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Significance of yeasts in the fermentation of maize for ogi production

A M Omemu1, O B Oyewole, M O Bankole

  • 1Department of Microbiology, College of Natural Sciences, University of Agriculture, Abeokuta, P.M.B. 2240, Nigeria. bjomemu@yahoo.com

Food Microbiology
|April 10, 2007
PubMed

Insights

This study isolated yeasts during maize fermentation for ogi production. Saccharomyces cerevisiae and Candida krusei showed enhanced growth and enzyme activity, highlighting their importance in ogi fermentation.

Area of Science:

  • Food Microbiology
  • Fermentation Science
  • Yeast Biotechnology

Background:

  • Ogi production involves fermentation of maize, a process influenced by microbial activity.
  • Understanding the enzymatic capabilities and interactions of yeasts in this process is crucial for optimizing ogi quality.

Purpose of the Study:

  • To isolate and characterize yeasts involved in maize fermentation for ogi production.
  • To evaluate the phytate degradation, lipase, esterase, and amylase activities of isolated yeasts.
  • To investigate the synergistic interactions between lactic acid bacteria (Lactobacillus plantarum) and key yeast strains (Candida krusei, Saccharomyces cerevisiae).

Main Methods:

  • Isolation and identification of yeast strains from fermenting maize.
  • Assays for phytate degradation, lipase, esterase, and amylase activities.
  • Co-culture experiments to study microbial interrelationships during fermentation.

Main Results:

  • Multiple yeast species including Saccharomyces cerevisiae and Candida krusei were isolated.
  • Most isolates degraded phytate; S. cerevisiae and C. krusei exhibited amylase activity.
  • Yeast strains showed significant lipase and esterase activities, with specific strains producing wider zones of inhibition/clearing.
  • Lactobacillus plantarum growth was significantly enhanced by co-culturing with C. krusei and S. cerevisiae, with C. krusei showing a more pronounced effect.

Conclusions:

  • Saccharomyces cerevisiae and Candida krusei are key players in ogi fermentation due to their enzymatic profiles and ability to degrade phytate.
  • These yeasts possess significant lipase and esterase activities, contributing to ogi's sensory characteristics.
  • Positive interactions exist between Lactobacillus plantarum and these yeasts, suggesting a symbiotic relationship that enhances fermentation efficiency and potentially improves ogi quality.

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