Molecular characterization of lactic acid bacteria and in situ amylase expression during traditional fermentation of cereal foods

Oguntoyinbo, Folarin A.; Narbad, Arjan

doi:10.1016/j.fm.2012.03.004

Cited by 78 publications

(59 citation statements)

References 44 publications

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“…For pediococci and lactobacilli species, the level of clonal diversity seemed to decrease over time, probably for the benefit of the strains the most adapted to the process conditions. Oguntoyinbo and Narbad [14] have reported similar results for fermented West African cereals where some LAB strains, belonging mainly to the genera Lactobacillus and Pediococcus, more adapted to environment with rapid acidity potential and hydrolysis of starch can then be able to dominate.…”

Section: Discussionmentioning

confidence: 65%

“…Most of the cereal fermented foods involve a lactic fermentation step, which can or cannot be associated with an alcoholic fermentation step, depending on the process used [14]. Heterofermentative and homofermentative LAB species are commonly found associated, and most of them belong to the genera Lactobacillus, Leuconostoc, Weissella, Lactococcus, Pediococcus, Enterococcus, and Streptococcus [15].…”

Section: Introductionmentioning

confidence: 99%

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A large diversity of lactic acid bacteria species is involved in the fermentation of wheat used for the manufacture of lemzeiet

Merabti

Bekhouche

Chuat

et al. 2015

Eur Food Res Technol

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Algerian couscous named lemzeiet is manufactured from fermented wheat. Historically performedin underground silos called matmor, the fermentation of wheat is now generally carried out in plastic jerrycans withor without addition of vinegar at the beginning of the fermentation. Culture-dependent and culture-independentmethods (PCR-TTGE) were used to characterize lactic acid bacteria and to determine their dynamic and diversity over a two-year period, with and without the addition of vinegar.Fungi, physicochemical characteristics, and volatile compoundprofiles were also monitored. The isolates obtained from different stages of fermentation and from both processes were characterized by coupling different molecular methods (16SrRNA/pheS/rpoA gene sequencing, speciesspecific PCR, RAPD and PFGE). PCR-TTGE revealed very similar profiles for both processes. Sixty-nine isolates were identified as belonging to six genera of 16 species(Enterococcus, Lactobacillus, Leuconostoc, Pediococcus, Weissella, and Streptococcus). The profiles of volatile aroma compounds showed a marked effect of the fermentation process, compared to non-fermented wheat, with 35 of the 40 volatiles detected at amounts 20- to 30-fold higher in fermented wheat samples. This study gives the first insight into lactic acid bacteria population diversity and activity in fermented wheat and will contribute to a better control of the fermentation process

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Section: Discussionmentioning

confidence: 65%

Section: Introductionmentioning

confidence: 99%

A large diversity of lactic acid bacteria species is involved in the fermentation of wheat used for the manufacture of lemzeiet

Merabti

Bekhouche

Chuat

et al. 2015

Eur Food Res Technol

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“…There has been recent continued interest in these foods, as evidenced by an increasing number of published papers and many coordinated national and international projects (Bonomo et al 2010). Traditional African and Asian products are the most studied, owing to the rural populations who usually prepare vegetables (fruits and legumes), meat, and milk using wellknown traditional methods passed down through generations (Chang et al 2008;Obadina et al 2009;Oguntoyinbo and Narbad 2012;Greppi et al 2013). These practices ensure a stable food supply for local populations during lengthy food shortages.…”

Section: Introductionmentioning

confidence: 99%

Metagenomic analysis of the bacterial microbiota linked to the traditional Algerian date product “Btana”

et al. 2015

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In this study, using high throughput Bpyrosequencing,ŵ e highlighted the bacterial diversity of the traditional Algerian date product BBtana^that is produced in southern Algeria using both direct (DBM) and indirect (UBM) methods. Metagenomic analysis yielded a total of 103,379 reads, with a 606 total operational taxonomic units (OTUs) detected. Firmicutes represented 84.79 % of the total pyrosequencing reads. Phylogenetic analysis revealed that the Bacillales represented 90.20 % ± 15.12 % of the total reads. Among the phylotypes detected, Bacillus was the dominant genus (39.53 %). While Bacillus megaterium was shared among all of the samples, its distribution varied widely. Non-metric multidimensional scaling (nMDS) analysis showed that UBM samples clustered together, and three main OTUs were found in these UBM samples: Paenibacillus polymyxa, Paenibacillus xylanexedens, and Planomicrobium JN082684. Correlation analysis showed no association between parameters of the samples (age, pH, water activity) and the specific microbiota.

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“…Lactic acid bacteria play an important role in traditional fermented foods consumed in different countries (Oguntoyinbo and Narbad, 2012).…”

Section: Introductionmentioning

confidence: 99%

Isolation and identification of lactic acid and non-acid lactic bacteria from dgu of Western Africa traditional fermented millet-based food

Ouattara¹,

Somda²,

Moyen³

et al. 2015

Afr. J. Microbiol. Res.

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Déguè is a traditional fermented millet-based food which is consumed in Burkina Faso and other countries of West Africa. A total of 125 strains of bacteria were selected from 16 samples of déguè. Isolates were studied by determination of morphological and biochemical characteristics. Among the 125 strains of lactic acid bacteria selected, 68 strains were identified as Lactobacillus and 57 strains as Lactococcus. The representative species of the Lactobacillus were: Lactobacillus plantarum (25.6%), Lactobacillus delbrueckii subsp delbrueckii (11.2%), Lactobacillus acidophilus (7.2%), Lactobacillus brevis (4.8%), Lactobacillus buchneri (8%). Lactobacillus cellobiosus (4%), Lactobacillus pentosus (2.4%), Lactobacillus crispatus (1.6%), Lactobacillus fermentum (1.6%), Lactobacillus curvatus (0.8%), Lactobacillus paracasei subsp paracasei (0.8%). Among the 57 strains of lactic acid coccus isolated predominated Pediococcus damnosus strains (14.4%), followed by Lactococcus lactis subsp lactis (6.4%), Pediococcus pentosaceus (3.2%), Pediococcus sp. (3.2%), Leuconostoc lactis (1.6%), Leuconostoc mesenteroides subsp mesenteroides (0.8%), Pediococcus acidilactici (0.8%), Lactococcus curvatus (0.8%) and Tetragenococcus halophilus (0.8%). Many Gram negative bacteria were also isolated as coliforms and proteolic strains that can play a negative contribution on the quality of dèguè.

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Molecular characterization of lactic acid bacteria and in situ amylase expression during traditional fermentation of cereal foods

Cited by 78 publications

References 44 publications

A large diversity of lactic acid bacteria species is involved in the fermentation of wheat used for the manufacture of lemzeiet

A large diversity of lactic acid bacteria species is involved in the fermentation of wheat used for the manufacture of lemzeiet

Metagenomic analysis of the bacterial microbiota linked to the traditional Algerian date product “Btana”

Isolation and identification of lactic acid and non-acid lactic bacteria from dgu of Western Africa traditional fermented millet-based food

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