Ecology of accelerated natural lactic fermentation of sorghum-based infant food formulas.
Accelerated natural lactic fermentation of mixed sorghum-cowpea (Formula 1) and sorghum-milkpowder (Formula 2) infant food formulas was achieved by repetitive (60 fermentation cycles of 24 h each) use of the previous batch as an inoculum at a rate of 10% (w/w) and resulted in a gradual establishment of mixed populations of lactic acid bacteria and yeasts. In Formula 1, early fermentation stages (fermentation cycles 1-4) were dominated by Leuconostoc and Lactococcus spp. which caused conditions inhibitive to yeasts. Probably due to micronutrient deficiencies, the former lactic acid bacteria were succeeded by a combination of Lactobacillus plantarum and Candida spp. achieving pH values 4.2-4.3. In formula 2, Lactobacillus acidophilus, Lactococcus lactis and Lactobacillus brevis consistently achieved pH 3.7-3.8, thereby allowing only a minority of yeasts, mainly Candida and Trichosporon spp. None of the isolated yeasts exhibited 'killer'-activity.
Nout
M J
MJ
Department of Food Science, Agricultural University, Wageningen, The Netherlands.
D000818:Animals; D001419:Bacteria / Q000254:growth & development / Q000378:metabolism*; D015169:Colony Count, Microbial; D004755:Enterobacteriaceae / Q000254:growth & development / Q000378:metabolism; D007887:Fabaceae; D005285:Fermentation; D005516:Food Microbiology; D006801:Humans; D006863:Hydrogen-Ion Concentration; D007223:Infant; D007225:Infant Food; D008892:Milk; D010946:Plants, Medicinal; D006109:Poaceae; D015003:Yeasts / Q000254:growth & development / Q000378:metabolism*