title: Evaluation of the microbial community, acidity and proximate composition of akamu, a fermented maize food.
abstract: BACKGROUND
  Akamu is a lactic acid-fermented cereal-based food that constitutes a major infant complementary food in most West African countries. The identities of LAB populations from DGGE analysis and conventionally isolated LAB and yeasts from traditionally fermented akamu were confirmed by PCR sequencing analysis. The relationships between pH, acidity and lactic acid levels and proximate composition of the akamu samples were investigated.
  
  
  RESULTS
  The LAB communities in the akamu samples comprised mainly Lactobacillus species, including Lb. fermentum, Lb. plantarum, Lb. delbrueckii ssp. bulgaricus and Lb. helveticus, as well as Lactococcus lactis ssp. cremoris. Identified yeasts were Candida tropicalis, Candida albicans, Clavispora lusitaniae and Saccharomyces paradoxus. Low pH (3.22-3.95) was accompanied by high lactic acid concentrations (43.10-84.29 mmol kg⁻¹). Protein (31.88-74.32 g kg⁻¹) and lipid (17.74-36.83 g kg⁻¹ contents were negatively correlated with carbohydrate content (897.48-926.20 g kg⁻¹, of which ≤1 g kg⁻¹ was sugars). Ash was either not detected or present only in trace amounts (≤4 g kg⁻¹). Energy levels ranged from 17.29 to 18.37 kJ g⁻¹.
  
  
  CONCLUSIONS
  The akamu samples were predominantly starchy foods and had pH < 4.0 owing to the activities of fermentative LAB.
authors.affiliation: School of Biomedical and Biological Sciences, Plymouth University, Plymouth, PL4 8AA, UK; Rivers State University of Science and Technology, PMB 5080, Port Harcourt, Rivers State, Nigeria.
authors.forename: Patience C
authors.initials: PC
authors.lastname: Obinna-Echem
authors.forename: Victor
authors.initials: V
authors.lastname: Kuri
authors.forename: Jane
authors.initials: J
authors.lastname: Beal
mesh_terms: D015169:Colony Count, Microbial; D004032:Diet; D005285:Fermentation; D005516:Food Microbiology; D006801:Humans; D006863:Hydrogen-Ion Concentration; D019344:Lactic Acid / Q000032:analysis*; D007778:Lactobacillus / Q000235:genetics; D064307:Microbiota; D016133:Polymerase Chain Reaction; D012639:Seeds / Q000737:chemistry / Q000382:microbiology; D015003:Yeasts / Q000235:genetics; D003313:Zea mays / Q000737:chemistry / Q000382:microbiology
chemical_list: D019344:Lactic Acid
keywords: acidity; akamu; lactic acid bacteria; proximate composition; yeasts