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Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
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Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
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Microbial food spoilage refers to the degradation of food quality resulting from the metabolic activity of microorganisms such as bacteria, yeasts, and molds. These microbes proliferate on various food substrates depending on factors such as moisture content, nutrient availability, and storage conditions, leading to undesirable sensory and structural changes.Bacteria are primary agents of spoilage in high-moisture, nutrient-dense foods like meat, milk, and vegetables. Microbial spoilage occurs...
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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
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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
Summary
This summary is machine-generated.

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.

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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.