Characterization and Technological Properties of Lactic Acid Bacteria in the Production of 'Sorghurt,' a Cereal-Based Product

Autor:	Charles M. A. P. Franz, Abiodun I. Sanni, Ulrich Schillinger, Wilhelm H. Holzapfel, Melanie Huch, Claudia Guigas
Rok vydání:	2013
Předmět:	biology Beta-glucosidase food and beverages biology.organism_classification Applied Microbiology and Biotechnology Stachyose Lactic acid chemistry.chemical_compound chemistry Biochemistry Pediococcus Fermentation Raffinose Lactobacillus plantarum Bacteria Food Science Biotechnology
Zdroj:	Food Biotechnology. 27:178-198
ISSN:	1532-4249 0890-5436
DOI:	10.1080/08905436.2013.781949
Popis:	A total of 57 predominant LAB strains isolated from cassava and maize grains fermentation processes for fufu and ogi were identified using phenotypic and genomic fingerprinting methods such as rep-PCR and ARDRA. They were divided into facultatively heterofermentative rods (26.3%), obligately heterofermentative rods (31.6%), and tetrad forming homofermentative cocci (42.1%). Selected strains were further identified by sequencing the 16S rDNA gene. Technological studies such as acidification, hydrogen peroxide production, starch hydrolysis, enzymatic activities, degradation of oligosaccharides, and in vitro adherence properties were carried out. Lactobacillus plantarum strains demonstrated better and rapid acid production capability, followed by the Pediococcus strains, while L. fermentum strains exhibited slower acid production. Hydrogen peroxide production was observed among the LAB groups. The test strains utilized the indigestible sugars raffinose and stachyose. Only L. pentosus demonstrated high amylas...
Databáze:	OpenAIRE
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