Adopting traditional fermented foods as carriers for probiotics: The case of Obushera and Lactobacillus rhamnosus yoba
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Date
2019
Journal Title
Journal ISSN
Volume Title
Publisher
Nutrition & Food Science
Abstract
Traditional fermented products can be adopted as probiotic carriers. This study was aimed at
evaluating the potential of using Obushera, a traditional sorghum beverage from Uganda, as a carrier for
Lactobacillus rhamnosus yoba.
Design/methodology/approach – Probiotic Obushera was produced by fermenting sorghum malt with
Lb. rhamnosus yoba 2012 and Streptococcus thermophilus C106 at 30 °C and at room temperature (21°C-25 °C)
for 24 h. Acidity, pH, total soluble solids and microbial counts were monitored. Consumer acceptability and
purchase index of probiotic Obushera were compared to four commercial non-probiotic brands. Shelf stability
of probiotic Obushera was determined by monitoring changes in pH, acidity, soluble solids, microbial counts
and consumer acceptability during refrigerated storage.
Findings – Lactobacillus rhamnosus yoba 2012 multiplied and lowered the pH of Obushera from 5.3 to < 4.0
(p < 0.0001) whilst increasing acidity from 0.21 to 0.46 per cent (p < 0.0001) in 9 h at 30 °C. Consumer
acceptability varied with Obushera brand (p < 0.0001). The overall acceptability score of probiotic Obushera
(score of 6.4 = like slightly) was similar to that of the two most acceptable commercial brands (scores of 5.8
and 6.6). Acidity, pH and Lb. rhamnosus counts of probiotic Obushera varied within 0.6 per cent –1.05 per cent
(p < 0.0001), 3.3–3.4 (p < 0.0001), and 8.2-9.2 log cfu/ml (p < 0.0001), respectively during two months of storage. The overall acceptability of probiotic Obushera (scores of 6.9-7.8) did not change significantly during
storage (p = 0.185).
Practical Implications – Traditional fermented foods such as Obushera can be adopted as carriers of
probiotic microorganisms.
Originality/value – Use of commercial probiotic strains in traditional fermented foods is a novel approach
that can be adopted to improve safety of traditional fermentations and health of consumers.
Description
Keywords
Probiotics, Sorghum, Fermented cereal beverage, Obushera, Lb. rhamnosus
Citation
Mukisa, IM, Byakika, S., Meeme, R., Wacoo, AP, Sybesma, W., & Kort, R. (2019). Adopting traditional fermented foods as carriers for probiotics: The case of Obushera and Lactobacillus rhamnosus yoba. Nutrition & Food Science. DOI 10.1108/NFS-06-2019-0188