Partial characterisation and identification of lactic acid bacteria involved in production of ikii: a traditional fermented maize porridge by the Kamba in Kenya

Abstract

Ikii is a fermented maize grits porridge prepared by the Kamba community in Kenya and is a favourite amongst children, breastfeeding mothers and the aged. It is a food commonly served to the sick and recovering persons and can store for as long as a week under ambient temperatures (25 – 30 oC) without spoiling. The pH during the fermentation process of ikii showed a decreasing trend from an initial average value of 6.4 to an average value of 3.9 at 36 hours and through to 72 hours, indicating production of acid. The population and diversity of lactic acid bacteria involved in production of ikii was studied. Lactic acid bacteria (LAB) were found to be the dominant microorganisms that bring about fermentation process leading to production of ikii. After 36 hours of the fermentation period, LABs and yeasts were found to exhibit a synergistic relationship that boosted the population growth of each other. From 40 samples of ikii suspension, 185 lactic acid bacteria strains were isolated, characterised and identified by use of morphological features, biochemical and phenotypical tests as well as sugar fermentation profiles of the API 50 CHL kit. The genus Lactobacillus (62%) formed the dominant microbiota and the rest of the isolated strains belonged to the genus Pediococcus (38%). Of the isolated strains, L. fermentum formed the dominant species (43%); other species were L. plantarum (10%), L. confusus (8%) and L. rhamnosus (1%).

Keywords: Traditional fermented maize porridge; Lactic acid bacteria; Ikii; Kamba.

Journal of Tropical Microbiology and Biochemistry Vol. 4 (1) 2008: pp. 3-15