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Spontaneous fermentation of traditional sago starch in Papua New Guinea

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Greenhill, A.R., Shipton, W.A., Blaney, B.J., Brock, I.J., Kupz, A. and Warner, J.M. (2009) Spontaneous fermentation of traditional sago starch in Papua New Guinea. Food Microbiology, 26 (2). pp. 136-141.

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Article Link: http://dx.doi.org/10.1016/j.fm.2008.10.004

Publisher URL: http://www.elsevier.com


Sago starch is an important dietary carbohydrate in lowland Papua New Guinea (PNG). An investigation was conducted to determine whether microbes play a role in its preservation using traditional methods. In 12 stored sago samples collected from PNG villages, lactic acid bacteria (LAB) were present (>= 3.6 x 10(4) cfu/g) and pH ranged from 6.8 to 4.2. Acetic and propionic acids were detected in all samples, while butyric, lactic and valeric acids were present in six or more. In freshly prepared sago, held in sealed containers in the laboratory at 30 degrees C, spontaneous fermentation by endogenous microflora of sago starch was observed. This was evident by increasing concentrations of acetic, butyric and lactic acids over 4 weeks, and pH reducing from 4.9 to 3.1: both LAB and yeasts were involved. Survival of potential bacterial pathogens was monitored by seeding sago starch with similar to 10(4)/g of selected organisms. Numbers of Bacillus cereus, Listeria monocytogenes and Staphylococcus aureus fell to <30/g within 7 days. Salmonella sp. was present only in low numbers after 7 days (<36/g), but Escherichia coli was still detectable after three weeks (>10(2)/g). Fermentation appeared to increase the storability and safety of the product.

Item Type:Article
Corporate Creators:Department of Employment, Economic Development and Innovation (DEEDI), Agri-Science, Biosecurity Queensland, Crop and Food Science , Animal Science
Business groups:Biosecurity Queensland, Crop and Food Science
Additional Information:© Elsevier Ltd.
Keywords:Sago starch; lactic acid bacteria; yeast; fermentation; indigenous food; lactic acid bacteria; Listeria monocytogenes; Bacillus cereus; growth; Salmonella; inhibition; pediocin; Ph.
Subjects:Science > Science (General)
Plant culture > Food crops
Science > Microbiology
Live Archive:14 Apr 2009 07:07
Last Modified:03 Sep 2021 16:43

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