Composition and Diversity of Natural Bacterial Communities in Mabisi, a Traditionally Fermented Milk

Moonga, Himoonga Bernard; Schoustra, Sijmen E.; Heuvel, Joost van den; Linnemann, A.R.; Samad, Sainur; Shindano, John; Smid, Eddy J.

doi:10.3389/fmicb.2020.01816

Cited by 29 publications

(31 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Finally, our method only detects bacteria and not eukaryotes and viruses that are also part of the microbial community. We chose to focus on bacteria when describing effects of fermentation practice in levels of backslopping on microbial community dynamics since in previous work yeast were not found to be present at high abundance in Mabisi (Moonga et al 2020 ; Schoustra et al 2013 ). Future work could include an analysis of all microbes (including viruses) that form the community, as well as their functionality that determine product properties.…”

Section: Discussionmentioning

confidence: 99%

Microbial population dynamics during traditional production of Mabisi, a spontaneous fermented milk product from Zambia: a field trial

Groenenboom

Shindano

Cheepa³

et al. 2020

World J Microbiol Biotechnol

Self Cite

View full text Add to dashboard Cite

Mabisi is a fermented milk product, traditionally produced in a calabash by uncontrolled fermentation. Due to high costs and a reduced availability of calabashes, nowadays plastic containers are also used for Mabisi production. However, the effect of this change in production practice on the properties of the product has not been documented. Therefore, we aimed at determining the effect of fermentation vessels and types of back-slopping on acidification and microbial communities during fermentation. A series of fifteen experiments using two types of fermentation vessels (plastic buckets and calabashes) in combination with different types of back-slopping (no back-slopping, passive back-slopping, and active back-slopping) were set up at a field site in rural Zambia. In each of the fifteen fermentations we analysed acidification rate of traditional Mabisi fermentation and bacterial diversity over time. No significant difference was found in terms of microbial diversity during and at the end of fermentation between fermentations performed in buckets or previously used calabashes. Bacterial communities in general decreased in diversity over time, where the drop in pH correlated with a decrease in Shannon Index. In case of active back-slopping, the pH drop started right after inoculation while in the no back-slopping and passive back-slopping fermentations, there was a clear lag phase before acidification started. All experimental series resulted in a microbial community dominated by Lactococcus lactis and a Shannon Index, as a measure for diversity, between 0.6 and 2.0. The use of plastic buckets for Mabisi fermentation can be a valuable alternative to the use of calabashes as this study showed no biological and physico-chemical differences between Mabisi resulting from both fermentation vessels, although the reason for perceived differences should be further investigated.

show abstract

Section: Discussionmentioning

confidence: 99%

Microbial population dynamics during traditional production of Mabisi, a spontaneous fermented milk product from Zambia: a field trial

Groenenboom

Shindano

Cheepa³

et al. 2020

World J Microbiol Biotechnol

Self Cite

View full text Add to dashboard Cite

show abstract

“…e Alcaligenes têm sido identificados em leite cru refrigerado e derivados lácteos, porém normalmente não estão associados a produção de proteases. Entretanto, Pseudomonas é um gênero comumente associado à produção de enzimas líticas, sendo frequentemente isolado em leite cru refrigerado devido à sua capacidade de se multiplicar em temperaturas de refrigeração e de produzir biofilmes nos equipamentos de ordenha e armazenamento do leite (Moonga et al, 2020;Teh et al, 2014;Vithanage et al, 2016;von Neubeck et al, 2015;Zhang et al, 2020).…”

Section: Resultsunclassified

Estudio del comportamiento de microorganismos psicrotróficos aislados de leche cruda refrigerada

Goulart¹,

Matias²,

Pinto³

2022

Pubvet

View full text Add to dashboard Cite

Temperaturas de resfriamento do leite facilitam a multiplicação de microrganismos psicrotróficos que produzem enzimas termorresistentes com potencial para degradar os componentes do leite. Visando avaliar o comportamento de microrganismos psicrotróficos em leite cru refrigerado, este estudo teve por objetivo verificar a multiplicação e atividade enzimática de leites contaminados intencionalmente com tais microrganismos em temperatura de refrigeração. Também teve a intenção de avaliar a atividade enzimática durante a pasteurização lenta (LTBT). Para isso, microrganismos psicrotróficos produtores de enzimas proteolíticas foram isolados de leite cru refrigerado. Esses microrganismos foram testados quanto ao seu tempo de geração em temperatura de 7°±1°C por oito dias em dois diferentes meios: Caldo cérebro coração (BHI) e leite desnatado reconstituído a 10% (LDR). Também foram avaliados quanto à produção de proteases e suas respectivas atividades enzimáticas durante a pasteurização lenta. Os resultados demonstraram que os isolados não atingiram a fase estacionária na curva de crescimento bacteriano durante os oito dias de incubação. Além disso, atividades das enzimas proteolíticas foram detectadas mesmo após o tratamento térmico, indicando resistência das mesmas às temperaturas da pasteurização lenta. Concluindo, para evitar perdas econômicas associadas à atividade enzimática, sugere-se que haja maior controle sanitário do ambiente de produção, assim como reduzidos períodos de armazenamento anteriores ao processamento térmico, visando reduzir a multiplicação de psicrotróficos proteolíticos.

show abstract

“…This work experimentally analyzed the microbial community composition before and after fermentation in traditional maize based fermented food Munkoyo [ 7 ]. Other previous studies showed that environmental selection of different pH did affect microbial community composition—this is work performed with Mabisi [ 8 ]. Thus, apparently, the selective forces of the fermentation environment have a great impact.…”

Section: Discussionmentioning

confidence: 99%

“…In the absence of sample exchange between producers, microbial ecosystems from the different producers evolve independently [ 6 ]. Previous work has shown that initial differences between microbial community structure at the start of a fermentation cycle does not significantly impact the final community structure [ 7 ], and that processing practice is an important driver of microbial community composition [ 8 ]. Work based on laboratory experiments has suggested that processing temperature is a key factor, which can drive microbial community composition [ 9 ].…”

Section: Introductionmentioning

confidence: 99%

Environmental Selection Shapes Bacterial Community Composition in Traditionally Fermented Maize-Based Foods from Benin, Tanzania and Zambia

et al. 2022

Self Cite

View full text Add to dashboard Cite

Natural (microbial) communities are complex ecosystems with many interactions and cross-dependencies. Among other factors, selection pressures from the environment are thought to drive the composition and functionality of microbial communities. Fermented foods, when processed using non-industrial methods, harbor such natural microbial communities. In non-alcoholic fermented foods the fermenting microbiota is commonly dominated by 4–10 species of bacteria, which make them suitable model systems to study ecosystem assembly and functioning. In this study, we assess the influence of the environment on the composition of microbial communities of traditional fermented products from Africa. We compare differences between microbial communities that are found in similar products but come from different countries, hypothesizing they experience different environmental selection pressures. We analyzed bacterial community composition in 36 samples of various cereal-based fermented foods from Benin, Tanzania and Zambia using 16S rDNA amplicon sequencing. The differential abundance analysis indicates that the bacterial communities of fermented foods from the three countries are dominated by mostly lactic acid bacteria belonging to the genera of Lactobacillus, Weisella and Curvibacter. The samples from Zambia contain the most dissimilar microbial communities in comparison with samples from Benin and Tanzania. We propose this is caused by the relatively low temperature in Zambia, suggesting that indeed environmental selection can shape community composition of fermenting microbes.

show abstract

Composition and Diversity of Natural Bacterial Communities in Mabisi, a Traditionally Fermented Milk

Cited by 29 publications

References 30 publications

Microbial population dynamics during traditional production of Mabisi, a spontaneous fermented milk product from Zambia: a field trial

Microbial population dynamics during traditional production of Mabisi, a spontaneous fermented milk product from Zambia: a field trial

Estudio del comportamiento de microorganismos psicrotróficos aislados de leche cruda refrigerada

Environmental Selection Shapes Bacterial Community Composition in Traditionally Fermented Maize-Based Foods from Benin, Tanzania and Zambia

Contact Info

Product

Resources

About