TY - JOUR
T1 - Microbiological and Organoleptic Profiles of Mbuja: A Traditional Condiment Produced by Fermentation of Hibiscus sabdariffa Seeds in Cameroon
AU - Mohamadou, B.A. AU - Mbofung, C.M.F. AU - Thouvenot, D.
JO - Journal of Food Technology
VL - 7
IS - 3
SP - 84
EP - 91
PY - 2009
DA - 2001/08/19
SN - 1684-8462
DO - jftech.2009.84.91
UR - https://makhillpublications.co/view-article.php?doi=jftech.2009.84.91
KW - Seeds
KW -Hibiscus sabdariffa
KW -fermentation
KW -Bacillus
KW -lactic flora
AB - Twelve samples of Mbuja from four villages of Cameroon (Dzbam, Gouzda, Magoumaz and Midirey) were studied to determine their microbiological profile and sensory acceptability. The functional, faecal contaminant and pathogenic flora were screened and numbered using specific media. The results revealed the presence of Bacillus and lactic acid bacteria. However, coagulase-positive Staphylococcus, total coliforms, thermotolerant coliforms, spores of sulphite reducing anaerobes and yeast and moulds were not detected. Significant differences were observed within and between samples from villages. The pH values ranged from 4.73-6.53, while the water activity was between 0.58 and 0.72. Similar differences were noted for aerobic mesophilic flora, Bacillus, lactic acid bacteria. Enterococcus and Bacillus cereus were detected in only 4 and 3 samples, respectively. Gram staining and biochemical characterization revealed 8 Bacillus sp.: Subtilis, Pumilus, Brevis, Polymyxa, Licheniformis, Laterosporus, Cereus and Circulans. Three lactic acid bacteria species were identifie: Lactobacillus brevis, Pediococcus pentosaceus and Leuconostoc mesenteroides dextranicum. Five profiles (groups) were obtained on the basis of the functional flora of all samples (Aerobic mesophilic flora, Bacillus, lactic acid bacteria). The group 1, with the most important bacterial population and the highest pH was the most appreciated by tasters.
ER -