Inhibition of different strains of enteropathogens in a lactic-fermenting cereal gruel

Kingamkono, Rose; Sjögren, Eva; Svanberg, Ulf; Kaijser, B

doi:10.1007/bf00367103

Cited by 39 publications

(29 citation statements)

References 15 publications

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“…Preliminary investigation of vibriocidal activities of Ogi tutu, V. amygdalina and P. guajava showed in vitro vibriocidal activities. These agreed with findings on antibacterial activities documented in the literature 16,19,[22][23][24] .…”

Section: Discussionsupporting

confidence: 92%

“…Ogi-tutu (500 mg/ml) was less effective in treating V. cholerae infection as evidenced by the moderate diffuse degenerative and inflammatory changes observed at histopathology. Ogi-tutu contain lactic acid bacteria (LAB) which have been shown to possess or have antimicrobial potentials and it is significant in the management of human clinical infections [22][23] .…”

Section: Discussionmentioning

confidence: 99%

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Intestinal ameliorative effects of traditional Ogi-tutu, Vernonia amygdalina and Psidium guajava in mice infected with Vibrio cholera

Shittu¹,

Ajayi²,

Bankole³

et al. 2016

Afr H. Sci.

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Background: Cholera, a severe acute watery diarrhea caused by Vibrio cholerae is endemic in Nigeria with most cases occurring in the rural areas. In South West Nigeria, some individuals resort to alternative treatments such as Ogi-tutu, Psidium guajava and Vernonia amygdalina during infections. The effectiveness of these alternatives in the prevention and treatment of V. cholerae infection requires experimental investigation. Objective: This study was designed to investigate the ameliorative effects of Ogi-tutu, Vernonia amygdalina and Psidium guajava on intestinal histopathology of experimental mice infected with V. cholerae. Methods: Preliminary investigation of in vitro vibriocidal activities of these alternatives were carried out using agar cup diffusion assay. For ameliorative effects, adult mice were inoculated with 100 μl (106 cells) of Vibrio cholerae and dosed at 0 h (immediate prevention) and 4 h (treatment of infection) and their intestines were histopathologically evaluated. Results: The histopathological changes were the same irrespective of the treated groups, but the lesions varied in extent and severity. The ameliorative effects in decreasing order were V. amygdalina > P. guajava > Ogi-tutu. Conclusion: V. amygdalina gave the best ameliorative effects in the prevention and treatment of V. cholerae infection.

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Section: Discussionsupporting

confidence: 92%

Section: Discussionmentioning

confidence: 99%

Intestinal ameliorative effects of traditional Ogi-tutu, Vernonia amygdalina and Psidium guajava in mice infected with Vibrio cholera

Shittu¹,

Ajayi²,

Bankole³

et al. 2016

Afr H. Sci.

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“…One of the broadly recognized advantages of subjecting food materials to LAB-steered fermentation processes is the inhibitory effect this has on the growth of other microorganisms, especially food-borne pathogens [39,59]. Several previous studies have shown that the growth of members of the Enterobacteriaceae and other bacteria is inhibited by the lactic acid produced during fermentation [1,60].…”

Section: Discussionmentioning

confidence: 99%

Diversity and dynamics of bacterial populations during spontaneous sorghum fermentations used to produce ting, a South African food

Madoroba

Steenkamp

Theron

et al. 2011

Systematic and Applied Microbiology

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Please cite this article in press as: E. Madoroba, et al., Diversity and dynamics of bacterial populations during spontaneous sorghum fermentations used to produce ting, a South African food, Syst. Appl. Microbiol. (2011) Ting is a spontaneously fermented sorghum food that is popular for its sour taste and unique flavour. Insight of the microbial diversity and population dynamics during sorghum fermentations is an essential component of the development of starter cultures for commercial production of ting. In this study, bacterial populations associated with spontaneous sorghum fermentations were examined using a culture-independent strategy based on denaturing gradient gel electrophoresis and sequence analysis of V3-16S rRNA gene amplicons, and a culture-dependent strategy using conventional isolation based on culturing followed by 16S rRNA and/or pheS gene sequence analysis. The entire fermentation process was monitored over a 54 h period and two phases were observed with respect to pH evolution and microbial succession. The first phase of the process (0-6 h) was characterized by relatively high pH conditions and the presence of Enterococcus mundtii, albeit that this species was only detected with the culture-dependent approach. The second phase of the fermentation process (12-54 h) was characterized by increased acidity and the predominance of a broader range of lactic acid bacteria, including Lactococcus lactis, Lactobacillus fermentum, Lactobacillus plantarum, Lactobacillus rhamnosus, Weissella cibaria, Enterococcus faecalis, and a close relative of Lactobacillus curvatus, as well as some members of the Enterobacteriaceae family. The Lb. curvatus-like species was only detected with PCR-DGGE, while the majority of the other species was only detected using the culture-dependent approach. These findings highlighted the fact that a combination of both approaches was essential in revealing the microbial diversity and dynamics during spontaneous sorghum fermentations.

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“…They are also widely used as starter cultures in the fermentation of sausages and have been used to control food pathogens in vegetables (43). Pediococci have previously been isolated from fermented cereal gruels (22).…”

Section: Discussionmentioning

confidence: 99%

Characterization and Determination of Origin of Lactic Acid Bacteria from a Sorghum-Based Fermented Weaning Food by Analysis of Soluble Proteins and Amplified Fragment Length Polymorphism Fingerprinting

Kunene

Geornaras

Holy

et al. 2000

Appl Environ Microbiol

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The group that includes the lactic acid bacteria is one of the most diverse groups of bacteria known, and these organisms have been characterized extensively by using different techniques. In this study, 180 lactic acid bacterial strains isolated from sorghum powder (44 strains) and from corresponding fermented (93 strains) and cooked fermented (43 strains) porridge samples that were prepared in 15 households were characterized by using biochemical and physiological methods, as well as by analyzing the electrophoretic profiles of total soluble proteins. A total of 58 of the 180 strains were Lactobacillus plantarum strains, 47 were Leuconostoc mesenteroides strains, 25 were Lactobacillus sake-Lactobacillus curvatus strains, 17 were Pediococcus pentosaceus strains, 13 were Pediococcus acidilactici strains, and 7 were Lactococcus lactis strains. L. plantarum and L. mesenteroides strains were the dominant strains during the fermentation process and were recovered from 87 and 73% of the households, respectively. The potential origins of these groups of lactic acid bacteria were assessed by amplified fragment length polymorphism fingerprint analysis.

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Inhibition of different strains of enteropathogens in a lactic-fermenting cereal gruel

Cited by 39 publications

References 15 publications

Intestinal ameliorative effects of traditional Ogi-tutu, Vernonia amygdalina and Psidium guajava in mice infected with Vibrio cholera

Intestinal ameliorative effects of traditional Ogi-tutu, Vernonia amygdalina and Psidium guajava in mice infected with Vibrio cholera

Diversity and dynamics of bacterial populations during spontaneous sorghum fermentations used to produce ting, a South African food

Characterization and Determination of Origin of Lactic Acid Bacteria from a Sorghum-Based Fermented Weaning Food by Analysis of Soluble Proteins and Amplified Fragment Length Polymorphism Fingerprinting

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