Molecular characterization, technological properties and safety aspects of enterococci from 'Hussuwa', an African fermented sorghum product
| Autor: | Peter Dawyndt, Nuha M. K. Yousif, Agus Wijaya, Ulrich Schillinger, Hikmate Abriouel, H. A. Dirar, Jean Swings, M. Vancanneyt, W.H. Holzapfel, Charles M. A. P. Franz |
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| Rok vydání: | 2005 |
| Předmět: |
Biogenic Amines
Genotype Drug Resistance Virulence General Medicine biochemical phenomena metabolism and nutrition Biology biology.organism_classification Antimicrobial Applied Microbiology and Biotechnology Random Amplified Polymorphic DNA Technique Microbiology Sudan Bacteriocin Enterococcus Fermentation Food Microbiology Food microbiology Sorghum Bacteria Biotechnology Enterococcus faecium |
| Zdroj: | Journal of Applied Microbiology. 98:216-228 |
| ISSN: | 1365-2672 1364-5072 |
| DOI: | 10.1111/j.1365-2672.2004.02450.x |
| Popis: | N.M.K.YOUSIF,P.DAWYNDT,H.ABRIOUEL,A.WIJAYA,U.SCHILLINGER,M.VANCANNEYT,J.SWINGS,H.A. DIRAR, W.H. HOLZAPFEL AND C.M.A.P. FRANZ. 2004. Aims: To identify enterococci from Hussuwa, a Sudanese fermented sorghum product, and determine theirtechnological properties and safety for possible inclusion in a starter culture preparation.Methods and Results: Twenty-two Enterococcus isolates from Hussuwa were identified as Enterococcus faecium byusing phenotypic and genotypic tests such as 16S rDNA gene sequencing, RAPD-PCR and restriction fragmentlength polymorphism of the 16S/23S intergenic spacer region fingerprinting. Genotyping revealed that strains werenot clonally related and exhibited a considerable degree of genomic diversity. Some strains possessed usefultechnological properties such as production of bacteriocins and H 2 O 2 or utilization of raffinose and stachyose. Noneproduced a-amylase or tannase. A safety investigation revealed that all strains were susceptible to the antibioticsampicillin, gentamicin, chloramphenicol, tetracycline and streptomycin, but some were resistant to ciprofloxacin,erythromycin, penicillin and vancomycin. Production of biogenic amines or presence of genes encoding virulencedeterminants occurred in some strains.Conclusions: Enterococcus faecium strains are associated with fermentation of Sudanese Hussuwa. Some strainsexhibited useful technological properties such as production of antimicrobial agents and fermentation of indigestiblesugars, which may aid in stabilizing and improving the digestibility of the product respectively.Significance and Impact of the Study: Enterococci were shown to play a role in the fermentation of Africanfoods. While beneficial properties of these bacteria are indicated, their presence in this food may also imply ahygienic risk as a result of antimicrobial resistances or presence of virulence determinants.Keywords: enterococci, fermented foods, genotyping, Hussuwa. |
| Databáze: | OpenAIRE |
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