Document Detail


Fermentation of yam: microbiology and sensory evaluation of cooked fermented yam tissues.
MedLine Citation:
PMID:  9839834     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The microflora of white yam (Dioscorea rotundata L.) slices fermented anaerobically in 1.5 percent brine for five days at room temperature were studied. The hydrolysis of the carbohydrate and the subsequent conversion of sugars and minerals by the fermenting microbes contributed much to the increased microbial load especially within the first 72 hours of fermentation. The organisms implicated in the fermentation include the species of Pediococcus, Lactobacillus and Pseudomonas, Bacillus subtilis and two other Gram negative coccal cells, yet to be identified. The decrease in microbial counts at the latter stage of fermentation was attributed to the high total acidity of the medium, which was about 2.67 times the initial value of 0.027% lactic acid. Meanwhile, the lactic acid bacteria increased continuously throughout the period of fermentation.
Authors:
B I Aderiye; A A Ogunjobi
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Plant foods for human nutrition (Dordrecht, Netherlands)     Volume:  52     ISSN:  0921-9668     ISO Abbreviation:  Plant Foods Hum Nutr     Publication Date:  1998  
Date Detail:
Created Date:  1999-01-26     Completed Date:  1999-01-26     Revised Date:  2004-11-17    
Medline Journal Info:
Nlm Unique ID:  8803554     Medline TA:  Plant Foods Hum Nutr     Country:  NETHERLANDS    
Other Details:
Languages:  eng     Pagination:  49-54     Citation Subset:  IM    
Affiliation:
Department of Microbiology, Ondo State University, Ado-Ekiti, Nigeria.
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MeSH Terms
Descriptor/Qualifier:
Angiosperms
Cookery
Fermentation
Food Analysis
Food Handling*
Food Microbiology*
Humans
Nigeria
Nutritive Value
Plants, Edible* / microbiology
Taste

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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