Investigating the microbiological profile of motoho, a fermented sorghum beverage

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dc.contributor.advisor Buys, E.M. (Elna Maria) en
dc.contributor.coadvisor Dlamini, N.R. en
dc.contributor.postgraduate Moodley, Sanchia Serena en
dc.date.accessioned 2016-07-01T10:33:23Z
dc.date.available 2016-07-01T10:33:23Z
dc.date.created 2016-04-18 en
dc.date.issued 2016 en
dc.description Dissertation (MSc)--University of Pretoria, 2016. en
dc.description.abstract Motoho is a fermented, non-alcoholic sorghum beverage or porridge manufactured by the Sotho people of South Africa. It is readily consumed, daily or weekly by the entire family however little information is available with regards to the microorganisms responsible for the fermentation of motoho. Motoho is produced by spontaneous fermentation and the resultant product has inconsistent microbiological and sensory qualities. This presents a challenge to large-scale production of motoho. The use of starter cultures could present a possible means of bypassing these drawbacks, however, in order to effectively up-scale the production of motoho, it is imperative to identify the microorganisms associated with the fermentation process before making use of potential starter cultures. This study therefore aimed to employ both phenotypic and genotypic methods to investigate the microbial populations associated with the production of motoho by a traditional method as well as a modified method, and also to assess the effects of the different methods on the nutritional and sensory attributes of motoho. Putative lactic acid bacteria (LAB) and yeasts were isolated using culture dependent methods. These microorganisms were then identified using PCR screening as well as MALDI-TOF which confirmed the presence of the following LAB and yeasts during the production of motoho using both production methods: Lactobacillus fermentum, Lb. plantarum, Lb. coryniformis, Lb. paracasei, Candida glabrata, C. lambica, C. pelliculosa, C. kefyr, Rhodotorula mucilaginosa, Geotrichum candidum and G. silvicola. The protein profiles of the LAB isolated from motoho, analysed using SDS-PAGE, showed differences which could be attributed to the differing origins of the strains, namely the different sampling points of motoho production, or genomic heterogeneity of the strains. The motoho produced using the traditional method used a longer cooking time, and had the same nutritional profile as the motoho produced using the modified method. However, the sensory profile of the modified motoho was preferred by a sensory panel. Lactobacillus fermentum was the predominant microorganism during the production of motoho and could be selected as a potential starter culture for the large scale production of motoho. Also, changes made during the modified production of motoho could be implemented during upscaling as these changes were shown to yield a product with a preferred sensory profile. en
dc.description.availability Unrestricted en
dc.description.degree MSc en
dc.description.department Microbiology and Plant Pathology en
dc.identifier.citation Moodley, SS 2016, Investigating the microbiological profile of motoho, a fermented sorghum beverage, MSc Dissertation, University of Pretoria, Pretoria, viewed yymmdd <http://hdl.handle.net/2263/53530> en
dc.identifier.other A2016 en
dc.identifier.uri http://hdl.handle.net/2263/53530
dc.language.iso en en
dc.publisher University of Pretoria en_ZA
dc.rights © 2016, University of Pretoria. All rights reserved. The copyright in this work vests in the University of Pretoria. No part of this work may be reproduced or transmitted in any form or by any means, without the prior written permission of the University of Pretoria. en
dc.subject UCTD en
dc.title Investigating the microbiological profile of motoho, a fermented sorghum beverage en
dc.type Dissertation en


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