Production of organic flavor compounds by dominant lactic acid bacteria and yeasts from a traditional sorghum malt fermented beverage.

Single and mixed starter cultures of lactic acid bacteria (LAB): MNC20, MNC21, MNC24 and MNC34 and yeasts: MNC20Y and MNC21Y were used to produce , a fermented sorghum beverage. Microbial counts, pH, sugars, organic acids, and volatile compounds in starter culture and spontaneous fermentations were monitored during 48 hrs. Maximum counts of LAB (8.

Textural Properties of Beta-lactoglobulin - Sodium Alginate Mixed Gels at Large Scale Deformation.

The denaturation and gelling properties of mixed systems of β-lactoglobulin and sodium-alginate have been investigated as a function of alginate molecular weight, chemical composition, concentration, pH and ionic strength. Differential scanning calorimetry and small strain oscillatory measurements showed that denaturation temperature were lower than the gelling temperatures under the conditions examined. The denaturation temperatures were dependent on both pH and ionic strength, but unaffected by alginate concentration and type.

The dominant microbial community associated with fermentation of Obushera (sorghum and millet beverages) determined by culture-dependent and culture-independent methods.

Obushera includes four fermented cereal beverages from Uganda namely: Obutoko, Enturire, Ekitiribita and Obuteire, whose microbial diversity has not hitherto been fully investigated. Knowledge of the microbial diversity and dynamics in these products is crucial for understanding their safety and development of appropriate starter cultures for controlled industrial processing. Culture-dependent and culture-independent techniques including denaturating gradient gel electrophoresis (DGGE) and mixed DNA sequencing of polymerase chain reaction (PCR) amplified ribosomal RNA genes were used to study the bacteria and yeast diversity of Obushera.

Influence of cofermentation by amylolytic Lactobacillus plantarum and Lactococcus lactis strains on the fermentation process and rheology of sorghum porridge.

Amylolytic lactic acid bacteria (ALAB) can potentially replace malt in reducing the viscosity of starchy porridges. However, the drawback of using ALAB is their low and delayed amylolytic activity. This necessitates searching for efficient ALAB and strategies to improve their amylolytic activity.

Antibacterial peptides derived from caprine whey proteins, by digestion with human gastrointestinal juice.

Peptides in caprine whey were identified after in vitro digestion with human gastrointestinal enzymes in order to determine their antibacterial effect. The digestion was performed in two continuing steps using human gastric juice (pH 2·5) and human duodenal juice (pH 8) at 37°C. After digestion the hydrolysate was fractionated and 106 peptides were identified.