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Ghosh S, Bornman C, Meskini M, Joghataei M. Microbial Diversity in African Foods and Beverages: A Systematic Assessment. Curr Microbiol 2023; 81:19. [PMID: 38008849 PMCID: PMC10678836 DOI: 10.1007/s00284-023-03481-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Accepted: 09/11/2023] [Indexed: 11/28/2023]
Abstract
This article provides a comprehensive and in-depth examination of the microbial diversity inherent in African food and beverages, with a particular emphasis on fermented products. It identifies and characterizes the dominant microorganisms, including both prokaryotes and yeasts, prevalent in these foods, and furthermore, critically analyzes the health benefits of these microbial strains, especially their probiotic properties, which could potentially improve digestion and contribute to human health. Notably, it underscores the vital role these microorganisms play in bolstering food security across Africa by enhancing and preserving food quality and safety. It also delves into the potential applications of microbial products, such as metabolites, in the food industry, suggesting their possible use in food processing and preservation. Conclusively, with a summarization of the key findings, emphasizing the importance of gaining a deep understanding of microbial diversity in African beverages and foods. Such knowledge is crucial not only in promoting food security but also in advancing public health.
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Affiliation(s)
- Soumya Ghosh
- Department of Genetics, Faculty of Natural and Agricultural Sciences, University of the Free State, Bloemfontein, 9301, South Africa.
| | - Charné Bornman
- Department of Engineering Sciences, Faculty of Natural and Agricultural Sciences, University of the Free State, Bloemfontein, 9301, South Africa
| | - Maryam Meskini
- Department of Genetics, Faculty of Natural and Agricultural Sciences, University of the Free State, Bloemfontein, 9301, South Africa
- Microbiology Research Centre, Pasteur Institute of Iran, Teheran, Iran
- Mycobacteriology & Pulmonary Research Department, Pasteur Institute of Iran, Teheran, Iran
- Student Research Committee, Pasteur Institute of Iran, Tehran, Iran
| | - Mehri Joghataei
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
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Mkadem W, Indio V, Belguith K, Oussaief O, Savini F, Giacometti F, El Hatmi H, Serraino A, De Cesare A, Boudhrioua N. Influence of Fermentation Container Type on Chemical and Microbiological Parameters of Spontaneously Fermented Cow and Goat Milk. Foods 2023; 12:foods12091836. [PMID: 37174374 PMCID: PMC10177932 DOI: 10.3390/foods12091836] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2023] [Revised: 04/20/2023] [Accepted: 04/24/2023] [Indexed: 05/15/2023] Open
Abstract
Fermented goat milk is an artisanal beverage with excellent nutritional properties. There are limited data on its physicochemical properties, fatty acids, phenolic acids, and on any insight on microbiota. The aim of this research was to conduct a pilot study to compare these parameters in raw cow and goat milk before and after spontaneous fermentation in a clay pot and glass container at 37 °C for 24 h. Both types of milk and fermentation containers significantly affected the pH, acidity, proximate composition, viscosity, and whiteness index of fermented milks. A total of 17 fatty acids were identified in fermented milks, where palmitic, stearic, and myristic were the main saturated acids, and oleic and linoleic acids were the main unsaturated ones. These profiles were primarily influenced by the type of raw milk used. Three to five phenolic acids were identified in fermented milks, where quinic acid was the major phenolic compound, and salviolinic acid was identified only in raw goat milk. Preliminary metataxonomic sequencing analysis showed that the genera Escherichia spp. and Streptococcus spp. were part of the microbiota of both fermented milks, with the first genus being the most abundant in fermented goat milk, and Streptococcus in cow's milk. Moreover, Escherichia abundance was negatively correlated with the abundance of many genera, including Lactobacillus. Overall, the results of this pilot study showed significant variations between the physicochemical properties, the fatty and phenolic acids, and the microbial communities of goat and cow fermented milk, showing the opportunity to further investigate the tested parameters in fermented goat milk to promote its production.
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Affiliation(s)
- Wafa Mkadem
- Laboratory of Physiopathology, Alimentation and Biomolecules (LR17ES03), Higher Institute of Biotechnology Sidi Thabet, University of Manouba, BP-66, Ariana 2020, Tunisia
| | - Valentina Indio
- Department of Veterinary Medical Sciences, Alma Mater Studiorum-University of Bologna, Via Tolara di Sopra 50, 40064 Ozzano dell'Emilia, Italy
| | - Khaoula Belguith
- Laboratory of Physiopathology, Alimentation and Biomolecules (LR17ES03), Higher Institute of Biotechnology Sidi Thabet, University of Manouba, BP-66, Ariana 2020, Tunisia
| | - Olfa Oussaief
- Livestock and Wildlife Laboratory, Arid Lands Institute of Medenine, University of Gabes, Medenine 4119, Tunisia
| | - Federica Savini
- Department of Veterinary Medical Sciences, Alma Mater Studiorum-University of Bologna, Via Tolara di Sopra 50, 40064 Ozzano dell'Emilia, Italy
| | - Federica Giacometti
- Department of Veterinary Medical Sciences, Alma Mater Studiorum-University of Bologna, Via Tolara di Sopra 50, 40064 Ozzano dell'Emilia, Italy
| | - Halima El Hatmi
- Livestock and Wildlife Laboratory, Arid Lands Institute of Medenine, University of Gabes, Medenine 4119, Tunisia
- Food Department, Higher Institute of Applied Biology of Medenine, University of Gabes, Medenine 4119, Tunisia
| | - Andrea Serraino
- Department of Veterinary Medical Sciences, Alma Mater Studiorum-University of Bologna, Via Tolara di Sopra 50, 40064 Ozzano dell'Emilia, Italy
| | - Alessandra De Cesare
- Department of Veterinary Medical Sciences, Alma Mater Studiorum-University of Bologna, Via Tolara di Sopra 50, 40064 Ozzano dell'Emilia, Italy
| | - Nourhene Boudhrioua
- Laboratory of Physiopathology, Alimentation and Biomolecules (LR17ES03), Higher Institute of Biotechnology Sidi Thabet, University of Manouba, BP-66, Ariana 2020, Tunisia
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Komagbe GS, Dossou A, Seko Orou BMT, Sessou P, Azokpota P, Youssao I, Hounhouigan J, Scippo ML, Clinquart A, Mahillon J, Farougou S. State of the art of breeding, milking, and milk processing for the production of curdled milk and Wagashi Gassirè in Benin: Practices favoring the contamination of its dairy products. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2023. [DOI: 10.3389/fsufs.2022.1050592] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/10/2023] Open
Abstract
IntroductionThis study aimed to identify the factors favoring the contamination of raw cow's milk, curdled milk, and Wagashi Gassirè cheese during their production and preservation in order to develop strategies to improve their quality.MethodsA cross-sectional survey of 401 randomly selected stakeholders encompassing all levels of the dairy production chain in the Nikki and Dassa-Zoumé communes of Benin was conducted. The data obtained were analyzed using the SAS software for the calculation of frequencies and the R software for classifying the stakeholders based on the hygiene practices they adopted during the production and conservation of raw cow's milk, curdled milk, and Wagashi Gassirè.Results and discussionThe study identified three types of dairy farmers based on how they medically treated their cattle and implemented hygiene practices, including farmers who (1) relied on themselves or received help from veterinarians trained in animal husbandry and milking to monitor the animals on their farms; (2) relied only on veterinarians; and (3) relied only on themselves. The majority of these dairy farmers felt that hygienic milking practices were very restrictive and difficult to implement. In addition, three groups of Wagashi Gassirè producers were identified: (1) producers trained in good hygiene practices who did not boil or sundry the cheese; (2) producers lacking the infrastructure to protect from weather exposure who used all parts of Calotropis procera for colored Wagashi Gassirè production; and (3) producers who did not often filter the milk and boiled the Wagashi Gassirè in bags before immersion in simple water or whey. The sanitary quality of milk and milk products is influenced by the diverse handling practices employed by producers. These practices must be considered according to the types of farmers and processors when suggesting improved intervention policies.
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Moonga HB, Schoustra SE, Linnemann AR, Shindano J, Smid EJ. Towards valorisation of indigenous traditional fermented milk: mabisi as a model. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100835] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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Influence of Fermentation Conditions (Temperature and Time) on the Physicochemical Properties and Bacteria Microbiota of Amasi. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8020057] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/10/2022]
Abstract
The aim of this present study was to optimize the fermentation conditions (time and temperature) of amasi (a Southern African fermented dairy product) using response surface methodology (RSM), and to determine the physicochemical properties, as well as the microbial composition, using next generation sequencing. Fermentation time and temperature were optimized to produce different amasi samples and different parameters, including pH, total soluble solids (TSS), total titratable acids (TTA), and consistency. All the variables studied were found to show significant (p ≤ 0.05) changes with increasing fermentation time and temperature. Numerical optimization was used to obtain the optimal fermentation conditions for amasi; based on RSM, it was 32 °C for 140 h, while with k-means clustering, it was 25 °C for 120 h. Under both conditions for the optimal samples, the pH reduced from 6.64 to 3.99, TTA increased from 0.02 to 0.11 (% lactic acid), TSS decreased from 9.47 to 6.67 °Brix, and the consistency decreased from 23 to 15.23 cm/min. Most of the identified bacteria were linked to lactic acid bacteria, with the family Lactobacillaceae being the most predominant in amasi, while in raw milk, Prevotellaceae was the most abundant. The fermentation conditions (time and temperature) had a significant influence on the parameters investigated in this study. Results of this study could provide information for the commercialization of quality amasi.
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Traditional Fermented Beverages of Mexico: A Biocultural Unseen Foodscape. Foods 2021; 10:foods10102390. [PMID: 34681439 PMCID: PMC8535898 DOI: 10.3390/foods10102390] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2021] [Revised: 10/01/2021] [Accepted: 10/07/2021] [Indexed: 12/22/2022] Open
Abstract
Mexico is one of the main regions of the world where the domestication of numerous edible plant species originated. Its cuisine is considered an Intangible Cultural Heritage of Humanity and ferments are important components but have been poorly studied. Traditional fermented foods are still diverse, but some are endangered, requiring actions to promote their preservation. Our study aimed to (1) systematize information on the diversity and cultural history of traditional Mexican fermented beverages (TMFB), (2) document their spatial distribution, and (3) identify the main research trends and topics needed for their conservation and recovery. We reviewed information and constructed a database with biocultural information about TMFB prepared and consumed in Mexico, and we analyzed the information through network approaches and mapped it. We identified 16 TMFB and 143 plant species involved in their production, species of Cactaceae, Asparagaceae, and Poaceae being the most common substrates. Microbiological research has been directed to the potential biotechnological applications of Lactobacillus, Bacillus, and Saccharomyces. We identified a major gap of research on uncommon beverages and poor attention on the cultural and technological aspects. TMFB are dynamic and heterogenous foodscapes that are valuable biocultural reservoirs. Policies should include their promotion for conservation. The main needs of research and policies are discussed.
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Nodem Sohanang FS, Coton M, Debaets S, Coton E, Ngoune Tatsadjieu L, Mohammadou BA. Bacterial diversity of traditional fermented milks from Cameroon and safety and antifungal activity assessment for selected lactic acid bacteria. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110635] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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Akinyemi MO, Ayeni KI, Ogunremi OR, Adeleke RA, Oguntoyinbo FA, Warth B, Ezekiel CN. A review of microbes and chemical contaminants in dairy products in sub-Saharan Africa. Compr Rev Food Sci Food Saf 2021; 20:1188-1220. [PMID: 33506591 DOI: 10.1111/1541-4337.12712] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2020] [Revised: 12/15/2020] [Accepted: 12/16/2020] [Indexed: 12/17/2022]
Abstract
Animal milk types in sub-Saharan Africa (SSA) are processed into varieties of products using different traditional methods and are widely consumed by households to support nutritional intake and diet. Dairy products contain several microorganisms, their metabolites, and other chemical compounds, some with health benefits and many others considered as potential health hazards. Consumption of contaminated milk products could have serious health implications for consumers. To access the safety of milk products across SSA, studies in the region investigating the occurrences of pathogens as well as chemical compounds such as heat stable toxins and veterinary drug residues in animal milk and its products were reviewed. This is done with a holistic view in light of the emerging exposome paradigm for improving food safety and consumer health in the region. Herein, we showed that several published studies in SSA applied conventional and/or less sensitive methods in detecting microbial species and chemical contaminants. This has serious implications in food safety because the correct identity of a microbial species and accurate screening for chemical contaminants is crucial for predicting the potential human health effects that undermine the benefits from consumption of these foods. Furthermore, we highlighted gaps in determining the extent of viral and parasitic contamination of milk products across SSA as well as investigating multiple classes of chemical contaminants. Consequently, robust studies should be conducted in this regard. Also, efforts such as development cooperation projects should be initiated by all stakeholders including scientists, regulatory agencies, and policy makers to improve the dairy product chain in SSA in view of safeguarding consumer health.
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Affiliation(s)
- Muiz O Akinyemi
- Department of Microbiology, Babcock University, Ogun State, Ilishan Remo, Nigeria.,Unit for Environmental Sciences and Management, North-West University, Potchefstroom, South Africa
| | - Kolawole I Ayeni
- Department of Microbiology, Babcock University, Ogun State, Ilishan Remo, Nigeria
| | - Omotade R Ogunremi
- Department of Biological Sciences, First Technical University, Ibadan, Oyo State, Nigeria
| | - Rasheed A Adeleke
- Unit for Environmental Sciences and Management, North-West University, Potchefstroom, South Africa
| | - Folarin A Oguntoyinbo
- A.R. Smith Department of Chemistry and Fermentation Sciences, Appalachian State University, Boone, North Carolina, 28608, USA
| | - Benedikt Warth
- Faculty of Chemistry, Department of Food Chemistry and Toxicology, University of Vienna, Währinger Straße 38, Vienna, 1090, Austria
| | - Chibundu N Ezekiel
- Department of Microbiology, Babcock University, Ogun State, Ilishan Remo, Nigeria
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Wambui J, Njage PMK, Tasara T, Buys EM. Meta-Analysis and Meta-Regression Indicate Dynamic Prevalence and Moderators of Foodborne Pathogens in African Indigenous Fermented Milk. Microorganisms 2019; 7:microorganisms7110563. [PMID: 31739578 PMCID: PMC6921058 DOI: 10.3390/microorganisms7110563] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2019] [Revised: 10/29/2019] [Accepted: 11/01/2019] [Indexed: 11/16/2022] Open
Abstract
As more microbiological data for indigenous fermented milk (IFM) becomes available, concern about their microbial safety becomes eminent. Nonetheless, these data are highly fragmented, and a tool is required to integrate existing data and to provide a basis for data-driven decision making for IFM’s safety. Therefore, meta-analysis and meta-regression were conducted to estimate the prevalence of foodborne pathogens in IFM and to determine factors influencing the estimated values. Using Africa as a case, searches were systematically made for published data and relevant grey literature. Data from 18 studies in 15 countries were analyzed. Staphylococcus aureus (37%), pathogenic Escherichia coli (16%), Listeria monocytogenes (6%), and Salmonella spp. (3%) were the most prevalent pathogens with a pooled prevalence estimate of 12%. Heterogeneity among prevalence estimates was attributed to sampling point and microbial group but could be moderated by publication year, country cluster, and methods for microbial confirmation. The pooled prevalence estimates increased over time as more studies became available, whereby the odds were higher in studies from 2010 onwards than studies before 2010. From the analyses, S. aureus presented the greatest safety concern in African IFM. Future microbiological studies should take into consideration different IFM sampling points and advanced analytical methods to identify pathogens.
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Affiliation(s)
- Joseph Wambui
- Institute for Food Safety and Hygiene, Vetsuisse Faculty, University of Zurich, Winterthurerstrasse 272, 8057 Zurich, Switzerland;
- Correspondence: (J.W.); (E.M.B.); Tel.: +41-44-635-86-51; Fax: +41-44-635-89-08 (J.W.)
| | - Patrick Murigu Kamau Njage
- Division for Epidemiology and Microbial Genomics, National Food Institute, Technical University of Denmark, Kemitorvet, Building 204, 2800 Kongens Lyngby, Denmark;
| | - Taurai Tasara
- Institute for Food Safety and Hygiene, Vetsuisse Faculty, University of Zurich, Winterthurerstrasse 272, 8057 Zurich, Switzerland;
| | - Elna Maria Buys
- Department of Consumer and Food Sciences, University of Pretoria, Lynwood Road, Pretoria 0002, South Africa
- Correspondence: (J.W.); (E.M.B.); Tel.: +41-44-635-86-51; Fax: +41-44-635-89-08 (J.W.)
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Tofalo R, Fusco V, Böhnlein C, Kabisch J, Logrieco AF, Habermann D, Cho GS, Benomar N, Abriouel H, Schmidt-Heydt M, Neve H, Bockelmann W, Franz CMAP. The life and times of yeasts in traditional food fermentations. Crit Rev Food Sci Nutr 2019; 60:3103-3132. [PMID: 31656083 DOI: 10.1080/10408398.2019.1677553] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
Yeasts are eukaryotic microorganisms which have a long history in the biotechnology of food production, as they have been used since centuries in bread-making or in the production of alcoholic beverages such as wines or beers. Relative to this importance, a lot of research has been devoted to the study of yeasts involved in making these important products. The role of yeasts in other fermentations in association with other microorganisms - mainly lactic acid bacteria - has been relatively less studied, and often it is not clear if yeasts occurring in such fermentations are contaminants with no role in the fermentation, spoilage microorganisms or whether they actually serve a technological or functional purpose. Some knowledge is available for yeasts used as starter cultures in fermented raw sausages or in the production of acid curd cheeses. This review aimed to summarize the current knowledge on the taxonomy, the presence and potential functional or technological roles of yeasts in traditional fermented plant, dairy, fish and meat fermentations.
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Affiliation(s)
- Rosanna Tofalo
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Vincenzina Fusco
- Institute of Sciences of Food Production, National Research Council of Italy, Bari, Italy
| | - Christina Böhnlein
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | - Jan Kabisch
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | - Antonio F Logrieco
- Institute of Sciences of Food Production, National Research Council of Italy, Bari, Italy
| | - Diana Habermann
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | - Gyu-Sung Cho
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | - Nabil Benomar
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, Jaén, Spain
| | - Hikmate Abriouel
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, Jaén, Spain
| | - Markus Schmidt-Heydt
- Department of Safety and Quality of Fruit and Vegetables, Max Rubner-Institut, Karlsruhe, Germany
| | - Horst Neve
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | - Wilhelm Bockelmann
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | - Charles M A P Franz
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
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Johansen PG, Owusu-Kwarteng J, Parkouda C, Padonou SW, Jespersen L. Occurrence and Importance of Yeasts in Indigenous Fermented Food and Beverages Produced in Sub-Saharan Africa. Front Microbiol 2019; 10:1789. [PMID: 31447811 PMCID: PMC6691171 DOI: 10.3389/fmicb.2019.01789] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2019] [Accepted: 07/19/2019] [Indexed: 12/28/2022] Open
Abstract
Indigenous fermented food and beverages represent a valuable cultural heritage in sub-Saharan Africa, having one of the richest selections of fermented food products in the world. In many of these indigenous spontaneously fermented food and beverages, yeasts are of significant importance. Several factors including raw materials, processing methods, hygienic conditions as well as the interactions between yeasts and other commensal microorganisms have been shown to influence yeast species diversity and successions. Both at species and strain levels, successions take place due to the continuous change in intrinsic and extrinsic growth factors. The selection pressure from the microbial stress factors leads to niche adaptation and both yeast species and strains with traits deviating from those generally acknowledged in current taxonomic keys, have been isolated from indigenous sub-Saharan African fermented food products. Yeasts are important for flavor development, impact shelf life, and nutritional value and do, in some cases, even provide host-beneficial effects. In order to sustain and upgrade these traditional fermented products, it is quite important to obtain detailed knowledge on the microorganisms involved in the fermentations, their growth requirements and interactions. While other publications have reported on the occurrence of prokaryotes in spontaneously fermented sub-Saharan food and beverages, the present review focuses on yeasts considering their current taxonomic position, relative occurrence and successions, interactions with other commensal microorganisms as well as beneficial effects and importance in human diet. Additionally, the risk of opportunistic yeasts is discussed.
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Affiliation(s)
| | - James Owusu-Kwarteng
- Department of Food Science and Technology, University of Energy and Natural Resources, Sunyani, Ghana
| | - Charles Parkouda
- Département Technologie Alimentaire, IRSAT/CNRST, Ouagadougou, Burkina Faso
| | | | - Lene Jespersen
- Department of Food Science, University of Copenhagen, Copenhagen, Denmark
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KIVANC M, YAPICI E. Survival of Escherichia coli O157:H7 and Staphylococcus aureus during the fermentation and storage of kefir. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.39517] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Groenenboom AE, Parker ME, de Vries A, de Groot S, Zobrist S, Mansen K, Milani P, Kort R, Smid EJ, Schoustra SE. Bacterial community dynamics in lait caillé, a traditional product of spontaneous fermentation from Senegal. PLoS One 2019; 14:e0215658. [PMID: 31075124 PMCID: PMC6510411 DOI: 10.1371/journal.pone.0215658] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2018] [Accepted: 04/07/2019] [Indexed: 11/19/2022] Open
Abstract
Spontaneously fermented food products contain a complex, natural microbial community with potential probiotic activity. The addition of a health-promoting, probiotic bacterium to these products ensures the delivery of that probiotic activity to consumers. Here, we assess the microbial community of a traditional Senegalese milk product produced by spontaneous fermentation, called lait caillé. We produced the lait caillé in a traditional way and added a probiotic starter containing Lactobacillus rhamnosus yoba 2012 to the traditional process. We found various species that are known for their ability to ferment milk, including species from the genera Lactobacillus, Acetobacter, Lactococcus, and Streptococcus. Our results show that the addition of L. rhamnosus to the inoculum, can result in detectable levels of this strain in the final product, ranging between 0.2 and 1 percent of the total bacterial population. Subsequent rounds of fermentation using passive back-slopping without the addition of new L. rhamnosus led to a loss of this strain from the community of fermenting bacteria. Our results suggest that the addition of probiotic strains at every fermentation cycle can enrich the existing complex communities of traditionally fermented lait caillé while traditional bacterial strains remain dominant in the bacterial communities.
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Affiliation(s)
- Anneloes E. Groenenboom
- Laboratory of Genetics, Wageningen University and Research, Wageningen, The Netherlands
- Laboratory of Food Microbiology, Wageningen University and Research, Wageningen, The Netherlands
- * E-mail:
| | | | | | - Suzette de Groot
- Laboratory of Genetics, Wageningen University and Research, Wageningen, The Netherlands
| | | | | | | | - Remco Kort
- Microbiology and Systems Biology, TNO, Amsterdam, The Netherlands
- Yoba for Life Foundation, Amsterdam, The Netherlands
- Department of Molecular Cell Biology, VU University Amsterdam, Amsterdam, The Netherlands
- ARTIS-Micropia, Amsterdam, The Netherlands
| | - Eddy J. Smid
- Laboratory of Food Microbiology, Wageningen University and Research, Wageningen, The Netherlands
| | - Sijmen E. Schoustra
- Laboratory of Genetics, Wageningen University and Research, Wageningen, The Netherlands
- Department of Food Science and Nutrition, University of Zambia, Lusaka, Zambia
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Agyei D, Owusu-Kwarteng J, Akabanda F, Akomea-Frempong S. Indigenous African fermented dairy products: Processing technology, microbiology and health benefits. Crit Rev Food Sci Nutr 2019; 60:991-1006. [DOI: 10.1080/10408398.2018.1555133] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Dominic Agyei
- Department of Food Science, University of Otago, Dunedin, New Zealand
| | - James Owusu-Kwarteng
- Department of Food Science and Technology, University of Energy and Natural Resources, Sunyani, Ghana
| | - Fortune Akabanda
- Department of Applied Biology, University for Development Studies, Navrongo, Ghana
| | - Samuel Akomea-Frempong
- Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology (KNUST), Kumasi, Ghana
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Andeta AF, Vandeweyer D, Teffera EF, Woldesenbet F, Verreth C, Crauwels S, Lievens B, Vancampenhout K, Van Campenhout L. Effect of fermentation system on the physicochemical and microbial community dynamics during enset (Ensete ventricosum) fermentation. J Appl Microbiol 2019; 126:842-853. [PMID: 30520189 DOI: 10.1111/jam.14173] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2018] [Revised: 11/26/2018] [Accepted: 12/02/2018] [Indexed: 01/06/2023]
Abstract
AIMS The present study was conducted to assess the effect of three different fermentation systems on fermentation of enset into kocho. METHODS AND RESULTS Nine enset plants were processed, mixed and fermented in either a pit, a bamboo basket or a sauerkraut jar. Samples were taken on days 1, 7, 15, 31, 60 and 90. Moisture content and pH generally decreased and titratable acidity increased during fermentation. Total viable aerobic counts were generally high for all samples and Enterobacteriaceae counts were reduced to below the detectable level after day 1 for the pits and jars and after day 7 for the baskets. Illumina MiSeq sequencing of 16S ribosomal RNA genes revealed that Leuconostoc and Lactococcus spp. were the most abundant lactic acid bacteria in the initial phases of the fermentation. Later on, Lactobacillus, Weissella and Bifidobacterium dominated. CONCLUSIONS The type of fermentation system used had an effect on the microbial dynamics and the effect increased towards the end of fermentation. SIGNIFICANCE AND IMPACT OF THE STUDY Millions of people in Ethiopia daily consume kocho prepared in either a pit or a basket. These systems show practical problems, but this study shows that fermentation is also possible in a sauerkraut jar.
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Affiliation(s)
- A F Andeta
- Lab4Food, Department of Microbial and Molecular Systems, Technology Cluster Bioengineering Technology, KU Leuven, Geel, Belgium.,Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium.,Department of Biology, College of Natural Sciences, Arba Minch University, Arba Minch, Ethiopia
| | - D Vandeweyer
- Lab4Food, Department of Microbial and Molecular Systems, Technology Cluster Bioengineering Technology, KU Leuven, Geel, Belgium.,Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - E F Teffera
- Department of Biology, College of Natural Sciences, Arba Minch University, Arba Minch, Ethiopia
| | - F Woldesenbet
- Ethiopian Biotechnology Institute, Addis Ababa, Ethiopia
| | - C Verreth
- Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium.,Laboratory for Process Microbial Ecology and Bioinspirational Management (PME&BIM), Department of Microbial and Molecular Systems, Technology Cluster Bioengineering Technology, KU Leuven, Sint-Katelijne Waver, Belgium
| | - S Crauwels
- Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium.,Laboratory for Process Microbial Ecology and Bioinspirational Management (PME&BIM), Department of Microbial and Molecular Systems, Technology Cluster Bioengineering Technology, KU Leuven, Sint-Katelijne Waver, Belgium
| | - B Lievens
- Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium.,Laboratory for Process Microbial Ecology and Bioinspirational Management (PME&BIM), Department of Microbial and Molecular Systems, Technology Cluster Bioengineering Technology, KU Leuven, Sint-Katelijne Waver, Belgium
| | - K Vancampenhout
- Lab4Food, Department of Microbial and Molecular Systems, Technology Cluster Bioengineering Technology, KU Leuven, Geel, Belgium
| | - L Van Campenhout
- Lab4Food, Department of Microbial and Molecular Systems, Technology Cluster Bioengineering Technology, KU Leuven, Geel, Belgium.,Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
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17
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Interaction between Galactomyces geotrichum KL20B, Lactobacillus plantarum LAT3 and Enterococcus faecalis KE06 during Milk Fermentation. FERMENTATION-BASEL 2017. [DOI: 10.3390/fermentation3040052] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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18
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Ahtesh FB, Apostolopoulos V, Stojanovska L, Shah NP, Mishra VK. Effects of fermented skim milk drink by Kluyveromyces marxianus
LAF4 co-cultured with lactic acid bacteria to release angiotensin-converting enzyme inhibitory activities. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12425] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Fatah B Ahtesh
- Center for Chronic Disease; College of Health and Biomedicine; Victoria University; Werribee Campus P.O. Box 14428 Melbourne Vic. 8001 Australia
| | - Vasso Apostolopoulos
- Center for Chronic Disease; College of Health and Biomedicine; Victoria University; Werribee Campus P.O. Box 14428 Melbourne Vic. 8001 Australia
| | - Lily Stojanovska
- Center for Chronic Disease; College of Health and Biomedicine; Victoria University; Werribee Campus P.O. Box 14428 Melbourne Vic. 8001 Australia
| | - Nagendra P Shah
- Food and Nutritional Science; School of Biological Sciences 6N08; Kadoorie Biological Sciences Building; The University of Hong Kong Hong Kong
| | - Vijay Kumar Mishra
- Center for Chronic Disease; College of Health and Biomedicine; Victoria University; Werribee Campus P.O. Box 14428 Melbourne Vic. 8001 Australia
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19
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de Godoy Alves Filho E, Rodrigues THS, Fernandes FAN, Pereira ALF, Narain N, de Brito ES, Rodrigues S. Chemometric evaluation of the volatile profile of probiotic melon and probiotic cashew juice. Food Res Int 2017; 99:461-468. [PMID: 28784506 DOI: 10.1016/j.foodres.2017.05.030] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2017] [Revised: 05/26/2017] [Accepted: 05/29/2017] [Indexed: 11/27/2022]
Abstract
The aim of this study was to evaluate the influence of the lactic acid fermentation on volatile compounds of melon and cashew apple juices. The effect of the fermentation processing on the volatile profile of probiotic juices was assessed by HS-SPME/GC-MS coupled to chemometrics with 67.9% and 81.0% of the variance in the first principal component for melon and cashew juices, respectively. The Lactobacillus casei fermentation imparted a reduction of ethyl butanoate, ethyl-2-methylbutirate, and ethyl hexanoate for melon juice; and of ethyl acetate, ethyl-2-methyl butanoate, ethyl crotonate, ethyl isovalerate, benzaldehyde, and ethyl hexanoate for cashew juice. Measurements of the stability of these compounds and the formation of the component 3-methyl-2-butenyl in melon juice may be used as a volatile marker to follow the juice fermentation. These findings suggested that even though it is not a dairy product the lactic acid fermentation of fruits developed a volatile profile combining the fruit and lactic acid fermentation volatiles with mildly formation or degradation of aroma compounds.
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Affiliation(s)
- Elenilson de Godoy Alves Filho
- Universidade Federal do Ceará, Departamento de Engenharia de Alimentos, Laboratório de Biotecnologia, Forataleza-CE, Brazil; Embrapa Agroindústria Tropical, Fortaleza-CE, Brazil
| | | | | | | | - Narendra Narain
- Universidade Federal de Sergipe, Núcleo de Pos-Graduação em Ciência e Tecnologia de Alimentos, São Cristovão, SE, Brazil
| | | | - Sueli Rodrigues
- Universidade Federal do Ceará, Departamento de Engenharia de Alimentos, Laboratório de Biotecnologia, Forataleza-CE, Brazil.
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20
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Jans C, Meile L, Kaindi DWM, Kogi-Makau W, Lamuka P, Renault P, Kreikemeyer B, Lacroix C, Hattendorf J, Zinsstag J, Schelling E, Fokou G, Bonfoh B. African fermented dairy products - Overview of predominant technologically important microorganisms focusing on African Streptococcus infantarius variants and potential future applications for enhanced food safety and security. Int J Food Microbiol 2017; 250:27-36. [PMID: 28364623 DOI: 10.1016/j.ijfoodmicro.2017.03.012] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2016] [Revised: 03/16/2017] [Accepted: 03/20/2017] [Indexed: 12/17/2022]
Abstract
Milk is a major source of nutrients, but can also be a vehicle for zoonotic foodborne diseases, especially when raw milk is consumed. In Africa, poor processing and storage conditions contribute to contamination, outgrowth and transmission of pathogens, which lead to spoilage, reduced food safety and security. Fermentation helps mitigate the impact of poor handling and storage conditions by enhancing shelf life and food safety. Traditionally-fermented sour milk products are culturally accepted and widely distributed in Africa, and rely on product-specific microbiota responsible for aroma, flavor and texture. Knowledge of microbiota and predominant, technologically important microorganisms is critical in developing products with enhanced quality and safety, as well as sustainable interventions for these products, including Africa-specific starter culture development. This narrative review summarizes current knowledge of technologically-important microorganisms of African fermented dairy products (FDP) and raw milk, taking into consideration novel findings and taxonomy when re-analyzing data of 29 publications covering 25 products from 17 African countries. Technologically-important lactic acid bacteria such as Lactococcus lactis and Streptococcus infantarius subsp. infantarius (Sii), Lactobacillus spp. and yeasts predominated in raw milk and FDP across Africa. Re-analysis of data also suggests a much wider distribution of Sii and thus a potentially longer history of use than previously expected. Therefore, evaluating the role and safety of African Sii lineages is important when developing interventions and starter cultures for FDP in Africa to enhance food safety and food security. In-depth functional genomics, epidemiologic investigations and latest identification approaches coupled with stakeholder involvement will be required to evaluate the possibility of African Sii lineages as novel food-grade Streptococcus lineage.
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Affiliation(s)
- Christoph Jans
- Laboratory of Food Biotechnology, Institute of Food Nutrition and Health, Department of Health Science and Technology, ETH Zurich, LFV C22, Schmelzbergstrasse 7, 8092 Zurich, Switzerland
| | - Leo Meile
- Laboratory of Food Biotechnology, Institute of Food Nutrition and Health, Department of Health Science and Technology, ETH Zurich, LFV C22, Schmelzbergstrasse 7, 8092 Zurich, Switzerland
| | - Dasel Wambua Mulwa Kaindi
- Department of Food Science, Nutrition and Technology, College of Agriculture and Veterinary Sciences, University of Nairobi, P.O. Box 29053, 00625 Nairobi, Kenya
| | - Wambui Kogi-Makau
- Department of Food Science, Nutrition and Technology, College of Agriculture and Veterinary Sciences, University of Nairobi, P.O. Box 29053, 00625 Nairobi, Kenya
| | - Peter Lamuka
- Department of Food Science, Nutrition and Technology, College of Agriculture and Veterinary Sciences, University of Nairobi, P.O. Box 29053, 00625 Nairobi, Kenya
| | - Pierre Renault
- Micalis Institute, INRA, AgroParisTech, Université Paris-Saclay, 78350 Jouy-en-Josas, France
| | - Bernd Kreikemeyer
- Institute of Medical Microbiology, Virology, Hygiene and Bacteriology, Rostock University Medical Center Rostock, Schillingallee 70, 18055 Rostock, Germany
| | - Christophe Lacroix
- Laboratory of Food Biotechnology, Institute of Food Nutrition and Health, Department of Health Science and Technology, ETH Zurich, LFV C22, Schmelzbergstrasse 7, 8092 Zurich, Switzerland
| | - Jan Hattendorf
- Swiss Tropical and Public Health Institute, Socinstrasse 57, Basel, Switzerland; University of Basel, Petersplatz 1, 4003 Basel, Switzerland
| | - Jakob Zinsstag
- Swiss Tropical and Public Health Institute, Socinstrasse 57, Basel, Switzerland; University of Basel, Petersplatz 1, 4003 Basel, Switzerland
| | - Esther Schelling
- Swiss Tropical and Public Health Institute, Socinstrasse 57, Basel, Switzerland; University of Basel, Petersplatz 1, 4003 Basel, Switzerland
| | - Gilbert Fokou
- Centre Suisse de Recherches Scientifiques en Côte d'Ivoire (CSRS), Km 17, Adiopodoumé, Rte Dabou, 01 BP 1303 Abidjan 01, Côte d'Ivoire
| | - Bassirou Bonfoh
- Swiss Tropical and Public Health Institute, Socinstrasse 57, Basel, Switzerland; University of Basel, Petersplatz 1, 4003 Basel, Switzerland; Centre Suisse de Recherches Scientifiques en Côte d'Ivoire (CSRS), Km 17, Adiopodoumé, Rte Dabou, 01 BP 1303 Abidjan 01, Côte d'Ivoire.
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21
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Shokri H, Torabi S. The effect of milk composition, yeast-mould numbers and seasons on aflatoxin M1
amounts in camel milk. J Food Saf 2016. [DOI: 10.1111/jfs.12300] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Hojjatollah Shokri
- Department of Pathobiology, Faculty of Veterinary Medicine; Amol University of Special Modern Technologies; Amol Iran
| | - Sepideh Torabi
- Iranian Veterinary Organization, Veterinary Office; Yazd Iran
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22
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Freire AL, Zapata S, Mosquera J, Mejia ML, Trueba G. Bacteria associated with human saliva are major microbial components of Ecuadorian indigenous beers (chicha). PeerJ 2016; 4:e1962. [PMID: 27168974 PMCID: PMC4860339 DOI: 10.7717/peerj.1962] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2015] [Accepted: 04/01/2016] [Indexed: 02/03/2023] Open
Abstract
Indigenous beers (chicha) are part of the indigenous culture in Ecuador. The fermentation process of these beers probably relies on microorganisms from fermented substrates, environment and human microbiota. We analyzed the microbiota of artisanal beers (including a type of beer produced after chewing boiled cassava) using bacterial culture and 16S ribosomal RNA (rRNA) gene-based tag-encoded FLX amplicon pyrosequencing (bTEFAP). Surprisingly, we found that Streptococcus salivarius and Streptococcus mutans (part of the human oral microbiota) were among the most abundant bacteria in chewed cassava and in non-chewed cassava beers. We also demonstrated that S. salivarius and S. mutans (isolated from these beers) could proliferate in cassava mush. Lactobacillus sp. was predominantly present in most types of Ecuadorian chicha.
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Affiliation(s)
- Ana L. Freire
- Instituto de Microbiologia, Colegio de Ciencias Biologicas y Ambientales, Universidad San Francisco de Quito, Quito, Pichincha, Ecuador
| | - Sonia Zapata
- Instituto de Microbiologia, Colegio de Ciencias Biologicas y Ambientales, Universidad San Francisco de Quito, Quito, Pichincha, Ecuador
| | - Juan Mosquera
- Instituto de Microbiologia, Colegio de Ciencias Biologicas y Ambientales, Universidad San Francisco de Quito, Quito, Pichincha, Ecuador
| | - Maria Lorena Mejia
- Instituto de Microbiologia, Colegio de Ciencias Biologicas y Ambientales, Universidad San Francisco de Quito, Quito, Pichincha, Ecuador
| | - Gabriel Trueba
- Instituto de Microbiologia, Colegio de Ciencias Biologicas y Ambientales, Universidad San Francisco de Quito, Quito, Pichincha, Ecuador
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23
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Polyorach S, Poungchompu O, Wanapat M, Kang S, Cherdthong A. Optimal Cultivation Time for Yeast and Lactic Acid Bacteria in Fermented Milk and Effects of Fermented Soybean Meal on Rumen Degradability Using Nylon Bag Technique. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2016; 29:1273-9. [PMID: 26954119 PMCID: PMC5003987 DOI: 10.5713/ajas.15.0798] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/24/2015] [Revised: 11/19/2015] [Accepted: 12/18/2015] [Indexed: 11/27/2022]
Abstract
The objectives of this study were to determine an optimal cultivation time for populations of yeast and lactic acid bacteria (LAB) co-cultured in fermented milk and effects of soybean meal fermented milk (SBMFM) supplementation on rumen degradability in beef cattle using nylon bag technique. The study on an optimal cultivation time for yeast and LAB growth in fermented milk was determined at 0, 4, 8, 24, 48, 72, and 96 h post-cultivation. After fermenting for 4 days, an optimal cultivation time of yeast and LAB in fermented milk was selected and used for making the SBMFM product to study nylon bag technique. Two ruminal fistulated beef cattle (410±10 kg) were used to study on the effect of SBMFM supplementation (0%, 3%, and 5% of total concentrate substrate) on rumen degradability using in situ method at incubation times of 0, 2, 4, 6, 12, 24, 48, and 72 h according to a Completely randomized design. The results revealed that the highest yeast and LAB population culture in fermented milk was found at 72 h-post cultivation. From in situ study, the soluble fractions at time zero (a), potential degradability (a+b) and effective degradability of dry matter (EDDM) linearly (p<0.01) increased with the increasing supplemental levels and the highest was in the 5% SBMFM supplemented group. However, there was no effect of SBMFM supplement on insoluble degradability fractions (b) and rate of degradation (c). In conclusion, the optimal fermented time for fermented milk with yeast and LAB was at 72 h-post cultivation and supplementation of SBMFM at 5% of total concentrate substrate could improve rumen degradability of beef cattle. However, further research on effect of SBMFM on rumen ecology and production performance in meat and milk should be conducted using in vivo both digestion and feeding trials.
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Affiliation(s)
- S Polyorach
- Department of Animal Production Technology and Fisheries, Faculty of Agricultural Technology, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| | - O Poungchompu
- Department of Animal Science, Faculty of Natural Resources, Rajamangala University of Technology-Isan, Phang Khon, Sakon Nakhon 47160, Thailand
| | - M Wanapat
- Tropical Feed Resources Research and Development Center (TROFREC), Faculty of Agriculture, Khon Kaen University, Muang, Khon Kaen 40002, Thailand
| | - S Kang
- Agricultural Unit, Department of Education, National Institute of Education, Phnom Penh 12410, Cambodia
| | - A Cherdthong
- Tropical Feed Resources Research and Development Center (TROFREC), Faculty of Agriculture, Khon Kaen University, Muang, Khon Kaen 40002, Thailand
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24
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Nyambane B, Thari WM, Wangoh J, Njage PMK. Lactic acid bacteria and yeasts involved in the fermentation ofamabere amaruranu, a Kenyan fermented milk. Food Sci Nutr 2014; 2:692-9. [PMID: 25493187 PMCID: PMC4256574 DOI: 10.1002/fsn3.162] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2014] [Revised: 06/04/2014] [Accepted: 06/12/2014] [Indexed: 11/26/2022] Open
Abstract
Indigenous fermented milk products contain microbiota composed of technologically important species and strains which are gradually getting lost with new technologies. We investigated the microbial diversity inamabere amaruranu, a traditionally fermented milk product from Kenya. Sixteen samples of the product from different containers were obtained. One hundred and twenty isolates of lactic acid bacteria (LAB) and 67 strains of yeasts were identified using API 50 CH and API 20 C AUX identification kits, respectively. The average pH of all the traditional fermented samples was 4.00 ± 0.93. Lactobacilli, yeasts, and molds as well asEnterobacteriaceae counts from the plastic containers were significantly higher (P < 0.05) than those from gourd.Enterobacteriaceae were below 1.00 ± 1.11 log10 cfu/mL in products from the gourds and 2.17 ± 1.92 log10 cfu/mL from the plastic containers. The LAB species were identified asStreptococcus thermophilus (25%),Lactobacillus plantarum (20%), andLeuconostoc mesenteroides (20%). The predominant yeasts wereSaccharomyces cerevisiae (25%),Trichosporum mucoides (15%),Candida famata (10%), andCandida albicans (10%). The type of vessel used for fermentation had no significant influence on the type of isolated and identified species. The diverse mixture of LAB and yeasts microflora forms a potential consortium for further product innovation inamabere amaruranu and other fermented milk products.
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Affiliation(s)
- Bitutu Nyambane
- Food Technology Division, Kenya Industrial Research and Development Institute PO Box 30650-00100, Nairobi ; Department of Food Science, Nutrition and Technology, University of Nairobi PO Box 29053-00100, Nairobi
| | - William M Thari
- Food Technology Division, Kenya Industrial Research and Development Institute PO Box 30650-00100, Nairobi
| | - John Wangoh
- Department of Food Science, Nutrition and Technology, University of Nairobi PO Box 29053-00100, Nairobi
| | - Patrick M K Njage
- Department of Food Science, Nutrition and Technology, University of Nairobi PO Box 29053-00100, Nairobi
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25
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Wullschleger S, Lacroix C, Bonfoh B, Sissoko-Thiam A, Hugenschmidt S, Romanens E, Baumgartner S, Traoré I, Yaffee M, Jans C, Meile L. Analysis of lactic acid bacteria communities and their seasonal variations in a spontaneously fermented dairy product (Malian fènè) by applying a cultivation/genotype-based binary model. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2012.08.001] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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26
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Al-Mariri A, Abou Younes A, Sharabi NE. Characterization of thermophilic streptococci isolated from rustic white cheese. J GEN APPL MICROBIOL 2013; 59:97-103. [DOI: 10.2323/jgam.59.097] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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27
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Al-Otaibi M. Isolation and Identification of Lactic Acid Bacteria and Yeasts from Sameel Milk: A Saudi Traditional Fermented Milk. ACTA ACUST UNITED AC 2012. [DOI: 10.3923/ijds.2012.73.83] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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28
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Yeasts from Colombian Kumis as source of peptides with Angiotensin I converting enzyme (ACE) inhibitory activity in milk. Int J Food Microbiol 2012; 159:39-46. [DOI: 10.1016/j.ijfoodmicro.2012.07.028] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2012] [Revised: 07/23/2012] [Accepted: 07/31/2012] [Indexed: 11/23/2022]
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29
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DWI JATMIKO YOGA, DE BARROS LOPES MIGUEL, D BARTON MARY. Molecular Identification of Yeasts Isolated from Dadih by RFLP-PCR and Assessment on Their Ability in Utilizing Lactate. MICROBIOLOGY INDONESIA 2012. [DOI: 10.5454/mi.6.1.5] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
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30
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Njage P, Dolci S, Jans C, Wangoh J, Lacroix C, Meile L. Characterization of Yeasts Associated with Camel Milk using Phenotypic and Molecular Identification Techniques. ACTA ACUST UNITED AC 2011. [DOI: 10.3923/jm.2011.678.692] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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31
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Microbiological characteristics of kumis, a traditional fermented Colombian milk, with particular emphasis on enterococci population. Food Microbiol 2011; 28:1041-7. [DOI: 10.1016/j.fm.2011.02.006] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2010] [Revised: 02/07/2011] [Accepted: 02/21/2011] [Indexed: 11/23/2022]
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32
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Bai M, Qing M, Guo Z, Zhang Y, Chen X, Bao Q, Zhang H, Sun TS. Occurrence and dominance of yeast species in naturally fermented milk from the Tibetan Plateau of China. Can J Microbiol 2010; 56:707-14. [DOI: 10.1139/w10-056] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
To determine which yeasts are present in the naturally fermented milks of China, 69 samples made by the nomads of Tibet were collected from the Tibetan Plateau in China. From these samples, 225 strains of yeast were isolated and identified using conventional microbiological analysis and gene sequencing analysis of the D1/D2 domain of the large subunit (26S) ribosomal DNA. The results showed that the total concentration of yeasts in these samples ranged from 5.01 to 8.97 log10 colony-forming units (CFU)/mL (6.91 ± 1.02 log10 CFU/mL; mean ± SD). The number of cultivable yeasts was higher in the samples from Qinghai (7.55 ± 0.75 log10 CFU/mL) than those from Tibet (6.21 ± 0.79 log10 CFU/mL, P < 0.05). Moreover, there were 15 phylotypes in these 69 samples. Among these phylotypes, Kluyveromyces marxianus (49.3%, frequency percentage), Saccharomyces cerevisiae (62.3%), and Pichia fermentans (46.4%) appeared frequently and can be considered the most common culturable species in naturally fermented milk products. Traditional fermented Mongolian cow milk featured a wide diversity of yeast species, including Issatchenkia orientalis , Kazachstania unisporus , Rhodotorula mucilaginosa , Candida pararugosa , Torulaspora delbrueckii , Geotrichum sp., Kazachstania unisporus , Geotrichum fragrans , Debaryomyces hansenii , Yarrowia lipolytica , Trichosporon gracile , and Pichia membranifaciens . This study provides new data on yeast composition in naturally fermented milk and shows the yeast biodiversity of fermented milk products from the Tibetan Plateau of China.
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Affiliation(s)
- Mei Bai
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Huhhot, Inner Mongolia 010018, P.R. China
| | - Manjun Qing
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Huhhot, Inner Mongolia 010018, P.R. China
| | - Zhuang Guo
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Huhhot, Inner Mongolia 010018, P.R. China
| | - Yong Zhang
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Huhhot, Inner Mongolia 010018, P.R. China
| | - Xia Chen
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Huhhot, Inner Mongolia 010018, P.R. China
| | - Qiuhua Bao
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Huhhot, Inner Mongolia 010018, P.R. China
| | - Heping Zhang
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Huhhot, Inner Mongolia 010018, P.R. China
| | - Tian-song Sun
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Huhhot, Inner Mongolia 010018, P.R. China
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33
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Samet-Bali O, Ayadi M, Attia H. Traditional Tunisian butter: Physicochemical and microbial characteristics and storage stability of the oil fraction. Lebensm Wiss Technol 2009. [DOI: 10.1016/j.lwt.2008.11.007] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Current awareness on yeast. Yeast 2007. [DOI: 10.1002/yea.1329] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
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