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Agunwah IM, Ogueke CC, Nwosu JN, Anyogu A. Microbiological evaluation of the indigenous fermented condiment okpeye available at various retail markets in the south-eastern region of Nigeria. Heliyon 2024; 10:e25493. [PMID: 38356605 PMCID: PMC10865259 DOI: 10.1016/j.heliyon.2024.e25493] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2023] [Revised: 01/22/2024] [Accepted: 01/29/2024] [Indexed: 02/16/2024] Open
Abstract
In Africa, indigenous fermented condiments contribute to food security as a low-cost source of protein. Okpeye is an indigenous fermented condiment produced from Prosopis africana seeds. The reliance on spontaneous fermentation processes and unhygienic practices during production often results in the contamination of the final product with microbial hazards. A microbiological evaluation of 18 commercial samples of okpeye purchased from six markets in two cities in southeastern Nigeria was conducted. Fifty-nine (59) bacteria were isolated and identified at the species level by phenotyping and sequencing the 16S rRNA, gyrB and rpoB genes. Bacillus (47.4 %) and Staphylococcus (42.3 %) were the predominant bacterial genera in okpeye. Overall, B. amyloliquefaciens and S. simulans were the most frequently occurring bacteria and were present in all samples. In addition, B. cereus was isolated in samples obtained from all markets. Other bacterial species included B. velezensis, Oceanobacillus caeni, S. cohnii, Escherichia fergusonni and Vagacoccus lutrae. The B. cereus isolates (10) were screened for the presence of 8 enterotoxin genes (hblA, hblC, hblD, nheA, nheB, nheC, cytK, entFM) and one emetic gene (cesB). The non-haemolytic enterotoxin (nheABC) and haemolytic enterotoxin (hblABD) complexes were present in 70 % and 50 % of B. cereus respectively. The positive rate of cytK and entFM genes was 70 %, while the cesB gene was 30 %. Antibiotic susceptibility assessment showed that most of the isolates were susceptible to gentamicin, tetracycline, streptomycin, and erythromycin but resistant to ciprofloxacin and vancomycin. These findings highlight the need for further controls to reduce contamination with potential pathogenic bacteria in indigenous fermented condiments such as okpeye. There is also a need to educate producers regarding hygienic practices to safeguard public health and food security.
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Affiliation(s)
- Ijeoma M. Agunwah
- Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria
| | - Chika C. Ogueke
- Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria
| | - Justina N. Nwosu
- Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria
| | - Amarachukwu Anyogu
- Food Safety and Security, School of Biomedical Sciences, University of West London, St Mary's Road, Ealing, W5 5RF, London, UK
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Lim TW, Choo KY, Lim RLH, Pui LP, Tan CP, Ho CW. The indigenous microbial diversity involved in the spontaneous fermentation of red dragon fruit ( Hylocereus polyrhizus) identified by means of molecular tools. Heliyon 2023; 9:e21940. [PMID: 38027851 PMCID: PMC10658323 DOI: 10.1016/j.heliyon.2023.e21940] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2023] [Revised: 10/31/2023] [Accepted: 10/31/2023] [Indexed: 12/01/2023] Open
Abstract
Red dragon fruit (RDF) is well-known for its high nutritional content, especially the red pigment betacyanins that possess high antioxidant activity. Natural fermentation is an ancient yet outstanding technique that relies on the autochthonous microbiota from fruits and vegetables surfaces to preserve and improve the nutritional values and quality of the food product. The present study was to evaluate and identify the indigenous microbial community (bacteria and fungi) that are involved in the natural fermentation of RDF. Results revealed a total of twenty bacterial pure cultures and nine fungal pure cultures were successfully isolated from fermented red dragon fruit drink (FRDFD). For the first time, the PCR amplification of 16S rRNA and ITS regions and sequence analysis suggested nine genera of bacteria and three genera of fungi (Aureobasidium pullulans, Clavispora opuntiae, and Talaromyces aurantiacus) present in the FRDFD. Four dominant (≥10 % isolates) bacteria species identified from FRDFD were Klebsiella pneumonia, Brevibacillus parabrevis, Bacillus tequilensis and Bacillus subtilis. The carbohydrate fermentation test showed that all the indigenous microbes identified were able to serve as useful starter culture by fermenting sucrose and glucose, thereby producing acid to lower the pH of FRDFD to around pH 4 for better betacyanins stability. The present study provides a more comprehensive understanding of the indigenous microbial community that serves as the starter culture in the fermentation of RDF. Besides, this study provides a useful guide for future research to be conducted on studying the rare bacterial strains (such as B. tequilensis) identified from the FRDFD for their potential bioactivities and applications in medical treatment and functional foods industries.
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Affiliation(s)
- Teck Wei Lim
- Department of Biotechnology, Faculty of Applied Sciences, UCSI University, No. 1, Jalan Menara Gading, UCSI Heights, 56000, Cheras, Kuala Lumpur, Malaysia
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, No. 1, Jalan Menara Gading, UCSI Heights, 56000, Cheras, Kuala Lumpur, Malaysia
| | - Kah Yee Choo
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, No. 1, Jalan Menara Gading, UCSI Heights, 56000, Cheras, Kuala Lumpur, Malaysia
| | - Renee Lay Hong Lim
- Department of Biotechnology, Faculty of Applied Sciences, UCSI University, No. 1, Jalan Menara Gading, UCSI Heights, 56000, Cheras, Kuala Lumpur, Malaysia
| | - Liew Phing Pui
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, No. 1, Jalan Menara Gading, UCSI Heights, 56000, Cheras, Kuala Lumpur, Malaysia
| | - Chin Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), 43400, Serdang, Selangor, Malaysia
| | - Chun Wai Ho
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, No. 1, Jalan Menara Gading, UCSI Heights, 56000, Cheras, Kuala Lumpur, Malaysia
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Kognou ALM, Chio C, Khatiwada JR, Shrestha S, Chen X, Zhu Y, Ngono Ngane RA, Agbor Agbor G, Jiang ZH, Xu CC, Qin W. Characterization of Potential Virulence, Resistance to Antibiotics and Heavy Metals, and Biofilm-Forming Capabilities of Soil Lignocellulolytic Bacteria. Microb Physiol 2023; 33:36-48. [PMID: 36944321 DOI: 10.1159/000530228] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2022] [Accepted: 03/12/2023] [Indexed: 03/23/2023]
Abstract
Soil bacteria participate in self-immobilization processes for survival, persistence, and production of virulence factors in some niches or hosts through their capacities for autoaggregation, cell surface hydrophobicity, biofilm formation, and antibiotic and heavy metal resistance. This study investigated potential virulence, antibiotic and heavy metal resistance, solvent adhesion, and biofilm-forming capabilities of six cellulolytic bacteria isolated from soil samples: Paenarthrobacter sp. MKAL1, Hymenobacter sp. MKAL2, Mycobacterium sp. MKAL3, Stenotrophomonas sp. MKAL4, Chryseobacterium sp. MKAL5, and Bacillus sp. MKAL6. Strains were subjected to phenotypic methods, including heavy metal and antibiotic susceptibility and virulence factors (protease, lipase, capsule production, autoaggregation, hydrophobicity, and biofilm formation). The effect of ciprofloxacin was also investigated on bacterial susceptibility over time, cell membrane, and biofilm formation. Strains MKAL2, MKAL5, and MKAL6 exhibited protease and lipase activities, while only MKAL6 produced capsules. All strains were capable of aggregating, forming biofilm, and adhering to solvents. Strains tolerated high amounts of chromium, lead, zinc, nickel, and manganese and were resistant to lincomycin. Ciprofloxacin exhibited bactericidal activity against these strains. Although the phenotypic evaluation of virulence factors of bacteria can indicate their pathogenic nature, an in-depth genetic study of virulence, antibiotic and heavy metal resistance genes is required.
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Affiliation(s)
| | - Chonlong Chio
- Department of Biology, Lakehead University, Thunder Bay, Ontario, Canada
| | | | - Sarita Shrestha
- Department of Biology, Lakehead University, Thunder Bay, Ontario, Canada
| | - Xuantong Chen
- Department of Biology, Lakehead University, Thunder Bay, Ontario, Canada
| | - Yuen Zhu
- School of Environment and Resources, Shanxi University, Taiyuan, China
| | | | - Gabriel Agbor Agbor
- Centre for Research on Medicinal Plants and Traditional Medicine, Institute of Medical Research and Medicinal Plants Studies Cameroon, Yaoundé, Cameroon
| | - Zi-Hua Jiang
- Department of Chemistry, Lakehead University, Thunder Bay, Ontario, Canada
| | - Chunbao Charles Xu
- Department of Chemical and Biochemical Engineering, Western University, London, Ontario, Canada
| | - Wensheng Qin
- Department of Biology, Lakehead University, Thunder Bay, Ontario, Canada
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Koutsoumanis K, Allende A, Alvarez‐Ordóñez A, Bolton D, Bover‐Cid S, Chemaly M, De Cesare A, Hilbert F, Lindqvist R, Nauta M, Peixe L, Ru G, Simmons M, Skandamis P, Suffredini E, Cocconcelli PS, Escámez PSF, Maradona MP, Querol A, Sijtsma L, Suarez JE, Sundh I, Vlak J, Barizzone F, Correia S, Herman L. Update of the list of qualified presumption of safety (QPS) recommended microbiological agents intentionally added to food or feed as notified to EFSA 17: suitability of taxonomic units notified to EFSA until September 2022. EFSA J 2023; 21:e07746. [PMID: 36704192 PMCID: PMC9875162 DOI: 10.2903/j.efsa.2023.7746] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023] Open
Abstract
The qualified presumption of safety (QPS) approach was developed to provide a regularly updated generic pre-evaluation of the safety of microorganisms, intended for use in the food or feed chains, to support the work of EFSA's Scientific Panels. The QPS approach is based on an assessment of published data for each agent, with respect to its taxonomic identity, the body of relevant knowledge and safety concerns. Safety concerns identified for a taxonomic unit (TU) are, where possible, confirmed at the species/strain or product level and reflected by 'qualifications'. In the period covered by this Statement, new information was found leading to the withdrawal of the qualification 'absence of aminoglycoside production ability' for Bacillus velezensis. The qualification for Bacillus paralicheniformis was changed to 'absence of bacitracin production ability'. For the other TUs, no new information was found that would change the status of previously recommended QPS TUs. Of 52 microorganisms notified to EFSA between April and September 2022 (inclusive), 48 were not evaluated because: 7 were filamentous fungi, 3 were Enterococcus faecium, 2 were Escherichia coli, 1 was Streptomyces spp., and 35 were taxonomic units (TUs) that already have a QPS status. The other four TUs notified within this period, and one notified previously as a different species, which was recently reclassified, were evaluated for the first time for a possible QPS status: Xanthobacter spp. could not be assessed because it was not identified to the species level; Geobacillus thermodenitrificans is recommended for QPS status with the qualification 'absence of toxigenic activity'. Streptoccus oralis is not recommended for QPS status. Ogataea polymorpha is proposed for QPS status with the qualification 'for production purposes only'. Lactiplantibacillus argentoratensis (new species) is included in the QPS list.
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Dabiré Y, Somda NS, Somda MK, Compaoré CB, Mogmenga I, Ezeogu LI, Traoré AS, Ugwuanyi JO, Dicko MH. Assessment of probiotic and technological properties of Bacillus spp. isolated from Burkinabe Soumbala. BMC Microbiol 2022; 22:228. [PMID: 36175837 PMCID: PMC9523936 DOI: 10.1186/s12866-022-02642-7] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Accepted: 09/15/2022] [Indexed: 01/01/2023] Open
Abstract
BACKGROUND Soumbala is a highly loved alkaline traditional fermented food condiment in Burkina Faso. It harbors various microbiota dominated by fermentative Bacillus spp. as functional microorganism with little confirmed health-promoting properties. METHODS The present study aimed to evaluate six Bacillus strains previously isolated and identified from soumbala. These strains were selected as presumptively safe bacteria for probiotic and technological characteristics. These strains were assessed for in vitro probiotic criteria (tolerance to acidic pH, gastric juice, 0.3% (m/v) bile salts, intestinal juice and 0.4% (w/v) phenol, cell surface hydrophobicity, auto-aggregation capacity, antimicrobial activity against foodborne pathogens, antibiotic susceptibility and biofilm production) and technological properties, including protease, amylase, lipase, and tannase activity, as well as poly-γ-glutamic acid (PGA) production and thermo-tolerance. RESULTS All tested Bacillus strains (B54, F20, F24, F21, F26 and F44) presented variable relevant probiotic properties (good tolerance to pH 2 and pH 4, gastric juice, bile salts, intestinal juice and phenol), with marked differences in hydrophobicity and auto-aggregation capacity ranging from 73.62-94.71% and 49.35-92.30%, respectively. They exhibited a broad spectrum of activity against foodborne pathogens depending on target pathogen, with the highest activity exhibited by strain F20 (29.52 mm) against B. cereus 39 (p < 0.001). They also showed good biofilm production as well as variable hydrolytic enzyme activities, including protease (43.00-60.67 mm), amylase (22.59-49.55 mm), lipase (20.02-24.57 mm), and tannase (0-10.67 mm). All tested Bacillus strains tolerated temperature up to 50 °C, while only strains F26 and F44 showed the best PGA production. CONCLUSION Overall, the tested cultures exhibiting potential probiotic and technological characteristics; particularly B. cereus F20, B. benzoevorans F21, B. cabrialessi F26, and B. tequilensis F44 could be a source of probiotic-starters of commercial interest in the production of high-quality soumbala.
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Affiliation(s)
- Yérobessor Dabiré
- Laboratoire de Biochimie, Biotechnologie, Technologie Alimentaire et Nutrition (LABIOTAN), Département de Biochimie Microbiologie, Ecole Doctorale Sciences et Technologies (EDST), Université Joseph KI-ZERBO, 03 P.B. 7031 Ouagadougou 03, Burkina Faso ,grid.10757.340000 0001 2108 8257Department of Microbiology, Faculty of Biological Sciences, University of Nigeria Nsukka (UNN), Enugu state, 410001 Nigeria
| | - Namwin Siourimè Somda
- grid.433132.40000 0001 2165 6445Département Technologie Alimentaire (DTA), Centre National de Recherche Scientifique et Technologique (CNRST) / Institut de Recherche en Sciences Appliquées et Technologies (IRSAT) / Direction Régional de L’Ouest, 03 B.P.2393 Bobo - Dioulasso 03, Burkina Faso
| | - Marius K. Somda
- Laboratoire de Biochimie, Biotechnologie, Technologie Alimentaire et Nutrition (LABIOTAN), Département de Biochimie Microbiologie, Ecole Doctorale Sciences et Technologies (EDST), Université Joseph KI-ZERBO, 03 P.B. 7031 Ouagadougou 03, Burkina Faso ,Laboratoire de Microbiologie et de Biotechnologie Microbienne (LAMBM), Département de Biochimie-Microbiologie, Ecole Doctorale Sciences et Technologies (EDST), Université Joseph KI-ZERBO, 03 P.B. 7031 Ouagadougou 03, Burkina Faso
| | - Clarisse B. Compaoré
- grid.433132.40000 0001 2165 6445Département Technologie Alimentaire (DTA), Centre National de Recherche Scientifique et Technologique (CNRST) / Institut de Recherche en Sciences Appliquées et Technologies (IRSAT), 03 B.P. 7047 Ouagadougou 03, Burkina Faso
| | - Iliassou Mogmenga
- Laboratoire de Microbiologie et de Biotechnologie Microbienne (LAMBM), Département de Biochimie-Microbiologie, Ecole Doctorale Sciences et Technologies (EDST), Université Joseph KI-ZERBO, 03 P.B. 7031 Ouagadougou 03, Burkina Faso
| | - Lewis I. Ezeogu
- grid.10757.340000 0001 2108 8257Department of Microbiology, Faculty of Biological Sciences, University of Nigeria Nsukka (UNN), Enugu state, 410001 Nigeria
| | - Alfred S. Traoré
- Laboratoire de Biochimie, Biotechnologie, Technologie Alimentaire et Nutrition (LABIOTAN), Département de Biochimie Microbiologie, Ecole Doctorale Sciences et Technologies (EDST), Université Joseph KI-ZERBO, 03 P.B. 7031 Ouagadougou 03, Burkina Faso ,Laboratoire de Microbiologie et de Biotechnologie Microbienne (LAMBM), Département de Biochimie-Microbiologie, Ecole Doctorale Sciences et Technologies (EDST), Université Joseph KI-ZERBO, 03 P.B. 7031 Ouagadougou 03, Burkina Faso ,grid.508517.eLaboratoire des Sciences Biologiques Appliquées, Unité de Formation et de Recherche en Sciences et Technologies (UFR-ST), Université Aube Nouvelle, 01 P.B. 234 Bobo-Dioulasso 01, Burkina Faso
| | - Jerry O. Ugwuanyi
- grid.10757.340000 0001 2108 8257Department of Microbiology, Faculty of Biological Sciences, University of Nigeria Nsukka (UNN), Enugu state, 410001 Nigeria
| | - Mamoudou H. Dicko
- Laboratoire de Biochimie, Biotechnologie, Technologie Alimentaire et Nutrition (LABIOTAN), Département de Biochimie Microbiologie, Ecole Doctorale Sciences et Technologies (EDST), Université Joseph KI-ZERBO, 03 P.B. 7031 Ouagadougou 03, Burkina Faso
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