Microbiological and Nutritional Qualities of Fermented Ugba (Pentaclethra macrophylla, Bentham) Sold in Mbaise, Imo State, Nigeria

Anyanwu, Nneoma Confidence JeanStephanie; C.O., Okonkwo; Iheanacho, Chidimma; Bukola, Ajide

doi:10.9734/arrb/2016/23610

Cited by 10 publications

(5 citation statements)

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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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“…Ezekiel et al [15] Ugba/Ukpaka Flavor Alkaline, glossy African oil bean seeds (Pentaclethra macrophylla) Bacillus spp., Staphylococcus, and Leuconostoc Nigeria Anyanwu et al [16] Ogueke et al [17] Kimchi Seasonings Alkaline, paste Napa cabbage, cabbage, green onion, hot pepper, and ginger LAB: Bacillus spp., Lactobacillus spp., Leuconostoc spp., Saccharomyces spp., and L. brevis KU15153 Korea Patra et al [18]; Irorita Fugaban et al […”

Section: Nigeriamentioning

confidence: 99%

Bioactive Ingredients in Traditional Fermented Food Condiments: Emerging Products for Prevention and Treatment of Obesity and Type 2 Diabetes

Laya

Wangso

Fernandes

et al. 2023

Journal of Food Quality

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Obesity and type 2 diabetes (T2D) are severe metabolic diseases due to inappropriate lifestyle and genetic factors and their prevention/treatment cause serious problems. Therefore, searching for effective and safe approaches to control obesity and T2D is an essential challenge. This study presents the knowledge regarding the possible use of traditional fermented condiments (TFC), a known major source of bioactive compounds (BACs), as an adjuvant treatment for obesity and T2D. Data on antiobesity, antidiabetic, and different mechanisms of BACs action of TFC were collected using a methodical search in PubMed, Scopus databases, Web of Science, SciELO, and the Cochrane Library. We discuss the mechanisms by which BCs prevent or treat obesity and T2D. The effects of TFC on obesity and T2D have been found both in animal, human, and clinical studies. The findings demonstrated that BACs in TFC confer potential promising antiobesity and antidiabetic effects. Because of the potential therapeutic significance of bioactive ingredients, the consumption of TFC could be recommended as a functional condiment. Nevertheless, further investigation is required in more clinical studies of TFC to support the formulation of functional fermented condiments and nutraceutical and pharmaceutical applications.

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“…Colony counts were expressed as colony forming units per ml (cfu/ml) of sample. All counts were done in triplicate and average values were reported [9].…”

Section: Serial Dilution and Enumeration Of Bacteriamentioning

confidence: 99%

Bacteriological Examination of the Cafeteria Equipments in Karu L.G.A Cafeterias, Nasarawa State, Nigeria

Anyanwu¹,

John²,

Idoko³

2016

JALSI

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This work was carried out in collaboration between all authors. Author NCJA designed the study, wrote the protocol and wrote the first draft of the manuscript. Authors NCJA and WCJ managed the literature searches and analyses of the study performed the spectroscopy analysis. Author NCJA managed the experimental process. Author MOI identified the species of microbes, managed statistical analysis and data presentation. All authors read and approved the final manuscript.

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Microbiological and Nutritional Qualities of Fermented Ugba (Pentaclethra macrophylla, Bentham) Sold in Mbaise, Imo State, Nigeria

Cited by 10 publications

References 0 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)

Bioactive Ingredients in Traditional Fermented Food Condiments: Emerging Products for Prevention and Treatment of Obesity and Type 2 Diabetes

Bacteriological Examination of the Cafeteria Equipments in Karu L.G.A Cafeterias, Nasarawa State, Nigeria

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