Technological properties of Lactobacillus fermentum involved in the processing of dolo and pito, West African sorghum beers, for the selection of starter cultures

Abstract

Aim: Technological properties of Lactobacillus fermentum isolates involved in spontaneous fermentation of dolo and pito wort were examined to select starter cultures. Methods and Results: 264 isolates were screened for antimicrobial activity, acidifying activity, exopolysaccharides (EPSs) and amylase production. An antimicrobial activity was detected for 33·3%, 31·8%, 22·7% and 15·9% of the isolates towards Staphylococcus aureus enterotoxin A producer, Staphylococcus aureus enterotoxin A and B producer, Escherichia coli and Listeria innocua, respectively. A similarity was found between the isolates which were clustered in four groups according to their rates of acidification of sorghum malt broth. The faster acidifying group of isolates (43·48%) had a rate of acidification evaluated as ΔpH of 1·14 ± 0·15 pH unit after 6 h of fermentation, followed by a second group of isolates (38·08%) with a similar rate of acidification after 9 h of fermentation. From the isolates endowed with an antimicrobial activity, 5·76% belonged to the faster acidifying group and 40·38% belonged to the second group. 88·7% of the isolates had the ability for producing EPSs but not amylase. Conclusion: Lactobacillus fermentum ferments dolo and pito wort by lowering the pH and providing organic acids, EPSs and antimicrobial compounds. Significance and Impact of the Study: Strains with a rapid rate of acidification, an antimicrobial activity and producing EPSs are suggested to have potential for starter cultures.

Controlled fermentation of the zoom-koom dough using two isolates of lactic acid bacteria (LAB 1 and LAB 5) as starter cultures: Effect on hygienic, rheological, nutritional and sensorial characteristics of the final product

“…The concentration of viable cells of the inoculum was determined by enumeration on mMRS agar. The inoculum was used at a rate of 1% (v/v) (Sawadogo-Lingani et al, 2008;Soma, 2014) in the millet dough for controlled fermentation.…”

“…Moreover, LAB are generally recognized as safe (GRAS) due to their long history of safe use in food production, and many of them have the qualified presumption of safety (QPS) status (Lahtinen et al, 2011;Caggianiello et al, 2016). Controlled fermentation using starter cultures allowed improvement of the hygienic and nutritional quality of traditional fermented products (Egounlety et al, 2007;Sawadogo-Lingani et al, 2008;Yao et al, 2009;Soma, 2014). This study aimed to use two isolates of LAB producing EPSs and antimicrobial compounds (LAB 1 and 5) as starter cultures, to improve the rheological, nutritional, sensory and hygienic quality of zoom-koom.…”

“…These bacteria in mixed cultured during fermentation could diversify aroma production better than when they are in monocultures. Indeed, LAB are well known to produce a variety of compounds that contribute to the taste, flavor, color, texture, consistency, nutritional quality and safety of fermented products (Davidson, 1997;Ayad et al, 2004;Sawadogo-Lingani et al, 2008).…”

Les Aspects Technologiques, Microbiologiques Et Nutritionnels Des Aliments Fermentes a Base De Lait Et De Mil en Afrique De L’ouest.

“…Beaucoup de ses recherches sont basées sur les qualités technologiques des bactéries telles que la capacité à produire des substances antibactériennes à l'encontre des germes pathogènes, la capacité à dégrader la matière première dans laquelle elles se développent, la capacité à produire des exopolysaccharides (EPS) et des composés aromatiques (Sawadogo-Lingani et al, 2008, Turpin, 2011, Owusu-Kwarteng et al, 2012. De plus en plus, la volonté de réduire l'utilisation des antibiotiques dans de nombreux domaines a orienté certaines équipes de recherches vers l'isolement et la caractérisation des microorganismes ayant des propriétés probiotiques.…”

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

“…Generally, drinks are not taken as food but in Africa, cereals-based beverages are considered as foods because of their nutritional value and their contribution to the diet of people (Sawadogo-Lingani et al, 2008). These beverages are highly appreciated by consumers, and play an important role in the culture of African people.…”