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Microbiological changes in mawè during natural fermentation

D J Hounhouigan1, M J Nout, C M Nago

  • 1, .

World Journal of Microbiology & Biotechnology
|January 15, 2014
PubMed

Insights

Lactic acid bacteria populations significantly increased during the fermentation of both home-produced and commercial mawè. Yeast and Enterobacteriaceae levels also changed, with specific species identified in each mawè type.

Area of Science:

  • Food Microbiology
  • Fermentation Science
  • Maize-based Food Processing

Background:

  • Mawè, a traditional fermented maize dough, is a staple food. Understanding its microbial dynamics is crucial for food safety and quality.
  • The fermentation process involves complex interactions between bacteria, yeasts, and other microorganisms.
  • Variations in production methods (home vs. commercial) may influence microbial profiles.

Purpose of the Study:

  • To investigate the microbial changes, specifically lactic acid bacteria, yeasts, and Enterobacteriaceae, during the fermentation of home-produced and commercial mawè.
  • To identify dominant yeast species and specific Enterobacteriaceae found in each type of mawè.
  • To compare the microbial dynamics between home-produced and commercial mawè fermentation.

Main Methods:

  • Enumeration of lactic acid bacteria, yeasts, and Enterobacteriaceae using colony-forming units (c.f.u.) per gram (wet weight).
  • Monitoring microbial populations over different fermentation time points (12, 24, 48, and 72 hours).
  • Identification of dominant yeast species and Enterobacteriaceae present in the samples.

Main Results:

  • Lactic acid bacteria counts increased substantially in both home-produced and commercial mawè, reaching up to 2 × 10^9 c.f.u./g and 1.6 × 10^9 c.f.u./g, respectively.
  • Yeast populations showed distinct patterns: increasing to 2.5 × 10^7 c.f.u./g in commercial mawè (48h) and 3.2 × 10^7 c.f.u./g in home-produced mawè (72h). Dominant yeasts included Candida krusei, C. kefyr, C. glabrata, and Saccharomyces cerevisiae.
  • Enterobacteriaceae counts initially increased but decreased below detection levels within 24-48 hours. Enterobacter cloacae was prevalent in commercial mawè, while Escherichia coli was more common in home-produced mawè.

Conclusions:

  • The fermentation of mawè involves significant proliferation of lactic acid bacteria, contributing to its characteristic properties.
  • Distinct microbial profiles, particularly in yeast and Enterobacteriaceae populations, exist between home-produced and commercial mawè.
  • The findings provide insights into the microbial ecology of mawè fermentation, relevant for optimizing production and ensuring safety.

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