Characterization of dominant microbiota of a Ghanaian fermented milk product, nyarmie, by culture- and nonculture-based methods

Obodai, M.; Dodd, C.E.R.

doi:10.1111/j.1365-2672.2006.02895.x

Cited by 44 publications

(20 citation statements)

References 31 publications

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“…Recently, numerous authors have employed a combination of culture-dependent and culture-independent methods, in order to study the behavior of the microbiota that participates in the elaboration of fermented products (Cocolin et al 2002;Prakitchaiwattana et al 2004;Nielsen et al 2005;Rantsiou et al 2005;Cocolin et al 2006;Rantsiou and Cocolin 2006;Obodai and Dodd 2006;Dolci et al 2008;Oelofse et al 2009;Kim et al 2009;Andorrà et al 2010;Lacerda Ramos et al 2010) and to understand the ecological relationship between the microorganisms and the influence of this diversity on the characteristics of the end product. As in wine, PCR-DGGE has been shown to be a reliable method for direct qualitative assessment of the yeast populations present in mezcal fermentations.…”

Section: Pcr-dggementioning

confidence: 99%

Yeast communities associated with artisanal mezcal fermentations from Agave salmiana

Valdez

Segura-Garcia

Kirchmayr

et al. 2011

Antonie van Leeuwenhoek

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The aims of this work were to characterize the fermentation process of mezcal from San Luis Potosi, México and identify the yeasts present in the fermentation using molecular culture-dependent methods (RFLP of the 5.8S-ITS and sequencing of the D1/D2 domain) and also by using a culture-independent method (DGGE). The alcoholic fermentations of two separate musts obtained from Agave salmiana were analyzed. Sugar, ethanol and major volatile compounds concentrations were higher in the first fermentation, which shows the importance of having a quality standard for raw materials, particularly in the concentration of fructans, in order to produce fermented Agave salmiana must with similar characteristics. One hundred ninety-two (192) different yeast colonies were identified, from those present on WL agar plates, by RFLP analysis of the ITS1-5.8S- ITS2 from the rRNA gene, with restriction endonucleases, HhaI, HaeIII and HinfI. The identified yeasts were: Saccharomyces cerevisiae, Kluyveromyces marxianus, Pichia kluyveri, Zygosaccharomyces bailii, Clavispora lusitaniae, Torulaspora delbrueckii, Candida ethanolica and Saccharomyces exiguus. These identifications were confirmed by sequencing the D1-D2 region of the 26S rRNA gene. With the PCR-DGGE method, bands corresponding to S. cerevisiae, K. marxianus and T. delbrueckii were clearly detected, confirming the results obtained with classic techniques.

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Section: Pcr-dggementioning

confidence: 99%

Yeast communities associated with artisanal mezcal fermentations from Agave salmiana

Valdez

Segura-Garcia

Kirchmayr

et al. 2011

Antonie van Leeuwenhoek

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“…Several reports on the enumeration and identification of LAB from different African fermented milk samples showed that mean LAB counts range between 10 7 to 10 9 CFU/ml of fermented milk (1,5,7,9). LAB may inhibit pathogens in foods by producing antimicrobial peptides and/or acid, in addition to the competitive exclusion of pathogens (2,8).…”

mentioning

confidence: 99%

Interaction between Lactic Acid Bacteria and Mycobacterium bovis in Ethiopian Fermented Milk: Insight into the Fate of M. bovis

Mariam

2009

Appl Environ Microbiol

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Mycobacterium bovis causes tuberculosis in animals and humans. Infected cows can transmit the bacillus to humans via milk. Milk also contains lactic acid bacteria (LAB). LAB isolated from milk were put in milk cultures together with spiked M. bovis. Different LAB had different abilities to reduce M. bovis counts, as M. bovis was undetectable in some while it persisted in two of the cultures.Mycobacterium bovis causes tuberculosis (TB) at both pulmonary and extrapulmonary sites in animals and humans (3,4,12). One way that transmission of M. bovis from animals to humans occurs is via consumption of contaminated milk. In Ethiopia, Ͼ80% of the population lives in the countryside, farming and rearing cattle. Traditionally, milk is fermented at household temperatures, which can range from 15 to 24°C depending on the locality, in clay pots that are first cleaned and smoked to add flavor and aroma to the milk. Smoking slows the souring process, as do low temperatures (5). Fermented milk can be stored at household temperatures and consumed for up to 20 days (5).Information on the prevalence of M. bovis infection with animal origin in humans in Ethiopia is scarce. One study (G. Ameni, P. Bonnet, and M. Tibbo, unpublished report) found a high infection rate in cattle from 12 dairy farms. In Ethiopia and elsewhere in Africa, M. bovis has been isolated from raw milk (3). In TB-afflicted children in Ethiopia, the proportion of extrapulmonary TB was found to be high in those who frequently drink raw milk (6), and reports from the WHO also showed that, overall, the notification rate of extrapulmonary TB was high (35% of new cases) (13).Lactic acid bacteria (LAB) are found in various habitats, including milk (10, 11). Several reports on the enumeration and identification of LAB from different African fermented milk samples showed that mean LAB counts range between 10 7 to 10 9 CFU/ml of fermented milk (1,5,7,9). LAB may inhibit pathogens in foods by producing antimicrobial peptides and/or acid, in addition to the competitive exclusion of pathogens (2,8). This study made use of milk cultures with or without LAB, into which M. bovis was spiked, and was intended to give insight about the fate of M. bovis in milk during the natural fermentation process, as determined by plating.Isolation of LAB, collection of milk, and growth of M. bovis. LAB were isolated earlier from fermented milk on LAB media (MRS agar, plate count agar [PCA], and M17 agar; Oxoid Ltd., Basingstoke, England), as summarized in Table 1, and were stored in a freezer for future use in milk cultures. Milk to be used for cultures was collected hygienically from a skin test-negative cow and placed into sterile containers. To produce bacterial suspension for spiking, M. bovis ATCC 19210 was grown in Middlebrook 7H9 broth containing 0.05% Tween 80, 10% oleic acid-albumin-dextrose-catalase, and 0.4% pyruvate. This laboratory-grown strain may not behave exactly like M. bovis from the milk of infected cattle, but this experiment serves as a starting point to assess the in vi...

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“…Nyarmie has a pleasant taste and is preferred to both fresh and pasteurised milk because of its diversified properties. It can be stored for 5 days if unrefrigerated, or for several weeks if refrigerated at 4 C (Obodai and Dodd 2006). Another fermented milk produced by the Saharan tribes of West African sub-region and the inhabitants of the Mediterranean region and also of the Middle East is nono.…”

Section: Fermented Milkmentioning

confidence: 99%

Typical dairy products in Africa from local animal resources

Mattiello

Caroprese

Crovetto

et al. 2017

Italian Journal of Animal Science

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Milk is recognised as an important element of the pastoral civilisations in Africa, where it has not only an economic value, but also a social and cultural value. The objective of this review is to identify the main African dairy products, mainly focussing on typical production processes based on the use of local animal resources. To this aim, dairy products were classified into five categories, according to the type and the production method: fresh cheese, ripened cheese, fermented milk, butter and dairy by-products. These categories give rise to an extraordinary range of local products where tradition, culture, and environmental conditions and constraints play a major role in contributing to this diversification. In some countries, some attempts are being made in order to valorise the local dairy products by establishing Slow Food Presidia or including them in the Ark of Taste compiled by Slow Food. One of the main constraints that limits the commercialisation and export of African dairy products is related to the scarce hygiene in milk production and processing, and the frequent absence of starter cultures, which result in products with non-standardised characteristics, short shelf life and high spoilage susceptibility, with consequent risks for human health. Efforts should be made to support the dairy products chain in Africa, by making production processes safer and by valuing local resources, in order to expand the internal market and the export opportunities. Development cooperation projects may play an important role in this respect and should therefore be encouraged. ARTICLE HISTORY

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Characterization of dominant microbiota of a Ghanaian fermented milk product, nyarmie, by culture- and nonculture-based methods

Cited by 44 publications

References 31 publications

Yeast communities associated with artisanal mezcal fermentations from Agave salmiana

Yeast communities associated with artisanal mezcal fermentations from Agave salmiana

Interaction between Lactic Acid Bacteria and Mycobacterium bovis in Ethiopian Fermented Milk: Insight into the Fate of M. bovis

Typical dairy products in Africa from local animal resources

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