Determination of yeast diversity in ogi, mawè, gowé and tchoukoutou by using culture-dependent and -independent methods

Greppi, Anna; Rantsiou, Kalliopi; Padonou, Wilfrid; Hounhouigan, Joseph D.; Jespersen, Lene; Jakobsen, Mogens; Cocolin, Luca Simone

doi:10.1016/j.ijfoodmicro.2013.05.005

Cited by 55 publications

(35 citation statements)

References 35 publications

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“…Non-exhaustive list of fermented foods belonging to the main categories of global fermented foods. Information reported in accordance to Tamang et al [16] (to Petruzzi et al [20] for wine and Greppi et al [21] for ogi and for tchoukoutou).…”

Section: The Microbiology Of Fermented Foods and Beverages: "Microbiosupporting

confidence: 75%

Spontaneous Food Fermentations and Potential Risks for Human Health

et al. 2017

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Abstract:Fermented foods and beverages are a heterogeneous class of products with a relevant worldwide significance for human economy, nutrition and health for millennia. A huge diversity of microorganisms is associated with the enormous variety in terms of raw materials, fermentative behavior and obtained products. In this wide microbiodiversity it is possible that the presence of microbial pathogens and toxic by-products of microbial origin, including mycotoxins, ethyl carbamate and biogenic amines, are aspects liable to reduce the safety of the consumed product. Together with other approaches (e.g., use of preservatives, respect of specific physico-chemical parameters), starter cultures technology has been conceived to successfully dominate indigenous microflora and to drive fermentation to foresee the desired attributes of the matrix, assuring quality and safety. Recent trends indicate a general return to spontaneous food fermentation. In this review, we point out the potential risks for human health associated with uncontrolled (uninoculated) food fermentation and we discuss biotechnological approaches susceptible to conciliate fermented food safety, with instances of an enhanced contribution of microbes associated to spontaneous fermentation.Keywords: fermented food; fermentation; beverage; safety; risks; spontaneous fermentation; starter cultures; spoilage microbes; pathogens; contaminant Fermented Foods and Beverages: Scientific Dimension, Social Relevance, and Economic SignificanceA large basket of food and beverages is obtained from a microbial-based transformation of food raw materials. Different classes of microorganisms can be involved, mainly yeasts and bacteria, with a certain role of molds. The obtained fermented foods and beverages have ben staple foods for millennia, with a considerable importance in the human diet for reasons of generally enhanced shelf-life, palatability, safety and nutritional quality [1]. In fact, the desired fermentation process consists of protechnological microbial development in the given matrix, with direct and indirect effects of primary and secondary microbial metabolism. Protechnological microorganisms, in order to obtain energy and to sustain their anabolic processes, reduce the content of carbohydrates and other macromolecules available in the raw matrix, accumulating catabolic products (e.g., lactic acid, ethanol). These biological dynamics, together with the possible release of antimicrobial compounds [2], reduce the risks of undesired microbial developments (thus increasing product shelf-life and safety level). On the other hand, both primary and secondary metabolites strongly influence palatability

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Section: The Microbiology Of Fermented Foods and Beverages: "Microbiosupporting

confidence: 75%

Spontaneous Food Fermentations and Potential Risks for Human Health

et al. 2017

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“…Among these methods, DGGE analysis is one of the most widely applied molecular techniques (Greppi, Rantsiou, Padonou, Hounhouigan, Jespersen, & Jakobsen, 2013). This technique has been developed for the study of microbial populations as well as the identification of bacteria species in many food matrices (Jiang, Gao, Xu, Ye, & Zhou, 2011;Lattanzi, Minervini, & Gobbetti, 2014).…”

Section: Bacterial Enumeration Of Raw Meat Battersmentioning

confidence: 99%

Formation of red myoglobin derivatives and inhibition of spoilage bacteria in raw meat batters by lactic acid bacteria and Staphylococcus xylosus

Luo

Kong

et al. 2016

LWT - Food Science and Technology

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“…There has been recent continued interest in these foods, as evidenced by an increasing number of published papers and many coordinated national and international projects (Bonomo et al 2010). Traditional African and Asian products are the most studied, owing to the rural populations who usually prepare vegetables (fruits and legumes), meat, and milk using wellknown traditional methods passed down through generations (Chang et al 2008;Obadina et al 2009;Oguntoyinbo and Narbad 2012;Greppi et al 2013). These practices ensure a stable food supply for local populations during lengthy food shortages.…”

Section: Introductionmentioning

confidence: 99%

Metagenomic analysis of the bacterial microbiota linked to the traditional Algerian date product “Btana”

et al. 2015

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In this study, using high throughput Bpyrosequencing,ŵ e highlighted the bacterial diversity of the traditional Algerian date product BBtana^that is produced in southern Algeria using both direct (DBM) and indirect (UBM) methods. Metagenomic analysis yielded a total of 103,379 reads, with a 606 total operational taxonomic units (OTUs) detected. Firmicutes represented 84.79 % of the total pyrosequencing reads. Phylogenetic analysis revealed that the Bacillales represented 90.20 % ± 15.12 % of the total reads. Among the phylotypes detected, Bacillus was the dominant genus (39.53 %). While Bacillus megaterium was shared among all of the samples, its distribution varied widely. Non-metric multidimensional scaling (nMDS) analysis showed that UBM samples clustered together, and three main OTUs were found in these UBM samples: Paenibacillus polymyxa, Paenibacillus xylanexedens, and Planomicrobium JN082684. Correlation analysis showed no association between parameters of the samples (age, pH, water activity) and the specific microbiota.

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Determination of yeast diversity in ogi, mawè, gowé and tchoukoutou by using culture-dependent and -independent methods

Cited by 55 publications

References 35 publications

Spontaneous Food Fermentations and Potential Risks for Human Health

Spontaneous Food Fermentations and Potential Risks for Human Health

Formation of red myoglobin derivatives and inhibition of spoilage bacteria in raw meat batters by lactic acid bacteria and Staphylococcus xylosus

Metagenomic analysis of the bacterial microbiota linked to the traditional Algerian date product “Btana”

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