title: Spontaneous fermentation of traditional sago starch in Papua New Guinea.
abstract: Sago starch is an important dietary carbohydrate in lowland Papua New Guinea (PNG). An investigation was conducted to determine whether microbes play a role in its preservation using traditional methods. In 12 stored sago samples collected from PNG villages, lactic acid bacteria (LAB) were present (> or = 3.6 x 10(4)cfu/g) and pH ranged from 6.8 to 4.2. Acetic and propionic acids were detected in all samples, while butyric, lactic and valeric acids were present in six or more. In freshly prepared sago, held in sealed containers in the laboratory at 30 degrees C, spontaneous fermentation by endogenous microflora of sago starch was observed. This was evident by increasing concentrations of acetic, butyric and lactic acids over 4 weeks, and pH reducing from 4.9 to 3.1: both LAB and yeasts were involved. Survival of potential bacterial pathogens was monitored by seeding sago starch with approximately 10(4)/g of selected organisms. Numbers of Bacillus cereus, Listeria monocytogenes and Staphylococcus aureus fell to < 30/g within 7 days. Salmonella sp. was present only in low numbers after 7 days (< 36/g), but Escherichia coli was still detectable after three weeks (> 10(2)/g). Fermentation appeared to increase the storability and safety of the product.
authors.affiliation: Environmental and Public Health Microbiology Research Group, School of Veterinary and Biomedical Sciences, James Cook University, Townsville, QLD, Australia. andrew.greenhill@pngimr.org.pg
authors.forename: A R
authors.initials: AR
authors.lastname: Greenhill
authors.forename: W A
authors.initials: WA
authors.lastname: Shipton
authors.forename: B J
authors.initials: BJ
authors.lastname: Blaney
authors.forename: I J
authors.initials: IJ
authors.lastname: Brock
authors.forename: A
authors.initials: A
authors.lastname: Kupz
authors.forename: J M
authors.initials: JM
authors.lastname: Warner
mesh_terms: D000898:Antibiosis; D001409:Bacillus cereus / Q000254:growth & development; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D005285:Fermentation; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods; D006801:Humans; D006863:Hydrogen-Ion Concentration; D007778:Lactobacillus / Q000254:growth & development / Q000378:metabolism* / Q000502:physiology; D008089:Listeria monocytogenes / Q000254:growth & development; D010219:Papua New Guinea; D013211:Staphylococcus aureus / Q000254:growth & development; D013213:Starch / Q000378:metabolism*; D013997:Time Factors; D015003:Yeasts / Q000254:growth & development / Q000378:metabolism* / Q000502:physiology
chemical_list: D013213:Starch