Food Biochemistry and Food Processing

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Table 27.3.

Lactic Acid Bacteria and Yeasts Isolated from Some Traditional Fermented Cereal Products

Product (Country

Cereal

Most Prevalent

of Origin)

Basis

Species of LAB

Species of Yeast

Reference

Togwa (Tanzania)

Various

Lb. brevis, Lb. cellobiosus,

P. orientalis

Mugula et al. 2003

Lb. Plantarum

S. cerevisiae

W. confusa

C. pelliculosa

P. pentosaceus

C. tropicalis

Bushera (Uganda)

Sorghum, millet

Lb. brevis; E. faecium

NR

Muyanja et al. 2003

Ln. mesenteroides

subsp

. mesenteroides

Ogi (Nigeria)

Maize

Lb. reuteri, Lb. Leichmanii,

S. cereviseae

and

Ogunbanwo et al. 2003

Lb. plantarum, Lb. casei,

Candida mycoderma

Lb. fermentum, Lb. brevis, Lb. alimentarius,

Odunfa 1985

Lb. buchneri, Lb. jensenii.

Pozol (Mexico)

Maize

Streptococcus

spp

.,

Omar and Ampe 2000

Lb. plantarum,

Lb.fermentum

Lb. brevis

C. mycoderma,

Nuraida and others 1995

Ln. mesenteroides

S. cerevisiae,

Lc. lactis, Lc.

Rhodotorula

spp.

raffinolactis

Borde (Ethiopia)

Various

Lb. brevis

NR

Abegaz 2002

W. confusaP. pentosaceus

Idli (India)

Rice and blackgram

Leuconostocs

spp.

Saccharomyces

Soni and Sandu 1990

beans

Enterococcus faecalis

spp.

Note: Lb., Lactobacillus; Ln., Leuconostoc; L., Lactococcus; P., P

ediococcus, E., Enterococcus; W., Weisella; S., Saccharomyces; I., Isa;

NR, Not recorded.