Microbiology of ‘obiolor’: a Nigerian fermented non‐alcoholic beverage

Achi, O. K.

doi:10.1111/j.1365-2672.1990.tb01522.x

Cited by 35 publications

(23 citation statements)

References 6 publications

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“…Faparusi et al [18] found the presence of contaminants in the various stages of burukutu liquor production (a locally made alcoholic beverage from millet) and indicated that most of the bacteria survived at low acidity. This observation had been confirmed by other researchers [19][20]. S. cerevisiae which appeared in all the sites could be the predominant fermenter while most of the other microorganisms were there as opportunistic and contaminants from the environment.…”

Section: Lactobacillus Plantarum Lsupporting

confidence: 85%

“…Spoilage microbes in olewonyo A range of microbes can be associated with olewonyo production, but only a few may be able to cause spoilage. As microbes differ in their growth requirements, different beverages support different spoilage microorganisms [14][15][16][17][18][19][20][21][22][23]. Lactic and acetic acid bacteria are the most common spoilage bacteria found in soft drinks.…”

Section: Lactobacillus Plantarum Lmentioning

confidence: 99%

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Profile of resident microbes causing spoilage in “olewonyo”, a locally produced non-alcoholic beverage in Kumasi, Ghana

Addo¹,

Andoh²,

Obiri‐Danso³

2016

International Advanced Research Journal in Science, Engineering

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Samples of olewonyo from two different localities together with a laboratory produced sample were analyzed for microbial changes, pH, titrable acidity and salt tolerance. High total viable counts (TVC) of 9.99 log cfu/ml, 9.23 log cfu/ml and 5.00 log cfu/ml were observed in the Aboabo, Anloga and Lab-simulated samples respectively at room temperature at day 3 (72hours). There was no significant differences in microbial load among the various samples among TVCs, lactic acid bacteria (LAB), lactic-acid cocci, and yeasts and moulds counts as the storage time increases (p<0.001). The pH of samples from Aboabo and Anloga showed a rapid decline from 6.55 and 6.60 to 4.55 and 4.30 respectively within 24-hour of storage. The changes in the Lab-produced sample however, showed a gradual decrease from 6.55 to 4.80 for the entire period of storage. There was no significant increase in titrable acidity of the laboratory sample (p<0.02) compared to the traditional samples. Of the 15 LAB isolates from the three sites, 40% were Lactobacillus fermentatum, 26.6% Lactobacillus plantarum, 20% Lactobacillus acidophilus and 13.4% Lactobacillus brevis. In the API gallaries, the dominant species were able to ferment ribose, galactose, D-glucose, D-fructose and mannitol. The present study shows that Leuconostoc mesenteroides, Lactobacillus plantarum, L. acidophilus, L. brevis, L. fermentatum, Corynebacterium, Saccharomyces cerevisiae, Aspergillus flavus and A. parasiticus may be involved or associated in the spoilage of olewonyo.

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Section: Lactobacillus Plantarum Lsupporting

confidence: 85%

Section: Lactobacillus Plantarum Lmentioning

confidence: 99%

Profile of resident microbes causing spoilage in “olewonyo”, a locally produced non-alcoholic beverage in Kumasi, Ghana

Addo¹,

Andoh²,

Obiri‐Danso³

2016

International Advanced Research Journal in Science, Engineering

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“…1995), millet (Efiuvwevwere and Akona 1995; Zvauya et al . 1997; Lei and Jakobsen 2004) and sorghum (Odunfa and Adeyele 1985; Achi 1990; Nout 1991; Sulma et al . 1991; Gassem 1999; Kunene et al .…”

Section: Discussionmentioning

confidence: 99%

The biodiversity of predominant lactic acid bacteria in dolo and pito wort for the production of sorghum beer

Sawadogo-Lingani

Lei²,

Diawara

et al. 2007

Journal of Applied Microbiology

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Aim: To quantify and identify the predominant lactic acid bacteria (LAB) in dolo and pito wort processing, and to examine their biodiversity at strain level. Materials and Results:The processing of dolo and pito wort was studied at four production sites in Burkina Faso and Ghana. The succession of dominant micro-organisms, pH and titratable acidity were determined from sorghum malt through mashing and acidification to final wort. In the sorghum malt and during mashing, the LAB counts were 5AE7-7AE5 log CFU g )1 . Similar levels of yeasts and gram-negative, catalase-positive bacteria were observed. These levels decreased to 3AE7-4AE5 log CFU g )1 and £2-3 log CFU g )1 , respectively, at the end of mashing, including a mild heat treatment. During acidification at ambient temperature (30-33°C) lasting for 12-16 h, LAB counts increased to 8AE8-9AE9 log CFU g )1 , pH decreased from 5AE55 ± 0AE12 to 3AE72 ± 0AE24, and the titratable acidity calculated as lactic acid, increased from 0AE13% to 0AE61%. The gram-negative, catalase-positive bacteria and yeasts observed in the malt and during mashing were no longer detected. A total of 556 strains of LAB were isolated and purified. The LAB isolates were characterized and identified by a polyphasic approach based on phenotypic and genotypic methods, such as carbohydrate fermentation patterns using API 50 CHL, intergenic transcribed spacers-polymerase chain reaction ⁄ restriction fragment length polymorphism (ITS-PCR ⁄ RFLP), pulsed-field gel electrophoresis (PFGE) and 16S rRNA gene sequencing. Lactobacillus fermentum was identified as the dominant LAB species in the malt during mashing and during acidification. The other species observed during acidification were Lactobacillus delbrueckii ssp. delbrueckii, Lact. delbrueckii ssp. bulgaricus and Pediococcus acidilactici. These bacteria comprised a minor fraction of the bacterial population and no distinct microbial succession was observed for the LAB. At species level, the LAB profiles were similar for the four production sites; however, a pronounced diversity was observed at strain level. For one site, which had implemented a cleaning procedure between batches only, Lact. fermentum was found. Conclusion: Lact. fermentum was found to be the dominant LAB species throughout the entire process to final dolo and pito wort, including the acidification. Lact. delbrueckii ssp. delbrueckii, Lact. delbrueckii ssp. bulgaricus and P. acidilactici occurred in low numbers. At strain level, a high diversity based on PFGE-RFLP was observed for Lact. fermentum within and between sites.

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“…Obiolor is a non‐alcoholic beverage produced from fermented sorghum and millet malts in Nigeria, where it is consumed on a daily basis by the Igala tribe and is closely associated with good health. The sweet taste of this gruel is attributed to sorghum and millet malt . Lactobacillus plantarum and Lactococcus lactis are responsible for the acidity, taste and aroma of the end product.…”

Section: Introductionmentioning

confidence: 99%

A fermented sorghum/millet‐based beverage, Obiolor, extenuates high‐fat diet‐induced dyslipidaemia and redox imbalance in the livers of rats

et al. 2015

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Microbiology of ‘obiolor’: a Nigerian fermented non‐alcoholic beverage

Cited by 35 publications

References 6 publications

Profile of resident microbes causing spoilage in “olewonyo”, a locally produced non-alcoholic beverage in Kumasi, Ghana

Profile of resident microbes causing spoilage in “olewonyo”, a locally produced non-alcoholic beverage in Kumasi, Ghana

The biodiversity of predominant lactic acid bacteria in dolo and pito wort for the production of sorghum beer

A fermented sorghum/millet‐based beverage, Obiolor, extenuates high‐fat diet‐induced dyslipidaemia and redox imbalance in the livers of rats

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