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2011 (Vol. 3, Issue: 4)
Article Information:

Jir hur a Fermented Millet (Penisitum typhoidism) Product of Sudan

K.H. Samah and A.A. Muna
Corresponding Author:  K.H. Samah 

Key words:  Homo-lactic acid fermentation, Jir hur preparation, millet fermentation, microbial succession, , ,
Vol. 3 , (4): 410-415
Submitted Accepted Published
2011 May, 27 2011 July, 02 2011 July, 15

Jir hur is a traditional fermented food of the Fur tribe of western Sudan prepared from bulrush millet (Penisitum typhoidism). The microbiological changes during the fermentation stages were monitored. LAB count increased from 4.48 in raw millet to 7.19 log/cfug in jir hur and yeast count increased from 3.77 to 7.55 log/cfug, respectively with significant changes in pH from 6.66 in raw millet to 3.68 in jir hur. The fermentation of millet into jir was a homo-lactic acid fermentation that involved a complex microbial succession between LAB and yeast. LAB was the predominant microorganisms during the first fermentation with significant increase in yeast counts. Pediococcus halophilus, Pediococcus inopinatus and Pediococcus urinaeequi were the dominant lactic acid bacteria species at all times with the association of Lactobacillus acidophilus and Lactobacillus jensenii at the second fermentation. The yeast species Schizosaccharomyces pombe, Saccharomycods sinensis and Trichosporon adeninovorans were followed in succession during jir fermentation stages.
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  Cite this Reference:
K.H. Samah and A.A. Muna, 2011. Jir hur a Fermented Millet (Penisitum typhoidism) Product of Sudan.  Current Research Journal of Biological Sciences, 3(4): 410-415.
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ISSN (Online):  2041-0778
ISSN (Print):   2041-076X
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