Batches of ogi were produced from maize flour slurry, dehulled maize grains and whole maize grains using Saccharomyces cerevisiae and Lactobacillus brevis as starter cultures. Fermentation over time showed that dehulled maize grains inoculated with the starter cultures and processed whole maize grains requiring steeping led to higher acid production than fermentation with dry-milled maize slurry. Ogi from dehulled maize grains inoculated with starter cultures showed the highest levels of lysine and methionine. Steeping grains encouraged a stronger ogi aroma than fermentation of maize flour slurry alone. Lactobacillus brevis contributed most to the taste of ogi. Fermentation with starter cultures showed good prospects for improving the lysine and methionine levels of ogi.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/s0168-1605(00)00321-4 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Effects of tropical fruit blends on fermentative and pigmentation aspects of probiotic native cultured goat milk.
PeerJ
January 2025
Centro de Tecnologia e Desenvolvimento Regional, Universidade Federal da Paraíba, João Pessoa, Paraíba, Brazil.
Background: Fruits are sources of bioactive compounds such as phenolics that bring health benefits to consumers. The addition of fruit products and microorganisms with probiotic potential in fermented goat milk can facilitate the acquisition of these benefits through diet. In this sense, the objective of this study was to evaluate the effect of incorporating a mixture of ingredients from jaboticaba (), jambolana (), and mandacaru () fruits on fermentation parameters (pH, titratable acidity, viability of the native culture CNPC003 and the starter culture), associated with pigmentation (phenolic compound content and color) through experimental mixture design.
View Article and Find Full Text PDFTowards homogenous multiwell plate based pH sensors using a responsive triangulenium dye and an ATTO-647 reference dye.
RSC Adv
January 2025
Nano-Science Center & Department of Chemistry, University of Copenhagen Universitetsparken 5 2100 København Ø Denmark
pH remains the most important chemical parameter and must be monitored for positive outcomes in areas as different as cheese making and fertilisation (IVF). Where blood gas analysers enable patient monitoring, starter cultures in cheese manufacturing are still monitored using conventional pH electrodes. Here, we present a homogeneous multiwell plate sensor for monitoring pH, with the same sensitivity as a pH electrode.
View Article and Find Full Text PDFScreening and characterizing indigenous yeasts, lactic acid bacteria, and acetic acid bacteria from cocoa fermentation in Hainan for aroma Development.
J Food Sci
January 2025
Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, China.
Fermentation is crucial for inducing desirable flavor and aroma profiles in cocoa products. This research focused on identifying microbial strains isolated from spontaneous cocoa fermentation in Hainan through 16S and Internal Transcribed Spacer (ITS) sequencing. Pectinase activity was screened, and metabolic dynamics of sugars and organic acids were analyzed using high-performance liquid chromatography.
View Article and Find Full Text PDFLacto-Fermented Fruits and Vegetables: Bioactive Components and Effects on Human Health.
Annu Rev Food Sci Technol
January 2025
1Department of Food Science and Technology, University of California, Davis, Davis, California, USA; email:
Lacto-fermented fruits and vegetables (FVs) such as kimchi, sauerkraut, and fermented olives and nonalcoholic juices have a long history as dietary staples. Herein, the production steps and microbial ecology of lacto-fermented FVs are discussed alongside findings from human and laboratory studies investigating the health benefits of these foods. Lacto-fermented FVs are enriched in bioactive compounds, including lactic and acetic acids, phenolic compounds, amino acid derivatives such as indole-3-lactic acid, phenyl-lactic acid, γ-aminobutyric acid, and bacteriocins, and beneficial live microbes.
View Article and Find Full Text PDFEvaluating the impact of media and feed combinations on CHO cell culture performance and monoclonal antibody (trastuzumab) production.
Cytotechnology
February 2025
Department of Chemical and Biochemical Engineering, Rutgers, The State University of New Jersey, Piscataway, NJ 08854 USA.
Unlabelled: The choice of media and feeds significantly influences the performance of Chinese Hamster Ovary (CHO) mammalian cell cultures in producing desired biologics like monoclonal antibodies (mAb). Sub-optimal nutrient feed/media composition can severely impact cell proliferation and the quality of the final mAb product. For instance, proper protein glycosylation, crucial for mAb stability, safety, and efficacy, heavily relies on cell culture conditions.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!