Predominant lactic acid bacteria associated with the traditional malting of sorghum grains

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Predominant lactic acid bacteria associated with the traditional malting of sorghum grains. / Sawadogo-Lingani, H.; Diawara, B.; Glover, R.K.; Tano-Debrah, K.; Traoré, A.S.; Jakobsen, Mogens.

In: African Journal of Microbiology Research, Vol. 4, No. 3, 2010, p. 169-179.

Research output: Contribution to journalJournal articleResearchpeer-review

Harvard

Sawadogo-Lingani, H, Diawara, B, Glover, RK, Tano-Debrah, K, Traoré, AS & Jakobsen, M 2010, 'Predominant lactic acid bacteria associated with the traditional malting of sorghum grains', African Journal of Microbiology Research, vol. 4, no. 3, pp. 169-179.

APA

Sawadogo-Lingani, H., Diawara, B., Glover, R. K., Tano-Debrah, K., Traoré, A. S., & Jakobsen, M. (2010). Predominant lactic acid bacteria associated with the traditional malting of sorghum grains. African Journal of Microbiology Research, 4(3), 169-179.

Vancouver

Sawadogo-Lingani H, Diawara B, Glover RK, Tano-Debrah K, Traoré AS, Jakobsen M. Predominant lactic acid bacteria associated with the traditional malting of sorghum grains. African Journal of Microbiology Research. 2010;4(3):169-179.

Author

Sawadogo-Lingani, H. ; Diawara, B. ; Glover, R.K. ; Tano-Debrah, K. ; Traoré, A.S. ; Jakobsen, Mogens. / Predominant lactic acid bacteria associated with the traditional malting of sorghum grains. In: African Journal of Microbiology Research. 2010 ; Vol. 4, No. 3. pp. 169-179.

Bibtex

@article{73065320538e11df928f000ea68e967b,
title = "Predominant lactic acid bacteria associated with the traditional malting of sorghum grains",
abstract = "The traditional processes of sorghum grains malting were investigated in Tamale (Northern Ghana)from the raw materials through to the sun-dried malted sorghum including steeping and germinationstages. Samples were taken at each processing stage and cultured for the isolation of LAB. The isolateswere characterized by basic phenotyping, ITS-PCR / RFLP analysis and identified by partial sequencingof 16S r RNA genes. Their antimicrobial and amylolytic activities and exopolysaccharides productionwere also investigated. During steeping, the LAB counts in the steep water increased from 105 to 109 -1010 cfu/ml and pH of the steep water decreased from 5.08 ± 0.22 to 4.20 ± 0.50. A total of 106 isolates were identified and the predominant isolates belonged to the species Lactobacillus fermentum (58.49{\%}), Pediococcus acidilactici (22.64{\%}), Weissella confusa (11.32{\%}), Enteroccocus faecium, Pediococcus pentosaseus and Lactococcus lactis. Some isolates showed interesting antimicrobial activity (39.62{\%}), slight amylolytic activity (37.73{\%}) and ability to produce exopolysaccharides (90.5{\%}). L. fermentum isolates dominated the microbiota from sorghum grains to malted sorghum. These isolates dominated the microbiota from sorghum grains to malted sorghum. These isolates had technological properties comparable to those responsible for the acidification of sorghum beer (dolo, pito) wort produced from sorghum malt (previously studied), suggesting their potential for use as starter cultures. Suitable isolates of L. fermentum are promising candidates to be used as starter cultures from the initial step of malting, that is, the steeping and are expected to inhibit the growth and survival of pathogens and spoilage microflora, and to control the lactic fermentation of dolo and pito wort or other sorthum malt-based products like infant formulations.",
author = "H. Sawadogo-Lingani and B. Diawara and R.K. Glover and K. Tano-Debrah and A.S. Traor{\'e} and Mogens Jakobsen",
year = "2010",
language = "English",
volume = "4",
pages = "169--179",
journal = "African Journal of Microbiology Research",
issn = "1996-0808",
publisher = "Academic Journals",
number = "3",

}

RIS

TY - JOUR

T1 - Predominant lactic acid bacteria associated with the traditional malting of sorghum grains

AU - Sawadogo-Lingani, H.

AU - Diawara, B.

AU - Glover, R.K.

AU - Tano-Debrah, K.

AU - Traoré, A.S.

AU - Jakobsen, Mogens

PY - 2010

Y1 - 2010

N2 - The traditional processes of sorghum grains malting were investigated in Tamale (Northern Ghana)from the raw materials through to the sun-dried malted sorghum including steeping and germinationstages. Samples were taken at each processing stage and cultured for the isolation of LAB. The isolateswere characterized by basic phenotyping, ITS-PCR / RFLP analysis and identified by partial sequencingof 16S r RNA genes. Their antimicrobial and amylolytic activities and exopolysaccharides productionwere also investigated. During steeping, the LAB counts in the steep water increased from 105 to 109 -1010 cfu/ml and pH of the steep water decreased from 5.08 ± 0.22 to 4.20 ± 0.50. A total of 106 isolates were identified and the predominant isolates belonged to the species Lactobacillus fermentum (58.49%), Pediococcus acidilactici (22.64%), Weissella confusa (11.32%), Enteroccocus faecium, Pediococcus pentosaseus and Lactococcus lactis. Some isolates showed interesting antimicrobial activity (39.62%), slight amylolytic activity (37.73%) and ability to produce exopolysaccharides (90.5%). L. fermentum isolates dominated the microbiota from sorghum grains to malted sorghum. These isolates dominated the microbiota from sorghum grains to malted sorghum. These isolates had technological properties comparable to those responsible for the acidification of sorghum beer (dolo, pito) wort produced from sorghum malt (previously studied), suggesting their potential for use as starter cultures. Suitable isolates of L. fermentum are promising candidates to be used as starter cultures from the initial step of malting, that is, the steeping and are expected to inhibit the growth and survival of pathogens and spoilage microflora, and to control the lactic fermentation of dolo and pito wort or other sorthum malt-based products like infant formulations.

AB - The traditional processes of sorghum grains malting were investigated in Tamale (Northern Ghana)from the raw materials through to the sun-dried malted sorghum including steeping and germinationstages. Samples were taken at each processing stage and cultured for the isolation of LAB. The isolateswere characterized by basic phenotyping, ITS-PCR / RFLP analysis and identified by partial sequencingof 16S r RNA genes. Their antimicrobial and amylolytic activities and exopolysaccharides productionwere also investigated. During steeping, the LAB counts in the steep water increased from 105 to 109 -1010 cfu/ml and pH of the steep water decreased from 5.08 ± 0.22 to 4.20 ± 0.50. A total of 106 isolates were identified and the predominant isolates belonged to the species Lactobacillus fermentum (58.49%), Pediococcus acidilactici (22.64%), Weissella confusa (11.32%), Enteroccocus faecium, Pediococcus pentosaseus and Lactococcus lactis. Some isolates showed interesting antimicrobial activity (39.62%), slight amylolytic activity (37.73%) and ability to produce exopolysaccharides (90.5%). L. fermentum isolates dominated the microbiota from sorghum grains to malted sorghum. These isolates dominated the microbiota from sorghum grains to malted sorghum. These isolates had technological properties comparable to those responsible for the acidification of sorghum beer (dolo, pito) wort produced from sorghum malt (previously studied), suggesting their potential for use as starter cultures. Suitable isolates of L. fermentum are promising candidates to be used as starter cultures from the initial step of malting, that is, the steeping and are expected to inhibit the growth and survival of pathogens and spoilage microflora, and to control the lactic fermentation of dolo and pito wort or other sorthum malt-based products like infant formulations.

M3 - Journal article

VL - 4

SP - 169

EP - 179

JO - African Journal of Microbiology Research

JF - African Journal of Microbiology Research

SN - 1996-0808

IS - 3

ER -

ID: 19441154