Study of physicochemical parameters and spontaneous fermentation during traditional production of munkoyo, an indigenous beverage produced in Democratic Republic of Congo
Foma Kibwega, Roland; Destain, Jacqueline; Mobinzo, Paul Kapayet al.
Destain, Jacqueline ; Université de Liège - ULiège > Chimie et bio-industries > Bio-industries
Mobinzo, Paul Kapay
Kayisu, Kalenga
Thonart, Philippe ; Université de Liège - ULiège > Département des sciences de la vie > Biochimie et microbiologie industrielles
Language :
English
Title :
Study of physicochemical parameters and spontaneous fermentation during traditional production of munkoyo, an indigenous beverage produced in Democratic Republic of Congo
Almeida, G.E., Rachid, C.C.T.C., Schwan, R.F., Microbial population present in fermented beverage, Cauim produced by Brazilian Amerindians (2007) International Journal of Food Microbiology, 100, pp. 146-151
(1990) Official methods of analysis, 1-2. , Association of Official Analytical Chemists, Washington. D.C AOAC
Beerens, H., Luquet, M., (1987) Guide pratique d'analyse microbiologique des laits et des produits laitiers, , Technique et documentation, Lavoisier
Bernardeau, M., Vernoux, J.P., Henri-Dubernet, S., Guéguen, M., Safety assessment of dairy microorganisms. The Lactobacillus genus (2008) International Journal of Food Microbiology, 126, pp. 278-285
Bernier, G., Lambrechts, A., (1959) Etude sur les boissons fermentées indigènes du Katanga. Académie royale des sciences coloniales, , Mémoires. 8° Nouvelle série, Fasc.7 et dernier Tome IX
Boukhemis, M., Djeghri-Hocine, B., Tahar, A., Amrane, A., Phenotypic characterization of Lactobacillus strains isolated from different biotopes (2009) African Journal of Biotechnology, 8 (19), pp. 5011-5020
Blandino, A., Al-Aseeri, M.E., Pandiella, S.S., Cantero, D., Webb, C., Cereal-based fermented foods and beverages (2003) Food Research International, 36, pp. 527-543
Brena, B.M., Pazos, C., Franco-Fraguas, L., Batista-Viera, F., Chromatographic methods for amylases (1996) Journal of Chromatography B, 684, pp. 217-237
Dahhak, S., Uhlen, S., Mention, K., Romond, M.B., Fontaine, M., Gottrand, F., Acidose D-lactique chez un enfant présentant un syndrome de grêle court (2008) Archives de Pédiatrie, 15, pp. 145-148
Delaude, C., Mulkay, P., Ngoy, K., Pauwels, L., (1992) Munkoyo. Les boissons fermentées africaines, , DEGIVE, Liège
Edberg, S.C., Rice, E.W., Karlin, R.J., Allen, M.J., Escherichia coli: the best biological drinking water indicator for public health protection (2000) Journal of Applied Microbiology, 88, pp. 106-116
Elmund, G.K., Allen, M.J., Rice, E.W., Comparison of Escherichia coli, total coliform and fecal coliform populations as indicators of wastewater treatment efficiency (1999) Water Environment Research, 71, pp. 332-339
Gevers, D., Huys, G., Swings, J., Applicability of rep-PCR fingerprinting for identification of Lactobacillus species (2001) FEMS Microbiology Letters, 205, pp. 31-36
Hesseltine, C.W., Some important fermented foods of mid-Asia, the middle east, and Africa (1979) Journal of the American Oil Chemists Society, 56 (3), pp. 367-374
Holzapfel, W.H., Use of starter cultures in fermentation on a household scale (1997) Food Control, 8 (5-6), pp. 241-258
Holzapfel, W.H., Appropriate starter culture technologies for small-scale fermentation in developing countries (2002) International Journal of Food Microbiology, 75, pp. 197-212
Jespersen, L., Occurrence and taxonomic characteristics of strains of Saccharomyces cerevisiae predominant in African indigenous fermented foods and beverages (2003) Yeast Research, 3, pp. 191-200
Leroi, F., Pidoux, M., Characterization of interactions between Lactobacillus hilgardii and Saccharomyces florenfinus isolated from sugary kefir grains (1993) Journal of Applied Bacteriology, 74, pp. 54-60
Lovelace, C.E.A., Estimation of nutrient content of two fermented beverages from Zambia opaque maize beer and munkoyo (1977) 1983, Handbook of indigenous fermented foods, pp. 371-373. , Symposium on Indigineous Fermented Foods, Bangkok, Thailand, Marcel Dekker, New York, K.H. Steinhraus (Ed.)
Mensah, P., Fermentation - the key to food safety assurance in Africa? (1997) Food Control, 8 (5-6), pp. 271-278
Mulkay, P., Delaude, C., Le pouvoir amylolytique de quelques fabaceae Africaines (1986) Bulletin de la Société Royale des Sciences de Liège, 55 (5-6), pp. 627-631
Mulkay, P., Delaude, C., Huls, R., Le pouvoir amylolytique de Rhynchosia insignis (Fabaceae) (1985) Bulletin de la Socièté Royale des Sciences de Liège, 54 (3), pp. 187-193
Munyanganizi, B., Munkoyase ou amylases du munkoyo Eminia Taub (1982) Industries Alimentaires et Agricoles, 99, p. 719
Munyanja, C.M.B.K., Narvhus, J.A., Treimo, J., Langsrud, T., Isolation, characterization and identification of lactic acid bacteria from bushera: a Ugandan traditional fermented beverage (2003) International Journal of Food Microbiology, 80, pp. 201-221
Olano, A., Chua, J., Schroeder, S., Minari, A., La Saliva, M., Hall, G., Weissella confusa (Basonym: Lactobacillus confusus) Bacteremia: a case report (2001) Journal of Clinical Microbiology, 39 (4), pp. 1604-1607
Oyeyiola, G.P., Microbiological and biochemical changes during the fermentation of maize (Zea mays) grains for masa production (1990) World Journal of Microbiology and Biotechnology, 6, pp. 171-177
Ramos, C.L., Gonzaga de Almeida, E., Vinicius de Melo Pereira, G., Cardoso, P.G., Dias, E.S., Schwan, R.F., Determination of dynamic characteristics of microboiata in a fermented beverage produced by Brazilian Amerindians using culture-dependent and culture-independent methods (2010) International Journal of Food Microbiology, 140, pp. 225-231
Sefa-Deheh, S., Sanni, A.I., Tetteh, G., Sakyi-Dawson, E., Yeasts in the traditional brewing of pito in Ghana (1999) World Journal of Microbiology and Biotechnology, 15, pp. 593-597
Schweigart, F., Activity of lactic acid bacteria cultures used in the preparation of Mahewu (1970) 1983, Handbook of indigenous fermented foods, pp. 203-207. , Marcel Dekker, New York, K.H. Steinkraus (Ed.)
Simango, C., Rukure, G., Survival of Campylobacter jejuni and pathogenic Escherichia coli in mahewu, a fermented cereal gruel (1991) Transactions of Royale Society of Tropical Medicine Hygiene, 85, pp. 399-400
Simango, C., Rukure, G., Survival of bacterial enteric pathogens in traditional fermented foods (1992) Journal of Applied Bacteriology, 73, pp. 37-40
Steinkraus, K.H., (1983) Handbook of indigenous fermented foods, pp. 371-373. , Marcel Dekker, New York
Steinkraus, K.H., (2004) Industrialization of indigenous fermented, pp. 271-352. , Revised and expanded, Marcel Dekker, New York, 363-405
Tadesse, G., Ashenafi, M., Ephraim, E., Survival of E. coli O 157: H7, Staphylococcus aureus, Shigella flexneri and Salmonella spp. in fermenting Borde, a traditional Ethiopian beverage (2005) Food Control, 16, pp. 189-196
Thonart, P., Kouakou, P., Dora, I., Coulibaly, Y.A.A., Ghalfi, H., Diop, M., Lactic bacteria as protective starters (2009) Bulletin UASVM Agriculture, 66 (2), pp. 478-481
Tiendrebreogo, F., (1981), Etude des systèmes amylolytiques d'Eminia polyodemia et des proprieties enzymatiques des amylases immobilisées de malt et de Munkoyo. Thèse 3è cycle, Science Agronomique, Institut National Polytechnique de Lorraine, Nancy
Tou, E.H., Mouquet-Rivier, C., Rochette, I., Traoré, A.S., Trèche, S., Guyot, J.P., Effect of different process combinations on the fermentation kinetics, microflora and energy density of Ben-Saalga, a fermented gruel from Burkina Faso (2007) Food Chemistry, 100, pp. 935-943
Yao, A.A., Egounlety, M., Kouame, L.P., Thonart, P., Les bactéries lactiques dans les aliments ou boissons amylacées et fermentées de l'Afrique de l'Ouest: leur utilisation actuelle (2009) Annales de Médecine Vétérinaire, 153, pp. 54-65
Zastrow, C.R., Hollatz, C., De Araujo, P.S., Stambuck, B., Maltotriose fermentation by Saccharomyces cerevisiae (2001) Journal of Industrial Microbiology & Biotechnology, 27, pp. 34-38
Zulu, R.M., Grayer, R.J., Ingham, J.L., Harbonne, J.B., Eagles, J., Flavonoids from the roots of two Rhynchosia species used in the preparation of a Zambian beverage (1994) Journal of the Science of Food and Agriculture, 65 (3), pp. 347-354
Zulu, R.M., Dillon, V.M., Owens, J.D., Munkoyo beverage, a traditional Zambian fermented maize gruel using Rhynchosia root as amylase source (1997) International Journal of Food Microbiology, 34, pp. 249-258
Zvauya, R., Mygochi, T., Parawira, W., Microbial and biochemical changes occurring during production of masvusvu and mangisi, traditional Zimbabwean beverages (1997) Plant Foods for Human Nutrition, 51, pp. 43-51
Zaunmüller, T., Unden, G., Transport of sugars and sugar alcohols by lactic acid bacteria (2009) Biology of microogarnisms on grapes, in must and wine, pp. 149-163. , Springer-Verlag, Berlin Heidelberg, H. König, G. Unden, J. Fröhlich (Eds.)
