Yeast derived metabolites and their impact on nutritional and bioactive properties of African fermented maize products

Mehlomakulu, Ngwekazi Nwabisa; Moyo, Siphosanele Mafa

doi:10.1016/j.fbio.2022.102300

Cited by 5 publications

(7 citation statements)

References 83 publications

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“…Yeasts have been intensively studied and exploited as starter cultures to produce fermented foods [ 2 , 3 , 4 , 5 , 6 , 7 , 18 , 19 , 20 , 21 , 22 , 23 ]. Recently, Saccharomyces and non- Saccharomyces strains isolated from African fermented foods have been studied and promoted as promising probiotics with health benefits [ 4 , 8 , 35 , 36 , 47 , 48 , 49 , 54 , 59 ]. In our study, the molecular identification of yeast strains isolated from Rabilé beer revealed the presence of three species— S. cerevisiae , P. kudriavzevii , and R. mucilaginosa —and the predominance of S. cerevisiae .…”

Section: Discussionmentioning

confidence: 99%

“…In our study, the molecular identification of yeast strains isolated from Rabilé beer revealed the presence of three species— S. cerevisiae , P. kudriavzevii , and R. mucilaginosa —and the predominance of S. cerevisiae . S. cerevisiae has been reported as the predominant yeast isolated from fermented foods and beverages, being known to enhance nutritional and organoleptic properties, as well as probiotic properties [ 8 , 33 , 34 , 35 , 60 , 61 ]. Recently, P. kudriavzevii strains have been proposed as probiotic candidates and have been found to enhance fermented African foods [ 36 , 59 ].…”

Section: Discussionmentioning

confidence: 99%

“…Similar studies confirmed the tolerance of low pH of yeast strains isolated from different indigenous fermented foods [ 35 , 36 , 62 ]. Most natural or traditional fermented foods, including African traditional alcoholic beverages, such as palm wines, and partially fermented, grain-based gruels and beverages are produced by yeasts or LAB, as well as multi-strain mixtures [ 3 , 7 , 8 , 18 , 36 ].…”

Section: Discussionmentioning

confidence: 99%

“…The current sustainability of food systems must be rethought in order to reduce hunger and prevent food and disease vulnerabilities in some parts of the world, mostly in developing countries [ 1 , 2 , 3 ]. For this reason, local fermented foods have been put back in the spotlight in Africa [ 3 , 4 , 5 , 6 , 7 , 8 ]. Several traditional fermented foods in Africa are obtained by the mediation of microorganisms (mainly lactic acid bacteria (LAB) and yeasts), such as Rabilé and Ben-saalga (Burkina Faso); Mawè (Benin); Gari, Fufu, and Kunu-zaki (Nigeria); kule naoto and Amabere amaruranu (Kenya); and Amasi and Mahewu (South Africa) (reviewed by Obafemi et al [ 6 ]).…”

Section: Introductionmentioning

confidence: 99%

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Promising Probiotic Properties of the Yeasts Isolated from Rabilé, a Traditionally Fermented Beer Produced in Burkina Faso

et al. 2023

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In recent years, research on yeasts as probiotics has gained more and more interest, which will allow the development of “new” products in the probiotics market. In this context, seventeen yeast strains isolated from Rabilé, a traditional beer produced in Burkina Faso, were assessed for their probiotic attributes. The yeast identification was performed by molecular methods, including PCR-RFLP and 5.8S-ITS region sequencing. Saccharomyces cerevisiae (14 strains) was the predominantly identified species, followed by Pichia kudriavzevii (2 strains) and Rhodotorula mucilaginosa (1 strain). Except for R. mucilaginosa, all yeast strains grew well at human temperature. The yeast strains showed high resistance when they were exposed to simulated gastrointestinal conditions. Auto-aggregation ability was between 70.20 ± 10.53% and 91.82 ± 1.96%, while co-aggregation with E. coli ranged from 24.92 ± 3.96% to 80.68 ± 9.53% and with S. enterica serovar Typhimurium from 40.89 ± 8.18% to 74.06 ± 7.94%. Furthermore, the hydrophobicity of isolated strains toward n-hexane was in the range from 43.17 ± 5.07% to 70.73 ± 2.42%. All yeast strains displayed high antioxidant capabilities, and the strains did not show hemolysis halos, such that they can be considered safe. Additionally, S. cerevisiae strains strongly inhibited the growth of foodborne pathogens. This is the first preliminary study to identify and characterize the yeast strains isolated from Rabilé with interesting probiotic properties.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Promising Probiotic Properties of the Yeasts Isolated from Rabilé, a Traditionally Fermented Beer Produced in Burkina Faso

et al. 2023

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“…Phytase activity and genes encoding the enzyme have been identified in yeasts isolated from cereal fermentations. Phytase activity is dependent on pH and is affected by the concentration of external free inorganic phosphate [125][126][127][128].…”

Section: Role Of Yeasts In Traditional Fermented Foods and Beveragesmentioning

confidence: 99%

Involved Microorganisms in the Production of Indigenous Fermented Food from West Africa: Technological Characteristics and Probiotic Power

Taale,

Gambogou,

Sawadogo

et al. 2024

The Science of Fermentation [Working Title]

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Fermented cereal products, such as corn, millet, rice, and wheat, are popular in West Africa due to their affordability and health benefits. These grains undergo nutritional and biochemical changes, enriched by microorganisms like lactic acid bacteria (LAB) group, yeasts, and probiotic strains which are essential for maintaining gut microbiota and immune system balance. Dairy products, particularly cow’s milk, are providing protein, vitamins, and calcium. West African indigenous fermented foods are produced with kpété-kpété, Kudemé, and rabilé as starter cultures. Consuming cereal-based fermented foods enriches the intestinal microbiome with gram-positive bacteria, yeast, and fungi species, providing health benefits. Probiotic bacteria have potential applications in managing insulin-independent diabetes and obesity, and their consumption may exert antidiabetic and antioxidant properties. Yeasts play a crucial role in the quality, taste, texture, and flavor of fermented food products, contributing to flavor formation and improving nutritional value. Traditional fermented foods in Africa are produced through fermentation with lactic acid (LAB) or yeasts, or mixtures of both. However, food safety concerns arise due to raw materials, packaging, and unhygienic conditions. Therefore, it is essential to have a standardized starter cultures.

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Traditional fermented foods of Nigeria: microbiological safety and health benefits

Ndudi,

Edo,

Samuel

et al. 2024

Food Measure

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Yeast derived metabolites and their impact on nutritional and bioactive properties of African fermented maize products

Cited by 5 publications

References 83 publications

Promising Probiotic Properties of the Yeasts Isolated from Rabilé, a Traditionally Fermented Beer Produced in Burkina Faso

Promising Probiotic Properties of the Yeasts Isolated from Rabilé, a Traditionally Fermented Beer Produced in Burkina Faso

Involved Microorganisms in the Production of Indigenous Fermented Food from West Africa: Technological Characteristics and Probiotic Power

Traditional fermented foods of Nigeria: microbiological safety and health benefits

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