Compost Teas: 24 hour, EM, IM, BD & fermented plant extracts

[Steve Diver <steved AT ncat.org>]

The microbial inoculant known as EM (Effective Microorganisms)
contains lactic acid bacteria, yeasts, and phototrophic bacteria.

This leads to research into the occurrence and
function of lactic acid bacteria (LAB) in soils and
fermented foods.

Here is an obscure paper in the tropical journal known
as Tropicultura. The paper is in French with an English
summary. It describes the occurrence of LAB in a
fermented maize sourdough known as poto-poto.

There are four resource pointers below.

Regards,

Steve Diver

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1.1

Tropicultura
Vol. 21, No. 1(2003)
page 3-9

Lactic acid bacteria involved in the processing of poto-poto,
a fermented maize dough Congolese (in French; English
summary)

[Bactéries lactiques de la pâte fermentée de maïs
au Congo]

D. Louembé, S. Kéléké, S.C. Kobawila & J.P. Nzouzi

Epran-Congo, Université Marien Ngouabi, Faculté des Sciences,
BP 69, Brazzaville – Congo

Summary in English

Lactic Acid Bacteria Involved in the Processing
of Poto-Poto, a Fermented Maize Dough
Congolese

Lactic acid bacteria and yeast involved in natural
fermentation of “poto-poto” were investigated during
fermentation period. The dominant micro-organisms
involved in poto-poto are a mixed population of lactic
acid bacteria and yeasts. The association of these
two category of organisms responsible for the
development of sensory qualities has been noticed
in spontaneous fermentation

From a total of 131 strains of lactic acid bacteria
isolated from product, four main lactic acid bacteria
genus were identified: Lactobacillus (mainly
Lactobacillus plantarum, Lactobacillus pentosus,
Lactobacillus cellobiosus, Lactobacillus brevis),
Lactococcus (with Lactococcus lactis sp. lactis),
Leuconostoc (mainly Leuconostoc mesenteroïdes,
Leuconostoc citreum) and Pediococcus (with
Pediococcus acidilactici).

Lactobacillus constitued the predominant genus.
Leuconostoc were only isolated at the early stage
of fermentation, confirming the fact that they are
initiating flora as generally repoted. This presumably
a result of the low pH.

The micro-organisms composition compared with
ogi, uji are similar. Howewer, some differences exist
particulary with mawe, beninese traditional product.

Quantitatively, lactic acid bacteria and yeasts are
more numerous in natural fermentation of germinated
grains maize than non germinated grains.


Especially see:

Tableau 1
Les bactéries lactiques présentes des différentes
pâtes de maïs


Tableau 2
Bactéries lactiques de la pâte fermentée de maïs


Références bibliographiques


1. Adegoke G.O. & Babalola A.K., 1988, Characteristics
of micro-organisms of importance in the fermentation of
fufu and ogi, two nigerian foods. Journal of applied
Bacteriology, 65, 449-459.

2. Akinrele I.A., 1970, Fermentation studies on maize
during the preparation of a traditional african starch-cake
food. J. Sci. Agric. 21, 619-625.

3. Akinrele I.A. & Edwards C.C.A., 1971, An assesment
of the nutritive value of maize-soja mixture, soy-ogi, as
a weaning food in Nigeria. Brit. J. Nutr. 26, 177-185.

4. Andah A. & Muller H.G., 1973, Studies on koko
a ghanian fermented maize porridge. Ghana J. Agric.
Sci. 6, 93-102.

5. Banigo, Onyekwere & Akinrele, 1977, Nigerian ogi,
In: Hand book, Keith. Steinkraus. Vol. 9, 189-198,
Marcel Dekker, Inc. New york and Basel.

6. Collins C.H. & Lyne P.M., 1979, Microbiological
Methods (4th ed.), Butterworths (London).

7. Cooke R.D., Twiddy D.R. & Reilly P.J.A., 1987,
Lactic acid fermented as a low-cost means of food
preservation in tropical countries. FEMS
Microbiol. Rev. 46, 369-379.

8. De Man J.C., Rogosa M. & Sharpe M.E., 1960,
A medium for the cultivation of Lactobacilli. J. Appl.
Bacteriol. 23, 130-135.

9. Harring W.F. & McCance M.E., 1976, Laboratory
methods in food and dietary microbiology. Academic
Press (London).

10. Hounhouigan D.J., Nout M.J.R., Nago C.M.,
Houben J.H. & Rombouts F.M., 1993a, Characterisation
and frequency distribution of species of lactic acid
bacteria involved in the processing of mawè, a fermented
maize dough from Benin; International Journal of food
Microbiology, 18, 279-287.

11. Hounhouigan D.J., Nout M.J.R., Nago C.M., Houben
J.H. & Rombouts F.M., 1993b, Microbial changes in
mawè during natural fermentation. World journal of
Microbiology and Biotechnlogy, 10, 410-413.

12. Hounhouigan D.J., Nout M.J.R., Nago C.M., Houben
J.H. & Rombouts F.M., 1999. Use of starter cultures of
lactobacilli and yeast in the fermentation of mawè, an
african maize product. Trop. Sci. 39, 220-226.

13. Larry R.B., 1995, Application of biotechnology to
indigenous fermented foods. Food Technology,
1, 97-99.

14. Louembé D., Brauman A., Tchicaya F. &. Kobawila
S.C., 1996, Etude microbiologique et biochimique de la
bouillie de maïs “poto-poto”. Microbiologie-Aliments-Nutrition,
vol. 14, 245-253.

15. Maria Del Carmen Wacher Rodarte, 1995, Estudios
sobre la microbiologia del pozol. Thèse.

16. Mbugua S.K., 1981, Microbiol and biochimical aspects
of uji, an East African sour cereal porridge. Fermentation,
and it enhancement through application of lactic acid
bacteria. Ph.D Thesis. Cornell university.

17. Mbugua S.K., 1984, Isolation and characterisation
of lactic acid bacteria during the traditional fermentation
of uji. East African Agriculture and Forestry Journal,
50, 36-43.

18. Mbugua S.K. & Njenga J., 1992, The anti-microbial
activity of fermented uji, Ecol. Food Nutr. 28, 191-198

19. Mensah P., Tomkins A.M., Drasar B.S. & Harrison
T.J., 1992, Antimicrobiol effect of fermented Ghanaian
maize dough. J. Appl. Bacteriol. 70, 203-210.

20. Mosha A.C. & Svanberg U., 1983, Preparation of
weaning foods with high nutrient density using flour
of germinated cereals. Food and Nutrition
Bulletin, 5, 10-14.

21. Murdock F.A. & Fields M.L., 1984, B-vitamin content
of natural lactic acid fermented corn meal. J. Food Sci.
49, 373-375.

22. Nago M.C., Hounhouigan J.D., Akissoe N., Zanou
E. & Mestres C., 1998, Characterisation of beninese
traditional ogi, a fermented maize slurry: physicochemical
and microbiological aspects: International Journal of
food Science and Technology, 33, 307-315.

23. Nout M.J.R. & Rombouts F.M., 1992, Fermentative
preservation of plants foods. J. Appl. Bacteriol. Symposium
supplement, 73, 136-147.

24. Odunfa S.A., 1985, African fermented foods, In: Wood
B.J.B.(Ed.) Microbiology of fermented food vol. 8, 155-191.
London and New-york Elsevier Applied science publishers.

25. Plahar W.A. & Leung H.K., 1983, Composition of
ghanaian fermented maize meal and the effect of soya
fortification on sensory properties. J. Sci. Food Agric.
34, 407-411.

26. Trèche S., Giamarchi P., Gallon G. & Massamba J.,
1992, Les bouillies de sevrage au Congo: Composition,
Valeur nutritionnelle et Modalités d’utilisation; 5ème journée
internationale du Germ.Montpellier, 22-27 Nov. 1992.



1.2

Tropicultura
http://www.bib.fsagx.ac.be/tropicultura/eng/home/

Tropicultura publishes original articles, research and
synthesis notes, book and thesis summaries as well
as reviews of films and videos relative to all aspects
of rural development: plant and animal production,
veterinary science, forestry science, soil science,
rural engineering, environmental sciences,
bio-industry, agro-food science, sociology and
economy.

Tropicultura is published four times per year.
The Volume 1 corresponds to the year 1983.


Index Tropicultura – Tropicultura index
Vol. 1 (1983) – 20 (2002)

For over twenty years, TROPICULTURA, the
Belgian journal on overseas rural development,
achieved, if not surpassed, the objectives initially
set out at first publication. During this time, it has
also kept pace with technological developments,
so that its’ contents are since volume 20 (2002)
directly available via the Internet.



2.

Also see:

CEREFER Gate: (CEREal FERmentation)

Meeting consumer requirements for cereal based fermented
foodstuffs with improved nutritional and sanitary quality
and shelf-life in Africa
http://www.mpl.ird.fr/cerefer/

"Summary of the annual report (Year 1 : October 2002-2003)"
Paper in English:
Survey of consumption; food quality; consumer demand;
diversity and functional properties of microorganisms
http://www.mpl.ird.fr/cerefer/home/doc/SummaryresultsYear1.pdf



3.

Also see:

Fermented Cereals: A Global Perspective
FAO Agricultural Services Bulletin No. 138 (1999)
Food and Agriculture Organization of the United Nations, Rome
http://www.fao.org/docrep/x2184E/x2184E00.htm

Chapter 1 - Cereals: Rationale for Fermentation
Chapter 2 - Cereal Fermentations in African Countries
Chapter 3 - Cereal Fermentations in Countries of
the Asia-Pacific Region
Chaprter 4 - Fermentations in Latin American Countries

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