Biochemical and molecular identification and characterization of lactic acid bacteria and yeasts isolated from Ethiopian naturally fermented buttermilk

Gebreselassie, Negussie; Abay, Fetien; Beyene, Fekadu

doi:10.1007/s13197-015-2049-z

Cited by 16 publications

(9 citation statements)

References 32 publications

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“…The metabolism of carbohydrates by LAB is a similar observation to that made by Negussie et al 31 who observed that LAB isolated from Ethiopian naturally fermented buttermilk were able to utilise carbohydrates such as galactose, maltose, glucose, fructose, mannose and lactose. The results of the current study are supported by those of Ashmaig et al 32 who observed that LAB isolated from traditional Sudanese fermented camel's milk were able to ferment some carbohydrates.…”

Section: Carbohydrate Profile Of Labsupporting

confidence: 81%

Identification of lactic acid bacteria and determination of selected biochemical properties in emasi and emahewu

2019

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Fermented foods are produced at household level for personal consumption in the Kingdom of Eswatini (formerly Swaziland). In this study, we determined the biochemical aspects, enumeration, isolation and identification of lactic acid bacteria (LAB) in emasi and emahewu – two Swazi traditional fermented foods. Emasi had an average pH of 4.68, titratable acidity of 0.9% and LAB count of 8.25 log CFU/mL. Emahewu had a pH of 3.62, titratable acidity of 0.4% and LAB count of 8.10 log CFU/mL. The LAB counts were consistent with observations for similar African fermented foods. The LAB from emasi and emahewu were identified through Gram stain, catalase reaction, sugar assimilation tests using API 50 CH test strips, and sequencing of 16S rDNA. It was found (from nine isolates) that Lactococcus lactis subsp. lactis and Leuconostoc mesenteroides were the common strains in emasi. Lactobacillus plantarum, Lactobacillus paracasei ssp. paracasei and Lactobacillus brevis were also detected. Lb. plantarum, L. mesenteroides ssp. mesenteroides, Lactobacillus fermentum, Lb. brevis, Wessella confusa, Lactobacillus acidophilus and Lb. lactis were found in emahewu (from 16 isolates). This finding was consistent with LAB found in a South African fermented milk, in which common genera were Leuconostoc, Lactococcus and Lactobacillus. Strains found in emahewu – mainly Lactobacillus spp., Weissella and Enterococcus – are similar to those found in ting, a South African fermented non-alcoholic beverage.

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Section: Carbohydrate Profile Of Labsupporting

confidence: 81%

Identification of lactic acid bacteria and determination of selected biochemical properties in emasi and emahewu

2019

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“…Previously published reports have demonstrated the presence of LAB in buttermilk (Gebreselassie, Abay, & Beyene, 2016; Iranmanesh et al, 2012). LAB in buttermilk revealed new alternative for the treatment and prevention of the pathogenic bacteria capable of developing antibiotic resistance (Gutiérrez, Martínez‐Blanco, Rodríguez‐Aparicio, & Ferrero, 2016), which may suggest the diminution of pathogenic and resistant bacteria in buttermilk.…”

Section: Resultsmentioning

confidence: 91%

First report on the molecular characterization and the occurrence of extended‐spectrum β‐lactamase producing Enterobacteriaceae in unpasteurized bovine's buttermilk

Mechaala

Bouatrous

Adouane

2021

Journal of Food Safety

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The dairy products have been reported as a source of extended‐spectrum β‐lactamase (ESBL)‐producing bacteria. The aim of this study is to determine the potential transfer of ESBL Enterobacteriaceae to humans due to the consumption of buttermilk made from raw, unpasteurized milk collected in Batna province (Northeast of Algeria) as well as to identify isolates and genes encoding resistance in these isolates. Two hundred and forty‐three samples of buttermilk made from raw, unpasteurized milk were collected and screened for the presence of ceftazidime‐resistant Enterobacteriaceae. The suspected isolates were identified by molecular methods. Enterobacteriaceae isolates were subjected to antimicrobial susceptibility testing and were examined phenotypically for ESBL production and confirmed by using PCR assay and DNA sequencing. Thirteen ceftazidime‐resistant Enterobacteriaceae were observed at a rate of 5.76% including Escherichia coli (n = 4), Klebsiella pneumoniae (n = 4), Klebsiella oxytoca (n = 1), Hafnia paralvei (n = 3), and Citrobacter freundii (n = 1). Eight Enterobacteriaceae (61.53%, 8) revealed multidrug resistance, while (61.53%, 8) were confirmed as ESBL‐producing Enterobacteriaceae. Polymerase chain reaction assay revealed that blaTEM (87.5%, 7) was the most common gene, followed by the blaCTX‐M gene (75%, 6) and finally the blaSHV gene (50%, 4). The sequencing of genes identified blaTEM‐1D, blaSHV‐1, and blaSHV‐11. Our findings signified that buttermilk made from raw, unpasteurized milk could be the reservoir for the prevalence of ESBL‐producing Enterobacteriaceae and the potential source of transmission for the consumer. Pasteurization of buttermilk is critical to reduce the risk associated with ESBL‐producing isolates.

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“…Buttermilk is a rich source of vitamins, proteins, and valuable fats. Its balanced nutritional composition also strengthens its nutraceutical and health-promoting claims [ 9 ]. Buttermilk has been described in two different types i.e., traditional and cultured, according to their method of preparation.…”

Section: Discussionmentioning

confidence: 99%

“…Buttermilk is another very popular and desirable nutritional drink for lactose intolerant individuals, produced as a byproduct from the churning of the unfermented milk cream [ 8 ]. Buttermilk is also a rich source of proteins, vitamins, milk salts, and nutritional ingredients [ 9 ]. Currently, a wide range of buttermilk variants are available in the market but cannot be considered as health drinks due to added sugar, flavors, and preservatives in them, which can further impose serious health problems.…”

Section: Introductionmentioning

confidence: 99%

Production of Functional Buttermilk and Soymilk Using Pediococcus acidilactici BD16 (alaD+)

et al. 2021

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Functional foods or drinks prepared using lactic acid bacteria (LAB) have recently gained considerable attention because they can offer additional nutritional and health benefits. The present study aimed to develop functional drinks by the fermentation of buttermilk and soymilk preparations using the Pediococcus acidilactici BD16 (alaD+) strain expressing the L-alanine dehydrogenase enzyme. LAB fermentation was carried out for 24 h and its impact on the physicochemical and quality attributes of the fermented drinks was evaluated. Levels of total antioxidants, phenolics, flavonoids, and especially L-alanine enhanced significantly after LAB fermentation. Further, GC-MS-based metabolomic fingerprinting was performed to identify the presence of bioactive metabolites such as 1,2-benzenedicarboxylic acid, 1-dodecene, 2-aminononadecane, 3-octadecene, 4-octen-3-one, acetic acid, azanonane, benzaldehyde, benzoic acid, chloroacetic acid, colchicine, heptadecanenitrile, hexadecanal, quercetin, and triacontane, which could be accountable for the improvement of organoleptic attributes and health benefits of the drinks. Meanwhile, the levels of certain undesirable metabolites such as 1-pentadecene, 2-bromopropionic acid, 8-heptadecene, formic acid, and propionic acid, which impart bitterness, rancidity, and unpleasant odor to the fermented drinks, were reduced considerably after LAB fermentation. This study is probably the first of its kind that highlights the application of P. acidilactici BD16 (alaD+) as a starter culture candidate for the production of functional buttermilk and soymilk.

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Biochemical and molecular identification and characterization of lactic acid bacteria and yeasts isolated from Ethiopian naturally fermented buttermilk

Cited by 16 publications

References 32 publications

Identification of lactic acid bacteria and determination of selected biochemical properties in emasi and emahewu

Identification of lactic acid bacteria and determination of selected biochemical properties in emasi and emahewu

First report on the molecular characterization and the occurrence of extended‐spectrum β‐lactamase producing Enterobacteriaceae in unpasteurized bovine's buttermilk

Production of Functional Buttermilk and Soymilk Using Pediococcus acidilactici BD16 (alaD+)

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