Martin Patrick Ongol

Main microorganisms involved in the fermentation of Ugandan ghee

Ghee is widely produced from a traditional fermented butter-like product named mashita in western Uganda. However, no detailed studies have been done to identify the microorganisms involved in mashita fermentation. The aim of this study was to identify the microorganisms present at the end of mashita ripening using culture-dependent and culture-independent techniques. The most commonly identified species of lactic acid bacteria (LAB) in mashita using culture-dependent techniques were Lactobacillus paracasei, Lactobacillus helveticus, Lactobacillus plantarum and Lactobacillus perolens constituting 37.3%, 10.1%, 8.1% and 7.7% of total bacterial colonies isolated respectively. L. paracasei was the only bacterial species identified in all mashita samples by culture-dependent technique. Two of the four most commonly isolated LAB species (L. helveticus and L. plantarum) were also identified in mashita by a culture-independent method (PCR-DGGE). Other main LAB species identified in mashita by PCR-DGGE were Bifidobacterium sp., Enterococcus faecium, Lactobacillus brevis, Lactobacillus acetotolerans, Lactobacillus sp., Lactococcus raffinolactis, Lactococcus lactis subsp. lactis and Streptococcus salivarius. The main species of acetic acid bacteria (AAB) identified in the mashita using PCR-DGGE method were Acetobacter aceti, Acetobacter lovaniensis, Acetobacter orientalis and Acetobacter pasteurianus. PCR-DGGE identification of yeasts showed that Brettanomyces custersianus, Candida silvae, Geotrichum sp., Issatchenkia occidentalis, Issatchenkia orientalis, Kluyveromyces marxianus, Saccharomyces cerevisiae, and Trichosporon asahii were main yeast species in mashita. A. lovaniensis, A. aceti, and I. orientalis were identified in all the six mashita samples analyzed using PCR-DGGE method. Other microbial species were only found in some samples. These results indicate that LAB and yeasts, as in similar fermentation products, but also AAB are main microbial groups involved in mashita fermentation.

Potential of Selected Strains of Lactic Acid Bacteria to Induce a Th1 Immune Profile

Lactic acid bacteria (LAB) might switch the Th2 biased immune response in allergic patients towards a balanced Th1/Th2 immune profile, leading to amelioration of allergy. To select strains of LAB that could be of potential application for foods in controlling allergy, 35 bacterial strains were screened in vitro using murine splenocytes and peritoneal exudate cells (PECs). Streptococcus thermophilus AHU1838 (FERM AP-21009), and Lactobacillus paracasei subsp. casei AHU1839 (FERM AP-21010) enhanced the secretion of Th1 cytokines such as interferon-γ (IFN-γ) and interleukin-12 (IL-12). The two strains of LAB also up-regulated the expression of CD40, and CD86 in dendritic cells (DCs), and activated cytotoxic T lymphocytes (CTL). These two strains could therefore be used in producing fermented food products that can enhance the Th1 immune profile which is important in ameliorating allergy.

The Spirit Project: Strengthening the Capacities for Fostering Innovation Along Potato Value Chains in East Africa

Abstract The project SPIRIT was conducted in Tanzania, Rwanda, Uganda and Kenya from 2012 to 2016 with the aim of increasing the contribution of agricultural science, technology and innovation to social development in East Africa. The project involved literature research, on-site visits and meetings with farmers, research institutions and stakeholders, information compilation, database establishment and a project webpage. A strategy with three main objectives and associated actions was implemented. The first objective focused on the improvement of scientific and technological knowledge of East African research organizations. For this, state-of the-art research on innovative technologies and practices for enhanced product quality was assessed; a web-based knowledge-sharing platform was created; the “East Africa Potato Research and Knowledge Exchange Forum” was constituted and six meetings with visits were realized. The second objective focused on private and civil society actors and governmental services and aimed at reinforcing their capacities for generating and adopting innovative technologies and practices. Sixteen innovation sessions were conducted. Guidelines for enhancing product quality along the potato value chain in East Africa were elaborated and disseminated. The third objective targeted governmental bodies with competences in policy-making for promoting changes in policies. Proposals for policymakers were developed and transferred to relevant authorities.

Effect of Resistant Cassava Starch on Quality Parameters and Sensory Attributes of Yoghurt

Resistant starch is known to impart a number of health benefits to consumers. It is therefore desirable to increase the content of resistant starch inpopular foods such as yoghurt. Thecurrent research investigated the effect of cassava resistant starch synthesized by heat-moisture treatment of starch from I92/0057 cassava variety onphysico-chemical properties and sensory attributes of yoghurt. Cassava starch rich in resistant starch was incorporated into yoghurt in the proportions of 0, 0.1%, 0.5% and 1%. Corn starch (0.6%) was used as control. Yoghurt was stored at 4 oC for 21 days and the effect of starch modification on resistant starch content, viscosity, syneresis, total solids, acidity, lactic acid bacteria count and sensory properties were determined on weekly basis. Applying cassava starch rich in resistant starch into yoghurt in the proportions of 0.5% and 1% had significantly higher (p≤0.05) resistant starch content of yoghurt reaching 3.40 g/100 g and 5.58 g/100 g on day one and 1.92 g/100 g and 4.47 g/100 g on day 21, respectively. There was a significant correlation (p≤0.05) between resistant starch concentration and the physico-chemical properties of yoghurt. Yoghurt treated with 1% resistant starch enriched cassava starch had the highest viscosity during cold storage which was determined as 2721.5 mPa s, mPa s, 2650.0 mPa s and 1034.5 mPa s at day 1, day 7, day 14 and day 21 respectively and it had the least syneresis (22.25%). Addition of cassava starch rich in resistant starchsignificantly increased (p≤0.05) the total solids content of yoghurtbut did not significantly (P>0.05) change the sensory properties of yoghurt. The application of 1% of resistant starch enriched cassava starch as yoghurt thickener produces significant quantity of resistant starch in yoghurt with acceptable sensory and physico-chemical properties. Current Research in nutrition and Food Science Journal Website:www.foodandnutritionjournal.org ISSN: 2347-467X, Vol. 5, No. (3) 2017, Pg. 353-367