Abstract
Accelerated natural lactic fermentation of mixed sorghum-cowpea (Formula 1) and sorghum-milkpowder (Formula 2) infant food formulas was achieved by repetitive (60 fermentation cycles of 24 h each) use of the previous batch as an inoculum at a rate of 10% (w/w) and resulted in a gradual establishment of mixed populations of lactic acid bacteria and yeasts. In Formula 1, early fermentation stages (fermentation cycles 1–4) were dominated by Leuconostoc and Lactococcus spp. which caused conditions inhibitive to yeasts. Probably due to micronutrient defeciencies, the former lactic acid bacteria were succeeded by a combination of Lactobacillus plantarum and Candida spp. achieving pH values 4.2–4.3. In Formula 2, Lactobacillus acidophilus, Lactococcus lactis and Lactobilillys brevis consistently achieved pH 3.7–3.8, thereby allowing only a minority of yeasts, mainly Candida and Trichosporon spp. None of the isolated yeasts exhibited ‘killer’-activity.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
