Adopting traditional fermented foods as carriers for probiotics: The case of Obushera and Lactobacillus rhamnosus yoba
ISSN: 0034-6659
Article publication date: 4 December 2019
Issue publication date: 18 August 2020
Abstract
Purpose
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.
Keywords
Acknowledgements
This research was funded by the Food Technology and Business Incubation Center (FTBIC), Makerere University.
Conflict of interest: The authors declare that the Yoba for Life foundation is a non-profit organization, with accreditation from the Dutch Tax Authorities as a Public Benevolent Institution (PBI). The Yoba for Life foundation aims at the promotion of local production and consumption of fermented products in Africa through the distribution and sales of ready-to-use sachets with dried bacterial starter cultures through a network of partners and volunteers.
Citation
Mukisa, I.M., Byakika, S., Meeme, R., Wacoo, A.P., Sybesma, W. and Kort, R. (2020), "Adopting traditional fermented foods as carriers for probiotics: The case of
Publisher
:Emerald Publishing Limited
Copyright © 2019, Emerald Publishing Limited