Ecology of Traditional Cereal Fermentation
Keywords:
Ecology, Cereal fermentations, Lactic acid bacteria, Yeasts, Cereal fermented food productsAbstract
Cereals are globally number one food crops as well as substrates for fermentation. Fermentation of cereal-based foods is a common practice in Africa. It is a desirable process of biochemical modification of primary food matrix brought about by microorganisms and their enzymes. Traditional food fermentations represent an extremely valuable cultural heritage in most regions and habour huge genetic potential of valuable but hitherto undiscovered strains. Microbial diversity of cereal-based fermented foods ranged from lactic acid bacteria to endospore-forming bacteria, amylolytic producing yeasts and filamentous moulds. Yeasts in cereal fermentation increases the protein content of fermented food products. The genus Saccharomyces, in particular Saccharomyces cerevisiae is strongly associated with the production of fermented cereal products for human Consumption. The prominent group of bacteria with antifungal property is the lactic acid bacteria (LAB). LABs are large group of beneficial bacteria in the ecosystem of several fermentations as they have major potentials for use in biopreservation. Microorganisms engage in a wide variety of interactions. During the fermentation of sorghum, millet and maize, the pH of the medium decreased due to the production of carboxylic acid by fermenting microorganisms. Traditional food products arising from such fermentations include pito, ogi, burukutu, kunu-zaki etc. The predominant microorganisms for these fermentations are mainly LABs and yeast species. The ecological information helps to effectively manage the microbial growth and activities during fermentation.
Downloads
References
Walter PH, Markus JB, Kerstin LF, Stephanie AV. Microbial ecology of cereal fermentations. Trends in Food Science & Technology 2005; 16(1): 4-11.
Beck EJ, Tapsell LC, Batterham MJ, Tosh SM, Huang XF. Oat betaglucan Supplementation does not enhance the effectiveness of energy-restricted diet in Overweight women. British Journal of Nutrition 2010; 103(8): 1212-1222.
Shimizu C, Kihara M, Aeo S, Araki S, Ito K, Hayashi K. Effect of high Β-glucan barley on serum cholesterol concentrations and visceral fat area in Japanese men. A randomized double blinded, placebo controlled trial. Plant Food For Human Nutrition 2008; 63: 21-25.
Karmally W, Mortez MG, Palmas W, Martinez W, Branstetter A, Ramkrishnan R, Holleran SF Haffra SM, Ginsberg HN. Cholestrol lowering benefits of oat containing cereal in hispanic Americans. Journal of the American Dietetic Association 2005; 105: 967 – 970.
Keogh GF, Garth JSC, Mulvey TB, Mcardle BH, Coles GD, Monro JA. Randomized crossover study of the effect of a highly β-glucan barley on cardiovascular disease risk factors in mildly hyper cholestorolemic men. American Journal of Clinical Nutrition 2003; 78: 711-718.
Duchonova L, Polacovicova P, Rakicka M, Sturdik E. Characterization and Selection of cereals for preparation and utilization of fermented fiber-betaglucan Products. Journal of Microbiology, Biotechnology and Food Sciences 2013; 2: 2187-2207.
Hammes WP and Ganzle MG (1998) Sourdough breads and related products. In: Microbiology of fermented foods Ed. BGB Wood. Blackie academic and professional London pp: 199 -216.
Campbell-Platt G. Fermented foods of the world - a dictionary and guide. London, Butterworths, 1987.
Lei V, Jakobsen M. Microbiological characterization and probiotic potential of koko and koko sour water, African spontaneously fermented millet porridge and drink. Journal of Applied Microbiology 2004; 96: 384-397.
Kalui CM, Mathara JM, Kutima PM, Kiiyukia C, Wongo LE. Partial characterization and identification of lactic acid bacteria involved in the production of ikii: a traditional fermented maize porridge by the Kamba of Kenya. Journal of Tropical Microbiology and Biotechnology 2008; 4(1): 3-15.
Amenan AS, Kouakou B, Georges A, Philippe T, Koffi M. The use of lactic acid bacteria starter cultures during the processing of fermented cereal based foods in West Africa: a review tropical life sciences research 2014; 25(2): 81–100.
Chavan JK, Kadam SS. Nutritional improvements of cereals by fermentation. Critical reviews in Food Science and Technology 1989; 28: 349-400
Uzogara SG, Agu L N, Uzogara EO. A review of traditional fermented Foods, condiments and beverages in Nigeria: their benefits and possible problems. Ecology Food and Nutrition 1990; 24: 267–288.
Zlatica K, Jolana K. Fermentation of cereals for specific purpose. Journal of Food and Nutrition Research 2007; 46(2): 51-57.
Gotcheva V, Pandiella SS, Angelov A, Roshkova Z, Webb C. Monitoring the Fermentation of the Bulgarian beverage boza. International Journal of Food Science and Technology 2001; 36: 129-134.
Tamang JP, Tamang B, Schillinger U, Franz CMAP, Gores M, Holzapfel WH. Identification of predominant lactic acid bacteria isolated from traditionall Fermented vegetable products of the Eastern Himalayas. International Journal of Food Miscrobiology 2005; 105: 347-356.
Kalui CM, Mathara JM, Kutima PM. Probiotic potential of spontaneously fermented cereal based foods: a review. African Journal of Biotechnology 2010; 9(17): 2490-2498.
Matz SA. Cereal Science. AVI Publishing Co. Westport Connecticut, New York, 2017.
Akinrele IA. Fermentation studies on maize during the preparation of a Traditional starchy food. Journal of Food Science 1970; 21: 619-625.
Sefa-Dedeh S, Sanni AI, Tetteh G, Sakyi-Dawson E. Yeasts in the Traditional brewing of pito in Ghana. World Journal of Microbiology 1999; 15: 593-597.
Sefa-Dedeh S, Cornelius B. The microflora of fermented nixtamalized corn. Annual Meeting of the Institute of Food Technologists, Dallas, Texas, 2000. 22. Jyoti PT, Koichi W, Wilhelm HH. Diversity of Microorganisms in Global Fermented Foods and Beverages. Frontiers in Microbiology 2016; 7:377.
Ome KA, Michael U. Cereal-Based Fermented Foods of Africa as Functional Foods: International Journal of Microbiology and Application 2015; 2(4): 71-83.
McGovern PE, Zhang J, Tang J, Zhang Z, Hall GR, Moreau RA, Nuñez A, Butrym ED, Richards MP, Wang C. Fermented beverages of pre- and proto-historic China. Proceedings of the National Academy of Sciences of the United States of America 2004; 101:17593.
Faria-Oliveira F, Puga S, Ferreira C. Yeast: Food Industry. Rijeka: Intech; 2013, pp. 519–547.
Erten H, Ağirman B, Gündüz C, Çarşanba E, Sert S, Bircan S, Tangüler H. Importance of yeast and lactic acid bacteria in food processing. In: Malik A, Erginkaya Z, Ahmad S, Erten H (ed) Food Processing: Strategies for Quality Assessment. New York: Springer; 2014, pp. 351–378.
Katina K, Poutanen K. Nutritional aspects of cereal fermentation with lactic acid bacteria and yeast. In: Gobbetti M, Gänzle M, editors. Handbook on Sourdough Biotechnology. Springer US, 2013, pp. 229–244.
Steinkraus KH. Hand book of indigenlous fermented foods, marcel, Deckcer, New York, United States of America, 1996.
Tarkka MT, Sarniguet A, and Frey-Klett P. Inter-kingdom encounters: Recent advances in molecular bacterium-fungus interactions. Current Genetics 2009; 55: 233–243.
Fleming A. On the antibacterial action of cultures of a Penicillium, with special Reference to their use in the isolation of B. influenzae. British Journal of Experimental Pathology 1929; 10: 226 – 236.
Alexandre HPJ, Costello F, Remize JG, Guilloux-Benatier M. Saccharomyces cerevisiae Oenococcus oeni interactions in wine: Current knowledge and perspectives. International Journal of Food Microbiology 2004; 93: 141–154.
Aruscavage DK, Lee S, Miller, LeJeune JT. Interactions affecting the Proliferation and control of human pathogens on edible plants. Journal of Food Science 2006; 71: R89–R99.
Corsetti A. Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durumand Triticum aestivum) sourdoughs of Southern Italy. International Journal of Food Microbiology 2001; 64: 95–104.
Fox PF, Lucey JA, and Cogan TM. Glycolysis and related reactions during Cheese manufacture and ripening. Critical reviews in food Science and Nutrition 1990; 29: 237–253.
O’May GA, Reynolds R, Macfarlane GT. Effect of pH on an in vitro Model of gastric microbiota in enteral nutrition patients. Applied and Environmental Microbiology 2005; 71: 4777–4783.
O’May GA, Reynolds R, Smith AR, Kennedy A, Macfarlane GT. Effect of pH and antibiotics on microbial overgrowth in the stomachs and duodena of patients undergoing percutaneous endoscopic gastrostomy feeding. Journal of Clinical Microbiology 2005; 43: 3059–3065.
Sieuwerts SF, de Bok A, Hugenholtz J, van Hylckama JE. Unraveling microbial interactions in food fermentations: from classical to genomics approaches. Applied and Environmental Microbiology 2008; 74: 4997–5007.
FAO. Fermented Cereals. A Global Perspective. FAO, Agricultural Services Bulletin No 134. Rome, 1999.
Oyewole OA, Isah P. Locally fermented foods in Nigeria and their Significance to national economy: a Review. Journal of recent Advances in Agriculture 2012; 1(4): 92-102.
Wakil SM, Onilude AA, Ball AS. Dynamics and Diversity of Bacterial Communities of Fermented Weaning Foods via Denaturing Gradient Gel Electrophoresis (PCR-DGGE). Research Journal of Microbiology 2008; 3 (11): 630- 640.
William C, Sullivan. Ecology of Fermented Foods. Human Ecology Review 2008; 15(1): 25-31.
Hansen EB. Commercial bacterial starter cultures for fermented foods of the future. International Journal of Food Microbiology 2002; 78: 119-131.
Okeke OE. Isolation and characterization of microorganisms from stored ogi. University of Port Harcourt, Nigeria. Unpublished, 2008.
Odunfa SA. African Fermented Foods. In: Microbiology of Fermented Foods. Vol. 2. Wood BJ. (ed). Elsevier Applied Science Publishers. London and New York, 1985.
Calderon GL, Guyot JP. Fermentation by Lactobacillus fermentum Ogi E1 of different combinations of carbohydrates occurring naturally in cereals: Consequences on growth energetic and α-amylase production. International Journal of Food Microbiology 2003; 80: 161-169.
Blandino A, Al-Aseeri ME, Pandiella SS, Cantero D, Webb C. Cereal-based Fermented food and beverages. Food Research International 2003; 36: 527-543.
Jimoh SO, Ado SA, Ameh JB, Whong CMZ. Characteristics and diversity of Yeast in locally fermented beverages sold in Nigeria. World Journal of Engineering and Pure & Applied Sciences 2012; 2(2): 40-44.
Albegas K. Isolation, characterization and identification of lactic acid bacteria Involve in traditional fermentation of borde, an Ethiopia cereal beverage. African Journal of Biotechnology 2007; 6(12):1469-1478.
Odunfa SA, Adeniran SA, Teniola OD, Nordstrom J. Evaluation of lysine and methionine production in some lactobacilli and yeasts from Ogi. International Journal of Food Microbiology 2001; 63: 159–163.
Adams MR. Fermented weaning foods. In J. B. Wood (Ed.), Microbiology of Fermented foods, 1998, pp. 790–811.
Sands DC, Hankin L. Selecting Lysine – Excreting Mutants of Lactobacilli for Used in Food and Feed Environment. Journal of Applied Microbiology 1974; 28(3): 523-524.
Nicholas AB, Charles WB. The microbiology of malting and Brewing. Microbiology and Molecular Biology Reviews 2013; 77(2): 152-172.
Guillermo B, ARnulfo T, Luis AG. Nutritional Properties of different composite flours from maize (Zea mays) variety ica v 109 and peerl millet (permisetum glaucum) malted with calcium chloride and gibbrelic acid. European Food Research and Technology 2015; 240: 471-475.
Jespersen L. Occurrence and taxonomical characteristics of strains of Saccharomyces cerevisiae predominant in African indigenous fermented Foods and beverages. FEMS Yeasts Research 2003; 3: 191-200.
Biosing MB, Nancy F. Bogbe; Sorghum porridge of Botswana. In Proceedings of International Symposium on Sorghum Grain Quality, ICRISAT, Patancheru, India, 1982, pp.32.
Hounhouigan DJ, Nout MJ, Nago R, Houben CM, Rombouts FM. Changes in Physico-Chemical Properties of maize during natural Fermentation of Mawe. Journal of Cereal Sciences 1993; 17: 291-300.
Gebredian B, Gebrettiwat B. Sorghum injera: preparations and Quality parameters. In: Proceedings of International Symposium on Sorghum Grain Quality, ICRISAT, Patancheru, India, 1982, p.55.
Orji MU, Mbata TI, Aniche GN, Ahonkhai I. The use of starter cultures to Produce Pito, a Nigerian fermented alcoholic beverage. World Journal of Microbiology and Biotechnology 2003; 19(7): 733-736.
Gadaga TH, Mutukumira AN, Narvhus JA, Feresu SB. A review of traditional Fermented foods and beverages of Zimbabwe. International Journal of Food Microbiology 1999; 53 : 1-11.
Katongole JN. The microbial succession in indigenous fermented maize products. Magister Scientiae Agriculturae, University of Free State, Bloemfontein, 2008, pp. 150.
Amusa NA, Odunbaku OA. Microbiological and nutritional quality of hawked Kunun (a sorghum based non-alcoholic beverag) widely consumed in Nigeria. Pakistan Journal of Nutrition 2009; 8(1): 20-25.
Nyanzi R, Jooste PJ. Cereal-Based Functional Foods. In Tech. Chapter 8 : probiotic, 2012, pp. 161-196.
Nwachukwu E, Achi OK, Ijeoma IO. Lactic acid bacteria in fermentation of Cereals for the production of indigenous Nigerian foods. African Journal of Food Science and Technology 2010; 1(2): 021-026.
Adeyemi A, Umar S. Effect of method of manufacture on quality Characteristics of Kunu-Zaki, a millet- based beverage. Nigerain Food Journal 1994; 12: 34-41.
Nout MJR. Rombouts FM. Hautfast GJ. Accelerated natural lactic fermentation of infant Food formulations. Food and Nutrition Bulletin 1989; 11: 65-73.
Mensah P, Tomkins AM, Drasar BS, Harrison TJ. Antimicrobial effect of fermented Ghanaian maize dough. Journal of Applied Bacteriology 1991; 70: 203-210.
Omemu AM, Oyewole OB, Bankole MO. Significance of yeasts in the Fermentation of maize for ogi production. Food Microbiology 2007; 24(6): 571-576.
Faparusi SI, Olofinboba M, Ekundayo JA. The Microbiology of Burukutu beer. Zeitschrift für allgemeine Mikrobiologie 1973; 13(7): 563-568.
Holloway P, Subden RE, LaChance MA. The yeasts in a Riesling must From the Niagara grape-growing region of Ontario. Canadian Institute of Food Science and Technology Journal 1991; 23: 212-216.
Kurtzman CP, Fell JW, Boekhout T. The Yeasts: a taxonomic study. 5th edn Amsterdam: Elsevier, 2011.
Svanberg U, Lorri W. Fermentation and nutrient availability. Food Control 1997; 8: 319- 327.
Axelsson L. Lactic Acid Bacteria: Classification and Physiology. In: Lactic Acid Bacteria, Microbiology and functional Aspects. S Salminen, A von Wright (ed), Marcel Decker Inc, New York, USA, 1998.
Matsusaki H, Sonomoto K, Ishizaki A. Bacteriocins, Growth Inhibitory Substances of Lactic Acid Bacteria. Journal of Fermentation and Bioengieering, Japan, 1997; 75: 125-133.
Bianchini A. Lactic acid bacteria as antifungal agents. In: Advances in Fermented Foods and Beverages, Elsevier Science, Woodhead Publishing 2015, pp. 333-353.
O'Bryan CA, Crandall PG, Ricke SC, Ndahetuye JB. Lactic acid bacteria (LAB) as antimicrobials in food products: Analytical methods and applications. In: Handbook of Natural Antimicrobials for Food Safety and Quality, Elsevier Science, Woodhead Publishing, 2015, pp. 137-151.
Oyewole OB. Lactic fermented foods in Africa and their benefits. Food Control 1997; 8: 289-297.
Javanainen P, Linko YY. Factors affecting rye sour dough fermentation With mixed culture pre-ferment of lactic and propionic acid bacteria. Journal of Cereal Science 1993; 18: 171-185.
Graham. Invivo analysis of function regions within yeasts Rap I P. Molecular Cell Biology 1999; 19(11): 7481 – 90.
West SA, Griffin AS, Gardner A. Evolutionary explanations for Cooperation. Current Biology 2007; 17: R661-R672.
Sachs J, Mueller U, Wilcox T, Bull J. The evolution of cooperation. The Quarterly Reviews of Biology 2004; 79: 135-160
Fredrickson AG. Behavior of Mixed Cultures of Microorganisms. Annual Review of Microbiology 1977; 31: 63-88.
Boddy I, Wimpenny JWT. Ecological concepts in food microbiology. Journal of applied Microbiology 1992; 73: 23s-38s.
Muriana PM. Bacteriocins for control of Listeria sp. in food. Journal of Food Protection 1996; 59(13): 54–63.
Montville TJ, Winkowski K. Biologically-based preservation systems and Probiotic bacteria. Food Microbiology: Fundamentals and Frontiers. American Society for Microbiology Press, Washington D.C., 1997, pp. 559.
Voloshin SA, Kaprelyants AS. Cell–cell interactions in bacterial Populations. Biochemistry (Moscow) 2004; 69(11): 1268–1275.
Boetius A, Ravenschlag K, Schubert CJ, Rickert D, Widdel F, Gieseke A. A marine microbial consortium
apparently mediating anaerobic oxidation of methane. Nature 2000; 407: 623-626.
Bauernfeind A. Qualitative and quantitative microbiological analysis of Sputa of 102 patients with cystic fibrosis. Infection 1987; 15: 270–277.
Avila MD, Ojcius M, Yilmaz O. The oral microbiota: living with a Permanent guest. DNA Cell Biology 2009; 28: 405-411.
Wood BJB. Microbiology of fermented foods, 2nd ed. Springer, Berlin, Germany.and beverages. Food Research International 1998; 36: 527–543.
Arfi KM, Leclercq-Perlat N, Spinnler HE, Bonnarme P. Importance of Curd-neutralizing yeasts on the aromatic potential of Brevibacterium linens During cheese ripening. International Dairy Journal 2004; 15: 883–891.
Okafor N. Industrial Microbiology. Ile-ife: Obafemi Awolowo University Press Ltd, 1987.
Inyang CU, Idoko CA. Assessment of the quality of ogi made from Malted millet. African Journal of Biotechnology 2006; 5(22): 2334-2337.
Oke OI. Chemical studies on the Nigerian food stuff ogi. Food Technology 1967; 21: 202-204.
Novellie L. Kaffircorn malting and brewing studies. The extraction and nature of the insoluble amylases of kaffircorn malts. Journal of the Science of Food and Agriculture 1960; 11(7): 408-421.
Nout MJR. Fermented food safety. Food research International 1991; 27(3): 291-198.
Gaffa T, Ayo JA. Innovation in the traditional Kunu-Zaki production Process. Pakistan Journal of Nutrition 2002; 1(5): 202-205.
Elmahmood AM, Doughari JH. Microbial quality assessment of Kunu zaki Beverages sold in griei town of Adamawa State, Nigeria. African Journal of food Science 2007; 1(1): 011-015.
Gaffa T, Jideani IA, Nkama I. Traditional productional, Consumption and Storage of kunu a non alcoholic cereal bevereage. Plant food for human Consumption. African Journal of food Science 2002; 57(1): 73-81.
Ahmed EU, Musa N, Ngoddy PO. Sensory attributes of extruded cereal Legume blends of instant kunu-zaki beverage analogue. Proceedings on the 2nd Annual NIFSI conference, 2003, pp: 5-6.
Gaffa T, Jideam IA, Nkama I. Nutritional Composition of Different types of Kunu produced in Bauchi and Gombe States, Nigeria. International Journal of Food Properties 2001; 5; 351-357.
Gaffa T, Gaffa A. Microbial Succession During “Kunun Zaki” Production with Sorghum (Sorghum bicolor) Grains. World Journal of Microbiology and Biotechnology 2004; 20(5): 449-453.
Ikpoh IS, Lennox JA, Ekpo, IA, Agbo BE, Henshaw EE, Udoekong NS. Microbial quality assessment of kunu beverage locally prepared and Hawked in Calabar, cross river state Nigeria. Global Journal Biodiversity Science and Management 2013; 3(1); 58-61.
Osuntogun B, Aboaba OO. Microbiological and physico-chemical Evaluation of Some non-alcoholic beverage. Pakistan Journal Nutrition 2004; 3: 188-192.
Aboh MI, Oladosu P. Microbiological assessment of kunun-zaki marketed in abuja municipal area council (AMAC) in Federal Capital Territory (FCT), Nigeria. African Journal of Microbiology Research 2014; 8(15): 1633-1637.
Ayo JA, Umianze H, Gaffa T. Microbiological evaluation of KununZaki And Zoborodo drink (Beverages) locally produced and sold in a polytechnic Community in Nigeria. Nigeria Food Journal 2004; 22(1): 119-126.
Biosing MB, Nancy F. Bogbe, Sorghum porridge of Botswana. In: proceeding of international Symposium on sorghum grains quality, CRISTA, Pantanchens, India, 1982, pp. 32.
Hounhouigan DJ, Nout MJ, Nago R, Houben CM, Rombouts FM. Changes in physicochemical properties of maize during natural fermentation of Mowe. Journal of Cereal Sciences 1993; 17: 291-300.
Published
How to Cite
Issue
Section
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Copyright © Author(s) retain the copyright of this article.
.