%0 Journal Article
%T Studies on Akamu, a traditional fermented maize food Estudios en Akamu, una comida tradicional de maiz fermentado
%A Nwokoro Ogbonnaya
%A Chukwu Bernice Chidinma
%J Revista Chilena de Nutric赤on
%D 2012
%I Sociedad Chilena de Nutrici車n, Bromatolog赤a y Toxicolog赤a
%X Microbiological and some physicochemical properties of akamu, a fermented maize food were studied. Microbial population, pH, titratable acidity, protein, sugar and starch were measured during the fermentation. The initial microflora consisted ofa heterogenous mixture of microorganisms namely Lactobacillus delbrueckii, Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus amylovorus, Pseudomonas aeruginosa, Pseudomonas alkaligenes, Bacillus cereus, Bacillus licheniformis, Bacillus subtilis, Candida utilis, Candida tropicalis, Saccharomyces cerevisiae, Aspergillus oryzae, Aspergillus niger, Penicillium citrinum, Rhizopus micros-porus and Rhizopus oligosporus. Within 24 h, lactobacilli and aerobic mesophilic bacteria accounted for a major portion of the total microflora. The lactobacilli numbers increased from 1.6 x107 cfu/g after24 h to 7.1 x108 cfu/g after 72 h. Total aerobic mesophilic bacteria increased from 2.5 x109 cfu/g after 24 h to 4.2 x108 cfu/g after 72 h. Enterobacteriaceae count decreased from 6.3 x 103 cfu/g after 24 h to 2.5x102 cfu/g after 72 h, although this level remained significantly high for a finished food product. Yeasts increased steadily and reached 6.8 x105 cfu/g after 72 h. Mould counts decreased from 6.3 x103 cfu/g after 24 h to 1.3 x102 cfu/g after 72 h. Moulds were largely responsible for amylolytic activity in pure culture. Fermentation caused a general decrease in pH from 6.6 to 3.9 after 72 h and titratable acidity increased from 0.48 to 0.79 after 72 h. Starch concentration decreased from 68 g/100 g to 37.4 g/100g. Protein and reducing sugar concentrations increased from 12.8 g/100 g to 18.5 g/100 g and from 5.3 g/100 g to 17.6 g/100 g, respectively. The types and numbers of microorganisms isolated from akamu could pose a health risk to consumers especially where this food product is used as a weaning product for infants. Se estudiaron las propiedades microbiol車gicas y fisicoqu赤micas del akamu, un alimento fermentado a base de ma赤z. Se midi車 la poblaci車n microbiol車gica, el pH, la acidez por titulaci車n, az迆car y almid車n durante la fermentaci車n. La microflora inicial consist赤a en una mezcla heter車genea de microrganismos denominados Lactobacillus delbruecki, Lactobacillus plantarum, Lactobacillus fermentum, Lactoba-cillus amylovorus, Pseudonomas aeruginosa, Pseudomonas alkaligenes, Bacillus cereus, Bacillus licheniformis, Bacillus subtilis, Candida utilis, Candida tropicvallis, Saccharomyces cerevisiae,Aspergillus oryzae, Aspergillus niger, Penicillium citrinum, Rhizopus microsporus y Rhizopus oligosporus. Al cabo de
%K Akamu
%K recuento bacteriano y hongos
%K proteina
%K az迆cares reductoras
%K Akamu
%K microbial population levels
%K protein
%K reducing sugar
%K starch
%U http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182012000400011