Molecular Identification of Yeasts and Lactic Acid Bacteria Involved in the Production of Beninese Fermented Food Degue

Abstract

Background:Traditional Beninese fermented food Degue is widely consumed in Benin and other countries in West Africa. It was originally made from milk and millet flour, but currently other cereals are used as well. Nowadays, Degue production occurs by spontaneous fermentation in individual households and information about the microorganisms involved is currently limited.Objective:The microbiota of Degue from Benin has not been studied so far, but its growing production in the country sets a demand for revealing the biodiversity of the microbial population involved in the fermentation process in order to take future steps for development of industrial technology and offer products with improved quality and safety.Method:In the present study, yeast and lactic acid bacteria from raw materials for Degue production and from several Degue products were isolated and identified by molecular methods including RFLP and ITS1-5.8S-ITS2 rRNA gene sequence analysis in yeasts, and 16S rRNA gene sequence analysis in lactic acid bacteria.Results:Lactic acid bacteria isolates were assigned to eight species within the generaLactobacillus,Enterococcus,Pediococcus,StreptococcusandWeisella. Four species of yeasts were found in Degue:Cyberlyndnera fabianii,Candida glabrata,Kluyveromyces marxianus, andMeyerozyma caribbica.Conclusion:The microbial population revealed is unique to Beninese Degue and needs further characterization for development of defined starter cultures.

Molecular Characterization of Fermenting Yeast Species from Fermented Teff Dough during Preparation of Injera Using ITS DNA Sequence

“…They are ubiquitous and commonly found on fruits, bulla, kocho, vegetables, and other plant materials [11]. However, yeast are highly involved in food fermentations, but information on the dominant yeast species in African fermented foods still needs extra engagement especially in Ethiopian fermented teff dough [12, 13]. Thus, the identity of the proper yeast communities for each fermented product is essential.…”

On the Molecular Selection of Exopolysaccharide-Producing Lactic Acid Bacteria from Indigenous Fermented Plant-Based Foods and Further Fine Chemical Characterization

“…In the present study, six naturally fermented food products (5 beverages and 1 pickled product) were chosen for the selection of natural lactic acid bacteria—4 samples of Bulgarian Boza, 1 sample of Beninese Degue and 1 sample of sauerkraut prepared according to a traditional Bulgarian method. Preparation technologies of Boza and Degue are described in detail in the literature [ 72 , 73 ]. The choice was based on consideration of the raw materials and the nature of the products to ensure a better chance for isolating EPS-producing lactic acid bacteria.…”

Isolation and screening of lactic acid bacteria and yeast starters from ersho (traditional Ethiopian sourdoughs) and evaluation of their role in bread production

“…Isolate DNA was extracted in accordance with the Gen Elute genomic DNA purification kit's instructions. Using a universal primer, the internal transcribed spacer sections (ITS1 and ITS4) of 5.8S ribosomal DNA (for yeast) and 16S rDNA (for LAB) were amplified (Angel et al ., 2017).…”

“…On a 1% agarose gel with 3.0 μL of ethidium bromide, DNA extraction products and PCR products were separated and then visible under UV light. Following DNA sequencing, BioEdit Sequencer, the basic alignment search tool (BLAST), Clustal W, and Molecular Evolutionary Genetic Analysis 7 (MEGA 7) were used to edit the sequence and develop a phylogenetic tree, respectively (Angel et al ., 2017).…”