Functional properties of selected starter cultures for sour maize bread

Edema, Mojisola O.; Sanni, A.I.

doi:10.1016/j.fm.2007.12.006

Cited by 91 publications

(82 citation statements)

References 59 publications

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“…When starter cultures were used to ferment sour maize bread, it was found out that Lb. plantarum lowered the pH to 3.05 [40]. The fermented maize dough also showed growth inhibitory activity against Salmonella typhi, S. aureus, E. coli, and the aflatoxigenic Aspergillus flavus [40].…”

Section: Inhibition Of Pathogenic Microorganisms In Fermented Foodsmentioning

confidence: 95%

“…Generally, shelf-life, texture, taste, aroma and nutritional value of food products can be improved by fermentation [11,23,25,40,41]. The metabolic activities of microbial fermenters are responsible for the improvement in taste, aroma, appearance and texture [23,30].…”

Section: Shelf-life Extension and Improved Nutritional And Sensory Prmentioning

confidence: 99%

“…lactic, acetic, propionic and butyric acids), as by-products during lactic acid fermentation, lower the pH to levels of 3 to 4 with a titratable acidity of about 0.6% (as lactic acid) [23,40,48]. The undissociated forms of the acetic and lactic acids at low pH exhibit inhibitory activities against a wide range of pathogens [23 48].…”

Section: Inhibition Of Pathogenic Microorganisms In Fermented Foodsmentioning

confidence: 99%

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Cereal-Based Functional Foods

Nyanzi¹,

Jooste²

2012

Probiotics

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Section: Inhibition Of Pathogenic Microorganisms In Fermented Foodsmentioning

confidence: 95%

Section: Shelf-life Extension and Improved Nutritional And Sensory Prmentioning

confidence: 99%

Section: Inhibition Of Pathogenic Microorganisms In Fermented Foodsmentioning

confidence: 99%

See 1 more Smart Citation

Cereal-Based Functional Foods

Nyanzi¹,

Jooste²

2012

Probiotics

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“…Plate counts of LAB and yeasts during spontaneous fermentation of maize flour were previously studied by Edema and Sanni (2008). LAB counts increased steadily from 4.62 log CFU/g at mixing (0 h) to 6.45 log CFU/g after 48 hours fermentation while yeast counts increased from 4.18 to 6.64 log CFU/g over the same period of fermentation.…”

Section: Dough and Bread Evaluationmentioning

confidence: 99%

Influence of fermentation time on characteristics of sourdough bread

Aplevicz

Ogliari

Sant’Anna

2013

Braz. J. Pharm. Sci.

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Sourdough is used in the manufacture of numerous baked products. The microorganisms used in this preparation of sourdoughs included two strains from the Lactobacillus paracasei (1 and 2) and two strains from the Saccharomyces cerevisiae group (1 and 2). Samples of raw dough were analyzed for pH, titratable acidity and plate counts and samples of resulting bread were analyzed for pH, titratable acidity and specific volume. The samples were analyzed every 2 h, between 4 and 10 h of fermentation. After 10 hours of fermentation, the lowest values of pH were for dough with LC2 and bread with SC1. Titratable acidity values increased over time, with the highest levels of acidity were found in the dough and bread with yeasts. Lactic acid bacteria showed the highest microbial counts over time. With the exception of SC2, the greatest microbial increases occurred at 10 hours of fermentation. LC1 showed the lowest volume across all time points (p < 0.05). The largest volumes were found in breads after 6 hours of fermentation. SC1 showed the best specific volume values across all times tested.Uniterms: Sourdough. Bread. Lactic acid bacteria. Yeast. Linear regression.

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“…bulgaricus and L. helveticus while the identified yeasts included Candida tropicalis, C. albicans, Clavispora lusitaniae and Saccharomyces paradoxus. The presence of LAB and yeasts have also been associated with many other fermented maize doughs and porridges (Akinrele, 1970;Edema & Sanni, 2008;Omemu, Oyewole, & Bankole, 2007;Teniola & Odunfa, 2001). Amylolytic LAB breakdown starches to simple sugars which are favourable for LAB growth.…”

Section: Introductionmentioning

confidence: 99%

Fermentation and antimicrobial characteristics of Lactobacillus plantarum and Candida tropicalis from Nigerian fermented maize (akamu)

2014

IJFS

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This study investigated the ability of Lactobacillus plantarum strains (NGL5 and NGL7) and Candida tropicalis (NGY1) previously identified from akamu-a Nigerian fermented maize food with probiotic L. plantarum LpTx and Saccharomyces boulardii SB20 to ferment ground maize slurries based on pH, acidity, microbial biomass, levels of sugars and organic acids, and their antimicrobial activity against Salmonella enterica serovar Enteritidis NCTC 5188, Escherichia coli NCTC 11560, Bacillus cereus NCIMB 11925, Staphylococcus aureus NCTC 3750 and Listeria monocytogenes NCTC 7973 using an agar spot assay. L. plantarum strains either as single or mixed starter cultures with the yeasts had growth rates ≥0.15 h −1 , with pH significantly (p≤0.05) decreased to ≤3.93 after 12 h and then to ≤3.52 after 72 h and lactic acid >84 mmol L −1 . The yeasts had growth rates ≥0.18 h −1 but pH was ≥4.57 with lactic acid levels ≤20.23 mmol L −1 after 72 h in the single culture fermentation. There was no inhibition in modified MRS agar: 0.2% glucose and 0.2% glucose without Tween 80. Inhibition halos in MRS agar varied from 10.6 to 23.9 mm. S. bourladii was more inhibitory towards L. monocytogenes (8.6 mm) and B. cereus (5.4 mm ) than was C. tropicalis (1.1 and 3.3 mm for L. monocytogenes NCTC 7973 and B. cereus NCIMB 11925 respectively) (0.9 mm) in malt extract agar. This study showed that C. tropicalis was less inhibitory to the pathogens while antimicrobial activities of the L. plantarum strains were mainly due to acidity and the L. plantarum strains either as single or mixed cultures with the yeasts demonstrated strong fermentation ability, with significant decrease in pH which is vital in the choice of starter for product safety.

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Functional properties of selected starter cultures for sour maize bread

Cited by 91 publications

References 59 publications

Cereal-Based Functional Foods

Cereal-Based Functional Foods

Influence of fermentation time on characteristics of sourdough bread

Fermentation and antimicrobial characteristics of Lactobacillus plantarum and Candida tropicalis from Nigerian fermented maize (akamu)

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