More articles from Volume 3, Issue 2, 2014
Variation of physicochemical and sensory properties during the aging of yerba mate
Effect of pre-treatments on solar drying kinetics of red seedless grapes (cv. Monukka)
Functional properties of proteins isolated from industrially produced sunflower meal
Peer-teaching in the food chemistry laboratory: student-produced experiments, peer and audio feedback, and integration of employability skills
PhD competences of food studies
Citations
2
Lethiwe Lynett Mbuyane
(2026)
A Review on Potentially Probiotic Yeasts From Traditional Fermented Products in Sub‐Saharan Africa for Sustainable Food Systems and Improved Health
Food Safety and Health, 4(1)
10.1002/fsh3.70037
Haicui Wu, Tim-Fat Shum, Jiachi Chiou
(2021)
Characterization of the Probiotic Potential of Lactic Acid Bacteria Isolated from Kimchi, Yogurt, and Baby Feces in Hong Kong and Their Performance in Soymilk Fermentation
Microorganisms, 9(12)
10.3390/microorganisms9122544Fermentation and antimicrobial characteristics of Lactobacillus plantarum and Candida tropicalis from Nigerian fermented maize (akamu)
School of Biological Sciences, Faculty of Science and Environment, Plymouth University , Plymouth , United Kingdom
Food Science and Technology, Rivers State University of Science and Technology , Rivers State , Nigeria
School of Biological Sciences, Faculty of Science and Environment, Plymouth University , Plymouth , United Kingdom
School of Biological Sciences, Faculty of Science and Environment, Plymouth University , Plymouth , United Kingdom
Published: 18.10.2014.
Volume 3, Issue 2 (2014)
pp. 186-202;
Abstract
This study investigated the ability of Lactobacillus plantarum strains (NGL5 and NGL7) and Candida tropicalis (NGY1) previously identified from akamu-a Nigerian fermented maize food with probiotic L. plantarum LpTx and Saccharomyces boulardii SB20 to ferment ground maize slurries based on pH, acidity, microbial biomass, levels of sugars and organic acids, and their antimicrobial activity against Salmonella enterica serovar Enteritidis NCTC 5188, Escherichia coli NCTC 11560, Bacillus cereus NCIMB 11925, Staphylococcus aureus NCTC 3750 and Listeria monocytogenes NCTC 7973 using an agar spot assay. L. plantarum strains either as single or mixed starter cultures with the yeasts had growth rates ≥0.15 h−1 , with pH significantly (p≤0.05) decreased to ≤3.93 after 12 h and then to ≤3.52 after 72 h and lactic acid >84 mmol L−1 . The yeasts had growth rates ≥0.18 h−1 but pH was ≥4.57 with lactic acid levels ≤20.23 mmol L−1 after 72 h in the single culture fermentation. There was no inhibition in modified MRS agar: 0.2% glucose and 0.2% glucose without Tween 80. Inhibition halos in MRS agar varied from 10.6 to 23.9 mm. S. bourladii was more inhibitory towards L. monocytogenes (8.6 mm) and B. cereus (5.4 mm ) than was C. tropicalis (1.1 and 3.3 mm for L. monocytogenes NCTC 7973 and B. cereus NCIMB 11925 respectively) (0.9 mm) in malt extract agar. This study showed that C. tropicalis was less inhibitory to the pathogens while antimicrobial activities of the L. plantarum strains were mainly due to acidity and the L. plantarum strains either as single or mixed cultures with the yeasts demonstrated strong fermentation ability, with significant decrease in pH which is vital in the choice of starter for product safety
Keywords
References
Citation
Copyright
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Article metrics
The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.
