University of Khartoum

Technological Properties of Lactic Acid Bacteria (LAB) Isolated From Various Sudanese Fermented Foods

Technological Properties of Lactic Acid Bacteria (LAB) Isolated From Various Sudanese Fermented Foods

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Title: Technological Properties of Lactic Acid Bacteria (LAB) Isolated From Various Sudanese Fermented Foods
Author: Abdelmaged, Hinda A. B.; Elyas, Yasmeen Y. A.; Yousif, Nuha M. E.; Ahmed, Isam A. Mohamed
Abstract: In this study, twenty-five strains of lactic acid bacteria (LAB) were isolated from various Sudanese fermented foods (Sorghum dough, Fermented Milk, Cheese, Pickles, and Sausage). Phenotypic and biochemical tests revealed that the Enterococci (44 %), Lactobacilli (40 %) and Pediococci (16 %) were obligatory homofermentative according to their growth characteristics and production of gas (CO2) from glucose fermentation. Following the identification, evaluation of the technological properties namely; acidification activity, production of alpha-amylase, haeme-dependant catalase, and degradation of anti-nutritive tannins of LAB strains was carried out. Technological properties were investigated with a view towards selection of appropriate starter cultures. Pediococci had the highest rate of acidification with a ΔpH of more than 2 after 12 h incubation. However, Enterococci and Lactobacilli had high rates of acidifying initially (6 h), but ΔpH was below 2 after 12 h incubation. With the exception of strains SH1, SH2 and SA6 having ΔpH 2.27, 2.27 and 2.2 respectively. None of the LAB was found to produce α-amylase when grown on MRS containing starch. All isolates of Enterococci, Lactobacilli, and Pediococci produced haeme-dependant catalase. Fermentation by Enteroccoci, Lactobacilli, and Pediococci as starter culture in sorghum dough batches have the ability to reduce the tannin content, however Lactobacilli strain showed the highest ability to degrade tannin (1.7% to 0.9%) in 6 h fermentation. The Enteroccoci and Pediococci strains required 24 h fermentation to reach 1% tannin content.
URI: http://khartoumspace.uofk.edu/123456789/22260


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