y2019m11b26
20191127152000
assa
nadine@assaf.org.za
assa
South African Journal of Science
S. Afr. J. Sci
1996-7489
11272019
115
11/12
Bacteria and yeast isolation and characterisation from a South African fermented beverage
Sanchia S.
Moodley
Biosciences, Council for Scientific and Industrial Research, Pretoria, South Africa
Department of Consumer and Food Sciences, University of Pretoria, Pretoria, South Africa
https://orcid.org/0000-0001-6753-3205
Nomusa R.
Dlamini
Biosciences, Council for Scientific and Industrial Research, Pretoria, South Africa
https://orcid.org/0000-0001-7456-4640
Lucia
Steenkamp
Biosciences, Council for Scientific and Industrial Research, Pretoria, South Africa
https://orcid.org/0000-0002-9240-4242
Elna
Buys
Department of Consumer and Food Sciences, University of Pretoria, Pretoria, South Africa
https://orcid.org/0000-0001-7836-9295
Spontaneous fermentation of motoho, a southern African non-alcoholic sorghum beverage, results in products with inconsistent microbiological and sensory quality. We aimed to identify the microorganisms involved in the fermentation of motoho by using culture-dependent techniques as well as culture-independent polymerase chain reaction (PCR) screening and matrix-assisted laser desorption/ionisation time-of-flight analysis (MALDI-TOF). Lactobacillus, Candida, Rhodotorula and Geotrichum species were identified. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) was used to evaluate the protein profiles of the isolated Lactobacillus species which produced protein bands of 14 kDa to 160 kDa, similar to those of other lactic acid bacteria isolated from various foods. A sensory panel evaluated and found significant differences (p less than 0.05) between the mouth feel, aroma and flavour of the traditional and modified motoho, with the latter being preferred. The microorganisms identified in this study could be used as starter cultures to optimise upscaled production of motoho.
11272019
1
10.17159/sajs.2016/crossmark
sajs.co.za
false
2019-01-30
2019-07-25
2019-11-27
https://creativecommons.org/licenses/by/4.0/
https://creativecommons.org/licenses/by/4.0/
10.17159/sajs.2019/5996
20191127152000
https://www.sajs.co.za/article/view/5996
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https://www.sajs.co.za/article/view/5996/9505
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https://www.sajs.co.za/article/view/5996/9505
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https://www.sajs.co.za/article/view/5996/9505
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https://www.sajs.co.za/article/view/5996/9505
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https://www.sajs.co.za/article/view/5996/9505
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https://www.sajs.co.za/article/view/5996/9505
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https://www.sajs.co.za/article/view/5996/9505