Microbiological and Physico-chemical Evaluation of Some Non-alcoholic Beverages

Osuntogun, Bola; Aboaba, Olusimbo O.

doi:10.3923/pjn.2004.188.192

Cited by 51 publications

(7 citation statements)

References 4 publications

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“…The steeping duration varies and is largely dependent on the type of cereal used (Gaffa et al, 2002). Similarly, the duration of the fermentation step of the gelatinized gruel mix varies from 8 to 24 h depending on the complexity of the food matrices used for kunu processing and the proportion of mixture of milled grains and additives to the gelatinized gruel (Gaffa and Ayo, 2002; Osuntogun and Aboaba, 2004; Oluwajoba et al, 2013; Olosunde et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

“…The fermentation stages of kunu-zaki are driven by consortia of bacteria (mostly lactic acid bacteria) (Efiuvwevwere and Akona, 1995; Gaffa and Gaffa, 2004; Osuntogun and Aboaba, 2004; Oguntoyinbo et al, 2011; Ikpoh et al, 2013; Aboh and Oladosu, 2014) and a few yeasts (notably Saccharomyces cerevisiae ) (Efiuvwevwere and Akona, 1995; Gaffa and Gaffa, 2004) that contribute to the breakdown of complex macromolecules into simpler compounds. Although, there is a recent culture-independent (sanger-based sequencing technology) microbiological study of a kunu variety (Oguntoyinbo et al, 2011), most of the previous microbiological studies on kunu are based on conventional isolation methods and classical identification techniques which are prone to biases, low taxonomic resolution, misidentification of species and underestimation of species richness and diversity (Cocolin and Ercolini, 2015; Ezeokoli et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

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High-Throughput Sequence Analyses of Bacterial Communities and Multi-Mycotoxin Profiling During Processing of Different Formulations of Kunu, a Traditional Fermented Beverage

et al. 2019

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Kunu is a traditional fermented single or mixed cereals-based beverage popularly consumed in many parts of West Africa. Presently, the bacterial community and mycotoxin contamination profiles during processing of various kunu formulations have never been comprehensively studied. This study, therefore, investigated the bacterial community and multi-mycotoxin dynamics during the processing of three kunu formulations using high-throughput sequence analysis of partial 16S rRNA gene (hypervariable V3-V4 region) and liquid chromatography tandem mass spectrometry (LC-MS/MS), respectively. A total of 2,303 operational taxonomic units (OTUs) were obtained across six processing stages in all three kunu formulations. Principal coordinate analysis biplots of the Bray-Curtis dissimilarity between bacterial communities revealed the combined influences of formulations and processing steps. Taxonomically, OTUs spanned 13 phyla and 486 genera. Firmicutes (phylum) dominated (relative abundance) most of the processing stages, while Proteobacteria dominated the rest of the stages. Lactobacillus (genus taxa level) dominated most processing stages and the final product (kunu) of two formulations, whereas Clostridium sensu stricto (cluster 1) dominated kunu of one formulation, constituting a novel observation. We further identified Acetobacter, Propionibacterium, Gluconacetobacter, and Gluconobacter previously not associated with kunu processing. Shared phylotypes between all communities were dominated by lactic acid bacteria including species of Lactobacillus, Lactococcus, Leuconostoc, Pediococcus, and Weissella. Other shared phylotypes included notable acetic acid bacteria and potential human enteric pathogens. Ten mycotoxins [3-Nitropropionic acid, aflatoxicol, aflatoxin B1 (AFB1), AFB2, AFM1, alternariol (AOH), alternariolmethylether (AME), beauvericin (BEAU), citrinin, and moniliformin] were quantified at varying concentrations in ingredients for kunu processing. Except for AOH, AME, and BEAU that were retained at minimal levels of < 2 μg/kg in the final product, most mycotoxins in the ingredients were not detectable after processing. In particular, mycotoxin levels were substantially reduced by fermentation, although simple dilution and sieving also contributed to mycotoxin reduction. This study reinforces the perception of kunu as a rich source of bacteria with beneficial attributes to consumer health, and provides in-depth understanding of the microbiology of kunu processing, as well as information on mycotoxin contamination and reduction during this process. These findings may aid the development of starter culture technology for safe and quality kunu production.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

High-Throughput Sequence Analyses of Bacterial Communities and Multi-Mycotoxin Profiling During Processing of Different Formulations of Kunu, a Traditional Fermented Beverage

et al. 2019

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“…Micrococcus luteus, Bacillus subtilis, Proteus vulgaris, Staphylococcus aureus and Pseudomonas aeruginosa were isolated from the raw sample and at the early stage of the fermentation of the blends followed by disappearance towards the end of fermentation process. Studies have reported the presence of Bacillus subtilis, Staphylococcus aureus and Pseudomonas aeruginosa in similar products and were attributed to inadequate precautionary measures during processing (Adeyemi and Umar 1994;Osuntogun and Aboaba, 2004). However, the disappearance of these organisms as the fermentation progressed had been reported in a similar product known as 'koozh' an Indian fermented millet beverage (Ilango and Antony, 2014).…”

Section: Microbial Characteristicsmentioning

confidence: 99%

Effect of fermentation on proximate composition, physicochemical and microbial characteristics of pearl millet (Pennisetum glaucum (L.) R. Br.) and Acha (Digitaria exilis (Kippist) Stapf) flour blends

Ojokoh¹,

Fayemi²,

Ocloo³

et al. 2015

J. Agric. Biotech. Sustain. Dev.

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Effect of fermentation on proximate composition, physicochemical and microbial characteristics of pearl millet (Pennisetum glaucum (L.) R. Br.) and Acha (Digitaria exilis (Kippist) Stapf) flour blends The objective of this study was to determine the effect of spontaneous fermentation on proximate composition, physicochemical and microbial characteristics of sprouted millet-acha blends with the aim of producing fermented flour blends for traditional beverage. Pearl millet and acha grains were sprouted, milled and blended into different ratios. The blends were mixed with water, fermented for 72 h and dried in an air-oven. Proximate composition, pH, titratable acidity and microbial profile were determined using suitable methods. Moisture contents ranged from 5.60 to 5.94% and 10.44 to 13.33% for unfermented and fermented flour blends, respectively. Increase in pearl millet proportions significantly decreased (p ≤ 0.05) crude fat, ash, fibre and protein contents of the blends. In contrast, carbohydrate contents increased with increase in pearl millet proportion. Fermentation decreased significantly (p ≤ 0.05) the fat, fibre and carbohydrate contents of the flour blends; whereas ash and protein contents were significantly increased (p ≤ 0.05) with fermentation. pH values decreased with simultaneous increase in titratable acidity during fermentation. A total of 13 bacteria were isolated during fermentation, namely, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus leichmonnii, Lactobacillus cellobiosus, Lactobacillus casei, Pediococcus sp., Streptococcus thermophilus, Micrococcus luteus, Bacillus subtillis, Pseudomonas aeruginosa, Staphylococcus aureus and Proteus vulgaris. Fermentation has a potential to improve protein and mineral contents of pearl millet-acha flour blends for beverage preparation.

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“…As stated by Osuntogun and Aboaba (2004), soymilk becomes susceptible to microbial attack as a consequence of its high nutritive value if it is inappropriately processed and stored. Soymilk spoilages mostly result from mesophilic aerobic bacteria, coliforms, yeasts, and moulds which produce undesirable changes in milk.…”

Section: Paper Presented At International Conference On "Future Of Foodmentioning

confidence: 99%

“…Soymilk spoilages mostly result from mesophilic aerobic bacteria, coliforms, yeasts, and moulds which produce undesirable changes in milk. This problem affects sales, distribution, and transportation; fresh soymilk should always be cooled to maintain its quality and safety (Osuntogun and Aboaba, 2004).…”

Section: Paper Presented At International Conference On "Future Of Foodmentioning

confidence: 99%

Characteristics of Soymilk Added With Dragon Fruit and Eggplant Peel Extracts

Kusuma

Santoso

Prabawati

2013

jtip

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Soymilk has become progressively consumed in Indonesia since early 1990. However, soymilk has a short shelf life due to its high protein content that promotes growth of spoilage microorganisms. This study was aimed at utilizing peel waste of eggplant (Solanum melongena L.) and dragon fruit (Hylocereus polyrhizus), to prolong shelf life of fresh soymilk through microbial growth inhibition, so that it will not be easily contaminated during storage, transportation and distribution time to meet the needs of consumers. Microbiological analysis showed a notably higher inhibitory effect of dragon fruit peel extract when soymilk was stored at 4ºC and it exhibited lower number of colonies even after 6 days. Interestingly, the antimicrobial activity of eggplant peel extract in cold soymilk could only be observed on day 3 until day 9. Hence, it is assumed that chlorogenic acid, as a primary antimicrobial agent in eggplant peel, needed certain time interval to activate its inhibitory activity against microorganism. However, the two peel extracts could not prolong the shelf life of soymilk stored at ambient temperature. All soymilk samples added with the peel extracts fulfilled the Indonesian National standards (SNI) for pH value, protein, and total solid content. Based on the sensory evaluation, the samples with dragon fruit peel extract attained a comparable acceptance level as plain soymilk and were favored over those added with eggplant extract. In conclusion, this research indicated potential applications of usual household waste of dragon fruit and eggplant peels as antimicrobial agents for protein-rich beverages. Keywords

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Microbiological and Physico-chemical Evaluation of Some Non-alcoholic Beverages

Cited by 51 publications

References 4 publications

High-Throughput Sequence Analyses of Bacterial Communities and Multi-Mycotoxin Profiling During Processing of Different Formulations of Kunu, a Traditional Fermented Beverage

High-Throughput Sequence Analyses of Bacterial Communities and Multi-Mycotoxin Profiling During Processing of Different Formulations of Kunu, a Traditional Fermented Beverage

Effect of fermentation on proximate composition, physicochemical and microbial characteristics of pearl millet (Pennisetum glaucum (L.) R. Br.) and Acha (Digitaria exilis (Kippist) Stapf) flour blends

Characteristics of Soymilk Added With Dragon Fruit and Eggplant Peel Extracts

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