Fermentation of African nightshade leaves with lactic acid bacterial starter cultures

Stoll, Dominic A.; Wafula, Eliud Nalianya; Mathara, Julius Maina; Trierweiler, Bernhard; Kulling, Sabine E.; Huch, Melanie

doi:10.1016/j.ijfoodmicro.2021.109056

Cited by 20 publications

(35 citation statements)

References 35 publications

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“…Sphingomonas , which is considered to be the indigenous flora of soil and plants [ 55 ] and is mainly present on the surface of fruits and vegetables, confers resistance and promotes plant growth [ 53 ]. A recent study on the fermentation of pickles based on vegetables dehydrated with smoke demonstrated that Sphingomonas was the major bacterial genus in the final product [ 4 ]. Additionally, the two taxonomic classification approaches yielded two different genera.…”

Section: Discussionmentioning

confidence: 99%

“…Fermentation is a cost-effective method to preserve perishable and seasonal fruits, which play a vital role in safeguarding food security world-wide [ 1 , 2 ]. Fermented products, which have several advantages, including increased nutritional value, are a major source of minerals, vitamins, and carbohydrates to the vulnerable population [ 3 , 4 ]. Moreover, fermented products of fruits and vegetables are an integral part of most cuisines worldwide [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

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Deciphering Bacterial Community Structure, Functional Prediction and Food Safety Assessment in Fermented Fruits Using Next-Generation 16S rRNA Amplicon Sequencing

et al. 2021

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Fermented fruits and vegetables play an important role in safeguarding food security world-wide. Recently, robust sequencing-based microbial community analysis platforms have improved microbial safety assessment. This study aimed to examine the composition of bacteria and evaluate the bacterial safety of fermented fruit products using high-throughput 16S-rRNA metagenomic analysis. The operational taxonomic unit-based taxonomic classification of DNA sequences revealed 53 bacterial genera. However, the amplicon sequencing variant (ASV)-based clustering revealed 43 classifiable bacterial genera. Taxonomic classifications revealed that the abundance of Sphingomonas, which was the predominant genus in the majority of tested samples, was more than 85–90% among the total identified bacterial community in most samples. Among these identified genera, 13 low abundance genera were potential opportunistic pathogens, including Acinetobacter, Bacillus, Staphylococcus, Clostridium, Klebsiella, Mycobacterium, Ochrobactrum, Chryseobacterium, Stenotrophomonas, and Streptococcus. Of these 13 genera, 13 major opportunistic pathogenic species were validated using polymerase chain reaction. The pathogens were not detected in the samples of different stages and the final products of fermentation, except in one sample from the first stage of fermentation in which S. aureus was detected. This finding was consistent with that of ASV-based taxonomic classification according to which S. aureus was detected only in the sample from the first stage of fermentation. However, S. aureus was not significantly correlated with the human disease pathways. These results indicated that fermentation is a reliable and safe process as pathogenic bacteria were not detected in the fermentation products. The hybrid method reported in this study can be used simultaneously to evaluate the bacterial diversity, their functional predictions and safety assessment of novel fermentation products. Additionally, this hybrid method does not involve the random detection of pathogens, which can markedly decrease the time of detection and food safety verification. Furthermore, this hybrid method can be used for the quality control of products and the identification of external contamination.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Deciphering Bacterial Community Structure, Functional Prediction and Food Safety Assessment in Fermented Fruits Using Next-Generation 16S rRNA Amplicon Sequencing

et al. 2021

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“…Inoculation and sampling were done in a sterile setting. The fermentations were done in duplicates at a constant temperature of 25°C (Stoll et al, 2021).…”

Section: Fermentation Of Vegetable Amaranthmentioning

confidence: 99%

“…To obtain the typical LAB associated with fermenting vegetable amaranth, the samples were further diluted in a 10-fold dilution sequence and 10 µl aliquots were spread-plated onto MRS agar (De Man, Rogosa, and Sharpe, M641) and M17 (M929) agar. Under aerobic conditions, plates were incubated at 30°C for 24-48 h (Stoll et al, 2021). For further characterization, colonies were selected at random from the highest dilution agar plates.…”

Section: Sampling and Analysis Of Fermentation Brinementioning

confidence: 99%

Phenotypic and genotypic characterization of lactic acid bacteria isolated from spontaneously fermented vegetable amaranth

Iruene¹,

Wafula²,

Kuja³

et al. 2021

Afr. J. Food Sci.

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Lactic acid bacteria (LAB) are Gram-positive, non-spore-forming, catalase-negative cocci or rod-shaped bacteria that produce lactic acid as a major fermentation product. They are also involved in the production of fermented foods. They have applications in industry and human health, such as food preservation and probiotics. The aim of this research was to isolate, characterize, and classify indigenous lactic acid bacteria from fermented vegetable amaranth, a leafy vegetable native to Africa. The isolates' 16S rRNA gene was amplified using bacterial universal primers 27F and 1492R. From fermented vegetable amaranth, a total of 15 LAB were isolated were grouped into the genera Lactobacillus, Lactococcus, and Weissella based on 16S rRNA gene analyses. Lactobacillus plantarum dominated vegetable amaranth fermentation, accounting for 60% of all isolates.

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“…10 µl aliquots were spread onto prepared De Man, Rogosa, and Sharpe Agar (MRS agar, M641) and M17 (M929) agar plates. Plates were incubated at 30°C for 24-48 hours under aerobic conditions according to the method described by Stoll et al, [7] with a slight modification. Colonies were chosen at random from the highest dilution agar plates for further analysis.…”

Section: Sampling and Isolation Of Labmentioning

confidence: 99%

Characterization and Antibiotic Profiles of Lactic Acid Bacteria Isolated From “Tchoukou” Traditional Milk Cheeses Produced in the Zinder Region of Niger Republic, West Africa

Aboubacar¹,

Owino

Mbogo

2021

IJF

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Purpose: The current study’s aim is to identify Lactic Acid Bacteria (LAB) isolated from “ Tchoukou” cheeses made using cow, camel, and goat milk sampled from Zinder region of Niger Republic. Methodology: Nine samples were collected aseptically from cheesemakers in Zinder Region and the isolation of LAB isolates was carried out using selective media. The isolates were identified based on their phenotypic, biochemical and genotypic characteristics. Findings: A total of 13 strains of Lactic Acid Bacteria (LAB) were isolated and morphologically and biochemically characterized. Cell morphology analysis identified 12 isolates as rods shaped while 1 isolate was cocci. All isolates were gram positive, Triple Sugar Ion Agar tests (TSIA) positive, and tested negative for catalase. The isolates were also found to be able to grow in a temperature range between 15 and 45 C.. The isolates' 16S rRNA gene was amplified using bacterial universal primers 27F and 1492R. Based on 16S rRNA gene analyses, the 13 LAB isolates were grouped into the genera Lactobacillus, and Weissella, traditionally known to occur in raw milk and milk products. The genus Lactobacillus was dominant with 76.92% of the LAB isolated. Most of the isolated strains were susceptible to eight antibiotics. Therefore, 5 (38.46%), 3(23.08%), and 4 (30.77%) isolates showed resistance respectively against Kanamycin, Streptomycin, and Co-Trimoxazole. One same isolate (7.69%) was discovered resistant to Sulphamethoxazole and Ampicillin. Unique contribution to theory, practice and policy: this study was performed to characterize the LAB isolates found in homemade cheeses that could serve as the potential source for the industries and commercial applications.

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Fermentation of African nightshade leaves with lactic acid bacterial starter cultures

Cited by 20 publications

References 35 publications

Deciphering Bacterial Community Structure, Functional Prediction and Food Safety Assessment in Fermented Fruits Using Next-Generation 16S rRNA Amplicon Sequencing

Deciphering Bacterial Community Structure, Functional Prediction and Food Safety Assessment in Fermented Fruits Using Next-Generation 16S rRNA Amplicon Sequencing

Phenotypic and genotypic characterization of lactic acid bacteria isolated from spontaneously fermented vegetable amaranth

Characterization and Antibiotic Profiles of Lactic Acid Bacteria Isolated From “Tchoukou” Traditional Milk Cheeses Produced in the Zinder Region of Niger Republic, West Africa

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