尼日利亚奥贡州和奥约州市售发酵木薯粉“Lafun”的微生物安全性评估

Microbiological Safety Assessment of Fermented Cassava Flour "Lafun" Available in Ogun and Oyo States of Nigeria.

作者信息

Adebayo-Oyetoro A O, Oyewole O B, Obadina A O, Omemu M A

机构信息

Department of Food Technology, Yaba College of Technology, PMB 2011, Yaba, Lagos 101212, Nigeria.

Department of Food Science and Technology, Federal University of Agriculture, PMB 2240, Ogun State, Abeokuta 110001, Nigeria.

出版信息

Int J Food Sci. 2013;2013:845324. doi: 10.1155/2013/845324. Epub 2013 Jul 9.

DOI:10.1155/2013/845324

PMID:26904609

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC4745530/

Abstract

The microorganisms involved in the fermentation and spoilage of fermented cassava flour were investigated. The water samples used at the different processing sites were also investigated to determine their safety status. There was predominance of Staphylococcus aureus, Aspergillus spp., and Escherichia coli in all samples. Coliforms were observed to be present in all of the processing water. In the fermented cassava flour, the total bacterial count ranged between 4.9 × 10(6) cfu/mL from Eleso, Bakatari, and Oja Odan processing sites and 8.10 × 10(6) cfu/mL in Eruku processing site. The majority of the microorganisms involved in the spoilage of "lafun" were found to be Aspergillus niger which ranged between 4.6 × 10(5) cfu/mL in Eleso and 8.1 × 10(5) cfu/mL in Kila. The control sample prepared in the laboratory had a low microbial load compared to samples collected from various sites and markets.

摘要

对参与发酵木薯粉发酵和变质过程的微生物进行了调查。还对不同加工地点使用的水样进行了调查，以确定其安全状况。所有样本中均以金黄色葡萄球菌、曲霉属和大肠杆菌为主。观察发现所有加工用水中均存在大肠菌群。在发酵木薯粉中，来自埃莱索、巴卡里和奥贾奥丹加工地点的总细菌数在4.9×10⁶ cfu/mL之间，而埃鲁库加工地点的总细菌数为8.10×10⁶ cfu/mL。发现参与“拉芬”变质的大多数微生物是黑曲霉，其数量在埃莱索为4.6×10⁵ cfu/mL，在基拉为8.1×10⁵ cfu/mL。与从不同地点和市场采集的样本相比，实验室制备的对照样本的微生物负荷较低。