Microbiological,rheological and aromaticcharacteristics of fermented Uji (an East African Sour Porridge)

Three methods for fermentation of uji were compared in laboratory trials: spontaneous, backslopping (using an inoculum from a previous fermentation) and use of a starter culture of lactic acid bacteria. Spontaneous fermentation resulted in the slowest decrease in pH, while the use of starter culture led to the lowest final pH (3.5). Coliforms were eliminated in less than 8 h using backslopping or starter culture, but increased in numbers during spontaneous fermentation. The viscosity of uji was only marginally affected by the method of fermentation. The aroma profile following spontaneous fermentation contained esters with fruity notes and ethanol and higher alcohols, while mainly organic acids was produced by fermentation with the starter culture. Backslopping led to the lowest production of almost all volatiles identified.