Table 7.
Organisms in commercial fermented cereals from Africa and Mexico.
| Product (Region) | Source | Analyzed microorganisms | Count (log CFU/g) | Grain | CP | References |
|---|---|---|---|---|---|---|
| Ben-saalga (Burkina Faso) | Obtained from manufacturer | Total aerobic mesophiles | 7.1 | Pearl millet | 12 | Tou et al., 2006 |
| LAB | 7 | |||||
| Yeast | 5.5 | |||||
| Bushera (Uganda) | Markets | LAB | 8.1–8.4 | Millet | 5 | Muyanja et al., 2003 |
| LAB | 8.4 | Sorghum | 5 | |||
| LAB | 8.9–9 | Millet and Sorghum | 5 | |||
| Fura (Ghana) | Obtained from manufacturer | LAB | 6.6–8 | Does not specify | 8 | Owusu-Kwarteng et al., 2012 |
| Koko Sour Water (Ghana)a | Obtained from manufacturer | LAB | 8 | Does not specify | 3 | Lei and Jakobsen, 2004 |
| Mawè (Benin) | Market and manufacturer | Total aerobic mesophiles | 8.8 | Does not specify | 30 | Hounhouigan et al., 1993 |
| LAB | 8.9 | |||||
| Yeast | 6.4–6.9 | |||||
| Pozol (Mexico)b | Market | Total bacteria | 9.5 | Does not specify | 1 | Omar and Ampe, 2000 |
| LAB | 9 | |||||
| Togwa (Tanzania)c | Obtained from manufacturer | LAB | 9 | Sorghum, maize, millet, and maize | 36 | Mugula et al., 2003 |
| Yeast | 7 |
a
Koko is porridge that have been heat treated. Koko sour water is the edible untreated water byproduct.
b
Interpreted from graph. Measured outside and inside of sample in triplicate.
c
Samples were obtained from manufacturer before fermentation.