TITLE:
Predominant Lactic Acid Bacteria Involved in the Traditional Fermentation of Fufu and Ogi, Two Nigerian Fermented Food Products
AUTHORS:
Olaoluwa Oyedeji, Samuel Temitope Ogunbanwo, Anthony Abiodun Onilude
KEYWORDS:
Lactic Acid Bacteria; Fermentation; Fufu; Ogi; Cassava; Maize; Fermented Foods
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.4 No.11A,
November
6,
2013
ABSTRACT: Traditional
methods of preparation were simulated in the laboratory fermentations of
cassava and maize to produce fufu and ogi respectively. Changes in pH, temperature and titratable acidity, as well as the
diversity of lactic acid bacteria species were investigated during both
fermentations. Lactic acid bacteria strains involved in the fermentation
processes were isolated at twelve hourly intervals, characterized and
identified using phenotypic and biochemical methods. A rapid decrease in pH,
5.6 to 3.7 in fufu and 5.9 to 3.8 in ogi,
were observed with temperature increasing from 26℃to 30℃and 25℃to 31℃in fufu and ogi respectively. Most of the lactic acid bacteria strains isolated were
homofermentative and heterofermentative Lactobacillus species
and heterofermentative Leuconostoc species. Lactobacillus
plantarum and Leuconostoc
mesenteroides were the dominant lactic acid bacteria species in fufu while L. cellobiosus, L. plantarum and Lc. lactis were dominant in ogi fermentation. An ecological
succession pattern in which Leuconostoc species were mostly isolated during early stages of fermentation with
the final stages populated with Lactobacillus species was observed in both cases and is attributable to differential
acid tolerance of the two genera. The frequencies of dominance of the strains
in fufu were L. plantarum (56.25%), Lc. mesenteroides (18.75%), L. lactis (6.25%), L. coprophillus (6.25%), L. acidophilus (6.25%) and L. brevis (6.25%). The frequencies of dominance in ogi were L. cellobiosus (26.6%), Lc. lactis (26.6%), L. plantarum (20.0%), L. acidophilus (13.33%) and Lc. paramesenteroides (13.33%). The dominant strains can serve as potential starter cultures for fufu and ogi production.