Abstract
Lactic acid bacteria increased from 3.2 × 106 and 1.6 × 107 c.f.u./g (wet wt) to 2 × 109 and 1.6 × 109 c.f.u./g after 12 to 24 h of fermentation of home-produced mawè (a dough produced from dehulled maize) and commercial mawè, respectively. In commercial mawè, the yeast count increased from 1.3 × 105 to 2.5 × 107 c.f.u./g after 48 h of fermentation before decreasing, whereas in the home-produced mawè it increased from 2.5 × 104 to 3.2 × 107 c.f.u./g after 72 h of fermentation; the dominant yeasts were mainly Candida krusei, although C. kefyr, C. glabrata and Saccharomyces cerevisiae were also present. Enterobacteriaceae counts increased slightly during the initial stage ofthe fermentation, but decreased below the detection level after 24 to 48 h. Enterobacter cloacae was mostly found in commercial mawè and Escherichia coli mostly in homeproduced mawè.
Article PDF
Similar content being viewed by others
Avoid common mistakes on your manuscript.
References
Adegoke, G.O. & Babalola, A.K. 1988 Characteristics of microorganisms of importance in the fermentation of fufu and ogi, two Nigerian foods. Journal of Applied Bacteriology 65, 449–453.
Akinrelel, I.A. 1970 Fermentation studies on maize during the preparation of a traditional African starch-cake food. Journal of the Science of Food and Agriculture 21, 619–625.
Christian, W.F.K. 1970 Lactic acid bacteria in fermenting maize dough. Ghana Journal of Science 10, 22–28.
Fields, M.L., Hamad, M. & Smith, D.K. 1981 Natural lactic acid fermentation of corn meal. Journal of Food Science 46, 900–902.
Halm, M., Lillie, A., Sørensen, A.K. & Jakobsen, M. 1993 Microbiological and aromatic characteristics of fermented maize doughs for kenkey production in Ghana.International Journal of Food Microbiology 19, 135–143.
Hounhouigan, D.J., Nout, M.J.R., Nago, C.M. Houben, J.H. & Rombouts, F.M. 1993a Composition and microbiological and physical attributes of mawè, a fermented maize dough from Bénin. International Journal of Food Scince and Technology 28, 513–517.
Hounhouigan, D.J., Nout, M.J.R., Nago, C.M., Houben, J.H. & Rombouts, F.M. 1993c Chanacterization and frequency distribution of species of lactic acid bacteria involved in the processing of mawè, a fermented maize dough from Bénin. International Journal of Food Microbiology 18, 279–287.
Hounhouigan, D.J., Nout, M.J.R., Nago, C.M., Houben, J.H. & Rombouts, F.M. 1993c Changes in the physico-chemical properties of maize during natural fermentation of mawè. Journal of Cereal Science 17, 291–300.
Leroi, F. & Pidoux, M. 1993 Characterization of interactions between Lactobacillus hilgardii and Saccharomyces florentinus isolated from sugary kefir grains. Journal of Applied Bacteriology 74, 54–60.
Lodder, J. & Kreger van Rij, N.J.W. (eds) 1984 The Yeasts. A Taxonomic Study, 3rd edn, Amsterdam: Elsevier Science.
Mbugua, S.K. 1982. Microbiological and biochemical aspects of uji (an East African sour cereal porridge) fermentation, and its enhancement through application of lactic acid bacteria. Dissertation Absracts International 42, 3178.
Mbugua, S.K. 1984 Isolation and characterization of lactic acid bacteria during the traditional fermentation of uji. East African Agricultural and Forestry Journal 50, 36–43.
Mbugua, S.K. & Njenga, J. 1992 The antimicrobial activity of fermented uji. Ecology of Food and Nutrition 28, 191–198.
Mensah, P., Tomkins, A.M., Drasar, B.S. & Harrison, T.J. 1991 Antimicrobial effect of fermented Ghanaian maize dough. Journal of Applied Bacteriology 70, 203–210.
Nout, M.J.R. 1980 Microbiological aspects of the traditional manufacture of busaa, a Kenyan opaque maize beer. Chemie Mikrobiologie Technologie der Lebensmittel 6, 137–142.
Nout, M.J.R. 1991 Ecology of accelerated natural lactic fermentation of sorghum-based infant food formulas. International Journal of Food Microbiology 12, 217–224.
Odunfa, S.A. & Adeyele, S. 1985 Microbiological changes during the traditional production of ogi-baba, a West African fermented sorghum gruel. Journal of Cereal Science 3, 173–180.
Snedecor, W.G. & Cochran, W.G. 1989 Statistical Methods, 8th edn. Ames: Iowa State University Press.
Wacher, C., Cañas, A., Cook, P.E., Barzana, E. & Owens, J.D. 1993 Sources of microorganisms in pozol, a traditional Mexican fermented maize dough. World Journal of Microbiology and Biotechnology 9, 269–274.
Wood, B.J.B. 1981 The yeast/Lactobacillus interaction. A study in stability. In Mixed Culture Fermentation, eds Bushell, M.E. & Slater, J.H. pp. 137–150. London: Academic Press.
Additional information
D.J. Hounhouigan and C.M. Nago are with the Université Nationale du Bénin, Faculté des Sciences Agronomiques, Département de Nutrition et de Sciences Alimentaires, BP 526, Cotonou, Benin; M.J.R. Nout and F.M. Rombouts are with the Agricultural University, Department of Food Science, Bomenweg 2, 6703 HD Wageningen, The Netherlands. J.H. Houben is with Utrecht University, Department of the Science of Foods of Animal Origin, Yalelaan 2, 3508 TD Utrecht, The Netherlands.
Rights and permissions
About this article
Cite this article
Hounhouigan, D.J., Nout, M.J.R., Nago, C.M. et al. Microbiological changes in mawè during natural fermentation. World J Microbiol Biotechnol 10, 410–413 (1994). https://doi.org/10.1007/BF00144462
Received:
Accepted:
Issue Date:
DOI: https://doi.org/10.1007/BF00144462