دورية أكاديمية
أعرض في EDS

The predominant lactic acid bacteria and yeasts involved in the spontaneous fermentation of millet during the production of the traditional porridge Hausa koko in Ghana.

التفاصيل البيبلوغرافية
العنوان: The predominant lactic acid bacteria and yeasts involved in the spontaneous fermentation of millet during the production of the traditional porridge Hausa koko in Ghana.
المؤلفون: Atter A; Food Microbiology and Mushroom Research Division, CSIR-Food Research Institute, Accra, Ghana. amykuus@yahoo.com.; Department of Nutrition and Food Science, University of Ghana, Accra, Ghana. amykuus@yahoo.com.; Food and Health Institute Strategic Programme, Quadram Institute Bioscience, Norwich Research Park, Norwich, UK. amykuus@yahoo.com., Diaz M; Food and Health Institute Strategic Programme, Quadram Institute Bioscience, Norwich Research Park, Norwich, UK., Tano-Debrah K; Department of Nutrition and Food Science, University of Ghana, Accra, Ghana., Parry-Hanson Kunadu A; Department of Nutrition and Food Science, University of Ghana, Accra, Ghana., Mayer MJ; Gut Microbes and Health Institute Strategic Programme, Quadram Institute Bioscience, Norwich Research Park, Norwich, UK., Sayavedra L; Gut Microbes and Health Institute Strategic Programme, Quadram Institute Bioscience, Norwich Research Park, Norwich, UK., Misita C; Department of Biochemistry, Cell and Molecular Biology, University of Ghana, Accra, Ghana., Amoa-Awua W; Food Microbiology and Mushroom Research Division, CSIR-Food Research Institute, Accra, Ghana.; Department of Agro-Processing Technology and Food Bio-Sciences, CSIR College of Science and Technology, Accra, Ghana., Narbad A; Food and Health Institute Strategic Programme, Quadram Institute Bioscience, Norwich Research Park, Norwich, UK.; Gut Microbes and Health Institute Strategic Programme, Quadram Institute Bioscience, Norwich Research Park, Norwich, UK.
المصدر: BMC microbiology [BMC Microbiol] 2024 May 14; Vol. 24 (1), pp. 163. Date of Electronic Publication: 2024 May 14.
نوع المنشور: Journal Article
اللغة: English
بيانات الدورية: Publisher: BioMed Central Country of Publication: England NLM ID: 100966981 Publication Model: Electronic Cited Medium: Internet ISSN: 1471-2180 (Electronic) Linking ISSN: 14712180 NLM ISO Abbreviation: BMC Microbiol Subsets: MEDLINE
أسماء مطبوعة: Original Publication: London : BioMed Central, [2001-
مواضيع طبية MeSH: Fermentation* , Yeasts*/classification , Yeasts*/isolation & purification , Yeasts*/genetics , Yeasts*/metabolism , Food Microbiology* , Fermented Foods*/microbiology , Millets*/microbiology, Ghana ; Lactobacillales/classification ; Lactobacillales/isolation & purification ; Lactobacillales/genetics ; Lactobacillales/metabolism ; RNA, Ribosomal, 16S/genetics ; Phylogeny ; Hydrogen-Ion Concentration ; Edible Grain/microbiology
مستخلص: Spontaneous fermentation of cereals like millet involves a diverse population of microbes from various sources, including raw materials, processing equipment, fermenting receptacles, and the environment. Here, we present data on the predominant microbial species and their succession at each stage of the Hausa koko production process from five regions of Ghana. The isolates were enumerated using selective media, purified, and phenotypically characterised. The LAB isolates were further characterised by 16S rRNA Sanger sequencing, typed using (GTG) 5 repetitive-PCR, and whole genome sequencing, while 28S rRNA Sanger sequencing was performed for yeast identification. The pH of the millet grains ranged from mean values of 6.02-6.53 to 3.51-3.99 in the final product, depending on the processors. The mean LAB and yeast counts increased during fermentation then fell to final counts of log 2.77-3.95 CFU/g for LAB and log 2.10-2.98 CFU/g for yeast in Hausa koko samples. At the various processing stages, the counts of LAB and yeast revealed significant variations (p < 0.0001). The species of LAB identified in this study were Limosilactobacillus pontis, Pediococcus acidilactici, Limosilactobacillus fermentum, Limosilactobacillus reuteri, Pediococcus pentosaceus, Lacticaseibacillus paracasei, Lactiplantibacillus plantarum, Schleiferilactobacillus harbinensis, and Weissella confusa. The yeasts were Saccharomyces cf. cerevisiae/paradoxus, Saccharomyces cerevisiae, Pichia kudriavzevii, Clavispora lusitaniae and Candida tropicalis. The identification and sequencing of these novel isolates and how they change during the fermentation process will pave the way for future controlled fermentation, safer starter cultures, and identifying optimal stages for starter culture addition or nutritional interventions. These LAB and yeast species are linked to many indigenous African fermented foods, potentially acting as probiotics in some cases. This result serves as the basis for further studies into the technological and probiotic potential of these Hausa koko microorganisms.
(© 2024. The Author(s).)
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فهرسة مساهمة: Keywords: Hausa koko; Fermented millet; Lactic acid bacteria; Whole genome sequencing (WGS); Yeast
تواريخ الأحداث: Date Created: 20240514 Date Completed: 20240515 Latest Revision: 20240518
رمز التحديث: 20240518
مُعرف محوري في PubMed: PMC11092135
DOI: 10.1186/s12866-024-03317-1
PMID: 38745280
قاعدة البيانات: MEDLINE
الوصف
تدمد:1471-2180
DOI:10.1186/s12866-024-03317-1