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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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Zommara M, El-Ghaish S, Haertle T, Chobert JM, Ghanimah M. Probiotic and technological characterization of selected Lactobacillus strains isolated from different egyptian cheeses. BMC Microbiol 2023; 23:160. [PMID: 37270482 DOI: 10.1186/s12866-023-02890-1] [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: 12/18/2022] [Accepted: 05/10/2023] [Indexed: 06/05/2023] Open
Abstract
BACKGROUND Fresh milk and natural environmental conditions are used to produce traditional cheeses. Such cheeses are produced by dozens of different types of microbes. Non-starter lactobacilli are the most responsible genus of lactic acid bacteria exhibiting key technological and health promoting traits. The purpose of this study is to isolate Lactobacillus bacteria from conventional Egyptian cheeses and analyse their probiotic potential and technological properties. RESULTS Lactobacillus isolates (33 isolates) were isolated from different Egyptian cheeses. Our results revealed that 18.18% of the isolates were fast-acidifying, 30.3% were medium-acidifying and 51.5% were slow-acidifying isolates. The results of autolytic activity showed that 24.3% of the isolates were good autolysis, 33.3% were fair autolysis, while 42.4% were poor autolysis. Fifteen isolates produced exopolysaccharides, while 9 isolates exhibited antimicrobial activities against Lactobacillus bulgaricus 340. All the isolates were resistant to pH 3 for 3 h except isolate No. 15 (MR4). The growth rate of the isolates ranged from 42.25 to 85.25% at 0.3% bile salts after 3 h of incubation. The surviving percentage of the Lactobacillus isolates decreased with increasing incubation time or the percentage of bile salts greater than 0.3%. All the isolates grew after incubation in artificial gastric and intestinal fluids. The auto-aggregation of 15 isolates ranged from 43.13 to 72.77%. Lacticaseibacillus paracasei BD3, Lactiplantibacillus plantarum BR4 and Limosilactobacillus fermentum MR2 were sensitive to the majority of the tested antibiotics and showed good bile salt hydrolase activity. CONCLUSION L. paracasei BD3, L. plantarum BR4 and L. fermentum MR2 were isolated from Egyptian cheeses and showed probiotic and technological characterization, which are valuable for their practical application as starters, adjunct and protective cultures in cheese making.
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Affiliation(s)
- Mohsen Zommara
- Department of Dairy Science, Faculty of Agriculture, Kafrelsheikh University, Kafr El- Sheikh, 33516, Egypt
| | - Shady El-Ghaish
- Department of Dairy Science, Faculty of Agriculture, Kafrelsheikh University, Kafr El- Sheikh, 33516, Egypt
| | - Thomas Haertle
- UR 1268 Biopolymères Interactions Assemblages, Équipe Fonctions et Interactions des Protéines, INRA, Nantes Cedex 03, 44316, France
| | - Jean-Marc Chobert
- UR 1268 Biopolymères Interactions Assemblages, Équipe Fonctions et Interactions des Protéines, INRA, Nantes Cedex 03, 44316, France
| | - Mohamed Ghanimah
- Department of Dairy Science, Faculty of Agriculture, Kafrelsheikh University, Kafr El- Sheikh, 33516, Egypt.
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Aworh OC. African traditional foods and sustainable food security. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109393] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Isolation and Characterization of Lactic Acid Bacteria from Fermented Milk Produced in Jimma Town, Southwest Ethiopia, and Evaluation of their Antimicrobial Activity against Selected Pathogenic Bacteria. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:2076021. [PMID: 36561884 PMCID: PMC9767724 DOI: 10.1155/2022/2076021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/05/2022] [Revised: 11/23/2022] [Accepted: 11/24/2022] [Indexed: 12/15/2022]
Abstract
Background Raw milk is usually contaminated with pathogenic bacteria. Fermentation of milk is important to inhibit the growth of contaminants, spoilage, and pathogenic bacteria. The objective of this study was to isolate lactic acid bacteria from fermented milk and evaluate their antimicrobial activity against selected pathogenic bacteria. Methods Laboratory-based experimental study design was conducted from May-July, 2021.Three samples of Ergo (each of 250 ml) were collected from Jimma town. Lactic acid bacteria (LAB) isolates were identified through integrated phenotypic techniques. Further identification was conducted through using API 50 CHL strips. Antimicrobial activities (AMAs) of LAB isolates were tested against clinical isolates of E. coli, S. aureus, and Salmonella spp. using agar well diffusion method. The data were analyzed by using SPSS software version 21 and Microsoft Excel spreadsheet. Tables and figures were applied to describe characteristics of data. Results Twelve LAB isolates were identified. Those LAB isolates include six Lactococcus lactis subsp. lactis, Lactobacillus acidophilus (2), Lactiplantibacillus plantarum (1), Limosilactobacillus fermentum (2), and Leuconostoc lactis (1). Based on primary screening of LAB, isolates/strains ESCIa, ESBIa, and ESCIc show strong AMA against S. aureus, E. coli, and Salmonella spp. The CFS of ESCIc showed the highest AMA against S. aureus and Salmonella spp. with a zone of inhibition of 14.12 ± 1.6 mm and 12.9 ± 3.6 mm, respectively, while ESBIa showed the highest AMA against E. coli with a zone of inhibition of 13.5 ± 2.1 mm. The CFSs of selected LAB strains were heat tolerant at varying temperatures up to 100°C. The CFSs of selected LAB strains were inactivated by proteinase enzymes, but they are not inactivated with amylase enzymes. Conclusions and Recommendation. All 12 LAB isolates exhibited antimicrobial activity against tested bacterial strains. Lactobacillus isolates showed the highest antagonistic activity on tested indicator strains. Thus, they are possible alternatives to antibiotics in the era of antimicrobial resistance. S. aureus was the most sensitive to antimicrobial effects/agents of selected LAB isolates. Consumption of fermented foods is advisable since they support the growth of healthy GIT microbiota. Fermentation serves as biopreservation of food. However, analysis of probiotic features and in vivo probiotic effects of those LAB isolates will be subject of future research/study.
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Liu Z, Li H, Gao D, Su J, Su Y, Ma Z, Li Z, Qi Y, Ding G. Microbial diversity of milk ghee in southern Gansu and its effect on the formation of ghee flavor compounds. Open Life Sci 2022; 17:1629-1640. [PMID: 36567720 PMCID: PMC9746701 DOI: 10.1515/biol-2022-0516] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Revised: 09/21/2022] [Accepted: 09/24/2022] [Indexed: 12/14/2022] Open
Abstract
Ghee is a traditional Tibetan dairy product with high-fat content, low yield, plasticity, caseation, and rich nutrition. In this study, we analyzed the diversity of microbial communities in yak milk and ghee samples at high and low altitudes, especially the Lactobacillus genus, and further used metabolomic techniques to compare the differences in metabolites in yak ghee at different altitudes. The results showed that the increase in altitude had a significant and generally inhibitory effect on the microbial community diversity in milk ghee, and yak milk at high altitude was abundant in nutrients, which could antagonize the negative impact of increased altitude. Using non-targeted metabolomics, we infer the composition of flavor compounds in ghee: nine kinds of carboxylic acids, 11 kinds of esters, six kinds of ketones, two kinds of alcohols, and four kinds of alkene compounds, among which the key flavor compounds are dl-2-(acetylamino)-3-phenylephrine acid, 1-(4-methoxyphenyl)-2-propanone, sebacic acid, Lysope 18:1, and uracil 1-beta-d-arabinofuranoside. These flavor substances are found in Lactococcus, Lactobacillus, and Streptococcus. With the participation of Lactobacillus, it is synthesized through biosynthesis of alkaloids derived from ornithine, lysine, and nicotine acid and glyoxylate and decarboxylate metabolism, among which Lactococcus plays a key role. In this study, a variety of lactic acid bacteria related to ghee fermentation were screened out, revealing the composition of volatile flavor compounds in Gannan yak milk ghee in the Qinghai-Tibet Plateau and providing a reference for further key volatile flavor compounds and the formation mechanism of flavor compounds.
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Affiliation(s)
- Zewen Liu
- Life Science and Engineering College, China-Malaysia National Joint Laboratory, Biomedical Research Center, Northwest Minzu University, Lanzhou, 730030, PR China
- Ganan Research Institute of Yak Milk, Hezuo, 747000, PR China
| | - Huixia Li
- Key Laboratory of Biotechnology and Bioengineering of State Ethnic Affairs Commission, Biomedical Research Center, Northwest Minzu University, Lanzhou, 730030, PR China
| | - Dandan Gao
- China-Malaysia National Joint Laboratory, Biomedical Research Center, Northwest Minzu University, Lanzhou, 730030, PR China
| | - Junhong Su
- Department of Gastroenterology and Hepatology, Erasmus MC-University Medical Center, Rotterdam, Netherlands
| | - Yuxin Su
- China-Malaysia National Joint Laboratory, Biomedical Research Center, Northwest Minzu University, Lanzhou, 730030, PR China
| | - Zhongren Ma
- China-Malaysia National Joint Laboratory, Biomedical Research Center, Northwest Minzu University, Lanzhou, 730030, PR China
| | - Zhiqiang Li
- Department of Dentistry, Key Laboratory of Oral Diseases of Gansu Province, Key Laboratory of Stomatology of State Ethnic Affairs Commission, Northwest Minzu University, Lanzhou, 730030, PR China
| | - Yanjiao Qi
- Key laboratory for utility of environment-friendly composite materials and biomass in universities of Gansu Province, Lanzhou, 730030, PR China
| | - Gongtao Ding
- Life Science and Engineering College, China-Malaysia National Joint Laboratory, Biomedical Research Center, Northwest Minzu University, Lanzhou, 730030, PR China
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Gagara MH, Sessou P, Dossa FSP, Azokpota P, Youssao IAK, Gouro SA, Farougou S. Hygienic quality of raw and fermented cow milk in the local milk sector of the Liptako-Gourma area in Niger. Vet World 2022; 15:1541-1549. [PMID: 35993075 PMCID: PMC9375221 DOI: 10.14202/vetworld.2022.1541-1549] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2021] [Accepted: 04/29/2022] [Indexed: 11/28/2022] Open
Abstract
Background and Aim: Milk is a food of high nutritional value, which occupies an undeniable place in the human food ration, but is an ideal medium for microbial growth. This study aims to assess the hygienic quality of local raw and fermented milk from the Liptako-Gourma region in Niger. Materials and Methods: We performed physical and bacteriological analyses on 330 samples of bovine milk from local breeds, including 110 individual milk samples (per cow), 110 fermented milk samples, and 110 blended milk samples. The microbiological parameters were determined using standard methods. Results: The physical analysis revealed temperatures during sample collection for all milk types between 35.2°C and 37.8°C. The average pH of fermented milk varied between 3.16 and 4.92 and those of individual and blended raw milks between 5.42 and 6.98. The titratable acidity varied from 15° to 18.1°D for raw milk and between 59° and 122°D for fermented milk. The average density of individual and blended milks ranged between 1.028 and 1.035. Regionally, milk samples from Tillaberi had a significantly higher aerobic mesophilic germ (GAM) load (7.42 ± 0.53 × 107 Colony-forming unit/mL; p = 0.0025) compared to the Dosso and Niamey regions. The prevalence of Staphylococcus aureus, Escherichia coli, and Salmonella spp. were 86.36%, 12.73%, and 20.91%, respectively, in fermented milk. Phenotypic identification pointed toward three genera: E. coli (30.76% ± 0.25%), S. aureus (20.58% ± 0.14%), and Salmonella spp. (2.74 ± 0.04%). Conclusion: The present data suggest that milk samples collected from three regions in Liptako-Gourma had low quality; further, some of the bacteria identified (E. coli, S. aureus, and Salmonella spp.) could be potential foodborne pathogens.
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Affiliation(s)
- Mariama Hima Gagara
- Communicable Diseases Research Unit (URMAT) of EPAC (Polytechnic School of Abomey-Calavi), University of Abomey Calavi, 01 BP 2009, Cotonou, Benin; Central Livestock Laboratory (LABOCEL), BP 485 Niamey, Niger
| | - Philippe Sessou
- Communicable Diseases Research Unit (URMAT) of EPAC (Polytechnic School of Abomey-Calavi), University of Abomey Calavi, 01 BP 2009, Cotonou, Benin
| | - François S. P. Dossa
- Communicable Diseases Research Unit (URMAT) of EPAC (Polytechnic School of Abomey-Calavi), University of Abomey Calavi, 01 BP 2009, Cotonou, Benin
| | - Paulin Azokpota
- Food Formulations and Molecular Biology Laboratory, Faculty of Agronomic Sciences, University of Abomey-Calavi, 01 BP 526 Cotonou, Benin
| | - Issaka A. K. Youssao
- Communicable Diseases Research Unit (URMAT) of EPAC (Polytechnic School of Abomey-Calavi), University of Abomey Calavi, 01 BP 2009, Cotonou, Benin
| | | | - Souaibou Farougou
- Communicable Diseases Research Unit (URMAT) of EPAC (Polytechnic School of Abomey-Calavi), University of Abomey Calavi, 01 BP 2009, Cotonou, Benin
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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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Tavsanli H, Aydin M, Ede ZA, Cibik R. Influence of ultrasound application on the microbiota of raw goat milk and some food pathogens including Brucella melitensis. FOOD SCI TECHNOL INT 2021; 28:634-640. [PMID: 34612743 DOI: 10.1177/10820132211049601] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The aim of the present study was to investigate the detrimental effect of ultrasound application, as an alternative to pasteurization, on raw goat milk microorganisms and some food pathogens including Brucella melitensis. For this purpose, six different ultrasound applications with a power of 20 kHz at 100%, 50% and 10% amplitudes with or without pulsation were practiced. Colour changes as an increase in brightness (L-value) and decrease in yellow colour value (b-value) were determined in either pasteurized or ultrasonified groups. The most efficient detrimental effect on bacteria was obtained at 100% amplitudes (III and IV group). In these groups, decrease of TAMB, coliforms, streptococci, lactobacilli, yeast and mould counts were 6.52, 6.27, 5.31, 5.61, 5.27 and 4.02 log cfu/ml respectively in raw milk. Inactivation of food pathogens Brucella melitensis type 3, Salmonella Typhimirium, Escherichia coli, Listeria monocytogenes and methicilin resistant Staphylococcus aureus inoculated in goat milk was approximately 99%, which was as efficient as HTST and LTLT pasteurization process. Consequently, ultrasound applications can be an alternative to heat processes in dairy since effective bacterial inactivation could be attained in a relatively economic and environmentally friendly way.
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Affiliation(s)
- H Tavsanli
- 53003Balikesir University, Faculty of Veterinary Medicine, Department of Veterinary, Public Health, Balıkesir Turkey
| | - M Aydin
- 53003Balikesir University, Faculty of Veterinary Medicine, Balıkesir Turkey
| | - Z A Ede
- 53003Balikesir University, Faculty of Veterinary Medicine, Balıkesir Turkey
| | - R Cibik
- 37523Uludag University, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, Bursa Turkey
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Maleke MS, Adefisoye MA, Doorsamy W, Adebo OA. Processing, nutritional composition and microbiology of amasi: A Southern African fermented milk product. SCIENTIFIC AFRICAN 2021. [DOI: 10.1016/j.sciaf.2021.e00795] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023] Open
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Obioha PI, Ouoba LII, Anyogu A, Awamaria B, Atchia S, Ojimelukwe PC, Sutherland JP, Ghoddusi HB. Identification and characterisation of the lactic acid bacteria associated with the traditional fermentation of dairy fermented product. Braz J Microbiol 2021; 52:869-881. [PMID: 33694058 PMCID: PMC8105451 DOI: 10.1007/s42770-021-00461-y] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Accepted: 02/23/2021] [Indexed: 02/07/2023] Open
Abstract
The aim of this research was to identify the key lactic acid bacteria associated with the fermentation of dairy traditional fermented products for developing starter cultures for controlled fermentation. A total of 100 lactic acid bacteria (LAB) were isolated from dairy traditional fermented products. Samples were obtained from eight producers in the South East of Nigeria. Isolates were identified by phenotypic and genotypic techniques including rep-PCR genotyping and sequencing of the 16S rRNA, pheS and rpoA genes. Isolates were characterised for antimicrobial activity against foodborne pathogens, exopolysaccharide (EPS) production and survival at low pH and in the presence of bile salts. All isolates clustered into 11 distinct rep-PCR groups and were identified as Lactobacillus fermentum (40%), Lactobacillus delbrueckii (23%), Streptococcus thermophilus (22%), Streptococcus infantarius (10%), Lactobacillus senioris (2%), Leuconostoc pseudomesenteriodes (2%) and Enterococcus thailandicus (1%). Lactobacillus fermentum showed a broad spectrum antimicrobial activity and survival at low pH, while Lactobacillus delbrueckii was able to tolerate low pH and produce EPS. All isolates survived in vitro exposure to 1% (w/v) bile salts over a 3-h period. L. fermentum, L. delbrueckii and S. thermophilus could be used to simulate the fermentation of dairy traditional fermented products.
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Affiliation(s)
- Promiselynda Ijeoma Obioha
- Microbiology Research Unit, School of Human Sciences, London Metropolitan University, 166-220 Holloway Road, London, N7 8DB, UK.
| | - L Irene I Ouoba
- Microbiology Research Unit, School of Human Sciences, London Metropolitan University, 166-220 Holloway Road, London, N7 8DB, UK
- Ouoba-Consulting, London, UK
| | - Amarachukwu Anyogu
- Applied Biotechnology Research Group, School of Life Sciences, College of Liberal Arts and Sciences, University of Westminster, 115 New Cavendish Street, London, W1W 6UW, UK
| | - Brigitte Awamaria
- Microbiology Research Unit, School of Human Sciences, London Metropolitan University, 166-220 Holloway Road, London, N7 8DB, UK
| | - Sarah Atchia
- Microbiology Research Unit, School of Human Sciences, London Metropolitan University, 166-220 Holloway Road, London, N7 8DB, UK
| | | | - Jane P Sutherland
- Microbiology Research Unit, School of Human Sciences, London Metropolitan University, 166-220 Holloway Road, London, N7 8DB, UK
| | - Hamid B Ghoddusi
- Microbiology Research Unit, School of Human Sciences, London Metropolitan University, 166-220 Holloway Road, London, N7 8DB, UK
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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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13
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Chengat Prakashbabu B, Cardwell JM, Craighead L, Ndour APN, Yempabou D, Ba E, Bada-Alambedji R, Akakpo AJ, Guitian J. "We never boil our milk, it will cause sore udders and mastitis in our cows"- consumption practices, knowledge and milk safety awareness in Senegal. BMC Public Health 2020; 20:742. [PMID: 32434499 PMCID: PMC7240928 DOI: 10.1186/s12889-020-08877-1] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2019] [Accepted: 05/07/2020] [Indexed: 11/23/2022] Open
Abstract
Background Milk is a nutrient-rich food that makes an important contribution to diets in several Low and Middle Income Countries such as Senegal. Milk can also harbour several pathogenic microorganisms. As in other low and middle income countries, the dairy industry in Senegal is growing, with an expansion of farms to meet rapidly growing demand in the cities. However, most of the production still happens in the informal sector, and little is known about consumption of milk and milk products, or knowledge, awareness and practices of actors in informal dairy supply chains. Methods We conducted structured focus group discussions with dairy farmers and milk processors in three selected regions (Dakar, Thies and Fatick) in Senegal to investigate the consumption practices, awareness of milk borne hazards, and practices relevant to the risk of milk contamination to gain a deeper understanding of drivers of milk-borne diseases. Data on the consumption of milk and milk products were also collected using a closed questionnaire. Results Results indicate that milk is an important part of the diet in the study regionsand raw milk consumption is very common. The most common milk product consumed was fermented milk. Awareness of milk borne hazards was limited. Several farmers and processors reported risky practices, despite being aware of better practices, due to cultural beliefs. In households, children, pregnant women and older people were prioritised when milk and milk products were distributed. Dairy farmers and milk processors were more concerned with the lack of food for animals, low production and seasonality of production than the safety of the milk and milk products. Conclusions Lack of awareness of milk borne infections and some traditional practices put milk and milk product consumers in the study area at high risk of milk borne diseases.. Prioritising certain sub population at households (Pregnant women and children) makes then vulnerable to milk-borne hazards. It will be challenging to change the risky practices as they are motivated by cultural beliefs hence the best strategy to promote milk safety will be to encourage the boiling of milk by consumers.
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Affiliation(s)
- Bhagyalakshmi Chengat Prakashbabu
- Veterinary Epidemiology, Economics and Public Health Group, Department of Pathobiology and Population Sciences, Royal Veterinary College, Hawkshead Lane, Herts, Hatfield, UK.
| | - Jacqueline M Cardwell
- Veterinary Epidemiology, Economics and Public Health Group, Department of Pathobiology and Population Sciences, Royal Veterinary College, Hawkshead Lane, Herts, Hatfield, UK
| | - Laura Craighead
- Veterinary Epidemiology, Economics and Public Health Group, Department of Pathobiology and Population Sciences, Royal Veterinary College, Hawkshead Lane, Herts, Hatfield, UK
| | | | - Damitoti Yempabou
- Ecole Inter Etats des Sciences et Médecine Vétérinaires de Dakar (EISMV), Dakar, Senegal
| | - Elhadji Ba
- Institut de recherche pour le développement (IRD), Dakar, Senegal
| | | | - Ayayi Justin Akakpo
- Ecole Inter Etats des Sciences et Médecine Vétérinaires de Dakar (EISMV), Dakar, Senegal
| | - Javier Guitian
- Veterinary Epidemiology, Economics and Public Health Group, Department of Pathobiology and Population Sciences, Royal Veterinary College, Hawkshead Lane, Herts, Hatfield, UK
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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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Maïworé J, Tatsadjieu Ngoune L, Piro-Metayer I, Montet D. Identification of yeasts present in artisanal yoghurt and traditionally fermented milks consumed in the northern part of Cameroon. SCIENTIFIC AFRICAN 2019. [DOI: 10.1016/j.sciaf.2019.e00159] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023] Open
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Identification of the predominant microbiota during production of lait caillé, a spontaneously fermented milk product made in Burkina Faso. World J Microbiol Biotechnol 2019; 35:100. [PMID: 31222403 DOI: 10.1007/s11274-019-2672-3] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2019] [Accepted: 06/07/2019] [Indexed: 01/14/2023]
Abstract
The spontaneously fermented curdled milk product from Burkina Faso, lait caillé is prepared by traditional processing from raw unpasteurised milk. The fermentation lasts 1-3 days. This study aims to identify the predominant microbiota involved in lait caillé fermentation from cow milk. A survey on lait caillé end-products from local markets showed pH ranges of 3.5 to 4.2. Counts of total lactic acid bacteria (LAB) were 7.8 ± 0.06 to 10.0 ± 0.03 log CFU/g and yeast counts were 5.3 ± 0.06 to 8.7 ± 0.01 log CFU/g, together with considerate amounts of Enterobacteriaceae < 3.00 to 8.4 ± 0.14 log CFU/g. Sampling throughout the entire fermentation of lait caillé was performed at a traditional house-hold production site. A drop in pH from 6.7 ± 0.01 at 0 h to 4.3 ± 0.08 in the end-product (59 h) was found. Total LAB counts increased to 8.6 ± 0.02 log CFU/g in the end-product, while yeast and Enterobacteriaceae counts reached 6.4 ± 0.11 and 6.7 ± 0.00 log CFU/g, respectively. LAB and yeasts isolated during the fermentation were clustered by (GTG)5 repetitive-PCR fingerprinting followed by 16S and 26S rRNA gene sequencing, respectively. Microbial successions were observed with Leuconostoc mesenteroides being the predominant LAB followed by Pediococcus pentosaceus and Weissella paramesenteroides at the onset, while Lactococcus lactis and Enterococcus spp. where the predominant LAB after 7 h of fermentation. During the first 18 h Candida parapsilosis was the dominant yeast species, while from 35 h to the end-product, Saccharomyces cerevisiae predominated. The microbial safety risk pointed out in this study, showed the need for implementation of good manufacturing practices including pasteurisation and use of well-defined starter cultures.
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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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The art of mabisi production: A traditional fermented milk. PLoS One 2019; 14:e0213541. [PMID: 30870441 PMCID: PMC6417723 DOI: 10.1371/journal.pone.0213541] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2018] [Accepted: 02/24/2019] [Indexed: 12/22/2022] Open
Abstract
Fermented dairy products can be rich in beneficial microbes and one such product with potential is mabisi. Mabisi is a traditional fermented milk product from Zambia made through spontaneous fermentation of raw milk at ambient temperature using a calabash (gourd), clay pot, plastic or metal container. The fermentation takes about 48 hours after which the product is stirred and ready for consumption. This study was aimed at determining the types of production methods of mabisi and identifying the critical production process parameters. A survey was conducted using interviews and observations to determine the existing production practices/technologies and to capture indigenous knowledge on mabisi production in nine provinces of Zambia. We found seven different production methods which we coined; tonga, thick-tonga, illa, barotse, backslopping, cooked and creamy types. Interestingly, the tonga-type mabisi was produced throughout the country by different ethnic groups. The main process parameters were found to be fermentation time and temperature, type of containers, presence/absence of backslopping, agitation, heating and cooling, removal of whey and addition of raw milk. And further found that mabisi is a versatile product consumed with a wide variety of foods. This basic information is crucial for production process optimisation and microbial communities dynamics studies.
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Marhamatizadeh MH, Sayyadi S. Mining of lactic acid bacteria from traditional yogurt (Mast) of Iran for possible industrial probiotic use. ITALIAN JOURNAL OF ANIMAL SCIENCE 2019. [DOI: 10.1080/1828051x.2018.1552541] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
| | - Somayeh Sayyadi
- Department of Microbiology, Islamic Azad University, Kazerun, Iran
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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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Milk Production and Sanitary Risk along the Food Chain in Five Cities in Burkina Faso. URBAN SCIENCE 2018. [DOI: 10.3390/urbansci2030057] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Livestock is the third largest currency provider in Burkina Faso after gold and cotton. The objective of this study was to assess the socio-economic characteristics of actors, level of production and sanitary risks along the food chain of local fermented milk. A literature search and an investigation were conducted. Sphinx Plus2-V5 software was used for data processing and analysis. Results obtained show that milk processing is essentially a female activity and Fulani is the most active tribe in the milk sector. The curdling is done mainly using a curdled whey. Nutritional characteristics of fermented milk depend on the milk used, the milking conditions, the technology used, and a good curd must have a pleasant smell with a sweet and sour taste. The precariousness of milking, the lack of training in hygiene, the ignorance of the rules of hygiene, the state of environment of processing/sale, the strong use of antibiotics, the negligence of campaigns of vaccinations, and the non-compliance with the waiting period generate significant sanitary risks for consumers and animals. Livestock is the mainstay of the white revolution in Burkina Faso and contributes to food and socio-economic security.
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Phenotypic Identification and Technological Characterization of Lactic Acid Bacteria Isolated from L’ben, An Algerian Traditional Fermented Cow Milk. JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2018. [DOI: 10.22207/jpam.12.2.11] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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23
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Ehsani A, Hashemi M, Afshari A, Aminzare M. Probiotic white cheese production using coculture with Lactobacillus species isolated from traditional cheeses. Vet World 2018; 11:726-730. [PMID: 29915515 PMCID: PMC5993754 DOI: 10.14202/vetworld.2018.726-730] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2018] [Accepted: 04/27/2018] [Indexed: 01/27/2023] Open
Abstract
Aim: The aim of the present study was to investigate the viability of lactic acid bacteria isolated from traditional cheeses and cocultured in Iranian white cheese during ripening. Materials and Methods: A total of 24 samples were isolated from 8 types of traditional cheeses in West Azerbaijan, Iran. Isolated species were cocultured with starter bacteria during the production of Iranian white cheese, and their viability was investigated up to 60 days of the refrigerated storage. Results: Of 118 isolates of Lactobacillus, 73 isolates (62%) were confirmed as facultative heterofermentative and 45 isolates (38%) as obligate homofermentative. Of the facultative heterofermentatives, 28 isolates (24%) were Lactobacillus plantarum, 24 isolates (20%) were Lactobacillus casei, and 21 isolates (18%) were Lactobacillus agilis. Obligate homofermentatives were Lactobacillus delbrueckii (21%), Lactobacillus helveticus (14%), and Lactobacillus salivarius (3%). L. plantarum, L. casei and L. helveticus were found in high enough levels(106 CFU/g). Conclusion: According to the obtained data, it is recommended that complex starters such as L. helveticus, L. plantarum, and L. casei can be used in industrial productions of cheese to obtain exclusive properties of traditional cheeses.
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Affiliation(s)
- A Ehsani
- Department of Food Science and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran
| | - M Hashemi
- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
| | - A Afshari
- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
| | - M Aminzare
- Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
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Mattiello S, Caroprese M, Matteo CG, Fortina R, Martini A, Martini M, Parisi G, Russo C, Zecchini M. Typical dairy products in Africa from local animal resources. ITALIAN JOURNAL OF ANIMAL SCIENCE 2017. [DOI: 10.1080/1828051x.2017.1401910] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Silvana Mattiello
- Dipartimento di Medicina veterinaria – Laboratorio di Benessere animale, Etologia applicata e Produzioni sostenibili, University of Milan, Milano, Italy
| | - Mariangela Caroprese
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, University of Foggia, Foggia, Italy
| | | | - Riccardo Fortina
- Dipartimento di Scienze Agrarie, Forestali e Alimentari and CISAO – Centro Interdipartimentale di Ricerca e Cooperazione Tecnico-Scientifica con l’Africa, University of Torino, Torino, Italy
| | - Andrea Martini
- Dipartimento di Scienze delle Produzioni Agroalimentari e dell'Ambiente, University of Firenze, Firenze, Italy
| | - Mina Martini
- Dipartimento di Scienze Veterinarie, University of Pisa, Pisa, Italy
| | - Giuliana Parisi
- Dipartimento di Scienze delle Produzioni Agroalimentari e dell'Ambiente, University of Firenze, Firenze, Italy
| | - Claudia Russo
- Dipartimento di Scienze Veterinarie, University of Pisa, Pisa, Italy
| | - Massimo Zecchini
- Dipartimento di Medicina veterinaria – Laboratorio di Benessere animale, Etologia applicata e Produzioni sostenibili, University of Milan, Milano, Italy
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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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El-Ghaish S, Khalifa M, Elmahdy A. Antimicrobial Impact forLactococcus lactissubsp.lactisA15 andEnterococcus faeciumA15 Isolated from Some Traditional Egyptian Dairy Products on Some Pathogenic Bacteria. J Food Biochem 2016. [DOI: 10.1111/jfbc.12279] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Shady El-Ghaish
- Kafrelsheikh University, Faculty of Agriculture, Department of Dairy Sciences; B.P. 33516 Kafrelsheikh Egypt
| | - Mohamed Khalifa
- Kafrelsheikh University, Faculty of Agriculture, Department of Dairy Sciences; B.P. 33516 Kafrelsheikh Egypt
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Ghiamati F, Yavarmanesh M, khomeiri M, Maghsoudlou Y. Biodiversity and origin of the microbial populations isolated from Masske, a traditional Iranian dairy product made from fermented Ewe's milk. INT J DAIRY TECHNOL 2016. [DOI: 10.1111/1471-0307.12281] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Fariba Ghiamati
- Department of food Science and Technology; Gorgan University of Agricultural Sciences and Natural Resources; Gorgan Iran
| | - Masoud Yavarmanesh
- Department of food Science and Technology; Faculty of agriculture; Ferdowsi University of Mashhad; Mashhad Iran
| | - Morteza khomeiri
- Department of food Science and Technology; Gorgan University of Agricultural Sciences and Natural Resources; Gorgan Iran
| | - Yahya Maghsoudlou
- Department of food Science and Technology; Gorgan University of Agricultural Sciences and Natural Resources; Gorgan Iran
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Ibrahem SA, El Zubeir IE. Processing, composition and sensory characteristic of yoghurt made from camel milk and camel–sheep milk mixtures. Small Rumin Res 2016. [DOI: 10.1016/j.smallrumres.2016.01.014] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Lozano C, Gharsa H, Ben Slama K, Zarazaga M, Torres C. Staphylococcus aureus in Animals and Food: Methicillin Resistance, Prevalence and Population Structure. A Review in the African Continent. Microorganisms 2016; 4:microorganisms4010012. [PMID: 27681906 PMCID: PMC5029517 DOI: 10.3390/microorganisms4010012] [Citation(s) in RCA: 72] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2015] [Revised: 01/19/2016] [Accepted: 01/29/2016] [Indexed: 12/30/2022] Open
Abstract
The interest about Staphylococcus aureus (S. aureus) and methicillin resistant S. aureus (MRSA) in livestock, and domestic and wild animals has significantly increased. The spread of different clonal complexes related to livestock animals, mainly CC398, and the recent description of the new mecC gene, make it necessary to know more about the epidemiology and population structure of this microorganism all over the world. Nowadays, there are several descriptions about the presence of S. aureus and/or MRSA in different animal species (dogs, sheep, donkeys, bats, pigs, and monkeys), and in food of animal origin in African countries. In this continent, there is a high diversity of ethnicities, cultures or religions, as well as a high number of wild animal species and close contact between humans and animals, which can have a relevant impact in the epidemiology of this microorganism. This review shows that some clonal lineages associated with humans (CC1, CC15, CC72, CC80, CC101, and CC152) and animals (CC398, CC130 and CC133) are present in this continent in animal isolates, although the mecC gene has not been detected yet. However, available studies are limited to a few countries, very often with incomplete information, and many more studies are necessary to cover a larger number of African countries.
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Affiliation(s)
- Carmen Lozano
- Area of Biochemistry and Molecular Biology, University of La Rioja, Madre de Dios 53, Logroño 26006, Spain.
| | - Haythem Gharsa
- Laboratoire des Microorganismes et Biomolécules Actives, Faculté de Sciences de Tunis, Université de Tunis El Manar, Tunis 2092, Tunisia.
- Institut Supérieur des Sciences Biologiques Appliquées de Tunis, Université de Tunis El Manar, Tunis 1006, Tunisia.
| | - Karim Ben Slama
- Laboratoire des Microorganismes et Biomolécules Actives, Faculté de Sciences de Tunis, Université de Tunis El Manar, Tunis 2092, Tunisia.
- Institut Supérieur des Sciences Biologiques Appliquées de Tunis, Université de Tunis El Manar, Tunis 1006, Tunisia.
| | - Myriam Zarazaga
- Area of Biochemistry and Molecular Biology, University of La Rioja, Madre de Dios 53, Logroño 26006, Spain.
| | - Carmen Torres
- Area of Biochemistry and Molecular Biology, University of La Rioja, Madre de Dios 53, Logroño 26006, Spain.
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Wei FF, Drummen NE, Schutte AE, Thijs L, Jacobs L, Petit T, Yang WY, Smith W, Zhang ZY, Gu YM, Kuznetsova T, Verhamme P, Allegaert K, Schutte R, Lerut E, Evenepoel P, Vermeer C, Staessen JA. Vitamin K Dependent Protection of Renal Function in Multi-ethnic Population Studies. EBioMedicine 2016; 4:162-9. [PMID: 26981580 PMCID: PMC4776057 DOI: 10.1016/j.ebiom.2016.01.011] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2015] [Revised: 01/08/2016] [Accepted: 01/11/2016] [Indexed: 12/23/2022] Open
Abstract
BACKGROUND Following activation by vitamin K (VK), matrix Gla protein (MGP) inhibits arterial calcification, but its role in preserving renal function remains unknown. METHODS In 1166 white Flemish (mean age, 38.2 years) and 714 South Africans (49.2% black; 40.6 years), we correlated estimated glomerular filtration (eGFR [CKD-EPI formula]) and stage of chronic kidney disease (CKD [KDOQI stages 2-3]) with inactive desphospho-uncarboxylated MGP (dp-ucMGP), using multivariable linear and logistic regression. RESULTS Among Flemish and white and black Africans, between-group differences in eGFR (90, 100 and 122 mL/min/1.73 m(2)), dp-ucMGP (3.7, 6.5 and 3.2 μg/L), and CKD prevalence (53.5, 28.7 and 10.5%) were significant, but associations of eGFR with dp-ucMGP did not differ among ethnicities (P ≥ 0.075). For a doubling of dp-ucMGP, eGFR decreased by 1.5 (P = 0.023), 1.0 (P = 0.56), 2.8 (P = 0.0012) and 2.1 (P < 0.0001) mL/min/1.73 m(2) in Flemish, white Africans, black Africans and all participants combined; the odds ratios for moving up one CKD stage were 1.17 (P = 0.033), 1.03 (P = 0.87), 1.29 (P = 0.12) and 1.17 (P = 0.011), respectively. INTERPRETATION In the general population, eGFR decreases and CKD risk increases with higher dp-ucMGP, a marker of VK deficiency. These findings highlight the possibility that VK supplementation might promote renal health.
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Affiliation(s)
- Fang-Fei Wei
- Studies Coordinating Centre, Research Unit Hypertension and Cardiovascular Epidemiology, KU Leuven Department of Cardiovascular Sciences, University of Leuven, Belgium
| | | | - Aletta E. Schutte
- Hypertension in Africa Research Team, North-West University, Potchefstroom, South Africa
- MRC Research Unit on Hypertension and Cardiovascular Disease, North-West University, Potchefstroom, South Africa
| | - Lutgarde Thijs
- Studies Coordinating Centre, Research Unit Hypertension and Cardiovascular Epidemiology, KU Leuven Department of Cardiovascular Sciences, University of Leuven, Belgium
| | - Lotte Jacobs
- Studies Coordinating Centre, Research Unit Hypertension and Cardiovascular Epidemiology, KU Leuven Department of Cardiovascular Sciences, University of Leuven, Belgium
| | - Thibaut Petit
- Studies Coordinating Centre, Research Unit Hypertension and Cardiovascular Epidemiology, KU Leuven Department of Cardiovascular Sciences, University of Leuven, Belgium
| | - Wen-Yi Yang
- Studies Coordinating Centre, Research Unit Hypertension and Cardiovascular Epidemiology, KU Leuven Department of Cardiovascular Sciences, University of Leuven, Belgium
| | - Wayne Smith
- Hypertension in Africa Research Team, North-West University, Potchefstroom, South Africa
| | - Zhen-Yu Zhang
- Studies Coordinating Centre, Research Unit Hypertension and Cardiovascular Epidemiology, KU Leuven Department of Cardiovascular Sciences, University of Leuven, Belgium
| | - Yu-Mei Gu
- Studies Coordinating Centre, Research Unit Hypertension and Cardiovascular Epidemiology, KU Leuven Department of Cardiovascular Sciences, University of Leuven, Belgium
| | - Tatiana Kuznetsova
- Studies Coordinating Centre, Research Unit Hypertension and Cardiovascular Epidemiology, KU Leuven Department of Cardiovascular Sciences, University of Leuven, Belgium
| | - Peter Verhamme
- Centre for Molecular and Vascular Biology, KU Leuven Department of Cardiovascular Sciences, University of Leuven, Belgium
| | - Karel Allegaert
- Research Unit Organ Systems, KU Leuven Department of Development and Regeneration, University of Leuven, Leuven, Belgium
| | - Rudolph Schutte
- Hypertension in Africa Research Team, North-West University, Potchefstroom, South Africa
- MRC Research Unit on Hypertension and Cardiovascular Disease, North-West University, Potchefstroom, South Africa
| | - Evelyne Lerut
- Department of Morphology and Molecular Pathology, University Hospitals Leuven, Leuven, Belgium
| | - Pieter Evenepoel
- Department of Nephrology and Renal Transplantation, University Hospitals Leuven, Leuven, Belgium
| | - Cees Vermeer
- R & D Group VitaK, Maastricht University, Maastricht, The Netherlands
| | - Jan A. Staessen
- Studies Coordinating Centre, Research Unit Hypertension and Cardiovascular Epidemiology, KU Leuven Department of Cardiovascular Sciences, University of Leuven, Belgium
- R & D Group VitaK, Maastricht University, Maastricht, The Netherlands
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Gebreselassie N, Abay F, Beyene F. Biochemical and molecular identification and characterization of lactic acid bacteria and yeasts isolated from Ethiopian naturally fermented buttermilk. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:184-96. [PMID: 26787941 PMCID: PMC4711473 DOI: 10.1007/s13197-015-2049-z] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/10/2015] [Accepted: 09/25/2015] [Indexed: 11/30/2022]
Abstract
Lactic acid bacteria (LAB) and yeasts were enumerated and identified from naturally fermented buttermilk. Isolates were first subjected to chemical tests and then to molecular characterization. Molecular identification involved pure sequencing of 16s rRNA (LAB) and 18s rRNA (yeast) genes. Polymerase Chain Reaction-Denaturing Gradient Gel Electrophoresis (DGGE) was used for detection of microbiota composition. Eighty-five LAB and 26 yeast isolates obtained from 16 small-scale dairy farms were isolated and identified. The microbial composition was dominated by strains of Lactococcus lactis ssp. lactis, Lactobacillus plantarum and Saccharomyces cerevisiae. Molecular techniques enabled not only genetic confirmation but also detection of some uncultivated strains. The presence of diverse strains of LAB and yeasts in NFB indicated a potential for development of different starter cultures to make new dairy products.
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Affiliation(s)
- Negussie Gebreselassie
- />Department of Chemistry, Biotechnology and Food Science, Faculty of Veterinary Medicine and Biosciences, The Norwegian University of Life Sciences, Gransdalen 33A, P.O. Box 1054, Oslo, Norway
- />Department of Food Sciences, Mekelle University, Mekelle, Tigray Ethiopia
| | - Fetien Abay
- />Department of Food Sciences, Mekelle University, Mekelle, Tigray Ethiopia
| | - Fekadu Beyene
- />Department of Food Technology and Process Engineering, Wollega University, Nekemte, Oromia Ethiopia
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I G. Isolation and characterization of lactic acid bacteria from Ukrainiantraditional dairy products. AIMS Microbiol 2016. [DOI: 10.3934/microbiol.2016.3.372] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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Mpofu A, Linnemann AR, Nout MJR, Zwietering MH, Smid EJ, den Besten HMW. Inactivation of bacterial pathogens in yoba mutandabota, a dairy product fermented with the probiotic Lactobacillus rhamnosus yoba. Int J Food Microbiol 2015; 217:42-8. [PMID: 26490648 DOI: 10.1016/j.ijfoodmicro.2015.09.016] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2015] [Revised: 09/11/2015] [Accepted: 09/26/2015] [Indexed: 12/28/2022]
Abstract
Mutandabota is a dairy product consumed as a major source of proteins and micronutrients in Southern Africa. In this study the microbial safety of traditional and a variant of mutandabota fermented with the probiotic Lactobacillus rhamnosus yoba (yoba mutandabota) was investigated by challenging the products with five important food pathogens: Listeria monocytogenes, Salmonella spp., Campylobacter jejuni, Escherichia coli O157:H7 and Bacillus cereus. Pasteurized full-fat cow's milk was used for producing traditional and yoba mutandabota, and was inoculated with a cocktail of strains of the pathogens at an inoculum level of 5.5 log cfu/mL. Survival of the pathogens was monitored over a potential consumption time of 24h for traditional mutandabota, and over 24h of fermentation followed by 24h of potential consumption time for yoba mutandabota. In traditional mutandabota (pH3.4 ± 0.1) no viable cells of B. cereus and C. jejuni were detected 3h after inoculation, while L. monocytogenes, E. coli O157:H7 and Salmonella spp. significantly declined (P<0.05), but could still be detected (<3.5 log inactivation) at the end of the potential consumption time. This indicated that consumption of traditional mutandabota exposes consumers to the risk of food-borne microbial infections. In yoba mutandabota, L. rhamnosus yoba grew from 5.5 ± 0.1 log cfu/mL to 9.1 ± 0.4 log cfu/mL in the presence of pathogens. The pH of yoba mutandabota dropped from 4.2 ± 0.1 to 3.3 ± 0.1 after 24h of fermentation, mainly due to organic acids produced during fermentation. Only Salmonella spp. was able to grow in yoba mutandabota during the first 9h of fermentation, but then decreased in viable plate count. None of the tested pathogens were detected (>3.5 log inactivation) after 3h into potential consumption time of yoba mutandabota. Inactivation of pathogens in mutandabota is of public health significance because food-borne pathogens endanger public health upon consumption of contaminated food, especially in Southern Africa where there are many vulnerable consumers of mutandabota such as children, elderly and immuno-compromised people with HIV/AIDS. The findings of this study demonstrate that mutandabota fermented with L. rhamnosus yoba has antimicrobial properties against the tested pathogens and it is safer compared to the traditional mutandabota.
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Affiliation(s)
- Augustine Mpofu
- Department of Food Science and Technology, Chinhoyi University of Technology, P. Bag 7724 Chinhoyi, Zimbabwe; Laboratory of Food Microbiology, Wageningen University, P.O. Box 17, 6700AA Wageningen, The Netherlands; Food Quality and Design, Wageningen University, P.O. Box 17, 6700AA Wageningen, The Netherlands
| | - Anita R Linnemann
- Food Quality and Design, Wageningen University, P.O. Box 17, 6700AA Wageningen, The Netherlands
| | - Martinus J R Nout
- Laboratory of Food Microbiology, Wageningen University, P.O. Box 17, 6700AA Wageningen, The Netherlands
| | - Marcel H Zwietering
- Laboratory of Food Microbiology, Wageningen University, P.O. Box 17, 6700AA Wageningen, The Netherlands
| | - Eddy J Smid
- Laboratory of Food Microbiology, Wageningen University, P.O. Box 17, 6700AA Wageningen, The Netherlands
| | - Heidy M W den Besten
- Laboratory of Food Microbiology, Wageningen University, P.O. Box 17, 6700AA Wageningen, The Netherlands.
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Belkaaloul K, Haertlé T, Chobert JM, Merah R, Taibi K, Saad El Hachemi HA, Hemch S, Amier L, Chekroun A, Saidi D, Kheroua O. Protective effect of Enterococcus faecalis DAPTO 512 on the intestinal tract and gut mucosa: milk allergy application. Benef Microbes 2015; 6:679-86. [PMID: 26192744 DOI: 10.3920/bm2014.0143] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The allergenicity of β-lactoglobulin (β-Lg) was studied by using Ussing chamber in a murine model of β-Lg allergy supplemented with hydrolysates obtained after fermentation of milk for 48 h at 37 (°)C with Enterococcus faecalis DAPTO 512, isolated from cow milk and identified by 16S rDNA sequence analysis. Balb/c mice were sensitised intraperitoneally with β-Lg. Three groups of mice were formed: group 1, composed of naive mice used as control received only NaCl; group 2, positive control composed of mice sensitised intraperitoneally with β-Lg; group 3, formed by mice which were given hydrolysates of 48 h then sensitised with β-Lg. After 48 h of fermentation β-casein and β-Lg were degraded by E. faecalis DAPTO 512. β-Lg immunisation was associated with strong IgG and IgE production in case of positive controls and a significant increase in short current circuit (Isc) and high conductance (G) responses were observed. The control and the hydrolysate groups showed a significant decrease in the production of IgG and IgE anti β-Lg compared to the positive control. The allergenic potential of β-Lg was markedly reduced in the group that received hydrolysates (Isc and G remained unchanged after intestine challenge with β-Lg). The histological scrutiny showed villi atrophy, lymphocyte hyperplasia and a significant chorion detachment in the positive control group. In the group administered with hydrolysates of fermented milk, inflammatory signs were lower, the villi were long and thin and lymphocytes were less dense. The results showed that feeding of milk fermented with E. faecalis DAPTO 512 during 18 days prior to β-Lg allergy induction exerts a protecting effect on the murine intestine and induces a significant decrease in the β-Lg allergenicity.
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Affiliation(s)
- K Belkaaloul
- 1 Laboratory of Physiology of Nutrition and Food Safety, Department of Biology, Faculty of Science and Life, University of Oran, P.O. Box 1524, El m'naouer Oran 31000, Algeria
| | - T Haertlé
- 2 UR 1268, Biopolymères Interactions Assemblages, INRA, BP 71627, 44300 Nantes, France
| | - J M Chobert
- 2 UR 1268, Biopolymères Interactions Assemblages, INRA, BP 71627, 44300 Nantes, France
| | - R Merah
- 1 Laboratory of Physiology of Nutrition and Food Safety, Department of Biology, Faculty of Science and Life, University of Oran, P.O. Box 1524, El m'naouer Oran 31000, Algeria
| | - K Taibi
- 1 Laboratory of Physiology of Nutrition and Food Safety, Department of Biology, Faculty of Science and Life, University of Oran, P.O. Box 1524, El m'naouer Oran 31000, Algeria
| | - H A Saad El Hachemi
- 1 Laboratory of Physiology of Nutrition and Food Safety, Department of Biology, Faculty of Science and Life, University of Oran, P.O. Box 1524, El m'naouer Oran 31000, Algeria
| | - S Hemch
- 1 Laboratory of Physiology of Nutrition and Food Safety, Department of Biology, Faculty of Science and Life, University of Oran, P.O. Box 1524, El m'naouer Oran 31000, Algeria
| | - L Amier
- 1 Laboratory of Physiology of Nutrition and Food Safety, Department of Biology, Faculty of Science and Life, University of Oran, P.O. Box 1524, El m'naouer Oran 31000, Algeria
| | - A Chekroun
- 1 Laboratory of Physiology of Nutrition and Food Safety, Department of Biology, Faculty of Science and Life, University of Oran, P.O. Box 1524, El m'naouer Oran 31000, Algeria
| | - D Saidi
- 1 Laboratory of Physiology of Nutrition and Food Safety, Department of Biology, Faculty of Science and Life, University of Oran, P.O. Box 1524, El m'naouer Oran 31000, Algeria
| | - O Kheroua
- 1 Laboratory of Physiology of Nutrition and Food Safety, Department of Biology, Faculty of Science and Life, University of Oran, P.O. Box 1524, El m'naouer Oran 31000, Algeria
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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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Koleva P, Georgieva R, Nikolova D, Danova S. Lactic Acid Microflora of Bulgarian Milk Products From Mountain Regions. BIOTECHNOL BIOTEC EQ 2014. [DOI: 10.1080/13102818.2009.10818557] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022] Open
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Hamadoun A, Christian H, Abou B, Eva S. Safety of horticultural and livestock products in two medium-sized cities of Mali and Burkina Faso. ACTA ACUST UNITED AC 2014. [DOI: 10.5897/ajar2013.6897] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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Kamana O, Ceuppens S, Jacxsens L, Kimonyo A, Uyttendaele M. Microbiological quality and safety assessment of the Rwandan milk and dairy chain. J Food Prot 2014; 77:299-307. [PMID: 24490925 DOI: 10.4315/0362-028x.jfp-13-230] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Milk is a valuable and nutritious food product that can partially fulfill the rising food demand of the growing African population. The microbiological status of milk and derived products was assessed throughout the milk and dairy chain in Rwanda by enumeration of the total mesophilic count, coliforms, and Staphylococcus aureus and detection of Salmonella and Listeria monocytogenes. The quality of raw milk was satisfactory for the majority of samples, but 5.2% contained Salmonella. At the processing level, the total mesophilic count and coliform numbers indicated ineffective heat treatment during pasteurization or postpasteurization contamination. Increasing bacterial counts were observed along the retail chain and could be attributed to insufficient temperature control during storage. Milk and dairy products sold in milk shops were of poor and variable microbiological quality in comparison with the pasteurized milk sold in supermarkets. In particular, the microbiological load and pathogen prevalence in cheese were unacceptably high.
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Affiliation(s)
- Olivier Kamana
- Ghent University, Faculty of Bioscience Engineering, Laboratory of Food Microbiology and Food Preservation (LFMFP), Ghent, Belgium; Higher Institute of Agriculture and Animal Husbandry, Faculty of Agriculture and Rural Development, Department of Animal Production, Busogo, Rwanda
| | - Siele Ceuppens
- Ghent University, Faculty of Bioscience Engineering, Laboratory of Food Microbiology and Food Preservation (LFMFP), Ghent, Belgium
| | - Liesbeth Jacxsens
- Ghent University, Faculty of Bioscience Engineering, Laboratory of Food Microbiology and Food Preservation (LFMFP), Ghent, Belgium
| | - Anastase Kimonyo
- Kigali Institute of Science and Technology, Faculty of Applied Sciences, Department of Food Science and Technology, Kigali, Rwanda
| | - Mieke Uyttendaele
- Ghent University, Faculty of Bioscience Engineering, Laboratory of Food Microbiology and Food Preservation (LFMFP), Ghent, Belgium.
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Microbial community structure of three traditional zambian fermented products: mabisi, chibwantu and munkoyo. PLoS One 2013; 8:e63948. [PMID: 23691123 PMCID: PMC3653860 DOI: 10.1371/journal.pone.0063948] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2012] [Accepted: 04/11/2013] [Indexed: 11/19/2022] Open
Abstract
Around the world, raw materials are converted into fermented food products through microbial and enzymatic activity. Products are typically produced using a process known as batch culture, where small volumes of an old culture are used to initiate a fresh culture. Repeated over many years, and provided samples are not shared among producers, batch culture techniques allow for the natural evolution of independent microbial ecosystems. While these products form an important part of the diets of many people because of their nutritional, organoleptic and food safety properties, for many traditional African fermented products the microbial communities responsible for fermentation are largely unknown. Here we describe the microbial composition of three traditional fermented non-alcoholic beverages that are widely consumed across Zambia: the milk based product Mabisi and the cereal based products Munkoyo and Chibwantu. Using culture and non-culture based techniques, we found that six to eight lactic acid bacteria predominate in all products. We then used this data to investigate in more detail the factors affecting community structure. We found that products made from similar raw materials do not harbor microbial communities that are more similar to each other than those made from different raw materials. We also found that samples from the same product taken at the same location were as different from each other in terms of microbial community structure and composition, as those from geographically very distant locations. These results suggest that microbial community structure in these products is neither a simple consequence of the raw materials used, nor the particular suite of microbes available in the environment but that anthropogenic variables (e.g., competition among sellers or organoleptic preferences by different tribes) are important in shaping the microbial community structures.
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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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41
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Akabanda F, Owusu-Kwarteng J, Tano-Debrah K, Glover RLK, Nielsen DS, Jespersen L. Taxonomic and molecular characterization of lactic acid bacteria and yeasts in nunu, a Ghanaian fermented milk product. Food Microbiol 2012; 34:277-83. [PMID: 23541194 DOI: 10.1016/j.fm.2012.09.025] [Citation(s) in RCA: 66] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2012] [Revised: 09/26/2012] [Accepted: 09/27/2012] [Indexed: 10/27/2022]
Abstract
Produced from raw unpasteurized milk, nunu is a spontaneously fermented yoghurt-like product made in Ghana and other parts of West Africa. Despite the importance of nunu in the diet of many Africans, there is currently only limited information available on the microorganisms associated with nunu processing. With the aim of obtaining a deeper understanding of the process and as a first step towards developing starter cultures with desired technological properties for nunu production, a microbiological characterization of nunu processing in three different towns in the Upper East region of Ghana, namely Bolgatanga, Paga and Navrongo, was carried out. Lactic acid bacteria (LAB) and yeasts associated with nunu processing were isolated and identified using a combination of pheno- and genotypic methods including morphological and carbohydrate fermentation tests, (GTG)5-based rep-PCR, multiplex PCR, and 16S and 26S rRNA gene sequencing. The LAB counts during nunu processing increased from 4.5 ± 0.4 log cfu/ml at 0 h to 8.7 ± 1.8 log cfu/ml at 24 h of fermentation while yeasts counts increased from 2.8 ± 1.2 log cfu/ml at 0 h to 5.8 ± 0.5 log cfu/ml by the end of fermentation. Lactobacillus fermentum was the dominant LAB throughout the fermentations with Lactobacillus plantarum and Leuconostoc mesenteroides playing prominent roles during the first 6-8 h of fermentation as well. Less frequently isolated LAB included Lactobacillus helveticus, Enterococcus faecium, Enterococcus italicus, Weissella confusa and a putatively novel Lactococcus spp. The yeasts involved were identified as Candida parapsilosis, Candida rugosa, Candida tropicalis, Galactomyces geotrichum, Pichia kudriavzevii and Saccharomyces cerevisiae with P. kudriavzevii and S. cerevisiae being the dominant yeast species.
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Affiliation(s)
- Fortune Akabanda
- Department of Nutrition and Food Science, University of Ghana, Legon, Ghana
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Adimpong DB, Nielsen DS, Sørensen KI, Derkx PMF, Jespersen L. Genotypic characterization and safety assessment of lactic acid bacteria from indigenous African fermented food products. BMC Microbiol 2012; 12:75. [PMID: 22594449 PMCID: PMC3463448 DOI: 10.1186/1471-2180-12-75] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2011] [Accepted: 05/17/2012] [Indexed: 11/25/2022] Open
Abstract
Background Indigenous fermented food products play an essential role in the diet of millions of Africans. Lactic acid bacteria (LAB) are among the predominant microbial species in African indigenous fermented food products and are used for different applications in the food and biotechnology industries. Numerous studies have described antimicrobial susceptibility profiles of LAB from different parts of the world. However, there is limited information on antimicrobial resistance profiles of LAB from Africa. The aim of this study was to characterize 33 LAB previously isolated from three different African indigenous fermented food products using (GTG)5-based rep-PCR, sequencing of the 16S rRNA gene and species-specific PCR techniques for differentiation of closely related species and further evaluate their antibiotic resistance profiles by the broth microdilution method and their haemolytic activity on sheep blood agar plates as indicators of safety traits among these bacteria. Results Using molecular biology based methods and selected phenotypic tests such as catalase reaction, CO2 production from glucose, colonies and cells morphology, the isolates were identified as Lactobacillus delbrueckii, Lactobacillus fermentum, Lactobacillus ghanensis, Lactobacillus plantarum, Lactobacillus salivarius, Leuconostoc pseudomesenteroides, Pediococcus acidilactici, Pediococcus pentosaceus and Weissella confusa. The bacteria were susceptible to ampicillin, chloramphenicol, clindamycin and erythromycin but resistant to vancomycin, kanamycin and streptomycin. Variable sensitivity profiles to tetracycline and gentamicin was observed among the isolates with Lb. plantarum, Lb. salivarius, W. confusa (except strain SK9-5) and Lb. fermentum strains being susceptible to tetracycline whereas Pediococcus strains and Lb. ghanensis strains were resistant. For gentamicin, Leuc. pseudomesenteroides, Lb. ghanensis and Ped. acidilactici strains were resistant to 64 mg/L whereas some W. confusa and Lb. plantarum strains had a MIC value of 16 mg/L and 32 mg/L respectively. No β-haemolytic activity was observed, however, α-haemolytic activity was observed in 27% (9) of the strains comprising Lb. salivarius (6), W. confusa (2) and Lb. delbrueckii (1) isolates. Conclusions The resistance to kanamycin and vancomycin is probably an intrinsic feature since similar observations were reported in the literature for LAB. Low prevalence of pathogenicity indicator traits were observed among the isolates especially with the presence of poor haemolytic activities and they could therefore be considered as interesting candidates for selection of starter cultures or probiotics for different applications.
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Affiliation(s)
- David B Adimpong
- Department of Food Science, University of Copenhagen, Faculty of Life Sciences, Rolighedsvej 30, Frederiksberg C, Denmark.
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El-Ghaish S, Hadji-Sfaxi I, Ahmadova A, Choiset Y, Rabesona H, Sitohy M, Haertlé T, Chobert JM. Characterization of two safe Enterococcus strains producing enterocins isolated from Egyptian dairy products. Benef Microbes 2012; 2:15-27. [PMID: 21831786 DOI: 10.3920/bm2011.0001] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Five bacterial cocci isolates were selected from a wide pool of 503 isolates collected from traditional Egyptian dairy products on the basis of their inhibitory activities against Lactobacillus brevis F145, Lactobacillus bulgaricus 340, Enterococcus faecium HKLHS, Listeria ivanovii ATCC, Listeria innocua CIP 80.11 and Listeria monocytogenes EGDe 107776. These 5 isolates were identified as E. faecium TX1330 and E. faecium E980 by 16S rDNA amplification and sequencing. The antibacterial activity of the two strains was not affected by treatment of the cell free culture supernatant with catalase but their activities disappeared completely when digested with protease K, α-chymotrypsin and trypsin. The antimicrobial substance was stable over a wide range of pH (2-10) and was active after heating at 100 °C for 10 min. Bacteriocin yield in two strains reached a maximum (1,600 AU/ml) at the end of the exponential phase (6 h) and remained stable until the end of 24 h-incubation period when the medium reached pH 5.5. Maximal production of bacteriocin was obtained when growing the bacterial cells at temperatures ranging between 30 and 37 °C. Bacteriocin production was unaffected when the bacterial cells grew under severe conditions of pH (9.6) and in high salt (6.5% NaCl). Thanks to PCR gene amplification the bacteriocins produced by E. faecium TX1330 could be identified as enterocins A and B structural genes, while the bacteriocins produced by E. faecium E980 could be identified as enterocins P and L50A structural genes, which can be classified into two enterocin subclasses (IIa and IIc), respectively. PCR amplification demonstrated that the two studied strains did not contain virulence factors asal, cyl A and B, ace, efaAfs and espfm. These two strains were sensitive to most of the tested antibiotics but were resistant to tetracycline. E. faecium E980 was also resistant to chloramphenicol.
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Affiliation(s)
- S El-Ghaish
- Institut National de la Recherche Agronomique, Biopolymères Interactions Assemblages, Equipe Fonctions et Interactions des Protéines, Nantes Cedex, France
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Zhang H, Wang J, Menghebilige, Chen Y, Yun Y, Sun T, Li H, Guo M. Nutritive composition of Tarag, the traditional naturally-fermented goat milk in China. Ecol Food Nutr 2011; 48:112-22. [PMID: 21883074 DOI: 10.1080/03670240802634209] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Nutritive compositions were analyzed in 10 batches of samples of Tarag (the traditional naturally-fermented goat milk), which were collected in the Mongolian community in China. Results showed that Tarag had richer nutrients than yoghurt. Tarag-2 (from Zang goats) had better chemical nutrient density than Tarag-1 (from Chaidamu goats). Tarag was rich in casein, lactoferrin, serum albumin, β-lactoglobulin, α-lactalbumin, and 3 unknown fractions in certain samples. Microbiological enumeration revealed that Tarag contained large lactic acid bacteria and yeast. Tarag was judged nutritious and indicated the latent value for people's health.
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Affiliation(s)
- Heping Zhang
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Huhhot, People's Republic of China.
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Li J, Ren F, Gu H, Li X, Gan B. Safety evaluation in vitro of Enterococcus durans from Tibetan traditional fermented yak milk. J Microbiol 2011; 49:721-8. [DOI: 10.1007/s12275-011-1062-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2011] [Accepted: 05/18/2011] [Indexed: 10/15/2022]
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46
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Biomass production and small-scale testing of freeze-dried lactic acid bacteria starter strains for cassava fermentations. Food Control 2011. [DOI: 10.1016/j.foodcont.2010.09.008] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Shobharani P, Agrawal R. A potent probiotic strain from cheddar cheese. Indian J Microbiol 2011; 51:251-8. [PMID: 22753999 DOI: 10.1007/s12088-011-0072-y] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2008] [Accepted: 04/17/2009] [Indexed: 11/26/2022] Open
Abstract
A lactic acid bacteria Leuconostoc paramesenteroides was isolated and characterized from cheddar cheese and was adapted to grow at low pH (2.0) and high bile salt concentration (2%) by sequential sub-culturing so that it can survive the extreme environmental condition of gut. Cell hydrophobicity assay shows the maximum adherence of the culture to toluene (46.11%). Adhesion ability was confirmed by in vitro assay using rat intestinal epithelial layer. The culture has an antimicrobial activity against food borne pathogens and is vancomycin sensitive. The culture shows a β-galactosidase activity of 3.42 μM/mg protein, which indicates the ability of the culture to hydrolyze lactose for easy absorption. All these properties determine the ability of the culture to be used as a probiotic.
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Affiliation(s)
- P Shobharani
- Department of Food Microbiology, Central Food Technological Research Institute, Mysore, India
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Eissa EA, Babiker EE, Yagoub AEA. Physicochemical, microbiological and sensory properties of Sudanese yoghurt (zabadi) made from goat's milk. ANIMAL PRODUCTION SCIENCE 2011. [DOI: 10.1071/an09126] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Physicochemical, microbiological and sensory attributes of fresh and cold-stored (5–15 days) fermented zabadi from goat’s milk were analysed and then compared with those of cow’s milk. Results indicated that the gross nutrients of fresh goat’s milk changed after processing. Zabadi fermentation significantly decreased the lactose content and pH of the fresh milk in both zabadi types. Cow-milk zabadi was more viscous than goat-milk zabadi. Cold storage resulted in significant changes in gross composition of both zabadi types, in particular after 10 days of storage. Lactose and pH decreased further if the storage period was prolonged. Lactobacillus spp. and Streptococcus spp. are the main active organisms in goat- and cow-milk zabadi. The number of total bacteria and yeast increased significantly within 10 days of storage, decreasing thereafter. Staphylococcus aureus and Salmonella spp. were absent. Coliforms and faecal coliforms were detected in both zabadi types; however, they disappeared after 5 days of storage. Goat-milk zabadi showed significantly lower sensory scores than cow-milk zabadi. Both zabadi types can withstand storage to a maximum of 10 days, with the sensory scores decreasing thereafter.
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Tan Z, Pang H, Duan Y, Qin G, Cai Y. 16S ribosomal DNA analysis and characterization of lactic acid bacteria associated with traditional Tibetan Qula cheese made from yak milk. Anim Sci J 2010; 81:706-13. [PMID: 21108692 DOI: 10.1111/j.1740-0929.2010.00785.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Twenty strains of lactic acid bacteria were isolated from six traditional Tibetan Qula cheese made from yak which were collected from northwest China, including Tibet, Qinghai and Gansu province. These isolates were subjected to phenotypic and genetic analyses. All isolates were Gram-positive and catalase-negative cocci that produced gas from glucose and formed D(-) isomer of lactate. Most isolates were able to grow in de Man, Rogosa and Sharpe (MRS) broth at pH values 3.0-9.0 and in 6.5% NaCl (w/v). According to analytical profile index 50 carbohydrates (API 50 CH) fermentation patterns of amygdalin and arabinose, these isolates were divided into three groups (A to C). On the basis of the phylogenetic trees of 16S ribosomal DNA (rDNA) sequence, the strains in all groups were placed in the cluster making up the genus Leuconostoc, which showed that all strains should belong to Leuconostoc species. Strains in Group A and Group B exhibited similarity of 16S rDNA sequence of over 99% to Leuconostoc mesenteroides, indicating that they each comprised a single species. Strains in group C were assigned to the Leuconostoc pseudomesenteroides and their 16S rDNA sequence showed a similarity of over 99%. This study demonstrated that Leuconostoc was the dominant member among lactic acid bacteria in Qula cheese.
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Magwamba C, Matsheka MI, Mpuchane S, Gashe BA. Detection and quantification of biogenic amines in fermented food products sold in Botswana. J Food Prot 2010; 73:1703-8. [PMID: 20828480 DOI: 10.4315/0362-028x-73.9.1703] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The incidence and concentrations associated with four important biogenic amines in leading commercial fermented beverages consumed in Botswana were determined using high-performance liquid chromatography. In 87 sorghum brew and 84 sour milk (madila, amasi) samples tested, putrescine was the most prevalent biogenic amine (63 and 61%, respectively), while histamine was the least prevalent (24 and 8%, respectively). Cadaverine was the most frequently detected biogenic amine in 79 of the commercial sour maize beverage (mageu/mahewu) samples tested (found in 70% of the samples), while tyramine was the least detected (occurring in 3% of the samples). In sorghum brew and sour milk, tyramine was found to be the most concentrated (mean concentration of 2.08 mg/100 ml and 3.2 mg/100 ml, respectively), and histamine was found to be the least concentrated (mean concentration of 0.94 mg/100 ml and 0.31 mg/100 ml, respectively). Overall, the biogenic amine concentrations of all three fermented products were within acceptable limits. However, one sorghum brew sample had a histamine content of 5.8 mg/ 100 ml, which was above the 5.0 mg/100 g allowable limit suggested by the U.S. Food and Drug Administration.
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Affiliation(s)
- Clement Magwamba
- Department of Biological Sciences, University of Botswana, Gaborone, Botswana
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