Biochemistry and Molecular Biology

| Peer-Reviewed |

Evaluation of OGI (CORN CARAMEL) from Maize and Sorghum for Isolation and Characterisation of Lactic Acid Bacteria (LAB)

Received: 15 April 2019    Accepted: 02 June 2019    Published: 29 June 2019
Views:       Downloads:

Share This Article

Abstract

Isolation and characterisation of Lactic Acid Bacteria (LAB) associated with the fermentation of maize and sorghum for the production of ogi were evaluated for the development of starter cultures. Changes in pH and LAB counts were investigated during the cereal based-product fermentation. A decrease in pH was observed during the natural fermentation from 0hr to 48hrs. The LAB were isolated, characterised and identified using cultural, morphological and physiological methods. The isolates were: Lactobacillus plantarum, Lactococcus lactis, Lactobacillus acidophilus, Lactobacillus cellobiosus, Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus casei. The isolates from maize–produced ogi were capable of growing on sterilised maize grains, with Lactobacillus plantarum having the highest potential as a starter culture for ogi production from maize. Also, the isolates from sorghum-produced ogi were capable of growing on sterilised sorghum grains, with Lactobacillus delbrueckii subsp. bulgaricus having the higher potential as starter culture for ogi production from sorghum. Sterilised maize grains inoculated with pure culture of Lactobacillus plantarum showed the highest counts of 2.1 × 108 at 24 hrs of fermentation than the other Lactic Acid Bacteria. In the same vein, sterilised sorghum grains inoculated with pure culture of Lactobacillus delbrueckii subsp. bulgaricus showed the higher counts of 1.12 × 108 at 24 hrs of fermentation than the other Lactic Acid Bacterium. There was no significant difference (p ≤ 0.05) in the mean of the pH values obtained during the spontaneous fermentation of maize and sorghum. The results obtained indicated that all the six LAB isolates could be used singly as starter cultures to produce ogi within a shorter fermentation period.

DOI 10.11648/j.bmb.20190402.12
Published in Biochemistry and Molecular Biology (Volume 4, Issue 2, March 2019)
Page(s) 28-34
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

ogi, Maize, Sorghum, Fermentation, Microbial Evaluation, Lactic Acid Bacteria, Starter Culture

References
[1] Sanni, A. I., Onilude, A. A., Ogunbanwo, S. T. and Smith, S. I. (1999). Antagonistic Activity of Bacteriocin Produced by Lactobacillus species from Ogi, an Indigenous Fermented Food. Journal of Basic Microbiology, 39 (3), pp. 189-195.
[2] Klaenhammer, T. R. (1988). Bacteriocins of Lactic Acid Bacteria. Biochemie, 70 (3), pp. 337-349.
[3] Leal, M. V., Baras, M., Ruiz-Barba, J. L., Floriano, B. and Jimenez-Diaz, R. (1998). Bacteriocin Production and Competiveness of Lactobacillus plantarum LPCO10 in Olive Juice Broth, a Culture Medium Obtained from Olives. International Journal of Food Microbiology, 43 (1-2), pp. 129-134.
[4] Gilliland, S. E. (1990). Health and Nutritional Benefits of Lactic Acid Bacteria. FEMS Microbiology Reviews, 87 (1-2), pp. 175-188.
[5] Salminen, S., Deighton, M. andGorbach, S. (1993). Lactic Acid Bacteria in Health and Disease. In: Salminen, S. and Van Wright, A. (Eds.). Lactic Acid Bacteria, Marcel Dekker Inc., New York, pp. 234-294.
[6] Herias, M. V. Hessle, C., Telemo, E., Midtvedt, T., Hanson, L. A. and Wold, A. E. (1999). Immunomodulatory Effects of Lactobacillus plantarumColonizing the Intestine of Gnotobiotic Rats. Clinical and Experimental Immunology, 116 (2), pp. 283-290.
[7] Chapman, C. M., Gibson, G. R. and Rowland, I. (2011). Health Benefits of Probiotics: Are Mixtures More Effective than Single Strains? European Journal of Nutrition, 50 (1), pp. 1-17.
[8] Banigo, E. O. I. and Muller, H. G. (1972). Carboxylic acid patterns in ogi fermentation. Journal of the Science of Food and Agriculture, 23 (1): 101-111.
[9] Odunfa, S. A, Adeyele, S. (1987). Sugar changes in fermenting sorghum during preparation of ogi-baba gruel. Journal of Food and Agriculture, 1 (2): 95-98.
[10] Muller, H. G. (1970). Traditional cereal processing in Nigeria and Ghana. Ghana Journal Agricultural Science, 3: 187-191.
[11] Onyekwere, O. O, Akinrele, I. A, and Koleoso, O. A. (1989). Industrialization of ogi fermentation. In: Industrialization of Indigenous Fermented Foods, 33: 329-362.
[12] Osungbaro, T. O. (2009). Physical and nutritive properties of fermented cereal foods. African Journal of Food Science, 3 (2), pp. 23-27.
[13] Odunfa, S. A, Adeyele, S. (1987). Sugar changes in fermenting sorghum during preparation of ogi-baba gruel. Journal of Food and Agriculture, 1 (2): 95-98.
[14] Achi, O. K. (2005). The potential of upgrading traditional fermented foods through biotechnology. African Journal of Biotechnology, 4 (5): 378-380.
[15] Akinrele, I. A. (1970). Fermentation studies on maize during the preparation of a traditional African starch-cake food. Journal of the Science of Agriculture, 21 (12): 619-625.
[16] Odunfa, S. A. and Adeyele, S. (1985). Microbiological changes during the traditional production of ogi-baba, a West African fermented sorghum gruel. Journal of Cereal Science, 3: 173-180.
[17] Bergey. (1984). Krieg, N. R., Holt, J. G. (Eds.), Williams and Wilkins Coy., Baltimore, M. D. Bergey’s Manual of Systemic Bacteriology.
[18] Hamad, S. H. G., Boecker, R. F. Vogel and Hammes, W. P. (1992). Microbiological and Chemical analysis of fermented sorghum dough for kisra production. Applied Microbiology and Biotechnology, 37: 728-731.
[19] Asmahan, A. A. and Muna, M. M. (2009). Isolation, Characterization and Identification of Lactic Acid Bacteria from Fermented Sorghum Dough Used in Sudanese Kisra Preparation. Pakistan Journal of Nutrition, 8 (11): 1814-1818.
[20] Ojokoh, A. O. (2009). A comparative study on the effect of traditional and improved methods of fermentation in the production of ogi food. Oriental Journal of Chemistry, 25 (3): 471-476.
[21] Olaoluwa, O., Samuel, T. O. and Anthony, A. O. (2013). Predominant Lactic Acid Bacteria Involved in the Traditional Fermentation of Fufu and Ogi, Two Nigerian Fermented Food Products. Food and Nutrition Sciences, 4: 40-46.
[22] Wood, B. J. B. and Holzapfel, W. H. (1995). “The Genera of Lactic Acid Bacteria”. Blackie Academic and Professional. Chapman and Hall, Glasgow, 1: 1.
[23] Steinkraus, K. H. (2002). Fermentations in world food processing. Comprehensive Reviews in Food Science and Food Safety, 1: 23-32.
[24] Choi, S., Beuchart, L. R., Perkins, L. M. and Nakayama, T. (1994). Fermentation and sensory characteristics of kimichi containing potassium chloride as partial replacement of sodium chloride. International Journal of Food Microbiology, 21: 335-340.
[25] Omemu, A. M, Bankole, M. O., Oyewole, O. B., Akintokun, A. K. (2007). Yeasts and moulds associated with ogi-a cereal based weaning food during storage. Research Journal of Microbiology, 2 (2): 141-148.
[26] Nwachukwu, E., Achi, O. K., Ijeoma, I. O. (2010). Lactic acid bacteria in fermentation of cereals for the production of indigenous Nigerian foods. African Journal of Food Science and Technology, 1 (2), pp. 21-26.
Author Information
  • Department of Microbiology, University of Abuja, Abuja, Nigeria

  • Department of Microbiology, University of Abuja, Abuja, Nigeria

Cite This Article
  • APA Style

    Akin-Osanaiye Bukola Catherine, Kamalu Ikechukwu Okechi. (2019). Evaluation of OGI (CORN CARAMEL) from Maize and Sorghum for Isolation and Characterisation of Lactic Acid Bacteria (LAB). Biochemistry and Molecular Biology, 4(2), 28-34. https://doi.org/10.11648/j.bmb.20190402.12

    Copy | Download

    ACS Style

    Akin-Osanaiye Bukola Catherine; Kamalu Ikechukwu Okechi. Evaluation of OGI (CORN CARAMEL) from Maize and Sorghum for Isolation and Characterisation of Lactic Acid Bacteria (LAB). Biochem. Mol. Biol. 2019, 4(2), 28-34. doi: 10.11648/j.bmb.20190402.12

    Copy | Download

    AMA Style

    Akin-Osanaiye Bukola Catherine, Kamalu Ikechukwu Okechi. Evaluation of OGI (CORN CARAMEL) from Maize and Sorghum for Isolation and Characterisation of Lactic Acid Bacteria (LAB). Biochem Mol Biol. 2019;4(2):28-34. doi: 10.11648/j.bmb.20190402.12

    Copy | Download

  • @article{10.11648/j.bmb.20190402.12,
      author = {Akin-Osanaiye Bukola Catherine and Kamalu Ikechukwu Okechi},
      title = {Evaluation of OGI (CORN CARAMEL) from Maize and Sorghum for Isolation and Characterisation of Lactic Acid Bacteria (LAB)},
      journal = {Biochemistry and Molecular Biology},
      volume = {4},
      number = {2},
      pages = {28-34},
      doi = {10.11648/j.bmb.20190402.12},
      url = {https://doi.org/10.11648/j.bmb.20190402.12},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.bmb.20190402.12},
      abstract = {Isolation and characterisation of Lactic Acid Bacteria (LAB) associated with the fermentation of maize and sorghum for the production of ogi were evaluated for the development of starter cultures. Changes in pH and LAB counts were investigated during the cereal based-product fermentation. A decrease in pH was observed during the natural fermentation from 0hr to 48hrs. The LAB were isolated, characterised and identified using cultural, morphological and physiological methods. The isolates were: Lactobacillus plantarum, Lactococcus lactis, Lactobacillus acidophilus, Lactobacillus cellobiosus, Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus casei. The isolates from maize–produced ogi were capable of growing on sterilised maize grains, with Lactobacillus plantarum having the highest potential as a starter culture for ogi production from maize. Also, the isolates from sorghum-produced ogi were capable of growing on sterilised sorghum grains, with Lactobacillus delbrueckii subsp. bulgaricus having the higher potential as starter culture for ogi production from sorghum. Sterilised maize grains inoculated with pure culture of Lactobacillus plantarum showed the highest counts of 2.1 × 108 at 24 hrs of fermentation than the other Lactic Acid Bacteria. In the same vein, sterilised sorghum grains inoculated with pure culture of Lactobacillus delbrueckii subsp. bulgaricus showed the higher counts of 1.12 × 108 at 24 hrs of fermentation than the other Lactic Acid Bacterium. There was no significant difference (p ≤ 0.05) in the mean of the pH values obtained during the spontaneous fermentation of maize and sorghum. The results obtained indicated that all the six LAB isolates could be used singly as starter cultures to produce ogi within a shorter fermentation period.},
     year = {2019}
    }
    

    Copy | Download

  • TY  - JOUR
    T1  - Evaluation of OGI (CORN CARAMEL) from Maize and Sorghum for Isolation and Characterisation of Lactic Acid Bacteria (LAB)
    AU  - Akin-Osanaiye Bukola Catherine
    AU  - Kamalu Ikechukwu Okechi
    Y1  - 2019/06/29
    PY  - 2019
    N1  - https://doi.org/10.11648/j.bmb.20190402.12
    DO  - 10.11648/j.bmb.20190402.12
    T2  - Biochemistry and Molecular Biology
    JF  - Biochemistry and Molecular Biology
    JO  - Biochemistry and Molecular Biology
    SP  - 28
    EP  - 34
    PB  - Science Publishing Group
    SN  - 2575-5048
    UR  - https://doi.org/10.11648/j.bmb.20190402.12
    AB  - Isolation and characterisation of Lactic Acid Bacteria (LAB) associated with the fermentation of maize and sorghum for the production of ogi were evaluated for the development of starter cultures. Changes in pH and LAB counts were investigated during the cereal based-product fermentation. A decrease in pH was observed during the natural fermentation from 0hr to 48hrs. The LAB were isolated, characterised and identified using cultural, morphological and physiological methods. The isolates were: Lactobacillus plantarum, Lactococcus lactis, Lactobacillus acidophilus, Lactobacillus cellobiosus, Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus casei. The isolates from maize–produced ogi were capable of growing on sterilised maize grains, with Lactobacillus plantarum having the highest potential as a starter culture for ogi production from maize. Also, the isolates from sorghum-produced ogi were capable of growing on sterilised sorghum grains, with Lactobacillus delbrueckii subsp. bulgaricus having the higher potential as starter culture for ogi production from sorghum. Sterilised maize grains inoculated with pure culture of Lactobacillus plantarum showed the highest counts of 2.1 × 108 at 24 hrs of fermentation than the other Lactic Acid Bacteria. In the same vein, sterilised sorghum grains inoculated with pure culture of Lactobacillus delbrueckii subsp. bulgaricus showed the higher counts of 1.12 × 108 at 24 hrs of fermentation than the other Lactic Acid Bacterium. There was no significant difference (p ≤ 0.05) in the mean of the pH values obtained during the spontaneous fermentation of maize and sorghum. The results obtained indicated that all the six LAB isolates could be used singly as starter cultures to produce ogi within a shorter fermentation period.
    VL  - 4
    IS  - 2
    ER  - 

    Copy | Download

  • Sections