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Development of Non-Dairy Synbiotic Fruit Beverage Using Adansonia digatata (baobab) Fruit Pulp as Prebiotic. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8120673] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Probiotics improve gut health; however, their intake through diet is mainly in the form of dairy products, which represents a challenge to lactose-intolerant individuals and vegetarians. This study aimed to determine the prebiotic potential of baobab and to evaluate the potential of using fermented baobab-based beverages as functional foods. The prebiotic content of baobab fruit pulp was determined. Lactic acid bacteria (LAB) were isolated from raw milk samples, identified through phenotypic and molecular methods, and evaluated for their probiotic potential. Three potential non-dairy synbiotic functional beverages using baobab fruit pulp fermented with potential probiotic Limosilactobacillus fermentum and mixed with milk, water, and apple juice separately were produced. The growth and survival of probiotic L. fermentum in the beverages at room (25 °C) and refrigeration (4 °C) temperatures for 3 weeks were determined. Baobab fruit pulp contained phytochemicals, vitamins, fatty acids, inulin, and fructooligosaccharides. Sequence alignment of the LAB isolates identified homologous sequences of Lacticaseibacillus casei, Limosilactobacillus fermentum, Lactiplantibacillus plantarum, Lentilactobacillus buchneri, and Lactiplantibacillus pentosus with 97.2–98.5% similarity. All the lactic acid bacteria did not produce DNAse and gelatinase enzymes, exhibited antagonistic activity against test pathogenic organisms, and demonstrated tolerance to bile salt, simulated gastric juice, and acid. The viability of L. fermentum increased from an initial inoculum size of 106–108 CFU/mL in the baobab-based beverages and remained constant at 108 CFU/mL both at room and refrigeration temperatures. However, after three weeks, the viability of L. fermentum in the synbiotic beverages reduced to 107 CFU/mL. Refrigerated synbiotic beverages had more viable L. fermentum cells (8.04–8log10 CFU/mL) than those stored at room temperatures (7.95–7.7log10 CFU/mL) after three weeks of storage. This study has shown that baobab fruit pulp has prebiotic potential and can be used in the production of a non-dairy functional beverage.
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Meinhold K, Darr D. Keeping Up With Rising (Quality) Demands? The Transition of a Wild Food Resource to Mass Market, Using the Example of Baobab in Malawi. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.840760] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The importance of wild food resources, particularly from our forests, is increasingly recognized in the context of food systems transformation and derived products are increasingly also entering modern food supply chains. The transformation of a wild, solely traditionally used resource to a product available in retail, however, has consequences, not all of which are currently well understood. Using the rapidly increasing commercialization of baobab fruit products in Malawi as a case study we, therefore, aim to shed light on aspects such a transformation may have on product quality and supply chain organization. Using a mixed-methods approach a total of 68 baobab value chain actors targeting either formal or informal markets were interviewed, focusing on perceived baobab quality characteristics as well as linkages across the value chain, concurrently collecting product samples if the interviewees had these at hand. The baobab supply chain was shown to have elongated in recent years, with a variety of actors now active on the scene, including baobab collectors, a variety of traders often directly picking up baobab resources at source, microenterprises producing baobab ice lollies for informal markets, or more formal juice processors targeting retail outlets. A broad variety of harvest, storage, or processing practices was observed and product quality differed widely, whereas mycotoxins were detected in two of the analyzed samples. Storage of baobab products can last several months with harvesting activities peaking in April, yet sales dominating in the hot months toward the end of the year. Dryness was commonly identified as the most important quality indicator, but other factors such as cracks in the shell were more heavily disputed amongst different value chain actors. Although different quality standards have to be observed to be able to sell in formal retail outlets, risks of low-quality baobab entering formal retail outlets remains with the majority of more formal baobab processors obtaining their raw material via informal pathways. There is a dire need to strengthen the institutional framework and enabling environment to foster the best-possible integration of forest resources into prevailing agri-food systems and enable the production of high-quality products for both the formal and the informal sector.
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Lacticaseibacillus rhamnosus: A Suitable Candidate for the Construction of Novel Bioengineered Probiotic Strains for Targeted Pathogen Control. Foods 2022; 11:foods11060785. [PMID: 35327208 PMCID: PMC8947445 DOI: 10.3390/foods11060785] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Revised: 03/03/2022] [Accepted: 03/07/2022] [Indexed: 12/12/2022] Open
Abstract
Probiotics, with their associated beneficial effects, have gained popularity for the control of foodborne pathogens. Various sources are explored with the intent to isolate novel robust probiotic strains with a broad range of health benefits due to, among other mechanisms, the production of an array of antimicrobial compounds. One of the shortcomings of these wild-type probiotics is their non-specificity. A pursuit to circumvent this limitation led to the advent of the field of pathobiotechnology. In this discipline, specific pathogen gene(s) are cloned and expressed into a given probiotic to yield a novel pathogen-specific strain. The resultant recombinant probiotic strain will exhibit enhanced species-specific inhibition of the pathogen and its associated infection. Such probiotics are also used as vehicles to deliver therapeutic agents. As fascinating as this approach is, coupled with the availability of numerous probiotics, it brings a challenge with regard to deciding which of the probiotics to use. Nonetheless, it is indisputable that an ideal candidate must fulfil the probiotic selection criteria. This review aims to show how Lacticaseibacillus rhamnosus, a clinically best-studied probiotic, presents as such a candidate. The objective is to spark researchers’ interest to conduct further probiotic-engineering studies using L. rhamnosus, with prospects for the successful development of novel probiotic strains with enhanced beneficial attributes.
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Effect of Lacticaseibacillus rhamnosus Yoba Fermentation on Physicochemical Properties, Amino Acids, and Antioxidant Activity of Cowpea-Peanut Milk. J FOOD QUALITY 2022. [DOI: 10.1155/2022/3192061] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023] Open
Abstract
The global renewed interest in plant-based milk and products is increasing amongst health-conscious consumers. There is increased utilisation of generic probiotics in the processing of legume milk as alternatives to dairy milk are scarce in Africa. This study evaluated the probiotic potential, physicochemical, and sensory properties of novel fermented cowpea-peanut milk with Lacticaseibacillus rhamnosus Yoba. A 3 × 1 factorial design as ratio of cowpea-peanut milk (1 : 1, 2 : 1, 3 : 1v/v) and the application of 2% w/v L. rhamnosus Yoba obtained from Yoba for Life Foundation, Netherlands, was used. The chemical and mineral contents of the fermented cowpea-peanut milk was analysed using Association of Official Analytical Chemists (AOAC) methods. Quality parameters such as 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging rate, total antioxidant activity, antinutrient, and amino acids content were determined. The fermented cowpea-peanut milk samples had 7.7–8.1 log CFU/mL viable L. rhamnosus Yoba cells after fermentation. Nutrient content range was given in g/100 g: carbohydrate 5.18–6.05, crude fat 3.3–3.5, crude protein 5.6–7.1, ash 1.04–1.26, crude fibre 0.72–1.18, and total reducing sugars 1.80–2.20. Lysine, leucine, and methionine content was 6.30–7.31, 6.60–8.75, and 1.7–1.86 g/100 g, respectively. Phytic acid and trypsin inhibitor content range was 0.3–0.34 mg/100 g and 0.86–1.12 TIU/mg, respectively. Iron and potassium content (mg/100 g) was 0.48–0.58 and 202–243 with pH 4.1–4.2. DPPH free radical scavenging, and total antioxidant rate was 56–59% and 49–54%, respectively. Physicochemical parameters were significantly different (
< 0.05). The fermented cowpea-peanut milk had an acceptance rating of 78%. The successful application and consumer acceptability of the fermented cowpea-peanut milk has the potential to increase the utilisation of these legumes and enhance their market value.
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Chawafambira A, Nyoni Q, Mkungunugwa T. The potential of utilizing Provitamin A-biofortified maize in producing mutwiwa, a Zimbabwean traditional fermented food. Food Sci Nutr 2021; 9:1521-1529. [PMID: 33747466 PMCID: PMC7958571 DOI: 10.1002/fsn3.2125] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2020] [Revised: 12/28/2020] [Accepted: 12/29/2020] [Indexed: 11/30/2022] Open
Abstract
Biofortification interventions have the potential to combat micronutrient deficiencies, such as vitamin A deficiency (VAD), which is prevalent in Zimbabwe. The poor acceptability of provitamin A (PVA)-biofortified maize is still a challenge that exists in Zimbabwe. This study investigated the effect of replacing white maize (WM) with PVA-biofortified maize on the nutritional composition of mutwiwa, a Zimbabwean traditional food, and its microbiological safety. Chemical and microbiological tests were conducted using AOAC standard methods. Total carotene content was 12.78 µg/g dry weight (DW) in PVA-biofortified maize and 1.52 µg/g DW in WM. The proximate composition of PVA-biofortified mutwiwa (PVABM) was 5.2, 28.6, 2.1, 62.2, and 2.0 g/100 g wet basis (w.b) for protein, carbohydrates fiber, moisture, and ash, respectively. Total soluble solids, β-carotene, vitamin C, and vitamin A contents were 3.6 oBrix, 110 µg/100 g, 0.54 mg/100 g, and 9 µg REA/100 g, respectively. Lysine, phenylalanine, and histidine contents were 0.71, 1.15, and 0.56 g/100 g w.b, respectively. Iron, calcium, phosphorus, and zinc content were 7.8, 60.5, 410.8, and 60 mg/100 g w.b, respectively. Mesophilic bacteria, lactic acid bacteria, coliforms, yeast, and molds were all <1 Log CFU/ml. The nutritional, amino acid and mineral contents were significantly different (p < .05). In conclusion, the results of this study were satisfying and recommend the processing of PVA-biofortified maize as a potential strategy to combat VAD and mineral malnutrition in Zimbabwe and other regions in Sub-Saharan Africa.
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Affiliation(s)
- Armistice Chawafambira
- Department of Food Science and TechnologyChinhoyi University of TechnologyChinhoyiZimbabwe
| | - Qhubekani Nyoni
- Department of Food Science and TechnologyChinhoyi University of TechnologyChinhoyiZimbabwe
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Nyanzi R, Jooste PJ, Buys EM. Invited review: Probiotic yogurt quality criteria, regulatory framework, clinical evidence, and analytical aspects. J Dairy Sci 2021; 104:1-19. [DOI: 10.3168/jds.2020-19116] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2020] [Accepted: 08/15/2020] [Indexed: 12/12/2022]
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Chawafambira A, Sedibe MM, Mpofu A, Achilonu M. Probiotic Potential, Iron and Zinc Bioaccessibility, and Sensory Quality of Uapaca kirkiana Fruit Jam Fermented with Lactobacillus rhamnosus Yoba. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2020; 2020:8831694. [PMID: 33426051 PMCID: PMC7775139 DOI: 10.1155/2020/8831694] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/09/2020] [Revised: 12/08/2020] [Accepted: 12/11/2020] [Indexed: 11/23/2022]
Abstract
Uapaca kirkiana is an underutilised indigenous fruit tree (IFT) found in the miombo ecological zone in sub-Saharan Africa. Furthermore, sub-Saharan Africa is home to many nutritionally insecure people who suffer from micronutrient deficiency. The incorporation of probiotic strains in jams as a possible way of enhancing mineral accessibility, food quality, and health is limited in Africa. This study monitored the probiotic potential, bioaccessible iron and zinc, and organoleptic properties of U. kirkiana fruit jam fermented with L. rhamnosus yoba. U. kirkiana fruits were collected from semiarid rural areas of Zimbabwe. The L. rhamnosus yoba strain was obtained from the Yoba for Life Foundation, Netherlands. Mineral and biochemical properties of the probiotic jam were analysed using AOAC standard methods. The U. kirkiana fruit tree was ranked first as a food resource by most rural populations in Zimbabwe. The probiotic jam formulation had 55% (wt/vol) U. kirkiana fruit pulp, 43% (wt/vol) sugar, 1.25% (wt/vol) pectin, 0.5% (wt/vol) citric acid, and 0.25% (wt/vol) L. rhamnosus yoba strain. The probiotic jam had 6.2 ± 0.2 log CFU/mL viable L. rhamnosus yoba cells. Iron and zinc content (mg/100 g w.b.) was 4.13 ± 0.22 and 0.68 ± 0.02 with pH 3.45 ± 0.11, respectively. Nutrient content was g/100 g w.b., carbohydrate 66 ± 4.1, fat 0.1 ± 0.01, crude protein 0.2 ± 0.01, ash 0.7 ± 0.02, and crude fiber 0.3 ± 0.01. Bioaccessible iron and zinc were 6.55 ± 0.36% and 16.1 ± 0.50% and increased by 4% and 2% in the probiotic jam, respectively. Mineral bioaccessibility and nutrient content were significantly different (p < 0.05) in jam with 0.25% L. rhamnosus yoba. Jam acceptance rating was 83%. The probiotic jam can be used as a sustainable food containing probiotic with potential nutritional and health benefits.
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Affiliation(s)
- Armistice Chawafambira
- Department of Agriculture, Faculty of Health and Environmental Sciences, Central University of Technology Free State, Bloemfontein 9300, Private Bag X 20539, South Africa
| | - Moosa Mahmood Sedibe
- Department of Agriculture, Faculty of Health and Environmental Sciences, Central University of Technology Free State, Bloemfontein 9300, Private Bag X 20539, South Africa
| | - Augustine Mpofu
- Department of Food Science and Technology, Chinhoyi University of Technology, Private Bag 7724, Chinhoyi, Zimbabwe
| | - Matthew Achilonu
- Technology Section in Chemical, Mangosuthu University of Technology, Private Bag X 12363, Jacobs, Durban 4026, South Africa
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Akinola R, Pereira LM, Mabhaudhi T, de Bruin FM, Rusch L. A Review of Indigenous Food Crops in Africa and the Implications for more Sustainable and Healthy Food Systems. SUSTAINABILITY 2020; 12:3493. [PMID: 33520291 PMCID: PMC7116648 DOI: 10.3390/su12083493] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Indigenous and traditional foods crops (ITFCs) have multiple uses within society, and most notably have an important role to play in the attempt to diversify the food in order to enhance food and nutrition security. However, research suggests that the benefits and value of indigenous foods within the South African and the African context have not been fully understood and synthesized. Their potential value to the African food system could be enhanced if their benefits were explored more comprehensively. This synthesis presents a literature review relating to underutilized indigenous crop species and foods in Africa. It organizes the findings into four main contributions, nutritional, environmental, economic, and social-cultural, in line with key themes of a sustainable food system framework. It also goes on to unpack the benefits and challenges associated with ITFCs under these themes. A major obstacle is that people are not valuing indigenous foods and the potential benefit that can be derived from using them is thus neglected. Furthermore, knowledge is being lost from one generation to the next, with potentially dire implications for long-term sustainable food security. The results show the need to recognize and enable indigenous foods as a key resource in ensuring healthy food systems in the African continent.
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Affiliation(s)
- Racheal Akinola
- Faculty of Agrisciences, Stellenbosch University, Mike de Vries, Merriman Ave, Stellenbosch Central, Stellenbosch 7600, South Africa
- Correspondence: (R.A.); (L.M.P.)
| | - Laura Maureen Pereira
- Centre for Food Policy, City University of London, Northampton Square, London EC1V 0HB, UK
- School of Life Sciences, University of KwaZulu-Natal, P. Bag X01, Scottsville 3209, Pietermaritzburg, South Africa
- Centre for Complex Systems in Transition, Stellenbosch University, Stellenbosch 7600, South Africa
- Correspondence: (R.A.); (L.M.P.)
| | - Tafadzwanashe Mabhaudhi
- Centre for Transformative Agricultural and Food Systems, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, P. Bag X01, Scottsville 3209, Pietermaritzburg, South Africa
| | - Francia-Marié de Bruin
- Centre for Complex Systems in Transition, Stellenbosch University, Stellenbosch 7600, South Africa
- Faculty of Economic and Management Sciences, Stellenbosch University, Stellenbosch Central 7599, South Africa
| | - Loubie Rusch
- Making KOS, 7 Purley Street, Kenilworth 7708, South Africa
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Groenenboom AE, Parker ME, de Vries A, de Groot S, Zobrist S, Mansen K, Milani P, Kort R, Smid EJ, Schoustra SE. Bacterial community dynamics in lait caillé, a traditional product of spontaneous fermentation from Senegal. PLoS One 2019; 14:e0215658. [PMID: 31075124 PMCID: PMC6510411 DOI: 10.1371/journal.pone.0215658] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2018] [Accepted: 04/07/2019] [Indexed: 11/19/2022] Open
Abstract
Spontaneously fermented food products contain a complex, natural microbial community with potential probiotic activity. The addition of a health-promoting, probiotic bacterium to these products ensures the delivery of that probiotic activity to consumers. Here, we assess the microbial community of a traditional Senegalese milk product produced by spontaneous fermentation, called lait caillé. We produced the lait caillé in a traditional way and added a probiotic starter containing Lactobacillus rhamnosus yoba 2012 to the traditional process. We found various species that are known for their ability to ferment milk, including species from the genera Lactobacillus, Acetobacter, Lactococcus, and Streptococcus. Our results show that the addition of L. rhamnosus to the inoculum, can result in detectable levels of this strain in the final product, ranging between 0.2 and 1 percent of the total bacterial population. Subsequent rounds of fermentation using passive back-slopping without the addition of new L. rhamnosus led to a loss of this strain from the community of fermenting bacteria. Our results suggest that the addition of probiotic strains at every fermentation cycle can enrich the existing complex communities of traditionally fermented lait caillé while traditional bacterial strains remain dominant in the bacterial communities.
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Affiliation(s)
- Anneloes E. Groenenboom
- Laboratory of Genetics, Wageningen University and Research, Wageningen, The Netherlands
- Laboratory of Food Microbiology, Wageningen University and Research, Wageningen, The Netherlands
- * E-mail:
| | | | | | - Suzette de Groot
- Laboratory of Genetics, Wageningen University and Research, Wageningen, The Netherlands
| | | | | | | | - Remco Kort
- Microbiology and Systems Biology, TNO, Amsterdam, The Netherlands
- Yoba for Life Foundation, Amsterdam, The Netherlands
- Department of Molecular Cell Biology, VU University Amsterdam, Amsterdam, The Netherlands
- ARTIS-Micropia, Amsterdam, The Netherlands
| | - Eddy J. Smid
- Laboratory of Food Microbiology, Wageningen University and Research, Wageningen, The Netherlands
| | - Sijmen E. Schoustra
- Laboratory of Genetics, Wageningen University and Research, Wageningen, The Netherlands
- Department of Food Science and Nutrition, University of Zambia, Lusaka, Zambia
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Wacoo AP, Mukisa IM, Meeme R, Byakika S, Wendiro D, Sybesma W, Kort R. Probiotic Enrichment and Reduction of Aflatoxins in a Traditional African Maize-Based Fermented Food. Nutrients 2019; 11:E265. [PMID: 30691002 PMCID: PMC6412935 DOI: 10.3390/nu11020265] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2018] [Revised: 12/29/2018] [Accepted: 01/23/2019] [Indexed: 11/17/2022] Open
Abstract
Fermentation of food products can be used for the delivery of probiotic bacteria and means of food detoxification, provided that probiotics are able to grow, and toxins are reduced in raw materials with minimal effects on consumer acceptability. This study evaluated probiotic enrichment and detoxification of kwete, a commonly consumed traditional fermented cereal beverage in Uganda, by the use of starter culture with the probiotic Lactobacillus rhamnosus yoba 2012 and Streptococcus thermophilus C106. Probiotic kwete was produced by fermenting a suspension of ground maize grain at 30 °C for a period of 24 h, leading to a decrease of the pH value to ≤ 4.0 and increase in titratable acidity of at least 0.2% (w/v). Probiotic kwete was acceptable to the consumers with a score of ≥6 on a 9-point hedonic scale. The products were stable over a month's study period with a mean pH of 3.9, titratable acidity of 0.6% (w/v), and Lactobacillus rhamnosus counts >10⁸ cfu g-1. HPLC analysis of aflatoxins of the water-soluble fraction of kwete indicated that fermentation led to an over 1000-fold reduction of aflatoxins B₁, B₂, G₁, and G₂ spiked in the raw ingredients. In vitro fluorescence spectroscopy confirmed binding of aflatoxin B₁ to Lactobacillus rhamnosus with an efficiency of 83.5%. This study shows that fermentation is a means to enrich with probiotics and reduce widely occurring aflatoxin contamination of maize products that are consumed as staple foods in sub-Saharan Africa.
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Affiliation(s)
- Alex Paul Wacoo
- Department of Molecular Cell Biology, VU University Amsterdam, De Boelelaan 1108, 1081 HZ Amsterdam, The Netherlands.
- Yoba for Life Foundation, Hunzestraat 133-A, 1079 WB Amsterdam, The Netherlands.
- Department of Nursing, Muni University, P.O. Box 725 Arua, Uganda.
| | - Ivan Muzira Mukisa
- Department of Food Technology and Nutrition, School of Food Technology Nutrition and Bioengineering, College of Agricultural and Environmental Sciences, Makerere University, P.O. Box 7062 Kampala, Uganda.
| | - Rehema Meeme
- Department of Food Technology and Nutrition, School of Food Technology Nutrition and Bioengineering, College of Agricultural and Environmental Sciences, Makerere University, P.O. Box 7062 Kampala, Uganda.
- Food and Agriculture Division, Standards Department, Uganda National Bureau of Standards, P.O. Box 6329 Kampala, Uganda.
| | - Stellah Byakika
- Department of Food Technology and Nutrition, School of Food Technology Nutrition and Bioengineering, College of Agricultural and Environmental Sciences, Makerere University, P.O. Box 7062 Kampala, Uganda.
| | - Deborah Wendiro
- Department of Microbiology and Biotechnology, Product Development Directorate, Uganda Industrial Research Institute, P.O. Box 7086 Kampala, Uganda.
| | - Wilbert Sybesma
- Yoba for Life Foundation, Hunzestraat 133-A, 1079 WB Amsterdam, The Netherlands.
| | - Remco Kort
- Department of Molecular Cell Biology, VU University Amsterdam, De Boelelaan 1108, 1081 HZ Amsterdam, The Netherlands.
- Yoba for Life Foundation, Hunzestraat 133-A, 1079 WB Amsterdam, The Netherlands.
- TNO, Microbiology and Systems Biology, Utrechtseweg 48, 3704 HE Zeist, The Netherlands.
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Abdollahzadeh SM, Zahedani MR, Rahmdel S, Hemmati F, Mazloomi SM. Development of Lactobacillus acidophilus-fermented milk fortified with date extract. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.09.042] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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12
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Bio-controlling capability of probiotic strain Lactobacillus rhamnosus against some common foodborne pathogens in yoghurt. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.04.007] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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13
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Marco ML, Heeney D, Binda S, Cifelli CJ, Cotter PD, Foligné B, Gänzle M, Kort R, Pasin G, Pihlanto A, Smid EJ, Hutkins R. Health benefits of fermented foods: microbiota and beyond. Curr Opin Biotechnol 2016; 44:94-102. [PMID: 27998788 DOI: 10.1016/j.copbio.2016.11.010] [Citation(s) in RCA: 647] [Impact Index Per Article: 80.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2016] [Accepted: 11/18/2016] [Indexed: 02/07/2023]
Abstract
Fermented foods and beverages were among the first processed food products consumed by humans. The production of foods such as yogurt and cultured milk, wine and beer, sauerkraut and kimchi, and fermented sausage were initially valued because of their improved shelf life, safety, and organoleptic properties. It is increasingly understood that fermented foods can also have enhanced nutritional and functional properties due to transformation of substrates and formation of bioactive or bioavailable end-products. Many fermented foods also contain living microorganisms of which some are genetically similar to strains used as probiotics. Although only a limited number of clinical studies on fermented foods have been performed, there is evidence that these foods provide health benefits well-beyond the starting food materials.
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Affiliation(s)
- Maria L Marco
- Department of Food Science & Technology, University of California, Davis, USA
| | - Dustin Heeney
- Department of Food Science & Technology, University of California, Davis, USA
| | - Sylvie Binda
- Danone Nutricia, Centre Daniel CArasso, Avenue de la Vauve - Route Départementale 128, 91120 Palaiseau, France
| | | | - Paul D Cotter
- Teagasc Food Research Centre, Moorepark and APC Microbiome Institute, Cork, Ireland
| | - Benoit Foligné
- Lille Inflammation Research International Center, Inserm U995, University of Lille, CHRU de Lille, France
| | - Michael Gänzle
- University of Alberta, Department of Agricultural, Food and Nutritional Science, Edmonton, Alberta, Canada
| | - Remco Kort
- Netherlands Organization for Applied Scientific Research (TNO), Microbiology and Systems Biology, Zeist and VU University Amsterdam, Department of Molecular Cell Biology, Amsterdam, The Netherlands
| | - Gonca Pasin
- California Dairy Research Foundation, 501 G Street, #203, Davis, CA 95616, USA
| | - Anne Pihlanto
- Natural Resources Institute Finland, Myllytie 1, 31600 Jokioinen, Finland
| | - Eddy J Smid
- Wageningen University, Laboratory of Food Microbiology, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - Robert Hutkins
- Department of Food Science and Technology, 258 Food Innovation Center, University of Nebraska - Lincoln, Lincoln, NE 68588-6205, USA.
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Westerik N, Wacoo AP, Sybesma W, Kort R. Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods. J Vis Exp 2016:54365. [PMID: 27684196 PMCID: PMC5091997 DOI: 10.3791/54365] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Abstract
A novel dried bacterial consortium of Lactobacillus rhamnosus yoba 2012 and Streptococcus thermophilus C106 is cultured in 1 L of milk. This fresh starter can be used for the production of fermented milk and other fermented foods either at home or at small-scale in rural settings. For the fresh starter, 1 L of milk is pasteurized in a pan that fits into a larger pan containing water, placed on a source of heat. In this water bath, the milk is heated and incubated at 85 °C for 30 min. Thereafter, the milk is cooled down to 45 °C, transferred to a vacuum flask, inoculated with the dried bacteria and left for at least 16 hr between 30 °C and 45 °C. For the purpose of frequent home production, the fresh starter is frozen into ice cubes, which can be used for the production of small volumes of up to 2 L of fermented milk. For the purpose of small-scale production in resource-poor countries, pasteurization of up to 100 L of milk is conducted in milk cans that are placed in a large sauce pan filled with water and heated on a fire at 85 °C for 30 min, and subsequently cooled to 45 °C. Next, the 100 L batch is inoculated with the 1 L freshly prepared starter mentioned before. To assure an effective fermentation at a temperature between 30 and 45 °C, the milk can is covered with a blanket for 12 hr. For the production of non-dairy fermented foods, the fresh starter is left in a cheese cloth for 12 hr, and the drained-off whey can be subsequently used for the inoculation of a wide range of food raw materials, including vegetables and cereal-based foods.
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Affiliation(s)
- Nieke Westerik
- Yoba for Life Foundation; Department of Molecular Cell Biology, Vrije Universiteit Amsterdam (VUA)
| | - Alex Paul Wacoo
- Yoba for Life Foundation; Department of Molecular Cell Biology, Vrije Universiteit Amsterdam (VUA); Uganda Industrial Research Institute (UIRI)
| | | | - Remco Kort
- Yoba for Life Foundation; Department of Molecular Cell Biology, Vrije Universiteit Amsterdam (VUA); Micropia, Natura Artis Magistra; Department of Microbiology and Systems Biology, Netherlands Organisation for Applied Scientific Research (TNO);
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Oguntoyinbo FA, Fusco V, Cho GS, Kabisch J, Neve H, Bockelmann W, Huch M, Frommherz L, Trierweiler B, Becker B, Benomar N, Gálvez A, Abriouel H, Holzapfel WH, Franz CMAP. Produce from Africa's Gardens: Potential for Leafy Vegetable and Fruit Fermentations. Front Microbiol 2016; 7:981. [PMID: 27458430 PMCID: PMC4932199 DOI: 10.3389/fmicb.2016.00981] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2016] [Accepted: 06/07/2016] [Indexed: 11/25/2022] Open
Abstract
A rich variety of indigenous fruits and vegetables grow in Africa, which contribute to the nutrition and health of Africa's populations. Fruits and vegetables have high moisture and are thus inherently prone to accelerated spoilage. Food fermentation still plays a major role in combating food spoilage and foodborne diseases that are prevalent in many of Africa's resource disadvantaged regions. Lactic acid fermentation is probably the oldest and best-accepted food processing method among the African people, and is largely a home-based process. Fermentation of leafy vegetables and fruits is, however, underutilized in Africa, although such fermented products could contribute toward improving nutrition and food security in this continent, where many are still malnourished and suffer from hidden hunger. Fermentation of leafy vegetables and fruits may not only improve safety and prolong shelf life, but may also enhance the availability of some trace minerals, vitamins and anti-oxidants. Cassava, cow-peas, amaranth, African nightshade, and spider plant leaves have a potential for fermentation, as do various fruits for the production of vinegars or fruit beers and wines. What is needed to accelerate efforts for production of fermented leaves and vegetables is the development of fermentation protocols, training of personnel and scale-up of production methods. Furthermore, suitable starter cultures need to be developed and produced to guarantee the success of the fermentations.
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Affiliation(s)
- Folarin A. Oguntoyinbo
- Department of Microbiology, Faculty of Science, University of Lagos, LagosNigeria
- Department of Microbiology and Biotechnology, Max Rubner-Institut, KielGermany
| | - Vincenzina Fusco
- Institute of Sciences of Food Production, National Research Council of Italy, BariItaly
| | - Gyu-Sung Cho
- Department of Microbiology and Biotechnology, Max Rubner-Institut, KielGermany
| | - Jan Kabisch
- Department of Microbiology and Biotechnology, Max Rubner-Institut, KielGermany
| | - Horst Neve
- Department of Microbiology and Biotechnology, Max Rubner-Institut, KielGermany
| | - Wilhelm Bockelmann
- Department of Microbiology and Biotechnology, Max Rubner-Institut, KielGermany
| | - Melanie Huch
- Department of Safety and Quality of Fruit and Vegetables, Max Rubner-Institut, KarlsruheGermany
| | - Lara Frommherz
- Department of Safety and Quality of Fruit and Vegetables, Max Rubner-Institut, KarlsruheGermany
| | - Bernhard Trierweiler
- Department of Safety and Quality of Fruit and Vegetables, Max Rubner-Institut, KarlsruheGermany
| | - Biserka Becker
- Department of Safety and Quality of Fruit and Vegetables, Max Rubner-Institut, KarlsruheGermany
| | - Nabil Benomar
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, JaénSpain
| | - Antonio Gálvez
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, JaénSpain
| | - Hikmate Abriouel
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, JaénSpain
| | - Wilhelm H. Holzapfel
- Advanced Green Energy and Environment Institute, Handong Global University, PohangSouth Korea
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Kort R, Westerik N, Mariela Serrano L, Douillard FP, Gottstein W, Mukisa IM, Tuijn CJ, Basten L, Hafkamp B, Meijer WC, Teusink B, de Vos WM, Reid G, Sybesma W. A novel consortium of Lactobacillus rhamnosus and Streptococcus thermophilus for increased access to functional fermented foods. Microb Cell Fact 2015; 14:195. [PMID: 26643044 PMCID: PMC4672519 DOI: 10.1186/s12934-015-0370-x] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2015] [Accepted: 10/27/2015] [Indexed: 02/01/2023] Open
Abstract
BACKGROUND The lactic acid bacterium Lactobacillus rhamnosus GG is the most studied probiotic bacterium with proven health benefits upon oral intake, including the alleviation of diarrhea. The mission of the Yoba for Life foundation is to provide impoverished communities in Africa increased access to Lactobacillus rhamnosus GG under the name Lactobacillus rhamnosus yoba 2012, world's first generic probiotic strain. We have been able to overcome the strain's limitations to grow in food matrices like milk, by formulating a dried starter consortium with Streptococcus thermophilus that enables the propagation of both strains in milk and other food matrices. The affordable seed culture is used by people in resource-poor communities. RESULTS We used S. thermophilus C106 as an adjuvant culture for the propagation of L. rhamnosus yoba 2012 in a variety of fermented foods up to concentrations, because of its endogenous proteolytic activity, ability to degrade lactose and other synergistic effects. Subsequently, L. rhamnosus could reach final titers of 1E+09 CFU ml(-1), which is sufficient to comply with the recommended daily dose for probiotics. The specific metabolic interactions between the two strains were derived from the full genome sequences of L. rhamnosus GG and S. thermophilus C106. The piliation of the L. rhamnosus yoba 2012, required for epithelial adhesion and inflammatory signaling in the human host, was stable during growth in milk for two rounds of fermentation. Sachets prepared with the two strains, yoba 2012 and C106, retained viability for at least 2 years. CONCLUSIONS A stable dried seed culture has been developed which facilitates local and low-cost production of a wide range of fermented foods that subsequently act as delivery vehicles for beneficial bacteria to communities in east Africa.
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Affiliation(s)
- Remco Kort
- Yoba for Life Foundation, Hunzestraat 133-A, 1079 WB, Amsterdam, The Netherlands. .,Micropia, Natura Artis Magistra, Plantage Kerklaan 38-40, 1018 CZ, Amsterdam, The Netherlands. .,Department of Molecular Cell Biology, VU University Amsterdam, De Boelelaan 1085, 1081 HV, Amsterdam, The Netherlands. .,TNO Microbiology and Systems Biology, Zeist, The Netherlands.
| | - Nieke Westerik
- Yoba for Life Foundation, Hunzestraat 133-A, 1079 WB, Amsterdam, The Netherlands. .,Department of Molecular Cell Biology, VU University Amsterdam, De Boelelaan 1085, 1081 HV, Amsterdam, The Netherlands.
| | | | - François P Douillard
- Department of Veterinary Biosciences, University of Helsinki, Agnes Sjöberginkatu 2, 00790, Helsinki, Finland.
| | - Willi Gottstein
- Department of Molecular Cell Biology, VU University Amsterdam, De Boelelaan 1085, 1081 HV, Amsterdam, The Netherlands.
| | - Ivan M Mukisa
- Department of Food Technology and Human Nutrition, Makerere University, Kampala, Uganda.
| | - Coosje J Tuijn
- Yoba for Life Foundation, Hunzestraat 133-A, 1079 WB, Amsterdam, The Netherlands.
| | | | | | | | - Bas Teusink
- Department of Molecular Cell Biology, VU University Amsterdam, De Boelelaan 1085, 1081 HV, Amsterdam, The Netherlands.
| | - Willem M de Vos
- Department of Veterinary Biosciences, University of Helsinki, Agnes Sjöberginkatu 2, 00790, Helsinki, Finland. .,Department of Bacteriology and Immunology, RPU Immunobiology, University of Helsinki, Helsinki, Finland. .,Laboratory of Microbiology, Wageningen University, Wageningen, The Netherlands.
| | - Gregor Reid
- Canadian Centre for Human Microbiome and Probiotic Research, Lawson Health Research Institute, London, ON, Canada. .,Division of Urology, Department of Microbiology and Immunology, Department of Surgery, Western University, London, ON, Canada.
| | - Wilbert Sybesma
- Yoba for Life Foundation, Hunzestraat 133-A, 1079 WB, Amsterdam, The Netherlands.
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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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Bilyk HT. Role of Registered Dietitian Nutritionists in the Research and Promotion of Native and Cultural Foods. J Acad Nutr Diet 2015; 115:S31-3. [PMID: 25911518 DOI: 10.1016/j.jand.2015.02.026] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 07/10/2014] [Indexed: 12/31/2022]
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Bilyk HT. Role of Registered Dietitian Nutritionists in the Research and Promotion of Native and Cultural Foods. J Acad Nutr Diet 2014; 114:1736-8. [DOI: 10.1016/j.jand.2014.07.018] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2014] [Accepted: 07/10/2014] [Indexed: 11/24/2022]
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