International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 6, Issue 1 (2021)

Technological properties of lactic acid bacteria and yeasts isolated from ogi, a West African fermented cereal gruel


Gbemisola O Onipede, Benita C Odah, Adelodun L Kolapo, Adesola A Ajayi, Abosede O Fawole

Lactic acid bacteria (LAB) and yeasts involved in Ogi production have been greatly studied. However, it is important to consider the technological roles of these organisms and their contribution to product quality and safety. LAB and yeasts were isolated from three varieties of Ogi and identified using biochemical characteristics and API 50CHL and API 20C AUX kits. Technological properties including acidification activity, production of α-amylase, phytate degradation, tolerance to 2% bile salt and haemolytic activity were tested in the isolates. Fifteen isolates of LAB obtained included Lactobacillus brevi, L. casei and L. plantarum while the yeasts were Candida famata, C. gulliermondii, C. lusitaniae and Cryptococcus humicola. Isolates WML482 and YMY483 with ∆pH of 1.62 and 2.10 respectively showed the most rapid acidification. Four isolates of LAB showed α-amylase activity. The LAB and yeast isolates differed in their ability to degrade phytate but were all tolerant to 2% bile salt with the highest growth of 8.41 cfu/mL and 8.42 cfu/mL observed at 72 h in isolates RSL483 and YMY001 respectively. None of the isolates showed β-haemolysis. The isolates from this study possess notable technological properties which position them as good starters for production of Ogi with better and safe qualities.
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