Research Journal of Biological Sciences

Year: 2009
Volume: 4
Issue: 7
Page No. 789 - 795

Predominant Lactic Acid Bacteria Involved in the Spontaneous Fermentation Step of Tchapalo Process, A Traditional Sorghum Beer of Cote D’ivoire

Authors : D.J.E. Koffi Marcellin, A.K.A. Solange, Nanga Yesse Zinzendorf, Y.A.O. Kouadio Celestin and Loukou Yao Guillaume

References

Aka, S., F. Camara, Y.Z. Nanga, Y.G. Loukou and K.M. Dje, 2008. Evaluation of organic acids and sugars contents during the production of tchapalo. A traditional sorghum beer in Cote d`Ivoire. J. Food Technol., 6: 189-195.
Direct Link  |  

Bahiru, B., T. Mehari and M. Ashenafi, 2006. Yeast and lactic acid flora of tej, an indigenous Ethiopian honey wine: Variation within and between production units. Food Microbiol., 23: 277-282.
CrossRef  |  

Ben-Omar, N. and F. Ampe, 2000. Microbial community dynamics during production of the Mexican fermented maize dough pozol. Applied Environ. Microbiol., 66: 3664-3673.
Direct Link  |  

Blandino, A., M.E. Al-Aseeri, S.S. Pandiella, D. Cantero and C. Webb, 2003. Cereal-based fermented food and beverages. Food Res. Int., 36: 527-543.
CrossRef  |  

Bromberg, R., I. Moreno, C.L. Zaganini, R.R. Delboni and J. de Oliveira, 2004. Isolation of bacteriocin-producing lactic acid bacteria from meat and meat products and its spectrum of inhibitory activity. Braz. J. Microbiol., 35: 137-144.
CrossRef  |  Direct Link  |  

Campanini, M., I. Pedrazzoni, S. Barbuti and P. Baldini, 1993. Behaviour of Listeria monocytogenes during the maturation of naturally and artificially contaminated salami: Effect of lactic acid bacteria starter cultures. Int. J. Food Microbiol., 20: 169-175.
Direct Link  |  

Caplice, E. and G.F. Fitzgerald, 1999. Food fermentations: Role of microorganisms in food production and preservation. Int. J. Food Microbiol., 50: 131-149.
CrossRef  |  PubMed  |  Direct Link  |  

Chevassus, A., J.C. Favier and A.J. Orstom, 1976. Technologie traditionnelle et valeur nutritive des. bi�res. De sorgho du Cameroun. Cah. Nut. Diet, 11: 89-104.
Direct Link  |  

Faparusisi, S.I., M.O. Olofinboba and J.A. Ekundayo, 1973. The microbiology of burukutu beer. Zeit Allg. Microbiol., 13: 563-568.
CrossRef  |  

Gotcheva, V., S.S. Pandiella, A. Angelov, Z. Roshkova and C. Webb, 2001. Monitoring the fermentation of the Bulgarian beverage boza. Int. J. Food Sci. Technol., 36: 129-134.
CrossRef  |  Direct Link  |  

Hancioglu, O. and M. Karapinar, 1997. Microflora of boza, a traditional fermented Turkish beverage. Int. J. Food Microbiol., 35: 271-274.
CrossRef  |  Direct Link  |  

Iwuoha, C. and O.S. Eke, 1996. Nigeria indigenous fermented foods: Their traditional process operation, inherent problems, improvements and current status. Food Res. Int., 29: 527-540.
Direct Link  |  

Kostinek, M., I. Specht, V.A. Edward, U. Schillinger, C. Hertel, W.H. Holzapfel and C.M.A.P. Franz, 2005. Diversity and technological proprieties of predominant lactic acid bacteria from fermented cassava used for the preparation of Gari, a traditional African food. Syst. Applied Microbiol., 28: 927-940.
CrossRef  |  

Kunene, N.F., I. Geonaras, A. von Holy and J.W. Hastings, 2000. Characterization and determination of origin of lactic acid bacteria from a sorghum-based fermented weaning food by analysis of soluble proteins and amplified fragment length polymorphism fingerprinting. Applied Environ. Microbiol., 66: 1084-1092.
CrossRef  |  Direct Link  |  

Maoura, N., M. Mbaiguinam, H.V. Nguyen, C. Gaillardin and J. Pourquie, 2005. Identification and typing of yeast strains isolated from bili bili, a traditional sorghum beer of Chad. Afr. J. Biotechnol., 4: 646-656.
Direct Link  |  

Mayeux, J.V., W.W.E. Sandine and P.R. Elliker, 1962. Selective medium for detecting Leuconostoc organisms in mixed-strain starter cultures. J. Dairy Sci., 45: 655-656.

Michodj�houn, M.L., D.J. Hounhhouigan, J. Dossou and C. Mestres, 2005. Physical, chemical and microbiological changes during natural fermentation of gowe. A sprouted or non sprouted sorghum beverage from West-Africa. Afr. J. Biotechnol., 4: 487-496.
Direct Link  |  

Mohammed, S.I., L.R. Steenson and A.W. Kirleis, 1991. Isolation and characterization of microorganisms associated with the traditional sorghum fermentation for production of Sudanese kisra. Applied Environ. Microbiol., 57: 2529-2533.
Direct Link  |  

Nanadoum, M., M. Mbaiguinam, C. Gaillardin and J. Pourquie, 2006. Technical, analytical and microbiological follow-up of the bili bili, Chadian traditional beer. Afr. Sci., 20: 69-82.
Direct Link  |  

Naumova, E.S., I.V. Korshunova, L. Jespersen and G.I. Naumov, 2003. Molecular genetic identification of Saccharomyces sensu stricto strains from African sorghum beer. Fed. Eur. Microbiol. Soc. Yeast Res., 3: 177-184.
CrossRef  |  Direct Link  |  

N�Da, A.K. and S. Coulibaly, 1996. Etude comparative de procedes traditionnels de preparation d�une bi�re locale appelee tchapalo, 2eme journees annuelles de la SOACHIM. Dakar Senegal, 29 Juillet-3 Aout, pp: 40-46.

Oyewole, O.B., 1997. Lactic fermented food in Africa and their benefits. Food Control, 8: 289-297.
CrossRef  |  

Ricciardi, A., E. Parente, P. Piraino, M. Paraggio and P. Romano, 2005. Phenotypic characterization of lactic acid bacteria from sourdoughs for Altamura bread produced in Apulia (Southern Italy). Int. J. Microbiol., 98: 63-72.
CrossRef  |  Direct Link  |  

Sawadogo-Lingani, H., V. Lei, B. Diawara, D.S. Nielsen, P.L. Moller, A.S. Traore and M. Jakobsen, 2007. The biodiversity of predominant lactic acid bacteria in dolo and pito wort for the production of sorghum beer. J. Applied Microbiol., 103: 765-777.
CrossRef  |  Direct Link  |  

Scriban, R., 1993. Biotechnologie. 4th Edn., Technique Documentation Lavoisier, Paris, France, ISBN: 2-85206-854-0, pp: 904.

Sefa-Dedeh, S., A.I. Sanni, G. Tetteh and D.E. Sakyi, 1999. Yeasts in the traditional brewing of pito in Ghana. World J. Microbiol. Biotechnol., 15: 983-997.
CrossRef  |  

Soomre, A.H., T. Masud and K. Anwaar, 2002. Role of lactic acid bacteria in food preservation and human health. Pak. J. Nutr., 1: 20-24.
Direct Link  |  

Tamang, J.P., B. Tamang, U. Schillinger, C.M.A.P. Franz, M. Gores and W.H. Holzapfel, 2005. Identification of predominant lactic acid bacteria isolated from traditionally fermented vegetable products of the Eastern Himalayas. Int. J. Food Microbiol., 105: 347-356.
CrossRef  |  

Tamminen, M., T. Joutsjoki, M. Sjoblom, M. Jousten, A. Palva, E.L. Ryhanen and V. Joutsjok, 2004. Screening of lactic acid bacteria from fermented vegetables by carbohydrate profiling and PCR-ELISA. Lett. Applied Microbiol., 39: 439-444.
CrossRef  |  

Thomas, K.C., S.H. Hynes and W.M. Ingledew, 2001. Effect of Lactobacilli on yeasts growth, viability and batch and semi-continuous alcoholic fermentation of corn mash. J. Applied Microbiol., 90: 819-828.
CrossRef  |  

Van der Aa, K.A., L. Jesperen, R.L.K. Glover, B. Diawawr and M. Jakobsen, 2001. Identification and characterization of Saccharomyces cerevisiae strains isolated from West African sorghum. Yeast, 18: 1069-1079.
CrossRef  |  

Yao, A.K., G. Kadio, A. Coulybaly and G.Z. Agbo, 1995. Production du tchapalo. A Partir du Sorgho en Cote d`Ivoire. Processing of the Industrial Utilization of Sorghum and Related Cereals in Africa, Nov. 22-26, Ouagadougou, pp: 55-60.

Yousif, N.M.K., P. Dawyndt, H. Abriouel, A. Wijjaya and U. Schillinger et al., 2005. Molecular characterization, technological properties and safety aspects of Enterococci from Hussuwa. An African fermented sorghum product. J. Applied Microbiol., 98: 216-228.
CrossRef  |  

Design and power by Medwell Web Development Team. © Medwell Publishing 2024 All Rights Reserved