Modeling Lactic Fermentation of Gowé Using Lactobacillus Starter Culture
1
Instituto Superior de Tecnologia Agro-Alimentar de Malanje—ISTAM, EN. 230, Cangambo, Malanje, Angola
2
Montpellier SupAgro, UMR Qualisud, Montpellier 34398, France
3
CIRAD, UMR Qualisud, Montpellier 34398, France
*
Author to whom correspondence should be addressed.
Academic Editors: Régine Talon and Monique Zagorec
Microorganisms 2016, 4(4), 44; https://doi.org/10.3390/microorganisms4040044
Received: 19 September 2016 / Revised: 21 November 2016 / Accepted: 23 November 2016 / Published: 1 December 2016
(This article belongs to the Special Issue Beneficial Microorganisms for Food Manufacturing—Fermented and Biopreserved Foods and Beverages)
A global model of the lactic fermentation step of gowé was developed by assembling blocks hosting models for bacterial growth, lactic acid production, and the drop of pH during fermentation. Commercial strains of Lactobacillus brevis and of Lactobacillus plantarum were used; their growth was modeled using Rosso’s primary model and the gamma concept as a secondary model. The optimum values of pH and temperature were 8.3 ± 0.3, 44.6 ± 1.2 °C and 8.3 ± 0.3, 3.2 ± 37.1 °C with μmax values of 1.8 ± 0.2 and 1.4 ± 0.1 for L. brevis and L. plantarum respectively. The minimum inhibitory concentration of undissociated lactic acid was 23.7 mM and 35.6 mM for L. brevis and L. plantarum, respectively. The yield of lactic acid was five times higher for L. plantarum than for L. brevis, with a yield of glucose conversion to lactic acid close to 2.0 for the former and 0.8 for the latter. A model was developed to predict the pH drop during gowé fermentation. The global model was partially validated during manufacturing of gowé. The global model could be a tool to aid in the choice of suitable starters and to determine the conditions for the use of the starter.
View Full-Text
▼
Show Figures
Figure 1
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
MDPI and ACS Style
De J. C. Munanga, B.; Loiseau, G.; Grabulos, J.; Mestres, C. Modeling Lactic Fermentation of Gowé Using Lactobacillus Starter Culture. Microorganisms 2016, 4, 44. https://doi.org/10.3390/microorganisms4040044
AMA Style
De J. C. Munanga B, Loiseau G, Grabulos J, Mestres C. Modeling Lactic Fermentation of Gowé Using Lactobacillus Starter Culture. Microorganisms. 2016; 4(4):44. https://doi.org/10.3390/microorganisms4040044
Chicago/Turabian StyleDe J. C. Munanga, Bettencourt; Loiseau, Gérard; Grabulos, Joël; Mestres, Christian. 2016. "Modeling Lactic Fermentation of Gowé Using Lactobacillus Starter Culture" Microorganisms 4, no. 4: 44. https://doi.org/10.3390/microorganisms4040044
Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.
Search more from Scilit
