alexa Microbiological changes in mawè during natural fermentation.
Microbiology

Microbiology

Fermentation Technology

Author(s): Hounhouigan DJ, Nout MJ, Nago CM, Houben JH, Rombouts FM

Abstract Share this page

Abstract Lactic acid bacteria increased from 3.2 × 10(6) and 1.6 × 10(7) c.f.u./g (wet wt) to 2 × 10(9) and 1.6 × 10(9) c.f.u./g after 12 to 24 h of fermentation of home-produced mawè (a dough produced from dehulled maize) and commercial mawè, respectively. In commercial mawè, the yeast count increased from 1.3 × 10(5) to 2.5 × 10(7) c.f.u./g after 48 h of fermentation before decreasing, whereas in the home-produced mawè it increased from 2.5 × 10(4) to 3.2 × 10(7) c.f.u./g after 72 h of fermentation; the dominant yeasts were mainly Candida krusei, although C. kefyr, C. glabrata and Saccharomyces cerevisiae were also present. Enterobacteriaceae counts increased slightly during the initial stage ofthe fermentation, but decreased below the detection level after 24 to 48 h. Enterobacter cloacae was mostly found in commercial mawè and Escherichia coli mostly in homeproduced mawè. This article was published in World J Microbiol Biotechnol and referenced in Fermentation Technology

Relevant Expert PPTs

Relevant Speaker PPTs

Recommended Conferences

Relevant Topics

Peer Reviewed Journals
 
Make the best use of Scientific Research and information from our 700 + peer reviewed, Open Access Journals
International Conferences 2017-18
 
Meet Inspiring Speakers and Experts at our 3000+ Global Annual Meetings

Contact Us

 
© 2008-2017 OMICS International - Open Access Publisher. Best viewed in Mozilla Firefox | Google Chrome | Above IE 7.0 version
adwords