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Probiotic Potential of Lactic Acid Bacteria from Fermented Porridge: Ikii - A fermented porridge in Kenya - Couverture souple

Kalui, Christine; Kutima, Phillip; Maina, Julius

 
9783848439829: Probiotic Potential of Lactic Acid Bacteria from Fermented Porridge: Ikii - A fermented porridge in Kenya
Couverture souple
ISBN 10 : 3848439824 ISBN 13 : 9783848439829
Editeur : LAP LAMBERT Academic Publishing, 2012

Synopsis

Ikii is a fermented maize grits porridge that is produced by the Kamba community in Kenya. The product is a favourite amongst children, breastfeeding mothers, the aged but is generally consumed irrespective of age and gender. It is a food that is commonly served to sick and recovering persons. The product can store for as long as a week under ambient temperatures (20 -300c) without spoiling. Fermented foods have been reported to have microorganisms that are useful to the host. These microorganisms are referred to as probiotics. The present study was carried out to enumerate, isolate, characterize and identify the microorganisms involved in production of ikii. The isolated strains were thereafter assayed for potential probiotic attributes including: production of antimicrobial substances, acid/bile tolerance, gelatinase and haemolysis activity, utilization of prebiotics and production of exopolysaccharides.Results of the research findings are detailed with the conclussion that lactic acid bacteria are the dominant microorganisms that bring about the fermentation process leading to production of ikii and that some strains of L. plantarum in ikii do possess probiotic potential.

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Présentation de l'éditeur

Ikii is a fermented maize grits porridge that is produced by the Kamba community in Kenya. The product is a favourite amongst children, breastfeeding mothers, the aged but is generally consumed irrespective of age and gender. It is a food that is commonly served to sick and recovering persons. The product can store for as long as a week under ambient temperatures (20 -300c) without spoiling. Fermented foods have been reported to have microorganisms that are useful to the host. These microorganisms are referred to as probiotics. The present study was carried out to enumerate, isolate, characterize and identify the microorganisms involved in production of ikii. The isolated strains were thereafter assayed for potential probiotic attributes including: production of antimicrobial substances, acid/bile tolerance, gelatinase and haemolysis activity, utilization of prebiotics and production of exopolysaccharides.Results of the research findings are detailed with the conclussion that lactic acid bacteria are the dominant microorganisms that bring about the fermentation process leading to production of ikii and that some strains of L. plantarum in ikii do possess probiotic potential.

Biographie de l'auteur

A researcher in biotechnology and public health issues. Has worked with world renowned researchers in world class research institutions in Africa, Asia, Europe, USA and Australia and published own research works and topical reviews in peer reviewed journals.Consults on food safety/security issues, value additions and quality management systems.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
LAP LAMBERT Academic Publishing
Date d'édition
2012
Langue
anglais
ISBN 10 
3848439824
ISBN 13 
9783848439829
Reliure
Broché
Nombre de pages
116
Coordonnées du fabricant
non disponible
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