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Table 2 Effect of fermentation on the microbial load (CFU/g) of the sorghum flour after natural (N), LAB consortium from maize (M) and LAB consortium from sorghum (S) fermentation on different media

From: Microbiological quality, proximate composition and in vitro starch/protein digestibility of Sorghum bicolor flour fermented with lactic acid bacteria consortia

Time (h) PCA (TVC) MRS (TLBC) MCA (TCC) SDA (TFC)
N M S N M S N M S N M S
0 1.11 × 109 5.22 × 108 5.00 × 108 5.10 × 106 5.22 × 108 4.92 × 108 8.00 × 102 < 10 < 10 2.40 × 103 < 10 < 10
12 1.55 × 109 7.10 × 108 7.62 × 108 5.47 × 106 6.89 × 108 7.01 × 108 < 10 < 10 < 10 2.81 × 103 < 10 < 10
24 1.64 × 109 9.72 × 108 8.81 × 108 5.84 × 106 8.94 × 108 8.99 × 108 < 10 < 10 < 10 3.20 × 103 < 10 < 10
36 1.49 × 109 8.61 × 108 8.40 × 108 5.53 × 106 8.96 × 108 9.00 × 108 < 10 < 10 < 10 3.52 × 103 < 10 < 10
48 1.04 × 109 7.80 × 108 7.60 × 108 5.55 × 106 7.88 × 108 7.96 × 108 < 10 < 10 < 10 3.72 × 103 < 10 < 10
  1. Plate count agar (PCA) was used for total viable count (TVC), de Man Rogosa and Sharpe agar (MRS) used for lactic acid bacteria count (TLBC), MacConkey agar (MCA) used for total coliform count (TCC) while Sabouraud Dextrose agar (SDA) was used for total fungal count
  2. There was no significant difference (p > 0.05) on the microbial load for each media