Use of starter cultures containingStreptococcus diacetilactis, Lactobacillus brevis andSaccharomyces cerevisiae for fermenting milk for production of Nigeriannono

Okagbue, R. N.; Bankole, M. O.

doi:10.1007/bf01201872

Cited by 13 publications

(15 citation statements)

References 2 publications

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“…Our findings are in accordance with Ao et al. (2012) and Okagbue and Bankole (2000) as reported that adding S. cerevisiae had no significant difference through storage.…”

Section: Resultssupporting

confidence: 93%

Mercury biosorption process by using Saccharomyces cerevisiae in milk

Massoud¹,

Sharifan

Asadi

2020

J Food Process Preserv

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In this study, the Saccharomyces cerevisiae biomass was applied to remove mercury in milk which is the common dairy product and the ability of this profitable yeast in bioremoving the Hg low concentrations (ppb) in milk was investigated. The initial Hg concentration, biomass dosage, and contact time effects on removal efficiency of S. cerevisiae were studied and they were also optimized by the central composite design. The Hg biosorption data were verified before the final analysis. The results showed that the optimal condition for the bioremoval of Hg was 80 μg/L and 22 × 108 CFU in the third day for initial Hg concentration, biomass dosage, and contact time, respectively. The maximum Hg bioremoval level in optimal condition was 70%. There were no significant differences in mean scores for sensory properties of milk samples during storage (p < .05). Practical applications Our findings indicate that Saccharomyces cerevisiae known as a potent yeast to absorb the high amounts of toxic heavy metals in milk, it can also be applied for Hg elimination from water and foodstuffs even in low concentrations. Application of yeast for cleaning of humankind environment would be killing two birds with one stone using waste of an industry for decontamination of environment and food.

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“…Our findings are in accordance with Ao et al. (2012) and Okagbue and Bankole (2000) as reported that adding S. cerevisiae had no significant difference through storage.…”

Section: Resultssupporting

confidence: 93%

Mercury biosorption process by using Saccharomyces cerevisiae in milk

Massoud¹,

Sharifan

Asadi

2020

J Food Process Preserv

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“…cerevisiae has also been reported to be involved in fermentation of 'nono', a Nigerian fermented milk product [49], and 'mbanik' a Senegalese cultured milk product [50]. cerevisiae has also been reported to be involved in fermentation of 'nono', a Nigerian fermented milk product [49], and 'mbanik' a Senegalese cultured milk product [50].…”

Section: Fermented Milkmentioning

confidence: 99%

“…S. cerevisiae has also been reported to be involved in fermentation of 'nono', a Nigerian fermented milk product [49], and 'mbanik' a Senegalese cultured milk product [50]. Saccharomyces spp.…”

Section: Fermented Milkmentioning

confidence: 99%

Occurrence and taxonomic characteristics of strains of predominant in African indigenous fermented foods and beverages

Jespersen

2003

FEMS Yeast Research

185

118

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Indigenous fermented foods and beverages play a major role in the diet of African people. The predominant yeast species seen is Saccharomyces cerevisiae, involved in basically three groups of indigenous fermented products: non-alcoholic starchy foods, alcoholic beverages and fermented milk. These products are to a great extent made by spontaneous fermentation and consequently S. cerevisiae often coexists with other microorganisms even though a microbiological succession usually takes place both between and within species. The functions of S. cerevisiae are mainly related to formation of alcohols and other aroma compounds, but stimulation of e.g. lactic acid bacteria, improvement of nutritional value, probiotic effects, inhibition of undesired microorganisms and production of tissue-degrading enzymes may also be observed. Several different isolates of S. cerevisiae have been shown to be involved in the fermentations and some of the isolates show pheno- and genotypic characteristics that deviate from those normally recognised for S. cerevisiae.

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“…Mixed cultures of S. cerevisiae and L. brevis inoculated during controlled fermentation of cereals for the production ogi gives a product with appealing aroma (Teniola & Odunfa, 2001). Okagbue and Bankole (1992) and Odunfa and Oyewole (1997) reported the occurrence and dominance of S. cerevisiae during fermentation of traditional beverages. Padonou et al (2009) also investigated the microbiology of fermented cassava for production of lafun and reported that L. fermentum, L. plantarum and W. confusa were LAB species isolated during the fermentation process, Kluyveromyces marxianus, Pichia scutulata, and Hansenia guilliermondii were also implicated.…”

Section: Food and Beverage Fermentation By Lab And Yeastsmentioning

confidence: 99%

Synergistic microbial interactions between lactic acid bacteria and yeasts during production of Nigerian indigenous fermented foods and beverages

2020

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Fermented foods and beverages are mainly consumed by the indigenous people of Africa and other developing countries. Traditional fermentation is an age-long means of preserving perishable foods especially when other methods of preservation are not available and/or not consistent. The main beneficial microorganisms that are responsible for the fermentation of African indigenous fermented foods and beverages are lactic acid bacteria and yeasts which may be present as microflora on the substrates or added as starter cultures. The understanding of the synergistic interaction between these microorganisms in the fermented food matrices result in improved nutrient availability, food quality, palatability, organoleptic properties, increased shelf life, safety, digestibility and also play beneficial roles in modulating host immune system thereby minimizing the risk of certain diseases.

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Use of starter cultures containingStreptococcus diacetilactis, Lactobacillus brevis andSaccharomyces cerevisiae for fermenting milk for production of Nigeriannono

Cited by 13 publications

References 2 publications

Mercury biosorption process by using Saccharomyces cerevisiae in milk

Mercury biosorption process by using Saccharomyces cerevisiae in milk

Occurrence and taxonomic characteristics of strains of predominant in African indigenous fermented foods and beverages

Synergistic microbial interactions between lactic acid bacteria and yeasts during production of Nigerian indigenous fermented foods and beverages

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