Bacteria Species Associated with Ugba (Pentaclethra macrophylla) Produced Traditionally and in the Laboratory and the Effect of Fermentation on Product of Oligosaccharide Hydrolysis

Ogbulie, Toochukwu Ekwutosi; Nsofor, Chijioke A.; Nze, F.C.

doi:10.1016/s0189-7241(15)30120-x

Cited by 11 publications

(9 citation statements)

References 13 publications

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“…Other potential sources of variability in bacterial type and load could be the food handler's hygienic status and lack of standardized manufacturing practice, leading to possible introduction of pathogenic organisms. The presence of some pathogens have been reported in fermented African oil bean seeds and this has included Escherichia coli and species of Staphylococcus, Klebsiella, and Proteus (Anyanwu et al 2016;Eze et al 2014;Isu and Njoku 1997;Ogbulie et al 2014). Other pathogens that have been reported in other African fermented foods include Bacillus cereus, Salmonella sp.…”

Section: Discussionmentioning

confidence: 99%

“…Most of them except Eschericia coli and Staphylococcus aureus were identified only to the genus level (Ogueke et al 2010;Eze et al 2014). Anyanwu et al (2016) and Ogbulie et al (2014) have both reported the presence of E. coli, Klebsiella and Staphylococcus species in samples of ugba. The presence of these organisms in the product constitute a source of concern to the consumers who are increasingly becoming safety conscious.…”

Section: Introductionmentioning

confidence: 99%

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Incidence of enteric pathogens in ugba, a traditional fermented food from African oil bean seeds (Pentaclethra macrophylla)

et al. 2017

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Background: The lack of good production practices and probable post-fermentation contaminations contribute to bacterial pathogen load in ugba, a fermented food made from African oil been seeds (Pentaclethra macrophylla Benth). Some of these bacteria are not easily detected using standard culturing techniques. The study used molecular-based approaches involving PCR, cloning and sequencing as well as culture-based methods to investigate the occurrence of pathogenic bacteria within the microbiome of ugba. Six samples (OK1-OK6) were purchased from different local markets within Lagos and Abia States in Nigeria and used in the study. Results: A total of 14 pathogenic bacteria were identified among the bacteria diversity found in ugba. Two pathogens (11%) were uniquely identified by cultural and biochemical characteristics, 12 pathogens (67%) were uniquely identified by culture-independent (PCR-clone-based) method and 4 pathogens (22%) were found in both methods. Enteric pathogens were common and Bacillus sp. was conspicuously absent. Escherichia coli and Staphylococcus aureus detected by cultural method in this study and elsewhere were not picked up by culture-independent method. This is the first report of the presence of Acinetobacter baumanii, Clostridium sartagofum, Enterococcus casseliflavus, Comamonas testosteronii, and Aeromonas sp. in ugba as identified by PCR-clone-based techniques. Though the genera Salmonella and Proteus have been associated with ugba in previous studies, the species-level identities were determined in this research by the culture-independent method used. Conclusions: This study highlights the importance of using appropriate technologies and correct species identification strategies in studying microbiological quality and food safety issues in fermented foods in a developing country like Nigeria.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Incidence of enteric pathogens in ugba, a traditional fermented food from African oil bean seeds (Pentaclethra macrophylla)

et al. 2017

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“…Most of the microorganisms in locust bean pulp flour are found on body surfaces or soil [28]. The high level of contamination of locust bean pulp flour was probably due to poor storage and handling practices [29]. The other sources of contamination of the pulp might have included the soil on which the fruit pods were produced and harvested [30].…”

Section: Microbiological Propertiesmentioning

confidence: 99%

Amino acid profile, microbiological and farinographic properties of African locust bean pulp flour

Isah¹

2017

GSC Biol. Pharm. Sci.

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Flour was prepared from African locust bean (Parkia biglobosa) fruit pulp and evaluated for the amino acid composition, microbiological and farinographic characteristics. The locust bean pulp flour contained 4.8% total crude protein and 17 amino acids. The major amino acids in the locust bean pulp flour protein were glutamin acid, aspartate acid, leucine and arginine. Leucine, lysine and phenylalanine were the major essential amino acids. Methionine had the lowest concentration and tryptophan was the second limiting amino acid in the locust bean pulp flour protein. The bacteria isolated from the pulp included Bacillus cereus, Leuconostoc and Streptococcus species .The yeasts and moulds found in the pulp were Rhizopus and Saccharomyces species. Colifoms were not detected in the pulp. The total bacteria count was 4.6 x 10 4 cfu/g. The Bacillus cereus, Streptococcus aureus, yeasts and moulds counts were 0.5 x 10 4 , 3. 2 x 10 4 and 2.4 x 10 4 cfu/g, respectively. The farinographic water absorptions were 60 % and 68% for wheat flour and the African locust bean pulp flour, respectively. The water absorption increased with increase in the level of locust bean pulp flour in the blends. The dough development time was higher for the locust bean pulp flour (3.0 min) than for wheat flour (1.7 min).The dough development time increased steadily with increase in the level of African locust bean pulp flour addition. The mixing tolerance index decreased from 79 BU (Brabender unit) in wheat flour to 42 BU in the blend containing 90 % locust bean pulp flour. The dough stability also decreased with increased level of the locust bean pulp flour in the blends. African locust bean pulp flour and wheat flour blends have the potential for use in baked food products.

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“…Ugba or ukpaka is a very popular fermented product among the Igbo tribe in Nigeria (Kabuo et al, 2013). The people consume the product as a snack, side dish or food condiment (Mbata and Orji, 2007;Ogbulie et al, 2014). Ugba is made from African oil bean (Pentaclethra macrophilla Bentham) derived from a tropical tree which belong to Leguminosae family (Ogueke et al, 2010;Okereke and Chuka, 2017).…”

Section: Introductionmentioning

confidence: 99%

The effect of starter cultures on the pH, bacterial population and volatile flavour compounds in ‘ugba’ during fermentation

Ahaotu¹,

Njoku²,

Elmore³

et al. 2022

Res. J. Food Sci. Nutr.

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Traditionally, ugba of acceptable quality made from African oil bean (Pentaclethra macrophylla Benth) is characterized by its typical flavour and aroma. In this study, aroma profile and volatile flavour compounds released by spontaneously fermented ugba and five samples of ugba inoculated with starter cultures (A - Bacillus subtilis; B - B. safensis; C- Mixed culture of B. subtilis and B. safensis; D - Mixed culture of B. subtilis, B. safensis, B. clausii, B. licheniformis, and B. xylanilyticus; and E - B. cereus sensu lato) were monitored at 24 hour interval during 72 hours fermentation using solid-phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS). Commercially prepared ugba is the control. The total heterotrophic bacterial count (THBC) of the samples were determined using Standard Microbiological Methods; the pH involved the use of standard method. Increase in the THBC and pH of all the samples of fermenting ugba were within the range of 1.4 × 104 to 1.7 x 1012 CFU/ml and 5.89 to 8.24, respectively. A total of 31 compounds which comprise of 7 ketones, 7 alcohols, 5 organic acids, 4 aldehydes, 2 pyrazines, 1 ester, 1 furan, 1 sulfur and 3 other compounds were identified as aroma compounds in the fermenting samples of ugba. Flavour compounds categorized as ester, furan and sulfur compound were consistently detected in all the samples of ugba prepared in the laboratory. Ugba prepared using starter cultures including the spontaneously fermented sample compare favourably with commercially produced ugba with regards to volatile flavour compounds.

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Bacteria Species Associated with Ugba (Pentaclethra macrophylla) Produced Traditionally and in the Laboratory and the Effect of Fermentation on Product of Oligosaccharide Hydrolysis

Cited by 11 publications

References 13 publications

Incidence of enteric pathogens in ugba, a traditional fermented food from African oil bean seeds (Pentaclethra macrophylla)

Incidence of enteric pathogens in ugba, a traditional fermented food from African oil bean seeds (Pentaclethra macrophylla)

Amino acid profile, microbiological and farinographic properties of African locust bean pulp flour

The effect of starter cultures on the pH, bacterial population and volatile flavour compounds in ‘ugba’ during fermentation

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