Identification of Lactobacillus Species Associated with Selected African Fermented Foods

Abstract

Two hundred isolates of Lactobacillus were obtained from seven indigenous fermented foods namely: 'fufu' (fermented cassava), 'iru' (fermented African locust bean), 'kenkey' and 'ogi' (fermented maize), 'kunu-zarki' (fermented millet), 'ugba' (fermented African oil bean) and 'wara' (fermented skimmed cow milk). Lactobacillus species identified were Lacto­ bacillus casei (17.0%), L. lactis (4.5%), L. plantarum (41.5%), L. brevis (11.5%), L. jensenii (5.5%), L. acidophilus (3.5%) L. cellobiosus (5.0%), L. delbrueckii (2.5%), L. salivarius (3.5%), L. leichmannii (3.5%) and L. fermentum (2.0%). The commonest species isolated was L. plantarum. This paper highlight the importance of Lactobacillus in the processing of African fermented foods.

Economic implication of industrialization of a popular weaning food ogi production in Nigeria: A review

“…Previous studies in the production of Ogi were on fermentation process (Akinrele, 1970;Banigo et al, 1974;Akingbala et al, 1981;Banigo and Muller, 1972;Sokari, 1992), traditional and modern methods of production of "Ogi , nutritional potentials (Akinrele, 1970;Oke, 1967;Banigo and Muller, 1972b;Akinrele and Bassir, 1967;Akinrele and Edwards, 1971;Fashakin and Ogunsola, 1982), chemical composition of Ogi (Banigo and Muller, 1972;Akinrele, 1970), social status of Ogi (Mensah et al, 1988;Igbedioh et al, 1996) and fortification (Egounlety and Syarief, 1992;Adeniji and Potter, 1978;Akanbi et al, 2003;Adeyemi and Soluade, 1993;Ojofeitimi et al, 1984;Olukoya et al, 1994). The use of high lysine corn for improving the nutritional value of Ogi was reported by Banigo et al (1974) and microbial activities and involvement in the production of Ogi were reported by some researchers (Akingbala et al, 1981;Akoboundu and Hoskins, 1987;Akinrele, 1970;Odunfa and Adeyele, 1985;Olasupo et al, 1997;Teniola and Odunfa, 2002;Ogunbanwo et al, 2003aOgunbanwo et al, , 2003b. Inyang and Idoko (2006) studied the quality of Ogi made from malted millet.…”

“…Egounlety and Aworh (1991) Production and physiochemical properties of tempeh-fortified maize based weaning foods. Olasupo et al (1997) Identification of Lactobacillus species associated with selected African fermented foods. Nago et al (1998) Characterization of Beninese traditional Ogi, fermented sorghum slurry: physicochemical and microbiological aspects.…”

Effect of the fermentation on the microbial population occurring during the processing of zoom-koom, a traditional beverage in Burkina Faso

“…Often attached to the traditions of hospitality and conviviality, these beverages are part of the etiquette of most families and serve to seal the relationships between individuals (Aka, 2008). Among these beverages, we have tchapalo or dolo and zoomkoom in Burkina Faso, pito in Ghana, doro in Zimbabwe, bouza in Egypt, kunun-zaki in Nigeria and mougoudji in Mali (Olasupo et al, 1997;Djé et al, 2008;SawadogoLingani, 2010).…”

“…More ever, many works showed that the organic acids produced during the fermentation of pito in Ghana, tchapalo in Ivory Coast and ben-saalga in Burkina Faso, helped to obtain a better microbial stability of the product (Tou et al, 2006;Dje et al, 2008). Several investigations have shown the involvement of LAB in African traditional fermented cereal-based foods and beverages, including Lactobacillus, Leuconostoc, Lactococcus, Pediococcus and Weissella species (Olasupo et al, 1997;Hayford et al, 1999;Lei and Jakobsen, 2004). The microbiota of many African traditional fermented cereal products have been investigated, e.g.…”

“…The microbiota of many African traditional fermented cereal products have been investigated, e.g. maize based products like kenkey (Halm et al, 1993;Olasupo et al, 1997;Hayford et al, 1999), mawè (Hounhouigan et al, 1993a(Hounhouigan et al, ,b, 1994 and ogi (Johansson et al, 1995;Olasupo et al, 1997), sorghum based product like kisra (Hamad et al, 1992) and dolo (Sawadogo-Lingani et al, 2007), millet based products like kunu-zaki (Olasupo et al, 1997) and bensaalga (Tou et al, 2006). However, only a few studies have been done to date on zoom-koom (Barro et al, 2007;Soma, 2014) and its fermentation process and no information is available on the kinds of micro-organisms involved in the spontaneous fermentation of the dough.…”