Microbial Growth During Spontaneous Uji Fermentation and ts Influence on The End Product

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Date
1984/1985
Authors
Mbugua S. K.
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Abstract
Uji fermentation was attributed to coliforms and lactic acid bacteria native in the flour ingredients used. Coliforms, at the levels ranging from 104 to 106 per g were the predominant bacterial flora in the flours. Lactobacilli were fewer than 10 per g. Sorghum and millet flours contained the highest coliforms counts of 105 and 106 per g respectively. These flours introduce high levels of coliforms into fermenting uji slurries during the traditional uji process. The coliforms dominate the early stages of uji fermentation because of their short generation times, before they are inhibited by lactic acid bacteria through acid fOI1mation. The traditional fermentation techniques, which introduce variable levels of coliforms and 1aotobacilli through use of variable amounts of millet and sorghum flours, and previously fermented uji culture, are responsible for the off-flavours and irregularity in flavour of uji, attributable to unstable coliforms. Enhanced rate of acid production by use of standardized enriched uji culture form bacteria native in uji fermentation, or pure lactic culture, helped produce uji with a better flavour stability.
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East African Agricultural And Forestry Journal, 50 (No 1), p. 101-100
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