Comparison of the microbial composition of African fermented foods using amplicon sequencing

Autor:	D. Joseph Hounhouigan, Adriana Salomina du Plessis, Geoffroy Romaric Bayili, Folarin A. Oguntoyinbo, Jekwu Ibezim, Lee Kellingray, Charles Muyanja, Arinola B. Olaonipekun, Evans Agbemafle, Wisdom Kofi Amoa-Awua, William Onyango Chienjo, Oyetayo Olaoluwa Adefiranye, Theophilus Annan, Nina Bernice Ackah, Guesh Mulaw, Jesca L. Nakavuma, Maria Diaz, Nwanneka Akinyemi, Anteneh Tesfaye Tefera, Hagrétou Sawadogo-Lingani, Ivan Muzira Mukisa, Arjan Narbad, Deus Kamya, Mary Obodai, Elna M. Buys, Amy Atter, Damaris Achieng Odeny, Marcel Houngbédji, Melinda J. Mayer, Samuel Manthi Josiah
Jazyk:	angličtina
Rok vydání:	2019
Předmět:	0301 basic medicine DNA Bacterial 030106 microbiology Bacillus lcsh:Medicine Biology Raw material Article Microbial ecology 03 medical and health sciences Starter Lactobacillales Lactobacillus Food microbiology Food science lcsh:Science Fermentation in food processing 2. Zero hunger Zymomonas Multidisciplinary digestive oral and skin physiology lcsh:R Genetic Variation High-Throughput Nucleotide Sequencing food and beverages 16S ribosomal RNA biology.organism_classification 030104 developmental biology Fermentation Food Microbiology lcsh:Q Fermented Foods
Zdroj:	Scientific Reports, Vol 9, Iss 1, Pp 1-8 (2019) Scientific Reports
ISSN:	2045-2322
DOI:	10.1038/s41598-019-50190-4
Popis:	Fermented foods play a major role in the diet of people in Africa, where a wide variety of raw materials are fermented. Understanding the microbial populations of these products would help in the design of specific starter cultures to produce standardized and safer foods. In this study, the bacterial diversity of African fermented foods produced from several raw materials (cereals, milk, cassava, honey, palm sap, and locust beans) under different conditions (household, small commercial producers or laboratory) in 8 African countries was analysed by 16S rRNA gene amplicon sequencing during the Workshop “Analysis of the Microbiomes of Naturally Fermented Foods Training Course”. Results show that lactobacilli were less abundant in fermentations performed under laboratory conditions compared to artisanal or commercial fermentations. Excluding the samples produced under laboratory conditions, lactobacilli is one of the dominant groups in all the remaining samples. Genera within the order Lactobacillales dominated dairy, cereal and cassava fermentations. Genera within the order Lactobacillales, and genera Zymomonas and Bacillus were predominant in alcoholic beverages, whereas Bacillus and Lactobacillus were the dominant genera in the locust bean sample. The genus Zymomonas was reported for the first time in dairy, cereal, cassava and locust bean fermentations.
Databáze:	OpenAIRE
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