Microbiological characterization and probiotic potential of koko and koko sour water, African spontaneously fermented millet porridge and drink

Abstract

V . L E I A N D M . J A K O B S E N . 2004.Aims: To identify and examine the diversity of predominant lactic acid bacteria (LAB) in koko and koko sour water (KSW) from different Ghanaian production sites with regard to pattern of fermentation (API 50 CHL), genotype, antimicrobial activity, and resistance to low pH and bile salts. Methods and Results: In total 215 LAB were isolated from koko and KSW. The isolates were identified using intergenic transcribed spacers (ITS)-PCR restriction fragment length polymorphism (RFLP), API 50 CHL, restriction enzyme analysis with pulsed-field gel electrophoresis (REA-PFGE) and sequencing of the 16S rRNA gene. The dominating micro-organisms in koko was found to be Weisella confusa and Lactobacillus fermentum, followed by Lact. salivarius and Pediococcus spp. Chemometric data analysis were used to link the LAB species to the different production stages and production sites. At intra-species level the isolates were found to have a great diversity. The isolates were investigated for antimicrobial activity using agar diffusion assays, and acid and bile tolerance. Most isolates showed low levels of antimicrobial activity towards the indicator strain Listeria innocua, but not towards the bacteriocin-sensitive Lact. sakei. Growth of all LAB isolates was unaffected by the presence of 0AE3% (v/v) oxgall bile. The isolates were able to survive, but were not able to grow in growth medium adjusted to pH 2AE5. Conclusions: The dominating LAB of koko and KSW were W. confusa and Lact. fermentum showing a pronounced taxonomic biodiversity at sub-species level between stages within the production as well as between production sites. Other species observed in KSW were Lact. salivarius, Ped. pentosaceus, Ped. acidilactici and Lact. paraplantarum. They occurred in levels of 10 8 CFU ml )1 in fresh KSW and showed uniform antimicrobial activity, and acid and bile tolerance. Significance and Impact of the Study: The present study gives a detailed picture of the taxonomy and diversity of LAB in an African-fermented millet product that may have potential as a probiotic product for the local population. The chemometric tools Principal Component Analysis and ANOVA ANOVA Partial Least Squares Regression were proven to be useful in the analysis of microbial groupings and associations with specific sites and stages in the production of koko and KSW.

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

“…These results corroborate with those of VieiraDalodé et al (2008) in the production of gowè, a sour beverage from Benin, who found a significant increase of LAB count after 4 h of fermentation and during the fermentation step as well as a significantly lower count of yeasts. Our results are also in line with those of Soma (2014) in the production of zoom-koom, Sawadogo-Lingani et al (2007) in the production of dolo and pito, Lei and Jakobsen (2004) in the production of koko and Muyanja et al (2002) in the production of bushera, who found a LAB counts of 10 8 and 10 9 cfu/g during the fermentation process. SawadogoLingani et al (2010) in the traditional malting of sorghum had found a LAB counts which increased from 10 5 to 10 10 cfu/g during the steeping of the sorghum grains.…”

“…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.…”

Effect of the Addition of Pearl Millet Flour Subjected to Different Processing on the Antioxidants, Nutritional, Pasting Characteristics and Cookies Quality of Rice-Based Composite Flour

“…The pearl millet was fermented using the method of Lei and Jacobsen [19]. The pearl millet was sorted to remove extraneous material, thoroughly washed in clean water, soaked soaked in water for 48 h to ferment, the fermented millet was oven-dried to constant moisture, milled and sieved and stored in sealed polythene bag for further processing.…”

Effect of Processing method on Pasting, Morphological and Sensory Properties of <i>Akamu- </i>a Nigerian<i> </i>Fermented Maize Product

“…Depending on locality, various names may be given to the same product or to products that are basically similar but had slight variations in their production processes [9]. In Kenya, Ghana, South Africia, Sudan, and Ugenda some cereal-based porridges are known as Ikii, Akasa and Koko, Mawe and Ting, Aceda, and Obusera, respectively [10][11][12][13][14][15][16], In Nigeria, Akamu is a traditional lactic acid fermented cereal-based meal, made basically from maize (Zea maize), and other cereals; sorghum or millet [17].…”