Microbes associated with fermentation of home-made cereal based beverages in Tanzania
Paper Details
Microbes associated with fermentation of home-made cereal based beverages in Tanzania
Abstract
Spontaneous fermentation has been used in Tanzania and other African countries for preservation and processing of food for many centuries. Most of the fermented cereal-based beverages in Tanzania lack information on quality aspects and functionality when ingested in the human gut. In addition, and specifically, studies on microflora taking part in the fermentation of locally available cereal beverages in Tanzania are scarce and microbes isolated and identified from such beverages are also limited. An experiment involving culturing, isolation and, morphological, physiological and biochemical characterisation of fermenting microbes from locally made fermented samples of beverages namely Kindi, Kimpumu, Togwa and Mbege originating from Mbeya, Kilimanjaro and Morogoro regions was conducted from January to August 2019. The results revealed that fermentation of Togwa involves activities by L. pentosus, L. brevis, L. plantarum, L. lactis ssp. lactis and C. tropicalis whereas fermentation of Kindi involves activities of P. pentosaceus, Cryptococcus gattii, C. tropicalis and R. minuta. Microbial species taking part in Kimpumu fermentation are L. plantarum, C. zeylanoides, C. albicans, and C. tropicalis and those in Mbege are L. plantarum, C. ciferri, and C. dubliniensis. The presence of probiotic Lactic Acid Bacteria (LAB) in the four local beverages indicate the potentiality of such beverages as fermented probiotic cereal-based beverages in Tanzania.
Abegaz K. 2007. Isolation, characterization and identification of lactic acid bacteria involved in traditional fermentation of borde, an Ethiopian cereal beverage. African Journal of Biotechnology 6, 1469–1478.
Achi OK, Asamudo NU. 2019. Cereal-Based Fermented Foods of Africa as Functional Foods. In: J.-M. Mérillon, K.G.R. (Ed.), Bioactive Molecules in Food, Reference Series in Phytochemistry. Springer, Cham, 1527–1558. https://doi.org/10.1007/978-3-319-78030-6_31
Aka S, Konan G, Fokou G, Dje Koffi M, Bonfoh, B. 2014. Review on African traditional cereal beverages. American Journal of Research Communication 2, 103–153.
Angelov A, Gotcheva V, Kuncheva R, Hristozova T. 2006. Development of a new oat-based probiotic drink. International Journal of Food Microbiology 112, 75–80. https://doi.org/10.1016/j.ijfoodmicro.2006.05.015
Anukam KC, Reid G. 2009. African Traditional Fermented Foods and Probiotics. Journal of Medicinal Food 12, 1177–1184. https://doi.org/10.1089/jmf.2008.0163
Bansal S, Mangal M, Sharma SK, Gupta RK. 2015. Non-Dairy Based Probiotics: A Healthy Treat for Intestine. Critical Reviews in Food Science and Nutrition 8398, 00–00. https://doi.org/10.1080/10408398.2013.790780
Blandino A, Al-Aseeri ME, Pandiella SS, Cantero D, Webb C. 2003. Cereal-based fermented foods and beverages. Food Research International 36, 527–543. https://doi.org/10.1016/S0963-9969(03)00009-7
Bourdichon F, Casaregola S, Farrokh C, Frisvad JC, Gerds ML, Hammes WP, Harnett J, Huys G, Laulund S, Ouwehand A, Powell IB, Prajapati JB, Seto Y, Ter Schure E, Van Boven A, Vankerckhoven V, Zgoda A, Tuijtelaars S, Hansen EB. 2012. Food fermentations: Microorganisms with technological beneficial use., International Journal of Food Microbiology. https://doi.org/10.1016/j.ijfoodmicro.2011.12.030
Cheryl GF, Sachin KS, Arya SS. 2018. CEREAL BASED FUNCTIONAL BEVERAGES: A REVIEW. Journal of Microbiology, Biotechnology and Food Sciences 8, 914–919. https://doi.org/10.15414/jmbfs.2018-19.8.3.914-919
Deshpande HW, Thakur M, Bhate MA. 2017. Isolation and Identification of Lactic Acid Bacteria and their Exploration in Non-Dairy Probiotic Drink. International Journal of Current Microbiology and Applied Sciences 6, 1023–1030. https://doi.org/10.20546/ijcmas.2017.604.127
Desiye A, Abegaz K. 2013. Isolation, characterization and identification of lactic acid bacteria and yeast involved in fermentation of Teff (Eragrostis Tef) Batter. Access International Journals 1, 36–44.
Dey G. 2018. Non-dairy Probiotic Foods: Innovations and Market Trends. Innovations in Technologies for Fermented Food and Beverage Industries. 159–173. https://doi.org/10.1007/978-3-319-74820-7_9
Enujiugha VN, Badejo AA. 2017. Probiotic potentials of cereal-based beverages. Critical Reviews in Food Science and Nutrition 57, 790–804. https://doi.org/10.1080/10408398.2014.930018
FAO/WHO. 2002. Guidelines for the evaluation of probiotics in food. Food and Agriculture Organization of the United Nations and World Health Organization Working Group Report.
Franz CMAP, Huch M, Mathara JM, Abriouel H, Benomar N, Reid G, Galvez A, Holzapfel WH. 2014. African fermented foods and probiotics. International Journal of Food Microbiology 190, 84–96. https://doi.org/10.1016/j.ijfoodmicro.2014.08.033
Gil-Rodríguez AM, Carrascosa A V, Requena T. 2015. Yeasts in foods and beverages: In vitro characterisation of probiotic traits. LWT – Food Science and Technology 64, 1156–1162. https://doi.org/10.1016/j.lwt.2015.07.042
Gupta M, Bajaj BK. 2017. Development of fermented oat flour beverage as a potential probiotic vehicle. Food Bioscience 20, 104–109. https://doi.org/10.1016/j.fbio.2017.08.007
Gupta M, Kumar Bajaj B. 2016. Selection Criteria for Probiotics and Potential of Cereal Based Food Products as Novel Probiotic-Carriers. Current Nutrition & Food Science 12, 157–174. https://doi.org/10.2174/1573401312666160610122205
Hammes WP, Hertel C. 2009. Bergey’s Manual of systematic Bacteriology, Volume Three, The fermicutes, second edi. ed. Springer Science+Business Media, LLC, 233 Spring Street, New York, NY 10013, USA. https://doi.org/10.1007/b92997
James MJ, Martin JL, David AG. 2005. Modern Food Microbiology 7th Ed – Springer.
Kavitha P, Sindhuja D, Banumathi M. 2016. Isolation and Biochemical Characterization of Lactobacillus species Isolated from Dahi. International Journal of Current Microbiology and Applied Sciences 5, 1042–1049. https://doi.org/10.20546/ijcmas.2016.504.119
Kitabatake N, Gimbi DM, Oi Y. 2003. Traditional non-alcoholic beverage, Togwa, in East Africa, produced from maize flour and germinated finger millet. International Journal of Food Sciences and Nutrition 54, 447–455. https://doi.org/10.1080/09637480120092053
Kohajdová Z, Karovičová J. 2007. Fermentation of cereals for specific purpose. Journal of Food and Nutrition Research 46, 51–57.
Kurtzman CP, Fell JW, Boekhout T, Robert V. 2011. Methods for isolation, phenotypic characterization and maintenance of yeasts, The Yeasts. Elsevier B.V. https://doi.org/10.1016/B978-0-444-52149-1.00007-0
Marsh AJ, Hill C, Ross RP, Cotter PD. 2014. Fermented beverages with health-promoting potential: Past and future perspectives. Trends in Food Science and Technology 38, 113–124. https://doi.org/10.1016/j.tifs.2014.05.002
McFarland LV. 2015. From yaks to yogurt: The history, development, and current use of probiotics. Clinical Infectious Diseases 60, S85–S90. https://doi.org/10.1093/cid/civ054
Mokoena MP, Mutanda T, Olaniran AO. 2016. Perspectives on the probiotic potential of lactic acid bacteria from African traditional fermented foods and beverages. Food & Nutrition Research 60, 1–12. https://doi.org/10.3402/fnr.v60.29630
Mugula JK, Nnko SAM, Narvhus JA, Sørhaug T. 2003. Microbiological and fermentation characteristics of togwa, a Tanzanian fermented food. International Journal of Food Microbiology 80, 187–199. https://doi.org/10.1016/S0168-1605(02)00141-1
Mukisa IM, Byaruhanga YB, Muyanja CMBK, Langsrud T, Narvhus JA. 2017. Production of organic flavor compounds by dominant lactic acid bacteria and yeasts from Obushera, a traditional sorghum malt fermented beverage. Food Science and Nutrition 5, 702–712. https://doi.org/10.1002/fsn3.450
Murevanhema YY, Jideani VA. 2013. Potential of Bambara Groundnut (Vigna subterranea (L.) Verdc) Milk as a Probiotic Beverage-A Review. Critical Reviews in Food Science and Nutrition 53, 954–967. https://doi.org/10.1080/10408398.2011.574803
Ogunremi OR, Sanni AI, Agrawal R. 2015. Probiotic potentials of yeasts isolated from some cereal-based Nigerian traditional fermented food products. Journal of Applied Microbiology 119, 797–808. https://doi.org/10.1111/jam.12875
Olasupo N, Odunfa S, Obayori O. 2010. Ethnic African Fermented Foods. Fermented Foods and Beverages of the World. 323–352. https://doi.org/10.1201/ebk1420094954-c12
Oyedeji O, Ogunbanwo ST, Onilude AA. 2013. Predominant Lactic Acid Bacteria Involved in the Traditional Fermentation of Fufu and Ogi, Two Nigerian Fermented Food Products. Food and Nutrition Sciences 04, 40–46. https://doi.org/10.4236/fns.2013.411A006
Panghal A, Janghu S, Virkar K, Gat Y, Kumar V, Chhikara N. 2018. Potential non-dairy probiotic products – A healthy approach., Food Bioscience 21, 80-89. https://doi.org/10.1016/j.fbio.2017.12.003
Pedersen LL, Owusu-Kwarteng J, Thorsen L, Jespersen L. 2012. Biodiversity and probiotic potential of yeasts isolated from Fura, a West African spontaneously fermented cereal. International Journal of Food Microbiology 159, 144–151. https://doi.org/10.1016/j.ijfoodmicro.2012.08.016
Nyanzi R, Jooste PJ. 2012. Cereal-Based functional Foods. In: Rigobelo, E.C. (Ed.), Probiotics. Intech, Pretoria, 162–196. https://doi.org/10.5772/3444
Reid G. 2010. The potential role for probiotic yogurt for people living with HIV/AIDS. Gut Microbes 1, 411–414. https://doi.org/10.4161/gmic.1.6.14079
Rivera-Espinoza Y, Gallardo-Navarro Y. 2010. Non-dairy probiotic products., Food Microbiology 27(1), 1-11. https://doi.org/10.1016/j.fm.2008.06.008
Salmerón I. 2017. Fermented cereal beverages: from probiotic, prebiotic and synbiotic towards nanoscience designed healthy drinks. Letters in Applied Microbiology 12, 3218–3221. https://doi.org/10.1111/lam.12740
Schoustra SE, Kasase C, Toarta C, Kassen R, Poulain AJ. 2013. Microbial Community Structure of Three Traditional Zambian Fermented Products: Mabisi, Chibwantu and Munkoyo. PLoS ONE 8(5), 1-12. https://doi.org/10.1371/journal.pone.0063948
Shori AB. 2016. Influence of food matrix on the viability of probiotic bacteria: A review based on dairy and non-dairy beverages. Food Bioscience 13, 1–8. https://doi.org/10.1016/j.fbio.2015.11.001
Todorov SD, Holzapfel WH. 2014. Traditional cereal fermented foods as sources of functional microorganisms. Advances in Fermented Foods and Beverages: Improving Quality, Technologies and Health Benefits. Elsevier Ltd, 123–153. https://doi.org/10.1016/B978-1-78242-015-6.00006-2
Waters DM, Mauch A, Coffey A, Arendt EK, Zannini E. 2015. Lactic Acid Bacteria as a Cell Factory for the Delivery of Functional Biomolecules and Ingredients in Cereal-Based Beverages: A Review. Critical Reviews in Food Science and Nutrition 55, 503–520. https://doi.org/10.1080/10408398.2012.660251
WHO. 2001. Probiotics in food. Food and Nutrition Paper 85, 71. https://doi.org/10.1201/9781420009613.ch16
M.C. Setta, E.R. Mbega (2020), Microbes associated with fermentation of home-made cereal based beverages in Tanzania; IJB, V16, N5, May, P178-189
https://innspub.net/microbes-associated-with-fermentation-of-home-made-cereal-based-beverages-in-tanzania/
Copyright © 2020
By Authors and International
Network for Natural Sciences
(INNSPUB) https://innspub.net
This article is published under the terms of the
Creative Commons Attribution License 4.0