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. Saccharomyces cerevisiae MNC21Y and Lactobacillus plantarum MNC21 can be used to ferment cereal beverages such as <em&...

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Autores principales:	Ivan Muzira Mukisa, Stellah Byakika, Arnold Serwanga
Formato:	article
Lenguaje:	EN
Publicado:	Department of Food Technology 2020
Materias:	lactobacillus plantarum, saccharomyces cerevisiae, sorghum, starter cultures, viability Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/a7ed7fca37d04b3ea2c4c72fa231acd9
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spelling	oai:doaj.org-article:a7ed7fca37d04b3ea2c4c72fa231acd92021-12-01T14:01:06ZAPPLICATION OF REFRIGERATED AND FROZEN SORGHUM MALT SLURRIES IN THE PRESERVATION OF STARTER CULTURES FOR OBUSHERA FROM UGANDA2685-42792715-422X10.33512/fsj.v2i2.9120https://doaj.org/article/a7ed7fca37d04b3ea2c4c72fa231acd92020-12-01T00:00:00Zhttps://jurnal.untirta.ac.id/index.php/fsj/article/view/9120https://doaj.org/toc/2685-4279https://doaj.org/toc/2715-422XIndustrial 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.Ivan Muzira MukisaStellah ByakikaArnold SerwangaDepartment of Food Technologyarticlelactobacillus plantarum, saccharomyces cerevisiae, sorghum, starter cultures, viabilityFood processing and manufactureTP368-456ENFood ScienTech Journal, Vol 2, Iss 2, Pp 55-61 (2020)
institution	DOAJ
collection	DOAJ
language	EN
topic	lactobacillus plantarum, saccharomyces cerevisiae, sorghum, starter cultures, viability Food processing and manufacture TP368-456
spellingShingle	lactobacillus plantarum, saccharomyces cerevisiae, sorghum, starter cultures, viability Food processing and manufacture TP368-456 Ivan Muzira Mukisa Stellah Byakika Arnold Serwanga APPLICATION OF REFRIGERATED AND FROZEN SORGHUM MALT SLURRIES IN THE PRESERVATION OF STARTER CULTURES FOR OBUSHERA FROM UGANDA
description	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.
format	article
author	Ivan Muzira Mukisa Stellah Byakika Arnold Serwanga
author_facet	Ivan Muzira Mukisa Stellah Byakika Arnold Serwanga
author_sort	Ivan Muzira Mukisa
title	APPLICATION OF REFRIGERATED AND FROZEN SORGHUM MALT SLURRIES IN THE PRESERVATION OF STARTER CULTURES FOR OBUSHERA FROM UGANDA
title_short	APPLICATION OF REFRIGERATED AND FROZEN SORGHUM MALT SLURRIES IN THE PRESERVATION OF STARTER CULTURES FOR OBUSHERA FROM UGANDA
title_full	APPLICATION OF REFRIGERATED AND FROZEN SORGHUM MALT SLURRIES IN THE PRESERVATION OF STARTER CULTURES FOR OBUSHERA FROM UGANDA
title_fullStr	APPLICATION OF REFRIGERATED AND FROZEN SORGHUM MALT SLURRIES IN THE PRESERVATION OF STARTER CULTURES FOR OBUSHERA FROM UGANDA
title_full_unstemmed	APPLICATION OF REFRIGERATED AND FROZEN SORGHUM MALT SLURRIES IN THE PRESERVATION OF STARTER CULTURES FOR OBUSHERA FROM UGANDA
title_sort	application of refrigerated and frozen sorghum malt slurries in the preservation of starter cultures for obushera from uganda
publisher	Department of Food Technology
publishDate	2020
url	https://doaj.org/article/a7ed7fca37d04b3ea2c4c72fa231acd9
work_keys_str_mv	AT ivanmuziramukisa applicationofrefrigeratedandfrozensorghummaltslurriesinthepreservationofstarterculturesforobusherafromuganda AT stellahbyakika applicationofrefrigeratedandfrozensorghummaltslurriesinthepreservationofstarterculturesforobusherafromuganda AT arnoldserwanga applicationofrefrigeratedandfrozensorghummaltslurriesinthepreservationofstarterculturesforobusherafromuganda
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APPLICATION OF REFRIGERATED AND FROZEN SORGHUM MALT SLURRIES IN THE PRESERVATION OF STARTER CULTURES FOR OBUSHERA FROM UGANDA

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