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A I Sanni

Publications and source records attributed to A I Sanni.

9 recordsLinked to original sources
PubMed2002

New efficient amylase-producing strains of Lactobacillus plantarum and L. fermentum isolated from different Nigerian traditional fermented foods.

Amylolytic lactic acid bacteria (ALAB) were isolated from Nigerian traditional fermented foods (fufu, burukutu, ogi-baba and kunu-zakki) with the aim of selecting efficient amylase-producing strains. Nine isolates were characterized on the basis of their phenotypic and taxo-molecular characteristics. Three groups could be distinguished by their fermentation profiles and this was confirmed by DNA restriction analysis. Though fermentation profiles gave good identification of strain K9 (unique representative of group III) as Lactobacillus fermentum, they could not be used to ascertain the taxonomic position of strains of groups I and II. Analysis of partial 16S rRNA sequences led to the identification of these groups as L. plantarum strains and confirmed the species of strain K9 as L. fermentum. The two distinct phenotypic groups of L. plantarum differed in their use of D-xylose, L-arabinose, melibiose and were different from the previously described amylolytic L. plantarum A6 isolated from retted cassava in Congo. L. fermentum K9 was different from L. fermentum OgiE1 and Mw2 isolated from Benin maize sourdough and it is the first amylolytic L. fermentum described from Nigerian fermented products. Enzymatic profiles showed some differences between the strains of a similar fermentation group. One of the most relevant characteristics of the isolates was a higher yield of amylase production than those reported for previously described ALAB grown under the same conditions. Furthermore, all isolates were tolerant to an exposure at pH 2 and to bile salts.

Amylases↗
PubMed2002

Microbiological evaluation of ghanaian maize dough co-fermented with cowpea.

Fermented maize dough meals form a large proportion of people's diet in Ghana. To enhance the nutritive value of these carbohydrate-rich foods, protein complementation was introduced. In this study, microbial ecology of fermenting maize dough fortified with 20% cowpea was investigated. A total of 106 microbial strains were isolated from different batches of the fermenting dough at periodic intervals. Ten genera of microorganisms namely Lactobacillus, Leuconostoc, Saccharomyces, Debaryomyces, Candida, Bacillus, Micrococcus, Klebsiella, Escherichia and Aspergillus were identified, with lactic acid bacteria species being predominant. A lactic count of log 9.9 cfu/g was obtained at the end of 72 h fermentation relative to log 6.6 cfu/g recorded for aerobic mesophiles. At the 12 h fermentation period, the population of yeasts was less than log 1.0 cfu/g, but gradually rose to log 5.36 cfu/g by 48 h followed a slight decline at the end of 72 h fermentation period (log 4.08 cfu/g). Enteric microorganisms that were isolated from the raw cowpea were less than log 1.0 cfu/g at 12 h of fermentation, while the Aspergillus species were isolated from the raw maize and the dough subjected to drying treatment. The growth of inoculated enteropathogenic E. coli and S. typhimurium was inhibited in the cooked, fermented maize-cowpea dough, and at 72 h, they were not within detectable limit. The study concluded that addition of cowpea at 20% level did not affect the natural fermentation characteristics of the maize dough.

Colony Count, Microbial↗
PubMed2000

Aerobic spore-forming bacteria and chemical composition of some Nigerian fermented soup condiments.

A total of 97 strains of spore-forming Bacillus were isolated from 45 samples of three Nigerian fermented condiments, obtained from retail markets located in Southwestern Nigeria. The isolates were identified as B. subtilis (33%), B. pumilus (19%), B. licheniformis (22%), B. brevis (9%), B. megaterium (12%) and B. polymyxa (5%). The microbial load of the condiments showed that the average count of spore-formers was between 107 to 109 cfu/g. The moisture contents of iru, ugba and ogiri were 57.18%, 46.32% and 42.34%, respectively, while the protein contents were 18.26%, 17.17% and 17.96%. The percentage fat was 29.88%, 40.25% and 44.14% for iru, ugba and ogiri. The ash content ranged from 5.8 to 6.1%; a 0.1% titratable acidity and pH values above 7.0 were obtained for the three condiments.

Bacillus↗
PubMed1999

Effect of process improvement on the physico-chemical properties of infant weaning food from fermented composite blends of cereal and soybeans.

Saccharomyces cerevisiae and Lactobacillus plantarum ATCC 10776 were used as starters to ferment various composite blends of cereals and legumes produced through malting and toasting of two varieties of maize--Zea mays (DMR-LSR white & DMR-ESR yellow), sorghum--Sorghum bicolor (Dawa white & Dawa red) and one variety of soybeans (Glycine ax). Compared to the untoasted and unmalted fermented blends, a relatively lower pH (3.6), highly sour product was obtained with 12 h of fermentation. Results also showed that cereal and soybean toasting brought about a better reconstitution indices (B25, 84 ml; B45, 87 ml), water holding capacities (B25, 0.68 ml/g; B45, 0.62 ml/g), bulk densities (C15, 11.6; C35, 10.8) and gross energy (B15, 501.5 k cal/100g; B45, 508.5 kcal/100g) at the end of fermentation. Furthermore, reductions in total polyphenol and tannin contents were observed with fermentation of toasted and malted cereal blends supplemented with toasted and malted soybeans while porridges from the same blends displayed desirable starch stability and consistent gelling tendency, although B15 (a ferment of malted, toasted white maize supplemented with toasted and malted soybean) fell within acceptable limits. In all, the physical characteristics were affected by varieties of cereal and soybeans.

Edible Grain↗
PubMed1999

Antagonistic activity of bacteriocin produced by Lactobacillus species from ogi, an indigenous fermented food.

Seven Lactobacillus species each with one or more strains were isolated from various fermented cereal gruel's (ogi). They were identified as L. plantarum (3 strains), L. delbrueckii (1 strain), L. brevis (2 strains), L. reuteri (2 strains), L. casei (1 strain), L. fermentum (1 strain) and L. acidophilus (1 strain). Bacteriocin production was observed in cell-free supernatants of 8 of these strains with L. fermentum, L. delbrueckii and L. reuteri strains (white maize ogi) being negative. The bacteriocin produced by the eight strains inhibited the growth of various target organisms with the inhibition strongly noticed using Enterococcus faecalis as indicator. While catalase treatment, pH changes and heat treatment up to 80 degrees C had no effect on the activity of bacteriocin from these isolates, treatment with trypsin and proteinase K resulted in complete loss of inhibitory activity of the bacteriocins. A reduction in the inhibitory activity of the bacteriocins was also found to occur with increasing concentrations of glucose or peptone in the cultivation medium.

Bacteriocins↗
PubMed1997

Effect of bacterial galactosidase treatment on the nutritional status of soybean seeds and its milk derivative.

Four field strains of Lactobacillus plantarum (LS 4, 19, 21, 133) obtained from fufu (a semi-solid product obtained by boiling fermented cassava--Manihot esculenta Crantz) and a type strain DSM 2017 were grown on different carbon sources to induce galactosidase production. LS 21 produced the highest concentration of alpha- and beta-galactosidase with 0.28 mumol/l and 0.28 mumol/l respectively on lactose and galactose. Milk obtained from soybean seeds treated with the enzyme mixture for 24 h showed a 99, 98 and 96% reduction respectively in the raffinose, stachyose and sucrose content when compared with the dry soybean seed. Glucose and galactose which were not detected in the dry seeds became readily available after soaking in both enzyme mixture and distilled water. Although there was reduction in the nutritional composition of both milk samples, reduction of phytic acid and trypsin inhibitor is beneficial to the consumers. The result of the sensory evaluation showed that the milk prepared from enzyme-treated soybean seeds was rated better in terms of flavour, texture, appearance and palatability.

Dietary Carbohydrates↗
PubMed1993

The need for process optimization of African fermented foods and beverages.

Many papers have been published on various aspects of African fermented foods and beverages. The emphasis has been on the microorganisms used, and the nutritional status of the products after fermentation. The preparation of these products is still a traditional family art and the fermentation process is by uncontrolled inoculation. This has led to variations in the quality and stability of the products. Research efforts in this field are still based on old recipes transmitted from generation to generation due to the fact that the consumers are not easily influenced by innovations, and the apparent lack of biotechnological background. This paper gives a brief account of the fermentation process of some of the fermented products to show the varied pattern of the microbiology. The unpredictability of the complex microflora implicated in the fermentations, and the lack of adequate knowledge of the associated microbes are discussed. The paper suggests a number of steps to be taken to optimize the fermentation process as a means of maintaining the peculiar characteristics of each product and establishment of small-scale industrial production.

Africa↗
PubMed1988

Nutritional studies on agadagidi.

The analysis showed a gradual fall of the sugar content as fermentation period increased. Ascorbic acid content decreased while nitrogen and crude protein increased during fermentation. The predominant amino acids are leucine, lysine, valine, asparagine and glutamic acid, methionine, phenylalanine.

Alcoholic Beverages↗