Isolation, characterisation and identification of lactic acid bacteria from bushera: a Ugandan traditional fermented beverage

Muyanja, Charles; Narvhus, Judith; Treimo, Janneke; Langsrud, Thor

doi:10.1016/s0168-1605(02)00148-4

Cited by 244 publications

(172 citation statements)

References 41 publications

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“…202 Mahewu is similar in that maize or sorghum meal is fermented with millet or sorghum malt, and 203 is available commercially (Mugochi, Tapiwa, Tony Mutukumira, 2001). Bushera is generally 204 prepared from germinated or non-germinated sorghum grains, and fermented for 1-6 days 205 (Muyanja, Narvhus, Treimo, & Langsrud, 2003). These beverages are often used to wean 206 children, and as a high-energy diet supplement.…”

Section: Introductionmentioning

confidence: 99%

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

Marsh

Hill

Ross

et al. 2014

Trends in Food Science & Technology

320

215

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Section: Introductionmentioning

confidence: 99%

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

Marsh

Hill

Ross

et al. 2014

Trends in Food Science & Technology

320

215

View full text Add to dashboard Cite

show abstract

“…In addition to lactic acid, the other organic acids investigated in this study were citric, acetic, propionic and butyric acids (data not shown). Although, citric, acetic, pyruvic, succinic, formic and propionic acids had been identified in different LAB fermented cereal foods (Banigo & Muller, 1972;Gobbetti & Corsetti, 1997;Muyanja, Narvhus, Treimo, & Langsrud, 2003), the L. plantarum strains in this study produced mainly lactic acid. Although, the fructose and maltose levels of the control sample were fairly constant (Table 3 and Table 4 respectively), the observed significant increase in glucose level could be attributed to the hydrolysis of the maize starch to its basic component as glucose by the endogenous grain amylases under the wet conditions.…”

Section: Fermentation Characteristics Ph and Titratable Acidity (Tta)mentioning

confidence: 65%

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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“…The combination of lactic acid and acetic acid have been reported to enhance the flavor of alcoholic beverages [9,60,93,94]. Acetic acid is produced from the conversion of ethanol by Acetobacter spp.…”

Section: Bacteriamentioning

confidence: 99%

Microbial and Chemical Diversity of Traditional Non-Cereal Based Alcoholic Beverages of Sub-Saharan Africa

2018

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Abstract:Fermentation remains an important food preparation technique of health, cultural and economic importance throughout the world. In Sub-Saharan Africa, traditional alcoholic fermentation of cereal and non-cereal based substrates into alcoholic beverages is deeply rooted in the society. Although a multitude of traditional alcoholic beverages from cereal substrates are well researched and documented, their non-cereal based counterparts, mostly produced from indigenous, inexpensive substrates, remain less well studied. In addition, reports of health problems associated with non-cereal based alcoholic beverages produced from spontaneous fermentation are a major cause of concern. This review aims to highlight the microbiological and chemical profiles of these non-cereal based alcoholic beverages with a focus on the Sub-Saharan region. Here, we underscore the importance of the microbial repertoire and the substrates thereof in attaining aromatic complexity and a characteristic taste in these beverages. These aspects are an important starting point towards the potential commercialization of these complex aromatic non-cereal based traditional beverages.

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Isolation, characterisation and identification of lactic acid bacteria from bushera: a Ugandan traditional fermented beverage

Cited by 244 publications

References 41 publications

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

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

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

Microbial and Chemical Diversity of Traditional Non-Cereal Based Alcoholic Beverages of Sub-Saharan Africa

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