Probiotic Enrichment and Reduction of Aflatoxins in a Traditional African Maize-Based Fermented Food

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dc.contributor.authorWacoo, Alex Paul
dc.contributor.authorMuzira Mukisa, Ivan
dc.contributor.authorMeeme, Rehema
dc.contributor.authorByakika, Stellah
dc.contributor.authorWendiro, Deborah
dc.contributor.authorSybesma, Wilbert
dc.contributor.authorKort, Remco
dc.date.accessioned2021-12-10T18:02:02Z
dc.date.available2021-12-10T18:02:02Z
dc.date.issued2019
dc.description.abstractFermentation of food products can be used for the delivery of probiotic bacteria and means of food detoxification, provided that probiotics are able to grow, and toxins are reduced in raw materials with minimal effects on consumer acceptability. This study evaluated probiotic enrichment and detoxification of kwete, a commonly consumed traditional fermented cereal beverage in Uganda, by the use of starter culture with the probiotic Lactobacillus rhamnosus yoba 2012 and Streptococcus thermophilus C106. Probiotic kwete was produced by fermenting a suspension of ground maize grain at 30 C for a period of 24 h, leading to a decrease of the pH value to 4.0 and increase in titratable acidity of at least 0.2% (w/v). Probiotic kwete was acceptable to the consumers with a score of 6 on a 9-point hedonic scale. The products were stable over a month’s study period with a mean pH of 3.9, titratable acidity of 0.6% (w/v), and Lactobacillus rhamnosus counts >108 cfu g􀀀1. HPLC analysis of aflatoxins of the water-soluble fraction of kwete indicated that fermentation led to an over 1000-fold reduction of aflatoxins B1, B2, G1, and G2 spiked in the raw ingredients. In vitro fluorescence spectroscopy confirmed binding of aflatoxin B1 to Lactobacillus rhamnosus with an efficiency of 83.5%. This study shows that fermentation is a means to enrich with probiotics and reduce widely occurring aflatoxin contamination of maize products that are consumed as staple foods in sub-Saharan Africa.en_US
dc.identifier.citationWacoo, A. P., Mukisa, I. M., Meeme, R., Byakika, S., Wendiro, D., Sybesma, W., & Kort, R. (2019). Probiotic enrichment and reduction of aflatoxins in a traditional African maize-based fermented food. Nutrients, 11(2), 265. doi:10.3390/nu11020265en_US
dc.identifier.other10.3390/nu11020265
dc.identifier.urihttps://nru.uncst.go.ug/xmlui/handle/123456789/267
dc.language.isoen_USen_US
dc.publisherNutrientsen_US
dc.subjectFermented cereal beverageen_US
dc.subjectKweteen_US
dc.subjectMaizeen_US
dc.subjectProbioticsen_US
dc.subjectLactobacillus rhamnosusen_US
dc.subjectAflatoxinsen_US
dc.subjectBindingen_US
dc.titleProbiotic Enrichment and Reduction of Aflatoxins in a Traditional African Maize-Based Fermented Fooden_US
dc.typeArticleen_US
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