title: Effect of fermentation of Ghanaian maize dough on the survival and proliferation of 4 strains of Shigella flexneri.
abstract: Fermented and non-fermented Ghanaian maize dough was seeded with approximately 10(7) colony forming units of 4 strains of Shigella flexneri which had been isolated from patients with dysentery. In the non-fermented maize dough (pH 6.2) the shigellae were detectable in large numbers for up to 24 h after exposure. In the maize dough that had been fermented for 3 d (pH 3.2) 3 strains were detectable in small numbers for up to 6 h after inoculation. Thereafter none was isolated. The fourth strain, though detectable for up to 24 h after inoculation, had its numbers reduced considerably. This suggests that traditional methods of food preparation using fermentation have important anti-diarrhoeal functions and the current decline in popularity of such food technologies in certain developing countries may increase the risk of childhood diarrhoea.
authors.affiliation: Department of Human Nutrition, London School of Hygiene and Tropical Medicine, UK.
authors.forename: P P
authors.initials: PP
authors.lastname: Mensah
authors.forename: A M
authors.initials: AM
authors.lastname: Tomkins
authors.forename: B S
authors.initials: BS
authors.lastname: Drasar
authors.forename: T J
authors.initials: TJ
authors.lastname: Harrison
mesh_terms: D015169:Colony Count, Microbial; D005285:Fermentation; D005433:Flour; D005516:Food Microbiology; D005869:Ghana; D006863:Hydrogen-Ion Concentration; D012763:Shigella flexneri / Q000378:metabolism*; D013997:Time Factors; D003313:Zea mays