Lactic acid fermentation of two sorghum varieties is not affected by their polyphenol contents

  • AT Niba
  • K Yajima
  • AC Kudi
  • JD Beal
  • PH Brooks

Abstract

The study was conducted to investigate sorghum grain variety differences in lactic acid fermentation based on their differences in phenolic contents. The study wa s conductedas a 2 x 5 x 4 factorial design with three factors: Factor 1: Sorghum variety (white and red sorghum); Factor 2: Control treatment without lactic acid bacteria (LAB) and LAB treatments (Pediococcus acidilactici CNCM MA 18/5 M or Lactobacillus plantarum
Medipharm or Lactobacillus plantarum NCIMB 41229 or Lactobacillus farciminis CNCM MA 67/4 R (LF1); Factor 3: Incubation time (0, 4, 8, and 24 hours). Sorghum samples (50 g of red or white sorghum) were mixed with sterile distilled water at a ratio of 1g: 1.4g of water and inoculated with 0.05 ml of an overnight culture of LAB at the Food and Nutrition Laboratory, University of Plymouth, U.K. The range of phenolic contents of red and white sorghum was 5.53 ± 0.48 and 4.05 ± 0.80g/100g grain respectively. Results suggest fermentation was not affected by the phenolic content of sorghum as there were no significant differences in lactic acid production between sorghum varieties. Fermentation of both varieties of sorghum with LAB produced a low pH medium (pH≤3.65) that had a high lactic acid concentration (≥203.67 mmol/L). Both grain varieties may be successfully fermented for inclusion in moist feed for poultry despite differences in phenolic contents.
Published
2009-08-07
Section
Articles

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eISSN: 0378-9721