Characterization and frequency distribution of species of lactic acid bacteria involved in the processing of mawè, a fermented maize dough from Benin

Hounhouigan, D. Joseph; Nout, M.J.R.; Nago, C.M.; Houben, J.H.; Rombouts, F.M.

doi:10.1016/0168-1605(93)90151-6

Cited by 71 publications

(59 citation statements)

References 11 publications

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“…curvatus were also among the predominant species at the end of the fermentations. These results are in agreement with the generally accepted concept that traditional fermentations are dominated by a few microbial species that are selected during the course of fermentation as a result of physiological and metabolic adaptation to the food matrix [29,35]. The relative dominance of the homofermentative L. lactis over other bacteria may be due to its tolerance to low pH, which may reduce growth of heterofermentative LAB [45].…”

Section: Discussionsupporting

confidence: 80%

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Diversity and dynamics of bacterial populations during spontaneous sorghum fermentations used to produce ting, a South African food

Madoroba

Steenkamp

Theron

et al. 2011

Systematic and Applied Microbiology

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Please cite this article in press as: E. Madoroba, et al., Diversity and dynamics of bacterial populations during spontaneous sorghum fermentations used to produce ting, a South African food, Syst. Appl. Microbiol. (2011) Ting is a spontaneously fermented sorghum food that is popular for its sour taste and unique flavour. Insight of the microbial diversity and population dynamics during sorghum fermentations is an essential component of the development of starter cultures for commercial production of ting. In this study, bacterial populations associated with spontaneous sorghum fermentations were examined using a culture-independent strategy based on denaturing gradient gel electrophoresis and sequence analysis of V3-16S rRNA gene amplicons, and a culture-dependent strategy using conventional isolation based on culturing followed by 16S rRNA and/or pheS gene sequence analysis. The entire fermentation process was monitored over a 54 h period and two phases were observed with respect to pH evolution and microbial succession. The first phase of the process (0-6 h) was characterized by relatively high pH conditions and the presence of Enterococcus mundtii, albeit that this species was only detected with the culture-dependent approach. The second phase of the fermentation process (12-54 h) was characterized by increased acidity and the predominance of a broader range of lactic acid bacteria, including Lactococcus lactis, Lactobacillus fermentum, Lactobacillus plantarum, Lactobacillus rhamnosus, Weissella cibaria, Enterococcus faecalis, and a close relative of Lactobacillus curvatus, as well as some members of the Enterobacteriaceae family. The Lb. curvatus-like species was only detected with PCR-DGGE, while the majority of the other species was only detected using the culture-dependent approach. These findings highlighted the fact that a combination of both approaches was essential in revealing the microbial diversity and dynamics during spontaneous sorghum fermentations.

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Section: Discussionsupporting

confidence: 80%

“…plantarum has been isolated from fermented cereals such as ogi [61], mageu [33] and kunun zaki [22], while the heterofermentative Lb. fermentum was previously isolated from mawe [35] and kenkey [30]. Isolates identified as 'Lb.…”

Section: Discussionmentioning

confidence: 99%

Diversity and dynamics of bacterial populations during spontaneous sorghum fermentations used to produce ting, a South African food

Madoroba

Steenkamp

Theron

et al. 2011

Systematic and Applied Microbiology

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“…L. fermentum dominated DGGE gels from this stage on, as it does in many cereal fermentations (1, Table 2. 6,14,15,17). Bands from neighboring locations on the gels were also identified as L. fermentum, reflecting the genomic diversity of this species, as previously indicated by ribotyping (23,27) and randomly amplified polymorphic DNA analysis (16).…”

Section: Discussionmentioning

confidence: 97%

“…Traditionally, these questions have been addressed for various natural fermentations by enumeration of bacteria on culture media followed by their identification (4,17). Analysis of whisky fermentations in this way has revealed Lactobacillus brevis, Lactobacillus fermentum, and Lactobacillus paracasei as the most commonly isolated bacteria, with strains of Lactobacillus pentosus, Lactobacillus plantarum, and a new species, Lactobacillus ferintoshensis, being less commonly encountered (23).…”

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confidence: 99%

Evolution of the Lactic Acid Bacterial Community during Malt Whisky Fermentation: a Polyphasic Study

Beek

Priest

2002

Appl Environ Microbiol

112

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The development of the lactic acid bacterial community in a commercial malt whisky fermentation occurred in three broad phases. Initially, bacteria were inhibited by strong yeast growth. Fluorescence microscopy and environmental scanning electron microscopy revealed, in this early stage, both cocci and rods that were at least partly derived from the wort and yeast but also stemmed from the distillery plant. Denaturing gradient gel electrophoresis (DGGE) of partial 16S rRNA genes and sequence analysis revealed cocci related to Streptococcus thermophilus or Saccharococcus thermophilus, Lactobacillus brevis, and Lactobacillus fermentum. The middle phase began 35 to 40 h after yeast inoculation and was characterized by exponential growth of lactobacilli and residual yeast metabolism. Lactobacillus casei or Lactobacillus paracasei, L. fermentum, and Lactobacillus ferintoshensis were detected in samples of fermenting wort examined by DGGE during this stage. Bacterial growth was accompanied by the accumulation of acetic and lactic acids and the metabolism of residual maltooligosaccharides. By 70 h, two new PCR bands were detected on DGGE gels, and the associated bacteria were largely responsible for the final phase of the fermentation. The bacteria were phylogenetically related to Lactobacillus acidophilus and Lactobacillus delbrueckii, and strains similar to the former had previously been recovered from malt whisky fermentations in Japan. These were probably obligately homofermentative bacteria, required malt wort for growth, and could not be cultured on normal laboratory media, such as MRS. Their metabolism during the last 20 to 30 h of fermentation was associated with yeast death and autolysis and further accumulation of lactate but no additional acetate.Scotch malt whisky is distilled from the fermented hot-water extract of malted barley. The malted cereal is milled and infused with water (mashed) at about 63°C. After about 30 min, the first wort is removed, cooled, and pumped to the fermentation vessel. The second water, which is conducted at a higher temperature (about 75°C) to effect the maximal extraction of carbohydrate from the grist, is cooled and added to the first wort to fill the fermentation vessel. The wort is not boiled, as it is in a brewery in order to retain the activity of the soluble enzymes from the malt during the fermentation and to maximize alcohol yield. Consequently, bacteria from the malt that can survive mashing enter the fermentation, resulting in a mixed yeast-bacterial fermentation (11,19). If large numbers of lactobacilli enter the fermentation (more than 10 6 cells/ml), they compete for nutrients with yeast cells and reduce the ethanol yield (9,11,20). In well-operated distilleries, however, the lactobacilli flourish after the yeast cells have reached stationary phase and grow on residual nutrients and autolysing yeast cells. This "late lactic fermentation" is encouraged by many distillers, since it is thought to have a beneficial effect on the flavor of the final spirit (13,24).Littl...

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“…The microbiota of many African traditional fermented cereal products have been investigated, e.g. maize based products like kenkey (Halm et al, 1993;Olasupo et al, 1997;Hayford et al, 1999), mawè (Hounhouigan et al, 1993a(Hounhouigan et al, ,b, 1994 and ogi (Johansson et al, 1995;Olasupo et al, 1997), sorghum based product like kisra (Hamad et al, 1992) and dolo (Sawadogo-Lingani et al, 2007), millet based products like kunu-zaki (Olasupo et al, 1997) and bensaalga (Tou et al, 2006). However, only a few studies have been done to date on zoom-koom (Barro et al, 2007;Soma, 2014) and its fermentation process and no information is available on the kinds of micro-organisms involved in the spontaneous fermentation of the dough.…”

Section: Introductionmentioning

confidence: 99%

Effect of the fermentation on the microbial population occurring during the processing of zoom-koom, a traditional beverage in Burkina Faso

Tapsoba¹,

Sawadogo-Lingani²,

Kaboré³

et al. 2017

Afr. J. Microbiol. Res.

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Zoom-koom is a traditional fermented beverage from Burkina Faso based on cereals such as millet or sorghum. Samples were collected from two local production sites of microenterprises (Zogona and Dassasgho). Microorganisms dynamic during the production of zoom-koom were enumerated using pour plate methods. The titratable acidity, pH and temperature of fermentation were determined using respectively titrimetric and electrochemical methods. The results showed a decrease in pH and an increase in acidity during soaking and fermentation step. While the enterobacteria and yeasts counts decreased (p˂0.05), lactic acid bacteria (LAB) counts increased (p˂0.05). On average, the pH decreased from 5.7 to 4.1; the lactic acid concentration ranged from 0.45 to 0.71 (lactic acid g/100 g) and the LAB ranged from 2.2×10 8 to 5.6×10 8 CFU/g for the millet dough. For the red sorghum dough the pH decreased from 6.2 to 4.2; the lactic acid concentration increased from 0.15 to 0.49 (lactic acid g/100 g) and LAB ranged from 8.9×10 6 to 5×10 10 CFU/g. The ambient temperature and nature of the grains had an impact on the fermentation process. Unfermented red sorghum zoom-koom had the lowest load of yeast and enterobacteria than unfermented millet zoom-koom. Short rods in pair or short chains (3 or 4 rods) bacteria are the main microorganisms responsible of the fermentation process.

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Characterization and frequency distribution of species of lactic acid bacteria involved in the processing of mawè, a fermented maize dough from Benin

Cited by 71 publications

References 11 publications

Diversity and dynamics of bacterial populations during spontaneous sorghum fermentations used to produce ting, a South African food

Diversity and dynamics of bacterial populations during spontaneous sorghum fermentations used to produce ting, a South African food

Evolution of the Lactic Acid Bacterial Community during Malt Whisky Fermentation: a Polyphasic Study

Effect of the fermentation on the microbial population occurring during the processing of zoom-koom, a traditional beverage in Burkina Faso

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