Effect of Solid State Fermentation on the Physico-Chemical, Functional and Textural Properties of Nixtamalized Maize

2006 ◽  
Vol 2 (1) ◽  
Author(s):  
Emmanuel Ohene Afoakwa ◽  
Philip Roger Aidoo
Keyword(s):  
Water Absorption ◽  
Starter Culture ◽  
Textural Properties ◽  
Titratable Acidity ◽  
Fermentation Medium ◽  
Coconut Water ◽  
Acid Fermentation ◽  
Yellow Colour ◽  
Fermentation Time ◽  
Physico Chemical

Spontaneous lactic acid fermentation is an important process in cereal processing. It is applied to develop and enhance taste and flavour, modify texture and improve the microbial safety of foods. When applied with nixtamalization to maize, it is expected to further improve the functionality, improve nutritional quality and provide an alternative maize-based ingredient. This study was carried out to determine the extent to which fermentation could influence the physico-chemical, functional and textural properties of nixtamalized maize. A 2 x 3 x 3 factorial experimental design with fermentation medium (water, coconut water), fermentation time (0, 24, 48 hours) and blends composition (0:100, 50:50, 100:0 steeped:nixtamalized maize) was performed. The blends were fermented for the specific times and analysed for pH, titratable acidity, water absorption, colour and texture. Traditional maize dough facilitated the fermentation process by acting as a starter culture to produce lower pH and higher acidity in the steeped:nixtamalized maize blends. The fermentation time significantly (p<0.05) influenced the pH, titratable acidity, water absorption capacity, colour and texture of the samples. The pH of all the blends decreased from 6.24 to 4.22 with a corresponding increase in titratable acidity from 0.009 to 0.036 g Lactic/100g sample during fermentation. There was however no significant (p<0.05) difference in the effect of fermentation medium on these indices. The samples with a higher percentage of nixtamalized maize had a deeper yellow colour, that is lower L – value (lightness) and higher b-values (yellowness) than the non- nixtamalized maize and this increased further with fermentation. The texture of the blends of steeped – nixtamalized maize generally decreased with increasing fermentation time for all samples fermented in water as well as in coconut water, however, the texture of the blends of steeped: nixtamalized maize for samples fermented in coconut water had relatively higher but comparable textural values. Maize can therefore be nixtamalized and fermented using both water and coconut water to effectively produce adequate souring or acids resulting in improved physico-chemical, functional and textural quality characteristics required for the processing of traditional fermented maize products.

Changes in Souring Development, Nutritional and Functional Properties during Fermentation of Cowpea-Fortified Nixtamalized Maize

2006 ◽  
Vol 2 (3) ◽  
Author(s):  
Emmanuel Ohene Afoakwa ◽  
Philip R Aidoo
Keyword(s):  
Water Absorption ◽  
Functional Properties ◽  
Nutritional Quality ◽  
Nutritive Value ◽  
Titratable Acidity ◽  
Fermentation Medium ◽  
Absorption Capacity ◽  
Coconut Water ◽  
Spontaneous Fermentation ◽  
Fermentation Time

Spontaneous fermentation of maize produces lactic acids resulting in souring or acidification with associated improvement in taste, flavour and texture of the derived products. When combined with nixtamalization and cowpea fortification, it is expected to improve the nutritional quality and product functionality of maize based foods and as well introduce variety to maize processing. This study was carried out to investigate the changes in souring development, nutritional quality and functional properties during spontaneous fermentation of cowpea-fortified nixtamalized maize. A 2 x 3 x 3 factorial experimental design, with fermentation medium (water, coconut water), fermentation time (0, 24, 48 hours) and cowpea level (0, 15, 30 %) was performed. Nixtamalized maize was prepared by boiling whole maize in 1 % lime solution for 30 minutes, steeped in excess lime, milled into meal and kneaded into a dough using water or coconut water. The blends were fermented for the specific times and analysed for pH, titratable acidity, water absorption capacity, colour, protein and ash. The presence of lime and cowpea influenced the pH, titratable acidity, water absorption, colour, protein and ash content of the fermented cowpea-fortified maize. Addition of cowpea increased most of the studied indices whiles pH of all the blends decreased (6.15-4.45) with a corresponding increase in titratable acidity (0.008-0.045 g/100g lactic acid) with increase in fermentation time. There was however no significant (p<0.05) difference in the effect of fermentation medium on these indices suggesting that coconut water could be used as an alternative fermentation medium for maize dough fermentation without any effect in souring development. Fermentation and cowpea fortification can therefore be used to increase the nutritive value of nixtamalized maize with acceptable souring and product quality characteristics.

Constructing a Defined Starter for Multispecies Vinegar Fermentation via Evaluating the Vitality and Dominance of Functional Microbes in Autochthonous Starter

2021 ◽  
Author(s):  
Ting Huang ◽  
Zhen-Ming Lu ◽  
Ming-Ye Peng ◽  
Li-Juan Chai ◽  
Xiao-Juan Zhang ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Starter Culture ◽  
Titratable Acidity ◽  
Natural Food ◽  
Rrna Gene ◽  
Comprehensive Understanding ◽  
Acid Fermentation ◽  
Operational Taxonomic Units ◽  
Core Species ◽  
Efficient Fermentation

Mature vinegar culture has usually been used as a type of autochthonous starter for rapidly initiate initiating the next batch of acetic acid fermentation (AAF) and maintaining the batch-to-batch uniformity of AAF in the production of traditional cereal vinegar. However, the vitality and dominance of functional microbes in autochthonous starters remain unclear, which hinders further improvement of fermentation yield and production. Here, based on metagenomic (MG), metatranscriptomic (MT), and 16S rRNA gene sequencings, 11 bacterial operational taxonomic units (OTUs) with significant metabolic activity (MT/MG ratio >1) and dominance (relative abundance >1%) were targeted in the autochthonous vinegar starter, all of which were assigned to 4 species ( Acetobacter pasteurianus , Lactobacillus acetotolerans , L. helveticus , Acetilactobacillus jinshanensis ). Then, we evaluated the successions and interactions of these 11 bacterial OTUs at different AAF stages. Last, a defined starter was constructed with 4 core species isolated from the autochthonous starter ( A. pasteurianus , L. acetotolerans , L. helveticus , Ac. jinshanensis ). The defined starter culture could rapidly initiate the AAF in a sterile or unsterilized environment and similar dynamics of metabolites (ethanol, titratable acidity, acetic acid, lactic acid, and volatile compounds) and environmental indexes (temperature, pH) of fermentation were observed as compared with that of autochthonous starter ( P > 0.05). This work provides a method to construct a defined microbiota from a complex system while preserving its metabolic function. IMPORTANCE Complex microorganisms are beneficial to the flavor formation in natural food fermentation, but they also pose challenges to the mass production of standardized products. It is attractive to construct a defined starter to rapidly initiate fermentation process and significantly improve fermentation yield. This study provides a comprehensive understanding of vital and dominant species in the autochthonous vinegar starter via multi-omics, and designs a defined microbial community for the efficient fermentation of cereal vinegar.

Properties of Labneh-Like Product Manufactured Using Enterococcus Starter Cultures as Novel Dairy Fermentation Bacteria

1988 ◽  
Vol 51 (5) ◽  
pp. 386-390 ◽  
Author(s):  
Y. A. EL-SAMRAGY ◽  
E. O. FAYED ◽  
A. A. ALY ◽  
A. E. A. HAGRASS
Keyword(s):  
Lactic Acid ◽  
Enterococcus Faecalis ◽  
Starter Culture ◽  
Storage Period ◽  
Titratable Acidity ◽  
Fermented Milk ◽  
Starter Cultures ◽  
Lactobacillus Bulgaricus ◽  
Soluble Nitrogen ◽  
Acid Fermentation

The traditional yogurt starter, i.e. Staphylococcus thermophilus and Lactobacillus bulgaricus, has always been used to bring about the lactic acid fermentation during manufacture of concentrated yogurt known in Egypt as “Labneh”. Different combinations of some strains of Enterococcus faecalis, isolated from Laban Rayeb (a type of fermented milk), in combination with a certain strain of Lactobacillus bulgaricus were used to produce a Labneh-like product. Chemical, microbiological and organoleptic properties of the Labneh-like product were assessed and compared to the characteristics of Labneh processed traditionally by two different dairy plants in Egypt. All treatments showed similar changes during storage at 5 ± 1°C for 28 d. Total solids, fat, titratable acidity and pH values coincided with those of Labneh. Some components increased until the seventh day, i.e. acetaldehyde and diacetyl, while other features, such as the ratio of soluble nitrogen/total nitrogen and tyrosine, increased until the fourteenth day of storage. Thereafter, no marked variations occurred. However, a decrease in tryptophan content of all products occurred during the storage period. Total viable count and count of lactic acid bacteria of Labneh-like product as well as Labneh increased until the end of the second week of storage and then decreased. Coliforms, yeasts and molds and psychrotrophic bacteria were detected in some fresh and stored samples. The starter culture which consisted of 1.5% Enterococcus faecalis 19 and 1.5% Enterococcus faecalis 22 was used successfully to manufacture a Labneh-like product with high acceptability when fresh or refrigerated at 5 ± 1°C.

scholarly journals THE EFFECT OF ADDITION OF Lactobacillus plantarum S4512 ON THE MICROBIOLOGICAL AND CHEMICAL CHARACTERISTICS DURING SORGHUM (Sorghum bicolor L. Moench) FERMENTATION

2015 ◽  
Vol 35 (04) ◽  
pp. 449 ◽  
Author(s):  
Tyas Utami ◽  
Rifa Nurhayati ◽  
Endang Sutriswati Rahayu
Keyword(s):  
Lactobacillus Plantarum ◽  
Proteolytic Activity ◽  
Starter Culture ◽  
Titratable Acidity ◽  
Chemical Characteristics ◽  
Initial Population ◽  
Fermentation Time ◽  
Sorghum Flour ◽  
Proteolytic Bacteria ◽  
Acid Producing Bacteria

The aim of this study was to investigate the population of selected bacteria and some chemical characteristics during sorghum fermentation with the addition of Lactobacillus plantarum S4512. Proteolytic L. plantarum S4512 isolated from natural sorghum fermentation was added into sorghum fermentation. Sorghum flour was mixed with sterile water(1:2 w/v) and then was inoculated with 1% v/v (about 109 CFU/ml) culture of L. plantarum S4512. Fermentation was carried out at 37°C for 24 hours. As a control, natural sorghum fermentation without addition of a starter culture was carried out at 30°C for 24 hours. During fermentation time, the amount of bacteria, acid producing bacteria, coliform and proteolytic bacteria were monitored. The titratable acidity, pH, soluble protein, and proteolytic activity were also measured. Addition of L. plantarum S4512 increased significantly the initial population of total bacteria, lactic acidbacteria and proteolytic bacteria to 107 CFU/ml and suppressed the growth of coliforms indicated by siginificantly decline of coliforms population after 6 h fermentation. The production of acid was doubled of that in the naturalfermentation resulted in the lower pH to 3.14. Both natural sorghum fermentation and that with addition of proteolytic L. plantarum S4512 showed some proteolytic activities during fermentation.Keywords: Lactic acid bacteria, sorghum fermentation, proteolytic activity

scholarly journals Effects of Lactic Acid Fermentation on the Retention of Β-Carotene Content in Orange Fleshed Sweet Potatoes

2014 ◽  
Vol 3 (1) ◽  
Author(s):  
Benard O. Oloo ◽  
A. A. Shitandi ◽  
S. Mahungu ◽  
J. B. Malinga ◽  
Rose B. Ogata
Keyword(s):  
Lactic Acid ◽  
Sweet Potato ◽  
Titratable Acidity ◽  
Lactic Acid Fermentation ◽  
Process Conditions ◽  
Sweet Potatoes ◽  
Acid Fermentation ◽  
Carotene Content ◽  
Fermentation Time ◽  
Β Carotene

This study aimed to establish the effects of lactic fermentation on the levels of β-carotene in selected  orange fleshed sweet potato (OFSP) varieties from Kenya.  Furthermore,it sought to demonstrate fermentation as a potential process for making new products from sweet potato with enhanced nutraceutical attributes. The varieties (Zapallo, Nyathiodiewo and SPK004/06) were fermented with Lactobacillus plantarum MTCC 1407 at 25 ± 2°C for 48 h and kept for 28 days to make lacto-pickles. During fermentation both analytical [pH, titratable acidity (TA), lactic acid (LA), starch, total sugar, reducing sugar (g/kg roots), texture (N/m2), β-carotene (mg/kg roots)] and sensory (texture, taste, flavour and after taste) attributes of sweet potato lacto-juice were evaluated. Process conditions were optimized by varying brine levels, with fermentation time. A UV-visible spectrophotometer was used to identify and quantify β-carotene. Any significant variations (p < 0.05) in analytical attributes between the fermented and unfermented samples (pH, LA, TA and β-carotene concentration) of lacto-pickles, prepared from the potato roots, were assessed. The study reported a final composition of 156.49mg/kg, 0.53mg/kg, 0.3N/m2, 1.3g/kg, 5.86g/kg, 0.5g/kg and 5.86g/kg for β-carotene, Ascorbic acid, texture; Starch, total sugars, LA and TA respectively, and a pH of 3.27. The fermented products were subjected to flavour profiling by a panel. The product sensory scores were 1.5 to 2.5 on a 5 point hedonic scale, ranging from dislike slightly to like much. The products with brine levels at 4 and 6% were most preferred. The retention of β-carotene was 93.97%. This demonstrated lactic acid fermentation as a better method for processing OFSP as the main nutritional attributes are retained. The final product was resistant to spoilage microorganisms after 28 days of fermentation. Further preservation could be obtained by addition of sodium metabisulphite. In conclusion, Lactic acid fermentation using L. plantarum is a novel method of producing Lacto pickles from Zapallo OFSP, with 93.97% β-carotene retention and adequate shelf life.

scholarly journals Profiling of Microbial Content and Growth in Fermented Maize Based Products from Western Kenya

2018 ◽  
Vol 6 (2) ◽  
pp. 509-519
Author(s):  
Herve Mwizerwa ◽  
George Ooko Abong ◽  
Samuel Kuria Mbugua ◽  
Michael Wandayi Okoth ◽  
Patrick Gacheru ◽  
...  
Keyword(s):  
Starter Culture ◽  
Titratable Acidity ◽  
Viable Count ◽  
Lactobacillus Fermentum ◽  
Probiotic Properties ◽  
Maize Flour ◽  
Fermentation Time ◽  
Western Kenya ◽  
Cereal Products ◽  
Molecular Tests

In most parts of Africa, the process of fermentation is not controlled and does not adhere to good manufacturing practices, therefore spoilage and pathogenic microorganisms can alter the quality of the end product and may cause foodborne illness.Traditional fermented products are mostly processed in an environment which creates a selection of microorganisms that produce the desired end product. In an attempt to find Lactobacilli which have probiotic properties and can be used in the development of starter culture for controlled fermentation of cereal products, the microbial populations of maize flour, overnight soaked dough, fermented cooked porridge, Mkarango and Busaawere enumerated and the inherent lactobacilli isolated. The microbial and biochemical profiles of the 6 days spontaneous Mkarangofermentation process were determined.The total viable count was 6.93 log cfu/g for fermented cooked porridge, 7.70 log cfu/g in Mkarango and 8.58 log cfu/g forBusaa. Lactobacillicounts were higher in maize flour with 7.43 log cfu/g whileEnterobactericeae were lower in Mkarango.The highest moulds and yeasts counts were observed forBusaa, 7.25 log cfu/g.The lactobacilli isolates from fermented maize based products from western Kenya were predominantly Lactobacillus fermentum andLactobacillus Plantarum.During fermentation time, Lactobacilliincreased from 6.62 to 12.46 log cfu/gafter 3 daysof fermentation. From day 4, an increase in moulds and yeast count was observed, varying from 8.42 to 10.53 log cfu/g. Enterobactericeae count decreased from 5.99 log cfu/g on day 1 to less than 1 log cfu/g on day 6.Titratable acidity increased from 0.32% to 0.73% on day 5. Inversely, the pH of Mkarangodecreased sharply from 6.64 to 3.64 on day 5 and slightly increased on the last day of fermentation. The microbial status of finished fermented maize based products is predominated by Lactobacilli and their isolates are predominantly Lactobacilli especially Lactobacillus fermentum andLactobacillus Plantarumthough further molecular tests are needed to confirm the species.

scholarly journals PROXIMATE AND SHELF LIFE EVALUATION OF SOYMILK YOGHURT WITH ADDED SACCHAROMYCES BOULARDII

2021 ◽  
Vol 9 (08) ◽  
pp. 1099-1108
Author(s):  
Okafor S.O. ◽  
◽  
Anyalogbu E.A. ◽  
Keyword(s):  
Shelf Life ◽  
Proximate Composition ◽  
Starter Culture ◽  
Titratable Acidity ◽  
Streptococcus Thermophilus ◽  
Saccharomyces Boulardii ◽  
Lactobacillus Bulgaricus ◽  
Fermentation Time ◽  
Life Evaluation ◽  
Water Holding

The effect of adding Saccharomyces boullardii in soya yoghurt was studied. The control was made with soya milk and traditional starter culture (Lactobacillus bulgaricus and Streptococcus thermophilus) while the other three treatments were made by adding 1%, 2%, 3% of S. boulardii with traditional yoghurt starter. Proximate composition of all yoghurt treatments were determined after fermentation time. Shelf-life evaluation of yoghurt treatment were observed during the storage time. During the proximate composition evaluation, treatment with 3% S. boulardii had highest moisture and protein content at 83.43±0.03 and 92±0.3 but least ash and carbohydrate content at 1.2±0.18 and 4.27±0.3. During shelf-life evaluation, titratable acidity and syneresis values of yoghurt with S. boulardii were slightly increased while pH and water holding capacity decreased compared with control yoghurt. After 21 days, S. boulardii counts were 5.89, 6.07 and 6.03 log.cfu/ml for yoghurt with 2% and 3% S. boulardii respectively whereas L. bulgaricus and S. thermophilius of yoghurt with 3% S. boulardii were 7.45 and 8.38 log.cfu/ml respectively. The addition of S. boulardii improved the survivability of the bacteria starter culture.

scholarly journals Effect of Inoculated Lactic Acid Fermentation on the Fermentable Saccharides and Polyols, Polyphenols and Antioxidant Activity Changes in Wheat Sourdough

Molecules ◽  
2021 ◽  
Vol 26 (14) ◽  
pp. 4193
Author(s):  
Ewa Pejcz ◽  
Sabina Lachowicz-Wiśniewska ◽  
Paulina Nowicka ◽  
Agata Wojciechowicz-Budzisz ◽  
Radosław Spychaj ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Fermentation Medium ◽  
Similar Degree ◽  
Acid Fermentation ◽  
Spontaneous Fermentation ◽  
Fermentation Time ◽  
Cereal Product ◽  
Grain Products ◽  
Health Features ◽  
Kinetics Of

Inoculation of sourdough allows the fermentation medium to be dominated by desired microorganisms, which enables determining the kinetics of the conversion of chemical compounds by individual microorganisms. This knowledge may allow the design of functional food products with health features dedicated to consumers with special needs. The aim of the study was to assess the dynamics of transformations of fermentable oligosaccharide, disaccharide, monosaccharide and polyol (FODMAP) compounds from wheat flour as well as their antioxidant activity during inoculated and spontaneous sourdough fermentation. The FODMAP content in grain products was determined by the fructan content with negligible amounts of sugars and polyols. To produce a low-FODMAP cereal product, the fermentation time is essential. The 72 h fermentation time of L. plantarum-inoculated sourdough reduced the FODMAP content by 91%. The sourdough fermentation time of at least 72 h also positively influenced the content of polyphenols and antioxidant activity, regardless of the type of fermentation. The inoculation of both L. plantarum and L. casei contributed to a similar degree to the reduction in FODMAP in sourdough compared to spontaneous fermentation.

scholarly journals Optimum Physico-Chemical and Processing Parameters for the Preservation of King Coconut Water

CORD ◽  
2012 ◽  
Vol 28 (1) ◽  
pp. 8
Author(s):  
K.D.P.P. Gunathilake
Keyword(s):  
Shelf Life ◽  
Cocos Nucifera ◽  
Storage Period ◽  
Titratable Acidity ◽  
Processing Parameters ◽  
Coconut Water ◽  
Value Addition ◽  
Physico Chemical ◽  
Significant Difference ◽  
Optimum Ph

King coconut (Cocos nucifera var. aurantiaca) water is a natural, nutritious and healthy beverage. However, it is underutilized in terms of value addition with extended shelf life.  Therefore, an attempt was made to develop the physico-chemical and processing parameters for the value addition of King coconut water with extended shelf life. King coconut water was analyzed for sugar, minerals and vitamin C content based on reviewed methods. Studies were conducted to identify the optimum pH, total soluble solid (TSS), type of acidulant and pasteurization conditions based on sensory properties of the product using semi trained panelists. Processed King coconut water was packed in three different packages and stored at refrigerated (4°C) condition for two months. Changes in pH, TSS and titratable acidity were evaluated in two weeks intervals throughout the storage period. The results showed that optimum pH, TSS, type of acidulant and pasteurization conditions were 4.4, 9, malic acid and 70˚C/15 sec., respectively. The product was microbiologically (less than 50 CFU/ml) safe for consumption even after 8 weeks of storage. These storage studies revealed that the changes in pH, TSS and titratble acidity of King coconut water packed in three packaging materials had no significant difference (p<0.05) during refrigerated storage.

scholarly journals Microbial load, physico-chemical properties, and organic acid profile of a naturally fermented carabeef, Pindang damulag, as affected by fermentation time

Food Research ◽  
2018 ◽  
Vol 4 (2) ◽  
pp. 312-319
Author(s):  
M.A.S. Esteban ◽  
L.E. Mopera ◽  
M.C.R. Oliveros ◽  
E.I. Dizon
Keyword(s):  
Lactic Acid ◽  
Organic Acid ◽  
Chemical Properties ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Fermentation Time ◽  
Physico Chemical ◽  
Production And Consumption ◽  
Organic Acid Profile ◽  
Acid Producing Bacteria

Pindang damulag or fermented carabeef is a native traditional food from Pampanga, Philippines. It is produced by mixing thin slices of carabeef with curing ingredients, then storing the mixture in an anaerobic condition, and left through the action of naturally growing lactic acid bacteria (LAB) via fermentation for 1 week at room temperature. However, the practice of production and consumption of pindang damulag is slowly dying and there are only very limited scientific studies on pindang damulag. Therefore, the study aimed to identify the LAB present and determine its contribution to the microbial diversity, physico-chemical properties, and organic acid profile of pindang damulag during natural fermentation. During fermentation, standard serial dilution and plating show that all targeted groups of microorganisms (fungi, common bacteria, coliforms, acid producing bacteria and LAB) grew significantly until the 3rd day. After day 3, only acid producing bacteria and LAB grew significantly. There was also a significant decrease in total soluble solids (TSS) from day 0 to day 3 (30.31 – 28.17°Brix), while titratable acidity (TA) and pH were found to be statistically constant (3.5% at pH 5.97 – 3.6% at pH 5.9). Moreover, significant decrease in TSS (24.89, 22.76, and 20.53°Brix) and pH (5.60, 4.93, and 4.53) were observed, while TA increased significantly (4.5, 5.6, 6.6%) during days 5, 7, and 9. After the culture dependent phenotypic and genotypic tests using 27F and 1492R primer pairs, LAB isolates were found to be homologous to Enterococcus faecium and Weisella paramesenteroides. The former exhibited proteolytic activity on pindang damulag which broke down the protein chains with approximate MW of 20.1KDalton as observed in the acrylamide gel from SDS-PAGE. The other LAB was known to be a heterofermentative LAB, which reflected on the predominance of other organic acids such as citric acid (448.70 mg/100 g), acetic acid (1724 mg/100 g) other than the lactic acid (4440 mg/100 g) alone, using RP-HPLC. Therefore, LAB was found to have a major role in the food safety, food quality and overall profile of pindang damulag.

Sign in / Sign up

Export Citation Format

Share Document