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

Autor:	Moonga HB; Laboratory of Food Microbiology, Wageningen University and Research, Wageningen, Netherlands.; Food Quality and Design, Wageningen University and Research, Wageningen, Netherlands.; Laboratory of Genetics, Wageningen University and Research, Wageningen, Netherlands.; Department of Food Science and Nutrition, School of Agricultural Sciences, University of Zambia, Lusaka, Zambia., Schoustra SE; Laboratory of Genetics, Wageningen University and Research, Wageningen, Netherlands.; Department of Food Science and Nutrition, School of Agricultural Sciences, University of Zambia, Lusaka, Zambia., van den Heuvel J; Laboratory of Genetics, Wageningen University and Research, Wageningen, Netherlands., Linnemann AR; Food Quality and Design, Wageningen University and Research, Wageningen, Netherlands., Samad MS; Department of Microbial Ecology, Netherlands Institute of Ecology, Wageningen, Netherlands., Shindano J; Department of Food Science and Nutrition, School of Agricultural Sciences, University of Zambia, Lusaka, Zambia., Smid EJ; Laboratory of Food Microbiology, Wageningen University and Research, Wageningen, Netherlands.
Jazyk:	angličtina
Zdroj:	Frontiers in microbiology [Front Microbiol] 2020 Jul 30; Vol. 11, pp. 1816. Date of Electronic Publication: 2020 Jul 30 (Print Publication: 2020).
DOI:	10.3389/fmicb.2020.01816
Abstrakt:	Many traditionally fermented milk products such as mabisi involve spontaneous fermentation, which can result in bacterial community composition variation due to selection pressure. The aim of this study was to determine the composition of bacterial communities in the different types of mabisi produced across Zambia and identify the factors that influence their composition. Samples of mabisi were collected across the country, and analyzed for pH and bacterial communities using 16S rRNA amplicon sequencing. We found that the bacterial community composition was dominated by members of two phyla, i.e., Firmicutes and Proteobacteria, from which the top 10 most abundant genera were Lactococcus, Lactobacillus, Streptococcus, Enterobacter, Citrobacter, Klebsiella, Kluyvera, Buttiauxella , Aeromonas , and Acinetobacter . The most dominant genus was Lactococcus , which was present in all types of mabisi produced from all regions. The mabisi products from traditional mabisi production regions (TMPRs) were dominated by lactic acid bacteria (LAB) whereas products from non-TMPRs were dominated by non-LAB species. Tonga mabisi, the most popular type of mabisi produced in non-TMPRs, had the most complex and diverse bacterial community composition compared to the other types, which included barotse, backslopping, creamy, and thick-tonga mabisi. Other factors that influenced bacterial community composition were geographical location, fermentation duration and pH while the type of fermentation container and producer did not. This study provides new insights that can be applied in starter culture development as well as microbial functionality studies. (Copyright © 2020 Moonga, Schoustra, van den Heuvel, Linnemann, Samad, Shindano and Smid.)
Databáze:	MEDLINE
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