Use of starter cultures of lactic acid bacteria and yeasts in the preparation of togwa, a Tanzanian fermented food

International Journal of Food Microbiology

Volumn 83, Issue 3, 2003, Pages 307-318

  Mugula, J K ^a,b   Narvhus, J A ^a   Sorhaug T ^a  

^a NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^b SOKOINE UNIVERSITY OF AGRICULTURE   (Tanzania)

Author keywords

Cereal fermentation; Lactic acid bacteria; Organic acids; Starter cultures; Sugars; Togwa; Volatile organic compounds; Yeasts

Indexed keywords

FLAVORING AGENT; LACTIC ACID; SUGAR; VOLATILE AGENT;

ACIDITY; ARTICLE; BACTERIUM CULTURE; CANDIDA PELLICULOSA; CANDIDA TROPICALIS; CORN; ENTEROBACTERIACEAE; FERMENTATION; FERMENTATION TECHNIQUE; FOOD; FOOD PROCESSING; ISSATCHENKIA ORIENTALIS; LACTIC ACID BACTERIUM; LACTOBACILLUS BREVIS; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; NONHUMAN; PEDIOCOCCUS; PH; SACCHAROMYCES CEREVISIAE; SORGHUM; YEAST;

CANDIDA PELLICULOSA; CANDIDA TROPICALIS; ENTEROBACTERIACEAE; ISSATCHENKIA ORIENTALIS; LACTOBACILLUS BREVIS; LACTOBACILLUS CELLOBIOSUS; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; PEDIOCOCCUS PENTOSACEUS; PICHIA ANOMALA; SACCHAROMYCES CEREVISIAE; ZEA MAYS;

EID: 0038755089     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(02)00386-0     Document Type: Article

References (48)

1. Akinrele I.A. Fermentation studies on maize during the preparation of a traditional African starch-cake food. J. Sci. Food Agric. 21:1970;619-625.
2. Brauman A., Keleke S., Malonga M., Miambi E., Ampe F. Microbiological and biochemical characterization of cassava retting, a traditional lactic acid fermentation for foo-foo (cassava flour) production. Appl. Environ. Microbiol. 62:1996;2854-2858.
3. Daeschel M.A., Andersson R.E., Fleming H.P. Microbial ecology of fermenting plant materials. FEMS Microbiol. Rev. 46:1987;357-367.
4. Darling J.C., Kitundu J.A., Kingamkono R.R., Msengi A.E., Mduma B., Sullivan K.R., Tomkins A.M. Improved energy intakes using amylase-digested weaning foods in Tanzanian children with acute diarrhea. J. Pediatr. Gastroenterol. Nutr. 21:1995;73-81.
5. Deak T., Beuchat L. Handbook of Food Spoilage Yeasts. 1996;CRC Press, Boca Raton.
6. Egan H., Kirk R., Sawyer R. Pearson's Chemical Analysis of Foods. 8th ed. 1981;152-153 Longman, Harlow, London, UK.
7. Fleming H.P., McFeters R.F. Use of microbial cultures: vegetable products. Food Technol. 35:1981;84.
8. Giraud E., Champailler A., Raimbault M. Degradation of raw starch by a wild amylolytic strain of Lactobacillus plantarum. Appl. Environ. Microbiol. 60:1994;4319-4323.
9. Gobbetti M., Corsetti A. Lactobacillus sanfransisco - a key sourdough lactic acid bacterium: a review. Food Microbiol. 14:1997;175-187.
10. Gobbetti M., Corsetti A., Rossi J. The sourdough microflora. Interactions between lactic acid bacteria and yeasts: metabolism of carbohydrates. Appl. Microbiol. Biotechnol. 41:1994;456-460.
11. Halm M., Lillie A., Sørensen A.K., Jakobsen M. Microbiological and aromatic characteristics of fermented maize doughs for kenkey production in Ghana. Int. J. Food Microbiol. 19:1993;135-143.
12. Hansen A., Hansen B. Flavour of sourdough wheat crumb. Z. Lebensm.-Unters.-Forsch. 202:1996;244-249.
13. Harrigan W.F., McCance M.E. Laboratory Methods in Food and Dairy Microbiology. 8th ed. 1990;Academic Press, London.
14. Holzapfel W. Use of starter cultures in fermentation on a household scale. Food Control. 8:1997;241-258.
15. Hounhouigan D.J., Nout M.J.R., Nago C.M., Houben J.H., Rombouts F.M. Microbiological changes in mawe during natural fermentation. World J. Microbiol. Biotechnol. 10:1993;410-413.
16. Imhof R., Glättli H., Bosset J.O. Volatile organic aroma compounds produced by thermophilic mixed strain dairy starter cultures. Lebensm.-Wiss. Technol. 27:1994;442-449.
17. Kennes C., Dubourguier H.C., Albagnac G., Naveau H., Veiga M., Nyns E.J. Fermentation of citrate by Lactobacillus plantarum in the presence of a yeast under acid conditions. Appl. Microbiol. Biotechnol. 35:1991;369-372.
18. Khetarpaul N., Chauhan B.M. Effect of fermentation by pure cultures of yeasts and lactobacilli on the available carbohydrate content of pearl millet. Food Chem. 36:1990;287-293.
19. Khetarpaul N., Chauhan B.M. Sequential fermentation of pearl millet by yeasts and lactobacilli: changes in available carbohydrate content. Food Chem. 40:1991;235-240.
20. Kimaryo V.M., Massawe G.A., Olasupo N.A., Holzapfel W.H. The use of a starter culture in the fermentation of cassava for the production of "kivunde", a traditional Tanzanian food product. Int. J. Food Microbiol. 56:2000;179-190.
21. Kingamkono R., Sjögren E., Svanberg U., Kaijser B. pH and acidity in lactic-fermenting cereal gruels: effects on viability of enteropathogenic microorganisms. World J. Microbiol. Biotechnol. 10:1994;664-669.
22. Kingamkono R., Sjögren E., Svanberg U., Kaijser B. Inhibition of different strains of enteropathogens in a lactic-fermenting cereal gruel. World J. Microbiol. Biotechnol. 11:1995;299-303.
23. Kingamkono R.R., Sjögren E., Svanberg U. Inhibition of enterotoxin production by, and growth of entropathogens in a lactic acid-fermented cereal gruel. World J. Microbiol. Biotechnol. 14:1998;661-667.
24. Kunene N.F., Geornaras I., von Holy A., Hastings J.W. Characterization and determination of origin of lactic acid bacteria from a sorghum-based fermented food by analysis of soluble proteins and amplified fragment length polymorphism fingerprinting. Appl. Environ. Microbiol. 66:2000;1084-1092.
25. Kurtzman C.P., Fell W.C. The Yeasts, A Taxonomic Study. 4th ed. 1998;77-100 Elsevier, Amsterdam.
26. Lorri W., Svanberg U. An overview of the use of fermented foods for child feeding in Tanzania. Ecol. Food Nutr. 34:1995;65-81.
27. Marsili R.T., Ostapenko H., Simmons R.E., Green D.E. High performance liquid chromatographic determination of organic acids in dairy products. J. Food Sci. 46:1981;52-57.
28. Mbugua S.K., Ledford R.A., Steinkraus K.H. Gas chromatographic determination of mono-, di- and trisaccharides in the uji-flour ingredients and during uji fermentation. Chem. Mikrobiol. Lebensm. 8:1983;40-45.
29. Mensah P., Tomkins A.M., Drasar B.S., Harrison T.J. Antimicrobial effect of fermented Ghanaian maize dough. J. Appl. Bacteriol. 70:1991;203-210.
30. Mugula J.K., Nnko S.A.M., Sørhaug T. Changes in quality attributes during storage of togwa, a lactic acid fermented gruel. J. Food Saf. 21:2001;181-194.
31. Nago C.M., Hounhouigan D.J., Akissoe N., Zanou E., Mestres C. Characterization of the Beninese traditional ogi, a fermented maize slurry: physiological and microbiological aspects. Int. J. Food Sci. Technol. 33:1998;307-315.
32. 2 metabolism by pure and mixed cultures of lactic acid bacteria growing in milk. Actes du Colloque LACTIC. vol. 91:1992;371 Centre de Publications de I'Université de Caen, Caen, France.
33. Narvhus J.A., Österaas K., Mutukumira T., Abrahamsen R.K. Production of fermented milk using a malty-compound producing strain of Lactococcus lactis subsp. lactis biovar diacetylactis isolated from Zimbabwean naturally fermented milk. Int. J. Food Microbiol. 14:1998;73-80.
34. Nout M.J.R. Ecology of accelerated natural lactic fermentation of sorghum-based infant food formulas. Int. J. Food Microbiol. 12:1991;217-224.
35. Nout M.J.R., Rombouts F.M., Havelaar A. Effect of natural lactic fermentation of infant food ingredients on some pathogenic microorganisms. Int. J. Food Microbiol. 8:1989;351-361.
36. Odunfa S.A., Adeyele S. Sugar changes in fermenting sorghum during preparation of ogi-baba gruel. J. Food Agric. 1:1987;95-98.
37. Olasupo N.A., Olukoya D.K., Odunfa S.A. Identification of Lactobacillus species associated with selected African fermented foods. Zeitsch. Naturforsch. 52:1997;105-108.
38. Oyewole O.B., Odunfa S.A. Characterization and distribution of lactic acid bacteria in cassava fermentation during fufu production. J. Appl. Bacteriol. 68:1990;145-152.
39. Sanni A.I. The need for process optimization of African fermented foods and beverages. Int. J. Food Microbiol. 18:1993;85-95.
40. SAS/Stat User's Guide. Version 6. 1996;Statistical Analysis System Institute, Cary, NC, USA.
41. Sheldon R.M., Lindsay R.C., Libbey L.M., Morgan M.E. Chemical nature of malty flavour and aroma produced by Streptococcus lactis var. maltigenes. Appl. Microbiol. 22:1971;263-266.
42. Sneath P.H.A., Mair N.S., Sharpe M.E., Holt J.G. Bergey's Manual of Systematic Bacteriology. vol. 2:1986;Williams and Wilkins, Baltimore.
43. Steinkraus K.H. Handbook of Indigenous Fermented Foods. 2nd ed. 1996;Marcel Dekker, New York.
44. Stolz P., Vogel R.F., Hammes W.P. Utilization of electron acceptors by lactobacilli isolated from sourdough. Z. Lebensm.-Unters.-Forsch. 201:1995;402-410.
45. Svanberg U., Sjogren E., Lorri W., Svennerholm A.M., Kaijser B. Inhibited growth of common enteropathogenic bacteria in lactic-fermented cereal gruels. World J. Microbiol. Biotechnol. 8:1992;601-606.
46. Umeta M., Faulks R.M. The effect of fermentation on the carbohydrates in tef (Eragrostis tef). Food Chem. 2:1988;181-189.
47. Willumsen J.F., Darling J.C., Kitundu J.A., Kingamkono R.R., Msengi A.E., Mduma B., Sullivan K.R., Tomkins A.M. Dietary management of acute diarrhoea in children: effect of fermented and amylose-digested weaning foods on intestinal permeability. J. Pediatr. Gastroenterol. Nutr. 24:1997;235-241.
48. Wood B.J.B., Holzapfel W.H. The Genera of Lactic Acid Bacteria. vol. 2:1995;Blackie Academic and Professional, Glasgow.