Jespersen L, Halm M, Kpodo K, Jakobsen M
Alfred Jørgensen Laboratory Ltd., Frederiksberg, Copenhagen, Denmark.
Int J Food Microbiol. 1994 Dec;24(1-2):239-48. doi: 10.1016/0168-1605(94)90122-8.
Yeasts and moulds associated with the fermentation of maize dough during the processing of the West African traditional food 'kenkey' were investigated. A mixed flora comprising Candida, Saccharomyces, Trichosporon, Kluyveromyces and Debaryomyces species were isolated from raw maize, during steeping and early phases of fermentation. After 24-48 h of fermentation, Candida krusei and Saccharomyces cerevisiae dominated reaching counts exceeding 10(6) cfu/g. This succession of yeast populations and the significant multiplication of C. krusei and S. cerevisiae were observed in all cases for both the fermentation and the production sites investigated. Penicillium, Aspergillus and Fusarium species, including potential mycotoxin producers, were isolated from raw maize. Initial high counts of 10(5) cfu/g for moulds were reduced to less than 10(2)cfu/g within 24 h of fermentation. High levels of aflatoxins were observed in raw maize, and they were not affected during the fermentations.
对与西非传统食品“肯基”加工过程中玉米面团发酵相关的酵母和霉菌进行了研究。在浸泡和发酵早期，从生玉米中分离出了包括念珠菌属、酿酒酵母属、丝孢酵母属、克鲁维酵母属和德巴利酵母属在内的混合菌群。发酵24 - 48小时后，克鲁斯念珠菌和酿酒酵母占主导地位，数量超过10⁶ cfu/g。在所研究的发酵和生产场所的所有案例中，均观察到了这种酵母种群的演替以及克鲁斯念珠菌和酿酒酵母的显著增殖。从生玉米中分离出了青霉属、曲霉属和镰刀菌属的菌种，包括潜在的霉菌毒素产生菌。发酵24小时内，霉菌最初的高计数10⁵ cfu/g降至低于10² cfu/g。在生玉米中观察到高水平的黄曲霉毒素，且它们在发酵过程中未受影响。
