APPLICATION OF REFRIGERATED AND FROZEN SORGHUM MALT SLURRIES IN THE PRESERVATION OF STARTER CULTURES FOR OBUSHERA FROM UGANDA
Industrial production of traditional fermented beverages is limited by lack of quality commercial starter cultures. <em>Saccharomyces cerevisiae </em>MNC21Y<em> </em>and <em>Lactobacillus plantarum </em>MNC21 can be used to ferment cereal beverages such as <em&...
Guardado en:
| Autores principales: | , , |
|---|---|
| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Department of Food Technology
2020
|
| Materias: | |
| Acceso en línea: | https://doaj.org/article/a7ed7fca37d04b3ea2c4c72fa231acd9 |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
| Sumario: | Industrial production of traditional fermented beverages is limited by lack of quality commercial starter cultures. <em>Saccharomyces cerevisiae </em>MNC21Y<em> </em>and <em>Lactobacillus plantarum </em>MNC21 can be used to ferment cereal beverages such as <em>Obushera</em>. These cultures are unavailable as commercial starters due to lack of appropriate propagating and distributing procedures. The purpose of this study was to evaluate the use of refrigerated and frozen sorghum slurries as carrier media for the starters. Starters were propagated in sorghum slurries<em> </em>(30°C for 24 h) and stored at 5°C and -18°C for 90 days. Viability of <em>Saccharomyces cerevisiae </em>and <em>Lactobacillus plantarum</em><em> </em>was determined by cell counts after surface plating and pour plating, respectively. Fermentation ability<em> </em>was determined by inoculating sorghum slurries with starters and monitoring pH, acidity and flavor development<em>. </em>Viability was higher for starters stored at 5°C (S. <em>cerevisiae</em>: 6 log cfu.g<sup>-1</sup> and <em>Lb. plantarum</em>: 7-9 log cfu.g<sup>-1</sup>during 90 days) than those at -18°C (S. <em>cerevisiae</em>: 2 cfu.g<sup>-1 </sup>and <em>Lb. plantarum</em>: 4 log cfu.g<sup>-1</sup>after 30 days). Refrigerated starters acidified <em>Obushera </em>(pH £ 4.5) faster (10-20 h) than frozen ones (18-24 h). Refrigerated or frozen <em>S. cerevisiae + Lb. plantarum </em>starters in sorghum malt slurries can remain viable for at least one or three months, respectively and produce <em>Obushera</em> with characteristic flavors. |
|---|