APPLICATION OF REFRIGERATED AND FROZEN SORGHUM MALT SLURRIES IN THE PRESERVATION OF STARTER CULTURES FOR OBUSHERA FROM UGANDA
Industrial production of traditional fermented beverages is limited by lack of quality commercial starter cultures. <em>Saccharomyces cerevisiae </em>MNC21Y<em> </em>and <em>Lactobacillus plantarum </em>MNC21 can be used to ferment cereal beverages such as <em&...
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Department of Food Technology
2020-12-01
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| Series: | Food ScienTech Journal |
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| Online Access: | https://jurnal.untirta.ac.id/index.php/fsj/article/view/9120 |
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| author | Ivan Muzira Mukisa Stellah Byakika Arnold Serwanga |
| author_facet | Ivan Muzira Mukisa Stellah Byakika Arnold Serwanga |
| author_sort | Ivan Muzira Mukisa |
| collection | DOAJ |
| description | Industrial production of traditional fermented beverages is limited by lack of quality commercial starter cultures. <em>Saccharomyces cerevisiae </em>MNC21Y<em> </em>and <em>Lactobacillus plantarum </em>MNC21 can be used to ferment cereal beverages such as <em>Obushera</em>. These cultures are unavailable as commercial starters due to lack of appropriate propagating and distributing procedures. The purpose of this study was to evaluate the use of refrigerated and frozen sorghum slurries as carrier media for the starters. Starters were propagated in sorghum slurries<em> </em>(30°C for 24 h) and stored at 5°C and -18°C for 90 days. Viability of <em>Saccharomyces cerevisiae </em>and <em>Lactobacillus plantarum</em><em> </em>was determined by cell counts after surface plating and pour plating, respectively. Fermentation ability<em> </em>was determined by inoculating sorghum slurries with starters and monitoring pH, acidity and flavor development<em>. </em>Viability was higher for starters stored at 5°C (S. <em>cerevisiae</em>: 6 log cfu.g<sup>-1</sup> and <em>Lb. plantarum</em>: 7-9 log cfu.g<sup>-1</sup>during 90 days) than those at -18°C (S. <em>cerevisiae</em>: 2 cfu.g<sup>-1 </sup>and <em>Lb. plantarum</em>: 4 log cfu.g<sup>-1</sup>after 30 days). Refrigerated starters acidified <em>Obushera </em>(pH £ 4.5) faster (10-20 h) than frozen ones (18-24 h). Refrigerated or frozen <em>S. cerevisiae + Lb. plantarum </em>starters in sorghum malt slurries can remain viable for at least one or three months, respectively and produce <em>Obushera</em> with characteristic flavors. |
| format | Article |
| id | doaj-art-a7ed7fca37d04b3ea2c4c72fa231acd9 |
| institution | Kabale University |
| issn | 2685-4279 2715-422X |
| language | English |
| publishDate | 2020-12-01 |
| publisher | Department of Food Technology |
| record_format | Article |
| series | Food ScienTech Journal |
| spelling | doaj-art-a7ed7fca37d04b3ea2c4c72fa231acd92025-01-08T00:28:10ZengDepartment of Food TechnologyFood ScienTech Journal2685-42792715-422X2020-12-0122556110.33512/fsj.v2i2.91206332APPLICATION OF REFRIGERATED AND FROZEN SORGHUM MALT SLURRIES IN THE PRESERVATION OF STARTER CULTURES FOR OBUSHERA FROM UGANDAIvan Muzira Mukisa0Stellah Byakika1Arnold Serwanga2Makerere University kampalaMakerere University kampalaMakerere University kampalaIndustrial production of traditional fermented beverages is limited by lack of quality commercial starter cultures. <em>Saccharomyces cerevisiae </em>MNC21Y<em> </em>and <em>Lactobacillus plantarum </em>MNC21 can be used to ferment cereal beverages such as <em>Obushera</em>. These cultures are unavailable as commercial starters due to lack of appropriate propagating and distributing procedures. The purpose of this study was to evaluate the use of refrigerated and frozen sorghum slurries as carrier media for the starters. Starters were propagated in sorghum slurries<em> </em>(30°C for 24 h) and stored at 5°C and -18°C for 90 days. Viability of <em>Saccharomyces cerevisiae </em>and <em>Lactobacillus plantarum</em><em> </em>was determined by cell counts after surface plating and pour plating, respectively. Fermentation ability<em> </em>was determined by inoculating sorghum slurries with starters and monitoring pH, acidity and flavor development<em>. </em>Viability was higher for starters stored at 5°C (S. <em>cerevisiae</em>: 6 log cfu.g<sup>-1</sup> and <em>Lb. plantarum</em>: 7-9 log cfu.g<sup>-1</sup>during 90 days) than those at -18°C (S. <em>cerevisiae</em>: 2 cfu.g<sup>-1 </sup>and <em>Lb. plantarum</em>: 4 log cfu.g<sup>-1</sup>after 30 days). Refrigerated starters acidified <em>Obushera </em>(pH £ 4.5) faster (10-20 h) than frozen ones (18-24 h). Refrigerated or frozen <em>S. cerevisiae + Lb. plantarum </em>starters in sorghum malt slurries can remain viable for at least one or three months, respectively and produce <em>Obushera</em> with characteristic flavors.https://jurnal.untirta.ac.id/index.php/fsj/article/view/9120lactobacillus plantarum, saccharomyces cerevisiae, sorghum, starter cultures, viability |
| spellingShingle | Ivan Muzira Mukisa Stellah Byakika Arnold Serwanga APPLICATION OF REFRIGERATED AND FROZEN SORGHUM MALT SLURRIES IN THE PRESERVATION OF STARTER CULTURES FOR OBUSHERA FROM UGANDA Food ScienTech Journal lactobacillus plantarum, saccharomyces cerevisiae, sorghum, starter cultures, viability |
| title | APPLICATION OF REFRIGERATED AND FROZEN SORGHUM MALT SLURRIES IN THE PRESERVATION OF STARTER CULTURES FOR OBUSHERA FROM UGANDA |
| title_full | APPLICATION OF REFRIGERATED AND FROZEN SORGHUM MALT SLURRIES IN THE PRESERVATION OF STARTER CULTURES FOR OBUSHERA FROM UGANDA |
| title_fullStr | APPLICATION OF REFRIGERATED AND FROZEN SORGHUM MALT SLURRIES IN THE PRESERVATION OF STARTER CULTURES FOR OBUSHERA FROM UGANDA |
| title_full_unstemmed | APPLICATION OF REFRIGERATED AND FROZEN SORGHUM MALT SLURRIES IN THE PRESERVATION OF STARTER CULTURES FOR OBUSHERA FROM UGANDA |
| title_short | APPLICATION OF REFRIGERATED AND FROZEN SORGHUM MALT SLURRIES IN THE PRESERVATION OF STARTER CULTURES FOR OBUSHERA FROM UGANDA |
| title_sort | application of refrigerated and frozen sorghum malt slurries in the preservation of starter cultures for obushera from uganda |
| topic | lactobacillus plantarum, saccharomyces cerevisiae, sorghum, starter cultures, viability |
| url | https://jurnal.untirta.ac.id/index.php/fsj/article/view/9120 |
| work_keys_str_mv | AT ivanmuziramukisa applicationofrefrigeratedandfrozensorghummaltslurriesinthepreservationofstarterculturesforobusherafromuganda AT stellahbyakika applicationofrefrigeratedandfrozensorghummaltslurriesinthepreservationofstarterculturesforobusherafromuganda AT arnoldserwanga applicationofrefrigeratedandfrozensorghummaltslurriesinthepreservationofstarterculturesforobusherafromuganda |