Adopting traditional fermented foods as carriers for probiotics The case of Obushera and Lactobacillus rhamnosus yoba

Purpose Traditional fermented products can be adopted as probiotic carriers. This study was aimed at evaluating the potential of usingObushera, a traditional sorghum beverage from Uganda, as a carrier forLactobacillus rhamnosus yoba. Design/methodology/approach ProbioticObusherawas produced by fermenting sorghum malt withLb. rhamnosus yoba2012 and Streptococcus thermophilus C106 at 30 degrees C and at room temperature (21 degrees C-25 degrees C) for 24 h. Acidity, pH, total soluble solids and microbial counts were monitored. Consumer acceptability and purchase index of probioticObusherawere compared to four commercial non-probiotic brands. Shelf stability of probioticObusherawas determined by monitoring changes in pH, acidity, soluble solids, microbial counts and consumer acceptability during refrigerated storage. Findings Lactobacillus rhamnosus yoba2012 multiplied and lowered the pH ofObusherafrom 5.3 to < 4.0 (p< 0.0001) whilst increasing acidity from 0.21 to 0.46 per cent (p< 0.0001) in 9 h at 30 degrees C. Consumer acceptability varied withObusherabrand (p< 0.0001). The overall acceptability score of probioticObushera(score of 6.4 = like slightly) was similar to that of the two most acceptable commercial brands (scores of 5.8 and 6.6). Acidity, pH andLb. rhamnosuscounts of probioticObusheravaried within 0.6 per cent -1.05 per cent (p< 0.0001), 3.3-3.4 (p< 0.0001), and 8.2-9.2 log cfu/ml (p< 0.0001), respectively during two months of storage. The overall acceptability of probioticObushera(scores of 6.9-7.8) did not change significantly during storage (p= 0.185). Practical Implications Traditional fermented foods such asObusheracan be adopted as carriers of probiotic microorganisms. Originality/value Use of commercial probiotic strains in traditional fermented foods is a novel approach that can be adopted to improve safety of traditional fermentations and health of consumers.