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Technological properties of Lactobacillus fermentum involved in the processing of dolo and pito, West African sorghum beers, for the selection of starter cultures

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Technological properties of Lactobacillus fermentum involved in the processing of dolo and pito, West African sorghum beers, for the selection of starter cultures. / Sawadogo-Lingani, H.; Diawara, B.; Traoré, A.S.; Jakobsen, Mogens.

I: Journal of Applied Microbiology, Bind 104, Nr. 3, 2008, s. 873-882.

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningfagfællebedømt

Harvard

Sawadogo-Lingani, H, Diawara, B, Traoré, AS & Jakobsen, M 2008, 'Technological properties of Lactobacillus fermentum involved in the processing of dolo and pito, West African sorghum beers, for the selection of starter cultures', Journal of Applied Microbiology, bind 104, nr. 3, s. 873-882. https://doi.org/10.1111/j.1365-2672.2007.03638.x

APA

Sawadogo-Lingani, H., Diawara, B., Traoré, A. S., & Jakobsen, M. (2008). Technological properties of Lactobacillus fermentum involved in the processing of dolo and pito, West African sorghum beers, for the selection of starter cultures. Journal of Applied Microbiology, 104(3), 873-882. https://doi.org/10.1111/j.1365-2672.2007.03638.x

Vancouver

Sawadogo-Lingani H, Diawara B, Traoré AS, Jakobsen M. Technological properties of Lactobacillus fermentum involved in the processing of dolo and pito, West African sorghum beers, for the selection of starter cultures. Journal of Applied Microbiology. 2008;104(3):873-882. https://doi.org/10.1111/j.1365-2672.2007.03638.x

Author

Sawadogo-Lingani, H. ; Diawara, B. ; Traoré, A.S. ; Jakobsen, Mogens. / Technological properties of Lactobacillus fermentum involved in the processing of dolo and pito, West African sorghum beers, for the selection of starter cultures. I: Journal of Applied Microbiology. 2008 ; Bind 104, Nr. 3. s. 873-882.

Bibtex

@article{09249fc0a1c411ddb6ae000ea68e967b,
title = "Technological properties of Lactobacillus fermentum involved in the processing of dolo and pito, West African sorghum beers, for the selection of starter cultures",
abstract = "AIM: Technological properties of Lactobacillus fermentum isolates involved in spontaneous fermentation of dolo and pito wort were examined to select starter cultures. METHODS AND RESULTS: 264 isolates were screened for antimicrobial activity, acidifying activity, exopolysaccharides (EPSs) and amylase production. An antimicrobial activity was detected for 33.3{\%}, 31.8{\%}, 22.7{\%} and 15.9{\%} of the isolates towards Staphylococcus aureus enterotoxin A producer, Staphylococcus aureus enterotoxin A and B producer, Escherichia coli and Listeria innocua, respectively. A similarity was found between the isolates which were clustered in four groups according to their rates of acidification of sorghum malt broth. The faster acidifying group of isolates (43.48{\%}) had a rate of acidification evaluated as Delta pH of 1.14 +/- 0.15 pH unit after 6 h of fermentation, followed by a second group of isolates (38.08{\%}) with a similar rate of acidification after 9 h of fermentation. From the isolates endowed with an antimicrobial activity, 5.76{\%} belonged to the faster acidifying group and 40.38{\%} belonged to the second group. 88.7{\%} of the isolates had the ability for producing EPSs but not amylase. CONCLUSION: Lactobacillus fermentum ferments dolo and pito wort by lowering the pH and providing organic acids, EPSs and antimicrobial compounds. SIGNIFICANCE AND IMPACT OF THE STUDY: Strains with a rapid rate of acidification, an antimicrobial activity and producing EPSs are suggested to have potential for starter cultures.",
keywords = "Former LIFE faculty, Dolo wort, Lactobacillus fermentum, sorghum beer, starter cultures, technological properties",
author = "H. Sawadogo-Lingani and B. Diawara and A.S. Traor{\'e} and Mogens Jakobsen",
year = "2008",
doi = "10.1111/j.1365-2672.2007.03638.x",
language = "English",
volume = "104",
pages = "873--882",
journal = "Journal of Applied Microbiology",
issn = "1364-5072",
publisher = "Wiley-Blackwell",
number = "3",

}

RIS

TY - JOUR

T1 - Technological properties of Lactobacillus fermentum involved in the processing of dolo and pito, West African sorghum beers, for the selection of starter cultures

AU - Sawadogo-Lingani, H.

AU - Diawara, B.

AU - Traoré, A.S.

AU - Jakobsen, Mogens

PY - 2008

Y1 - 2008

N2 - AIM: Technological properties of Lactobacillus fermentum isolates involved in spontaneous fermentation of dolo and pito wort were examined to select starter cultures. METHODS AND RESULTS: 264 isolates were screened for antimicrobial activity, acidifying activity, exopolysaccharides (EPSs) and amylase production. An antimicrobial activity was detected for 33.3%, 31.8%, 22.7% and 15.9% of the isolates towards Staphylococcus aureus enterotoxin A producer, Staphylococcus aureus enterotoxin A and B producer, Escherichia coli and Listeria innocua, respectively. A similarity was found between the isolates which were clustered in four groups according to their rates of acidification of sorghum malt broth. The faster acidifying group of isolates (43.48%) had a rate of acidification evaluated as Delta pH of 1.14 +/- 0.15 pH unit after 6 h of fermentation, followed by a second group of isolates (38.08%) with a similar rate of acidification after 9 h of fermentation. From the isolates endowed with an antimicrobial activity, 5.76% belonged to the faster acidifying group and 40.38% belonged to the second group. 88.7% of the isolates had the ability for producing EPSs but not amylase. CONCLUSION: Lactobacillus fermentum ferments dolo and pito wort by lowering the pH and providing organic acids, EPSs and antimicrobial compounds. SIGNIFICANCE AND IMPACT OF THE STUDY: Strains with a rapid rate of acidification, an antimicrobial activity and producing EPSs are suggested to have potential for starter cultures.

AB - AIM: Technological properties of Lactobacillus fermentum isolates involved in spontaneous fermentation of dolo and pito wort were examined to select starter cultures. METHODS AND RESULTS: 264 isolates were screened for antimicrobial activity, acidifying activity, exopolysaccharides (EPSs) and amylase production. An antimicrobial activity was detected for 33.3%, 31.8%, 22.7% and 15.9% of the isolates towards Staphylococcus aureus enterotoxin A producer, Staphylococcus aureus enterotoxin A and B producer, Escherichia coli and Listeria innocua, respectively. A similarity was found between the isolates which were clustered in four groups according to their rates of acidification of sorghum malt broth. The faster acidifying group of isolates (43.48%) had a rate of acidification evaluated as Delta pH of 1.14 +/- 0.15 pH unit after 6 h of fermentation, followed by a second group of isolates (38.08%) with a similar rate of acidification after 9 h of fermentation. From the isolates endowed with an antimicrobial activity, 5.76% belonged to the faster acidifying group and 40.38% belonged to the second group. 88.7% of the isolates had the ability for producing EPSs but not amylase. CONCLUSION: Lactobacillus fermentum ferments dolo and pito wort by lowering the pH and providing organic acids, EPSs and antimicrobial compounds. SIGNIFICANCE AND IMPACT OF THE STUDY: Strains with a rapid rate of acidification, an antimicrobial activity and producing EPSs are suggested to have potential for starter cultures.

KW - Former LIFE faculty

KW - Dolo wort, Lactobacillus fermentum, sorghum beer, starter cultures, technological properties

U2 - 10.1111/j.1365-2672.2007.03638.x

DO - 10.1111/j.1365-2672.2007.03638.x

M3 - Journal article

C2 - 18031523

VL - 104

SP - 873

EP - 882

JO - Journal of Applied Microbiology

JF - Journal of Applied Microbiology

SN - 1364-5072

IS - 3

ER -

ID: 8108079