Go. Adegoke et al., MICROBIOLOGICAL AND BIOCHEMICAL-CHANGES DURING THE PRODUCTION OF SEKETE - A FERMENTED BEVERAGE MADE FROM MAIZE, Journal of Food Science and Technology, 32(6), 1995, pp. 516-518
At the early stages of sekete fermentation, Leuconostoc mesenteroides,
Streptococcus spp., Pediococcus cerevisiae and Saccharomyces spp. wer
e dominant Lactobacillus delbruecki, Bacillus subtilis and Saccharomyc
es spp. were isolated after 24 h fermentation. Lact. brevis and Propio
nibacterium spp. dominated the fermentation of sekete after 48 h. Duri
ng the fermentation process, the pH of the grains decreased from 5.1 t
o 4.3 and the titratable acidity increased from 0.1% (0 h) to 0.4% (48
h). Iron, phosphorus, potassium, sodium and calcium increased initial
ly and then decreased as fermentation progressed. Total sugars decreas
ed from 0.3 to 0.1 mg/g, while the alcohol content of sekete increased
from 0 to 4.0% after 48 h fermentation.