Biology and Medicine

Phenotypic diversity of microbiota during Sorghum fermentation (steeping) for Pito production

2^nd World Congress on Beneficial Microbes: Food, Pharma, Aqua & Beverages Industry

September 22-24, 2016 Phoenix, USA

Dike Stanley Kelechi, Obiukwu C E, Elekwa C S and Mmaduwuba M J

Imo State University, Nigeria

Posters & Accepted Abstracts: Biol Med (Aligarh)

Abstract:

Pito is a Sorghum-based fermented beverage consumed by many in northern and southern Nigeria. Microbial diversity of Sorghum during fermentation/steeping for Pito production was studied. Four bacterial genera (Staphylococcus, Bacillus, Proteus and Streptococcus) were identified by conventional microbiological methods during the first 8 hours of steeping. Diastatic activity provided by the pioneer organisms resulted in an increase of fermentable sugars such that Lactic Acid Bacteria (LAB) dominated the serial and climax stages of the successional trend. Lactobacillus plantar, Leuconostoc mesenteroides, Lactobacillus acidophilus and Lactcobacillus pentosus were identified based on their ability to ferment 49 carbohydrates using the API 50 CHL kit and additional biochemical tests. The activities of these lactic acid bacteria brought about a gradual decrease in pH of the steeping medium from 4.98 to 3.78 (within 48 hours) which persisted till climax of steeping time. Molds such as Aspergillus niger, Penicillium spp and Mucor spp and yeasts, (Candida sp. and Saccharomyces cerevisiae) were isolated from the fermenting grains. The total viable bacteria counts during the fermentation period ranged from 2.14�?105 to 3.5�?105 cfu per ml while total yeast count ranged from 6.16�?104 to 8.0�?104 cfu per ml. Lactic acid bacteria and yeast isolates were responsible for the characteristic flavor and aroma of the Pito drink.

Biography :

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