Survival and Acidification Potential of Lactobacillus Plantarum MNC 21 Stored in Air-Dried Sorghum Flours
<p>Increased commercialization of indigenous fermented foods requires availability of affordable starter cultures. The starters should also maintain functionality when stored at ambient conditions, especially where erratic power supply makes constant refrigeration unachievable. This study eval...
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Department of Food Technology
2022-12-01
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| Series: | Food ScienTech Journal |
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| Online Access: | https://jurnal.untirta.ac.id/index.php/fsj/article/view/14760 |
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| author | Yusuf Byenkya Byaruhanga Stellah Byakika Ivan Muzira Mukisa |
| author_facet | Yusuf Byenkya Byaruhanga Stellah Byakika Ivan Muzira Mukisa |
| author_sort | Yusuf Byenkya Byaruhanga |
| collection | DOAJ |
| description | <p>Increased commercialization of indigenous fermented foods requires availability of affordable starter cultures. The starters should also maintain functionality when stored at ambient conditions, especially where erratic power supply makes constant refrigeration unachievable. This study evaluated the survival of <em>Lactobacillus plantarum</em> MNC 21 starter culture air-dried (at 25 or 30°C) in sorghum flour and stored at 25°C for 30 days. Two sorghum varieties (malted and un-malted) were used. To determine their fermentation efficiency during storage, sterile sorghum malt slurries were inoculated with the dried culture and fermented at 30°C for 24 h. Acidification potential was determined at 5 days intervals by measuring microbial counts, pH and titratable acidity. Microbial concentrations dropped from 8-9 log cfu/g on day 0 to 1 log cfu/g on day 30. Sorghum variety and whether it was malted or un-malted did not affect culture survival. Culture dried at 25°C had better survival during the first 10 days (8-9 log cfu/g) than that dried at 30°C (8 log cfu/g) but survival between days 20-30 was similar (1-4 log cfu/g). The acidification potential (ability to reduce pH to ≤4.5) decreased with storage time: 4 h (day 0), 24 h (day 15), > 24 h (day 20) to no acidification (days 25-30). Air drying of starter cultures in sorghum flours coupled with storage at ambient temperatures could be adopted as a short-term preservation method. This low-cost technology is suitable for processors in developing countries where maintenance of a cold chain is hampered by unreliable electricity supply.</p> |
| format | Article |
| id | doaj-art-3f0b26a3ecfe4dbf803ffc22e5b0a852 |
| institution | Kabale University |
| issn | 2685-4279 2715-422X |
| language | English |
| publishDate | 2022-12-01 |
| publisher | Department of Food Technology |
| record_format | Article |
| series | Food ScienTech Journal |
| spelling | doaj-art-3f0b26a3ecfe4dbf803ffc22e5b0a8522025-01-08T00:28:11ZengDepartment of Food TechnologyFood ScienTech Journal2685-42792715-422X2022-12-014211912810.33512/fsj.v4i2.147609260Survival and Acidification Potential of Lactobacillus Plantarum MNC 21 Stored in Air-Dried Sorghum FloursYusuf Byenkya Byaruhanga0Stellah Byakika1Ivan Muzira Mukisa2Makerere University kampala UgandaMakerere University kampala UgandaMakerere University kampala Uganda<p>Increased commercialization of indigenous fermented foods requires availability of affordable starter cultures. The starters should also maintain functionality when stored at ambient conditions, especially where erratic power supply makes constant refrigeration unachievable. This study evaluated the survival of <em>Lactobacillus plantarum</em> MNC 21 starter culture air-dried (at 25 or 30°C) in sorghum flour and stored at 25°C for 30 days. Two sorghum varieties (malted and un-malted) were used. To determine their fermentation efficiency during storage, sterile sorghum malt slurries were inoculated with the dried culture and fermented at 30°C for 24 h. Acidification potential was determined at 5 days intervals by measuring microbial counts, pH and titratable acidity. Microbial concentrations dropped from 8-9 log cfu/g on day 0 to 1 log cfu/g on day 30. Sorghum variety and whether it was malted or un-malted did not affect culture survival. Culture dried at 25°C had better survival during the first 10 days (8-9 log cfu/g) than that dried at 30°C (8 log cfu/g) but survival between days 20-30 was similar (1-4 log cfu/g). The acidification potential (ability to reduce pH to ≤4.5) decreased with storage time: 4 h (day 0), 24 h (day 15), > 24 h (day 20) to no acidification (days 25-30). Air drying of starter cultures in sorghum flours coupled with storage at ambient temperatures could be adopted as a short-term preservation method. This low-cost technology is suitable for processors in developing countries where maintenance of a cold chain is hampered by unreliable electricity supply.</p>https://jurnal.untirta.ac.id/index.php/fsj/article/view/14760air-dryinglactobacillus plantarumpreservationsorghumstarter cultures |
| spellingShingle | Yusuf Byenkya Byaruhanga Stellah Byakika Ivan Muzira Mukisa Survival and Acidification Potential of Lactobacillus Plantarum MNC 21 Stored in Air-Dried Sorghum Flours Food ScienTech Journal air-drying lactobacillus plantarum preservation sorghum starter cultures |
| title | Survival and Acidification Potential of Lactobacillus Plantarum MNC 21 Stored in Air-Dried Sorghum Flours |
| title_full | Survival and Acidification Potential of Lactobacillus Plantarum MNC 21 Stored in Air-Dried Sorghum Flours |
| title_fullStr | Survival and Acidification Potential of Lactobacillus Plantarum MNC 21 Stored in Air-Dried Sorghum Flours |
| title_full_unstemmed | Survival and Acidification Potential of Lactobacillus Plantarum MNC 21 Stored in Air-Dried Sorghum Flours |
| title_short | Survival and Acidification Potential of Lactobacillus Plantarum MNC 21 Stored in Air-Dried Sorghum Flours |
| title_sort | survival and acidification potential of lactobacillus plantarum mnc 21 stored in air dried sorghum flours |
| topic | air-drying lactobacillus plantarum preservation sorghum starter cultures |
| url | https://jurnal.untirta.ac.id/index.php/fsj/article/view/14760 |
| work_keys_str_mv | AT yusufbyenkyabyaruhanga survivalandacidificationpotentialoflactobacillusplantarummnc21storedinairdriedsorghumflours AT stellahbyakika survivalandacidificationpotentialoflactobacillusplantarummnc21storedinairdriedsorghumflours AT ivanmuziramukisa survivalandacidificationpotentialoflactobacillusplantarummnc21storedinairdriedsorghumflours |