Characterization and frequency distribution of species of lactic acid bacteria involved in the processing of mawè, a fermented maize dough from Benin
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Tolerance to acid and alkali by Streptococcus infantarius subsp. infantarius strain 25124 isolated from fermented nixtamal dough: Pozol. Studies in APT broth
2020, Food MicrobiologyCitation Excerpt :plantarum and Lb. fermentum, commonly found in fermented non-nixtamallized maize products, which are more tolerant to acidic conditions (Agati et al., 1998; Hounghouian et al., 1993; Olasupo et al., 1996) than Sii, the preference of the tested strain Sii-25124 for alkaline rather than acid media, as well as its optimal pH for growth, which is between 6.6 and 8.0, should be important traits in order to be dominant in nixtamal dough. Some plant isolated lactobacilli have been reported to be alkali tolerant, with pHmax between 8.5 and 8.9 (Sawatari and Yokota, 2007), these values are lower than the highest pH tolerated by Sii-25124 (pH 11.0).
Host-adapted lactobacilli in food fermentations: impact of metabolic traits of host adapted lactobacilli on food quality and human health
2020, Current Opinion in Food ScienceOccurrence of lactic acid bacteria and yeasts at species and strain level during spontaneous fermentation of mawè, a cereal dough produced in West Africa
2018, Food MicrobiologyCitation Excerpt :However, in accordance with the findings of Hounhouigan et al. (1993b), the present study identified P. acidilactici, P. pentosaceus and W. confusa (formerly named Lactobacillus confosus) to be involved in spontaneous fermentations of the different types of mawè. Microbial successions are common during spontaneous fermentation of cereal-based foods (Greppi et al., 2013b; Hounhouigan et al., 1993b; Jespersen et al., 1994; Jespersen, 2003). For mawè, no studies using molecular biology based methods for investigating LAB succession during fermentation have previously been performed.
Polyphasic characterization of lactic acid bacteria isolated from Beninese sorghum beer starter
2017, LWTCitation Excerpt :L. brevis is only found in the starter from Djougou, and L. paracasei in that from N'Dali and Natitingou (Fig. 5). Similar to our work, Hounhouigan, Nout, Nago, Houben, and Rombouts (1993) observed that Lactobacillus spp. is a dominant lactic acid bacteria (94%) involved in the processing of mawe, a Beninese fermented maize dough. However, others LAB species belonging to Lactococcus, Pediococcus and Leuconostoc genus were identified.
Fermented Cereal Products
2017, Current Developments in Biotechnology and Bioengineering: Food and Beverages Industry