Lactic acid bacteria and yeasts associated with gowé production from sorghum in Bénin

Journal of Applied Microbiology

Volumn 103, Issue 2, 2007, Pages 342-349

  Vieira Dalode G ^a   Jespersen, L ^b   Hounhouigan, J ^a   Moller, P L ^b   Nago, C M ^a   Jakobsen, M ^b  

^a UNIVERSITY OF ABOMEY CALAVI   (Benin)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Fermentation; Gow ; Lactic acid bacteria; Malting; Sorghum; Yeasts

Indexed keywords

BACTERIA; FERMENTATION; GENE ENCODING; LABORATORIES; LACTIC ACID; POLYMERASE CHAIN REACTION; RNA;

DNA AMPLIFICATION; FERMENTATION TIME; FERMENTED BEVERAGES; GOWÉ; LACTIC ACID BACTERIA; MALTING; MICRO-ORGANISMS; PRODUCTION SITES; SORGHUM; STARTER CULTURES;

YEAST;

BACTERIAL DNA; INTERNAL TRANSCRIBED SPACER; LACTIC ACID; RNA 16S;

BACTERIUM; DNA; FERMENTATION; FOOD PRODUCTION; GENE EXPRESSION; ORGANIC ACID; POLYMERASE CHAIN REACTION; SORGHUM; SPECIES DIVERSITY; YEAST;

ARTICLE; BACTERIAL STRAIN; BACTERIUM ISOLATE; BEVERAGE; CANDIDA KRUSEI; CANDIDA TROPICALIS; CONTROLLED STUDY; FERMENTED PRODUCT; GENE AMPLIFICATION; GENE SEQUENCE; KLUYVEROMYCES; LACTIC ACID BACTERIUM; LACTOBACILLUS FERMENTUM; NONHUMAN; PEDIOCOCCUS ACIDILACTICI; POLYMERASE CHAIN REACTION; SORGHUM;

AFRICA; BENIN [WEST AFRICA]; SUB-SAHARAN AFRICA; WEST AFRICA;

CANDIDA TROPICALIS; ISSATCHENKIA ORIENTALIS; KLUYVEROMYCES MARXIANUS; LACTOBACILLUS FERMENTUM; LACTOBACILLUS MUCOSAE; PEDIOCOCCUS ACIDILACTICI; PEDIOCOCCUS PENTOSACEUS; PICHIA ANOMALA; WEISSELLA CIBARIA; WEISSELLA CONFUSA;

EID: 34447500605     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2006.03252.x     Document Type: Article

References (31)

1. Adewusi, S.R.A., Orisadare, B.O. Oke, O.L. (1991) Studies on weaning diets in Nigeria. I. Carbohydrate sources. Cereal Chem 68, 165 169.
2. Adeyemi, I.A. (1988) Ogi quality of sorghum flour dry-milled from fermented sorghum grains. J Food Sci 53, 641 642.
3. Adeyemi, I.A. Beckley, O. (1986) Effect of period of maize fermentation and souring on chemical properties and amylograph pasting viscosity of ogi. J Cereal Sci 4, 353 360.
4. Akingbala, J.O., Onochie, E.U., Adeyemi, I.A. Oguntimein, G.B. (1987) Steeping of whole and dry milled maize kernels in ogi preparation. J Food Process Preser 11, 1 11.
5. Asiedu, M., Nielsen, R., Oyvind, L. Lied, E. (1992) Effect of processing (sprouting and/or fermentation) on sorghum and maize. I: proximate composition, minerals and fatty acids. Food Chem 46, 351 353.
6. Collins, M.D., Samelis, J., Metaxopoulos, J. Walibanks, S. (1993) Taxonomic studies on some leuconostoc-like organisms from fermented sausages: description of new genus Weissella for the Leuconostoc paramesenteroides group of species. J Appl Bacteriol 75, 595 603.
7. Gassem, M.A.A. (2002) A microbiological study of Sobia: a fermented beverage in the Western province of Saudi Arabia. World J Microbiol Biotechnol 18, 173 177.
8. Halm, M., Lillie, A., Sorensen, A.K. Jakobsen, M. (1993) Microbiological and aromatic characteristics of fermented maize doughs for kenkey production in Ghana. Int J Food Microbiol 19, 135 143.
9. Halm, M., Hornbaek, T., Arneborg, N., Sefa-Dedeh, S. Jespersen, L. (2004) Lactic acid tolerance determined by measuring of intracellular pH of single cells of Candida krusei and Saccharomyces cerevisiae isolated from fermented maize dough. Int J Food Microbiol 94, 97 103.
10. Hounhouigan, D.J. (1994) Fermentation of maize (Zea mays L.) meal for mawè production in Bénin: physical, chemical and microbiological aspects. PhD Thesis, Wageningen Agricultural University, Wageningen, the Netherlands.
11. Hounhouigan, D.J., Nout, M.J.R., Nago, C.M., Houben, J.H. Rombouts, F.M. (1993) Characterization and frequency distribution of species of lactic acid bacteria involved in the processing of mawè, a fermented maize dough from Benin. Int J Food Microbiol 18, 279 287.
12. Hounhouigan, D.J., Nout, M.J.R., Nago, C.M., Houben, J.H. Rombouts, F.M. (1994) Microbiological changes in mawè during natural fermentation. World J Microbiol Biotechnol 10, 410 413.
13. Jakobsen, M. Narvhus, J. (1996) Yeasts and their possible beneficial and negative effects on the quality of dairy products. Int Dairy J 6, 755 768.
14. Jespersen, L. (2002) Occurence and taxonomic characteristics of strains of Saccharomyces cerevisiae predominant in Africa indigenous fermented foods and beverages. FEMS Yeast Res 1525, 1 10.
15. Jespersen, L., Halm, M., Kpodo, K. Jakobsen, M. (1994) Significance of yeasts and moulds occurring in maize dough fermentation for 'kenkey' production. Int J Food Microbiol 24, 239 248.
16. Jespersen, L., Nielsen, S., Hønholt, S. Jakobsen, M. (2005) Occurrence and diversity of yeasts involved in fermentation of West African cocoa beans. FEMS Yeast Res 5, 441 453.
17. Johansson, M.-L., Sanni, A., Lönner, C. Molin, G. (1995) Phenotypically based taxonomy using API 50CH of lactobacilli from Nigerian ogi, and the occurrence of starch fermenting strains. Int J Food Microbiol 25, 159 168.
18. Kurtzman, C.P. Robnett, C.J. (1998) Identification and phylogeny of ascomycetous yeasts from analysis of nuclear large subunit (26S) ribosomal DNA partial sequences. Antonie Van Leeuwenhoek 73, 331 371.
19. Las Heras-Vazquez, F.J., Mingorance-Cazorla, L., Clemente-Jimenez, J.M. Rodriguez-Vico, F. (2003) Identification of yeast species from orange fruit and juice by RFLP and sequence analysis of the 5·8S rRNA gene and the two internal transcribed spacers. FEMS Yeast Res 3, 3 9.
20. Lei, V. Jakobsen, M. (2004) Microbiological characterization and probiotic potential of koko and koko sour water, African spontaneously fermented millet porridge and drink. J Appl Microbiol 96, 384 397.
21. Louembe, D., Brauman, A., Tchicaya, F. Kobawila, S.C. (1996) Etude microbiologique et biochimique de la bouillie de maïs. Microbiologie 'poto-poto'. Microbiol Aliments Nutr 14, 245 253.
22. Masoud, W., Bjorg Cesar, L., Jespersen, L. Jakobsen, M. (2004) Yeast involved in fermentation of Coffea arabica in East Africa determined by genotyping and by direct denaturating gradient gel electrophoresis. Yeast 21, 549 556.
23. Michodjèhoun-Mestres, L., Hounhouigan, D.J., Dossou, J. Mestres, C. (2005) Physical, chemical and microbiological changes during natural fermentation of Gowe, a sprouted or non sprouted sorghum beverage from West-Africa. Afr J Biotechnol 4, 487 496.
24. Mugula, J.K., Narvhus, J.A. Sorhaug, T. (2003a) Use of starter cultures of lactic acid bacteria and yeasts in the preparation of togwa, a Tanzanian fermented food. Int J food Microbiol 83, 307 318.
25. Mugula, J.K., Nnko, S.A.M., Narvhus, J.A. Sorhaug, T. (2003b) Microbiological and fermentation characteristics of togwa, a Tanzanian fermented food. Int J Food Microbiol 80, 187 199.
26. Muyanja, C.M.B.K., Narvhus, J.A., Treimo, J. Langsrud, T. (2002) Isolation, characterization and identification of lactic acid bacteria from bushera: a Ugandan traditional fermented beverage. Int J Food Microbiol 80, 201 210.
27. Odunfa, S.A. Adeyele, S. (1985) Microbial changes during traditional production of ogi-baba, a West African fermented sorghum gruel. J Cereal Sci 3, 173 180.
28. Olukoya, D.K., Ebigwei, S.I., Adebawo, O.O. Osiyemi, F.O. (1993) Plasmid profiles and antibiotic susceptibility patterns of Lactobacillus isolated from fermented foods in Nigeria. Food Microbiol 10, 279 285.
29. Sefa-Dedeh, S., Sanni, A.I., Tetteh, G. Sakyi-Dawson, E. (1999) Yeasts in the traditional brewing of pito in Ghana. World J Microbiol Biotechnol 15, 593 597.
30. Sefa-Dedeh, S., Cornelius, B. Afoakwa, E.O. (2003) Effect of fermentation on the quality characteristics of nixtamalized corn. Food Res Int 36, 57 64.
31. White, T.J., Bruns, T., Lee, S. Taylor, J. (1990) Amplification and direct sequencing of fungal ribosomal RNA genes for phylogenetics. In PCR Protocols ed. Innis, M.A., Gelfand, D.H., Sninsky, J.J. White, T.J. 317 p. San Diego, CA : Academic Press.