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Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
agricultural and biological sciences
Use of starter cultures of lactic acid bacteria and yeasts in the preparation of togwa, a Tanzanian fermented food
International Journal of Food Microbiology, Volume 83, No. 3, Year 2003
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Description
Starter cultures of lactic acid bacteria (Lactobacillus brevis, Lactobacillus cellobiosus, Lactobacillus fermentum, Lactobacillus plantarum and Pediococcus pentosaceus) and yeasts (Candida pelliculosa, Candida tropicalis, Issatchenkia orientalis and Saccharomyes cerevisiae) isolated from native togwa were tested singly or in combination for their ability to ferment maize-sorghum gruel to produce togwa. All species of bacteria showed an ability to ferment the gruel as judged by lowering the pH from 5.87 to 3.24-3.49 and increasing the titratable acidity from 0.08% to 0.30-0.44% (w/w, lactic acid) in 24 h. Yeasts used singly showed little activity within 12 h, but lowered the pH to 3.57-4.81 and increased the acidity to 0.11-0.21% in 24 h. Yeasts in co-culture with lactic acid bacteria (LAB) had a modest effect on the final acidity (P<0.05). The number of lactic acid bacteria and yeasts increased while the Enterobacteriaceae decreased with fermentation time. The pH was lowered and lactic acid produced significantly (P<0.05) fastest in natural togwa fermentation and in samples fermented by L. plantarum or L. plantarum in co-culture with I. orientalis. The content of fermentable sugars was reduced during fermentation. Most volatile flavour compounds were produced in samples from fermentation by P. pentosaceus and I. orientalis in co-culture with either L. plantarum or L. brevis. © 2002 Elsevier Science B.V. All rights reserved.
Authors & Co-Authors
Mugula, Jovin K.
Norway, As
Norges Miljø- og Biovitenskapelige Universitet
Tanzania, Morogoro
Sokoine University of Agriculture
Narvhus, Judith A.
Norway, As
Norges Miljø- og Biovitenskapelige Universitet
Sørhaug, Terje
Norway, As
Norges Miljø- og Biovitenskapelige Universitet
Statistics
Citations: 144
Authors: 3
Affiliations: 2
Identifiers
Doi:
10.1016/S0168-1605(02)00386-0
ISSN:
01681605
Research Areas
Food Security