3.rs-29211/v1 ◽

2020 ◽

Author(s):

Ivan Muzira Mukisa ◽

Arnold Serwanga ◽

Stellah Byakika

Keyword(s):

Developing Countries ◽

Industrial Production ◽

Starter Cultures ◽

Fermented Foods ◽

Fermented Beverages ◽

Preservation Methods ◽

Sorghum Malt ◽

Traditional Fermented Foods

Abstract Objective Industrial production of traditional fermented beverages in developing countries is limited by lack of commercial starter cultures. Saccharomyces (S.) cerevisiae MNC 21Y and Lactobacillus (L.) plantarum MNC 21 were identified as starter cultures for a Ugandan cereal beverage, Obushera. However, they are commercially unavailable due to lack of affordable appropriate propagating and preservation methods. In this study the starters were propagated in sorghum malt slurries (30 °C for 24 h) and stored at 5 °C and − 18 °C for 90 days. Viability and fermentation ability of the cultures was monitored. Results Viability was higher for starters stored at 5 °C (S. cerevisiae: 6 log cfu/g and L. plantarum: 7–9 log cfu/g during 90 days) than those at -18 °C (S. cerevisiae: 2 cfu/g and L. plantarum: 4 log cfu/g after 30 days). Refrigerated starters acidified Obushera (pH ≤ 4.5) faster (10–20 h) than frozen ones (18–24 h). Refrigerating the starters in sorghum malt slurries preserves them for at least three months. This provides an affordable option for starter commercialization and industrial production of traditional fermented foods.

Download Full-text

Effect of Microbial Fermentation on Nutritional and Safety Value of Cassava-Based Food

10.21203/rs.3.rs-101758/v1 ◽

2020 ◽

Author(s):

Niguse Hotessa Halake

Keyword(s):

Saccharomyces Cerevisiae ◽

Protein Content ◽

Lactobacillus Plantarum ◽

Crude Protein ◽

Starter Cultures ◽

Microbial Fermentation ◽

Promising Candidate ◽

Inoculum Level ◽

Overall Acceptability ◽

Cyanide Content

Abstract Background: Cassava is a potential energy-rich food crops to make different food products in developing countries but limited by a shortage of protein content and the presence of toxic cyanogenic glycosides.Methods: Cassava-teff flour fermented with three pure starter cultures of Saccharomyces cerevisiae, Lactobacillus plantarum and Lactobacillus coryneformis. Two different inoculum levels (0.5 and 1.5 ml) were used. 300 g of cassava-teff flour were fermented with each of single starter cultures at 24 and 48 h. Results: The analysis of pH, crude protein and cyanide content indicates fermentation samples with Lactobacillus plantarum and Lactobacillus coryneformis for 48 h with 1.5 ml inoculums resulted in highest pH reduction. Similarly, highest reduction cyanide was recorded with 1.5 ml inoculums of Lactobacillus coryneformis and Lactobacillus plantarum, while the least cyanide reduction was recorded in fermentation samples of Saccharomyces cerevisiae at 24 h of 1 ml of inoculum level, but this value is higher when compared upon boiling (47.77 mg/kg). The highest levels of crude protein were observed fermentation samples with 1.5 ml inoculum of Saccharomyces cerevisiae for 48 h. Regarding palatability, the panelist preferred that fermentation sample with 1.5 ml inoculums of Lactobacillus plantarum and Lactobacillus coryneformis at 48 h having the best taste with the score of 4.90 ± 0.17 and 4.87 ± 0.23 respectively over the control, while sample fermented with Saccharomyces cerevisiae was preferred in terms of flavor, texture and overall acceptability with score of 4.87 ± 0.23, 4.73 ± 0.11 and 4.67 ± 0.12 respectively over the control. Conclusions: Therefore, microbial fermentation is a promising candidate for improving nutritional and safety value of cassava- based food and suggested as a choice of the processing method, as this method significantly reduced cyanide content, increased protein content and improved sensory properties of injera.

Download Full-text

Combination of Lactobacillus plantarum and Saccharomyces cerevisiae DV10 as Starter Culture to Produce Mango Slurry: Microbiological, Chemical Parameters and Antioxidant Activity

Molecules ◽

10.3390/molecules24234349 ◽

2019 ◽

Vol 24 (23) ◽

pp. 4349 ◽

Cited By ~ 6

Author(s):

Xiaofan Jin ◽

Wenxue Chen ◽

Haiming Chen ◽

Weijun Chen ◽

Qiuping Zhong

Keyword(s):

Saccharomyces Cerevisiae ◽

Lactobacillus Plantarum ◽

Radical Scavenging Activity ◽

Low Density Lipoprotein ◽

Starter Culture ◽

Radical Scavenging ◽

Density Lipoprotein ◽

Starter Cultures ◽

Ldl Oxidation ◽

Antioxidant Power

The aim of this study was to develop a nondairy fermented product based on mango slurry. Lactobacillus plantarum and Saccharomyces cerevisiae DV10 were used as starter cultures in single and co-cultivations. The microbial populations and metabolites produced during mango slurry fermentation were investigated. At the end of all fermentations, the bacterial populations were higher than 6.0 log CFU/mL. Lactic acid was the main organic acid produced, achieving up to 6.12 g/L after 24 h in co-culture with L. plantarum and S. cerevisiae DV10. Volatile compounds were determined after 24 h of fermentation, the co-cultures of L. plantarum and S. cerevisiae DV10 could decrease terpenes and produce alcohols and esters. The co-cultivations obtained the most total phenolics as well as showed the strongest 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonate) (ABTS) radical scavenging activity, ferric-reducing antioxidant power (FRAP) and low-density lipoprotein (LDL) oxidation inhibition. Hence, a high-bioactivity probiotic product was successfully obtained via mango slurry fermentation inoculated with a co-culture of L. plantarum and S. cerevisiae DV10.

Download Full-text

The Effect of co-Fermentation on Sourdough Breadmaking using Different Viable Cell Concentrations of Lactobacillus plantarum and Saccharomyces cerevisiae as Starter Cultures

Journal of Culinary Science & Technology ◽

10.1080/15428052.2019.1680472 ◽

2019 ◽

pp. 1-17

Author(s):

Renata Ferraz ◽

Simone Hickmann Flores ◽

Jeverson Frazzon ◽

Roberta Cruz Silveira Thys

Keyword(s):

Saccharomyces Cerevisiae ◽

Lactobacillus Plantarum ◽

Viable Cell ◽

Starter Cultures ◽

Cell Concentrations

Download Full-text

Effect of Co-Inoculation of Candida zemplinina, Saccharomyces cerevisiae and Lactobacillus plantarum for the Industrial Production of Negroamaro Wine in Apulia (Southern Italy)

Microorganisms ◽

10.3390/microorganisms8050726 ◽

2020 ◽

Vol 8 (5) ◽

pp. 726 ◽

Cited By ~ 2

Author(s):

Maria Tufariello ◽

Vittorio Capozzi ◽

Giuseppe Spano ◽

Giovanni Cantele ◽

Pasquale Venerito ◽

...

Keyword(s):

Saccharomyces Cerevisiae ◽

Lactobacillus Plantarum ◽

Southern Italy ◽

Present Report ◽

Starter Culture ◽

Scale Up ◽

Starter Cultures ◽

Industrial Scale ◽

Wine Production ◽

Custom Made

The employment of multi-species starter cultures has growing importance in modern winemaking for improving the complexity and wine attributes. The assessment of compatibility for selected species/strains at the industrial-scale is crucial to assure the quality and the safety associated with fermentations. An aspect particularly relevant when the species belong to non-Saccharomyces, Saccharomyces spp. and malolactic bacteria, three categories with different biological characteristics and oenological significance. To the best of our knowledge, the present report is the first study regarding the utilization of a combined starter culture composed of three strains of non-Saccharomyces, Saccharomyces cerevisiae and Lactobacillus plantarum for production of wine at the industrial scale. More in-depth, this work investigated the oenological potential of the autochthonous characterized strains from the Apulian region (Southern Italy), Candida zemplinina (syn. Starmerella bacillaris) 35NC1, S. cerevisiae (NP103), and L. plantarum (LP44), in co-inoculation following a complete scale-up scheme. Microbial dynamics, fermentative profiles and production of volatile secondary compounds were assessed in lab-scale micro-vinification tests and then the performances of the mixed starter formulation were further evaluated by pilot-scale wine production. The above results were finally validated by performing an industrial-scale vinification on 100HL of Negroamaro cultivar grape must. The multi-starter formulation was able to rule the different stages of the fermentation processes effectively, and the different microbial combinations enhanced the organoleptic wine features to different extents. The findings indicated that the simultaneous inoculation of the three species affect the quality and quantity of several volatile compounds, confirming that the complexity of the wine can reflect the complexity of the starter cultures. Moreover, the results underlined that the same mixed culture could differently influence wine quality when tested at the lab-, pilot- and industrial-scale. Finally, we highlighted the significance of employment non-Saccharomyces and L. plantarum, together with S. cerevisiae, autochthonous strains in the design of custom-made starter culture formulation for typical regional wine production with pronounced unique quality.

Download Full-text

Profile of Volatile Compounds of On-Farm Fermented and Dried Cocoa Beans Inoculated with Saccharomyces cerevisiae KY794742 and Pichia kudriavzevii KY794725

Molecules ◽

10.3390/molecules26020344 ◽

2021 ◽

Vol 26 (2) ◽

pp. 344

Author(s):

Gilson Celso Albuquerque Chagas Junior ◽

Nelson Rosa Ferreira ◽

Eloisa Helena de Aguiar Andrade ◽

Lidiane Diniz do Nascimento ◽

Francilia Campos de Siqueira ◽

...

Keyword(s):

Saccharomyces Cerevisiae ◽

Volatile Compounds ◽

Multivariate Analyses ◽

High Capacity ◽

Starter Cultures ◽

Cocoa Beans ◽

Pichia Kudriavzevii ◽

Fermentative Capacity ◽

Product Identity ◽

On Farm

This study aimed to identify the volatile compounds in the fermented and dried cocoa beans conducted with three distinct inoculants of yeast species due to their high fermentative capacity: Saccharomyces cerevisiae, Pichia kudriavzevii, the mixture in equal proportions 1:1 of both species, and a control fermentation (with no inoculum application). Three starter cultures of yeasts, previously isolated and identified in cocoa fermentation in the municipality of Tomé-Açu, Pará state, Brazil. The seeds with pulp were removed manually and placed in wooden boxes for the fermentation process that lasted from 6 to 7 days. On the last day of fermentation, the almonds were packaged properly and placed to dry (36 °C), followed by preparation for the analysis of volatile compounds by GC-MS technique. In addition to the control fermentation, a high capacity for the formation of desirable compounds in chocolate by the inoculants with P. kudriavzevii was observed, which was confirmed through multivariate analyses, classifying these almonds with the highest content of aldehydes, esters, ketones and alcohols and low concentration of off-flavours. We conclude that the addition of mixed culture starter can be an excellent alternative for cocoa producers, suggesting obtaining cocoa beans with desirable characteristics for chocolate production, as well as creating a product identity for the producing region.

Download Full-text