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Título

Utilization of high lysine-producing strains of Lactobacillus plantarum as starter culture for nutritional improvement of ogi

AutorAdebawo, O. O.; Akingbala, J. O.; Ruiz-Barba, José Luis ; Osilesi, Odutola
Palabras claveCereal fermentation
Lactobacillus plantarum
lysine fortification of cereals
Fecha de publicaciónjul-2000
EditorSpringer
CitaciónWorld Journal of Microbiology and Biotechnology 16(5): 451-455 (2000)
ResumenA high lysine-producing mutant of Lactobacillus plantarum (OG 261-5) derived from a wild type strain (OG 261) previously isolated from fermenting ogi was evaluated for nutritional improvement of ogi in a modified fermentation process. Results indicate that ogi obtained by fermentation with the pure culture of the mutant compared to traditional ogi increased in concentration of available lysine from 228.5 ± 12.0 mg/100 g to 525.1 ± 25.8 mg/100 g, tryptophan from 58.6 ± 8.0 mg/100 g to 114.3 ± 11.0 mg/100 g and tyrosine from 408.5 ± 13.7 mg/100 g to 4636.5 ± 11.3 mg/100 g. However, the contents of valine, leucine, isoleucine and phenylalanine were substantially reduced which may affect the protein quality of the modified ogi. The modified process shortened the period of traditional ogi production from five days to one by reducing the two-stage fermentation (i.e. soaking and souring stages) to a one-stage process and the total protein recovery was better compared to traditional ogi processing. There was no significant difference (P > 0.05) in organoleptic quality attributes of colour, flavour, and overall acceptability of ogi produced by the modified process and the traditional ogi.
Descripción5 pages, 2 figures, 5 tables.
Versión del editorhttp://dx.doi.org/10.1023/A:1008967625335
URIhttp://hdl.handle.net/10261/23975
DOI10.1023/A:1008967625335
ISSN0959-3993 (Print)
1573-0972 (Online)
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