Recovery of Potential Starter Cultures and Probiotics from Fermented Sorghum (Ting) Slurries

Rapoo, Seth Molamu; Budeli, Phumudzo; Thaoge, Mathoto Lydia

doi:10.3390/microorganisms11030715

Cited by 4 publications

(4 citation statements)

References 49 publications

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“…Notably, E. coli stands out as the most common cause of bacteremia in both low and high-income settings, surpassing other pathogens like Staphylococcus aureus and Streptococcus pneumoniae. Additionally, E. coli is a principal causative agent of neonatal meningitis [15,33]. Therefore, consumption of fermented sorghum beverage may also aid in therapeutic management of various clinical infections and foodborne diseases attributed to E. coli, S. typhimurium and S. aureus.…”

Section: Discussionmentioning

confidence: 99%

“…4 probiotic strains were obtained from the Department of Biotechnology and Food Technology's culture collection (Tshwane University of Technology). The strains utilized in the current study had previously been tested for their probiotic potential in research conducted by [15]. The sequences of these strains were determined and deposited into the National Center for Biotechnology Information database (refer to supplementary Table S1 for list of strains and their sources).…”

Section: Bacterial Strains and Culture Conditionsmentioning

confidence: 99%

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Amylolytic Capability and Performance of Probiotic Strains in a Controlled Sorghum Fermentation System

Rapoo,

Thaoge-Zwane

2024

Preprint

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This study aimed to explore the fermentation behavior of selected potential probiotic strains during sorghum fermentation, considering their microbial counts, pH levels, and antibacterial activity, their ability to break down starch. The fermentation processes were conducted in the presence and absence of glucose, and the lactic acid bacterial strains underwent controlled fermentation to assess microbial counts, amylase activity, pH, and lactic acid levels in the presence and absence of glucose. In addition, the inhibitory activity of these potential probiotic strains against pathogenic bacteria (Salmonella typhimurium, Escherichia coli, and Staph-ylococcus aureus) was examined through co-culturing. The results demonstrated that all nine Lactobacillus strains exhibited robust growth in both sugar and sugar-free fermentation experiments. Glucose supple-mentation significantly enhanced lactic acid yield which was in a range of 0.19-0.52 % compared to fer-mentation without glucose with a range of 0.03-0.29 %. The selected Lactobacillus strains effectively lowered the pH to less than 4 after 24 hours, producing substantial lactic acid. Notably, in the absence of glucose, only Lb. helveticus D7 and Lb. amylolyticus D12 achieved pH levels below 4 after 8 hours, producing the highest lactic acid amounts of 0.27 and 0.29 % after 24 hours, respectively. Amylase activity was detected on two strains D7 and D12. Furthermore, most of the tested Lactobacillus strains demonstrated complete inhibition of pathogen growth after 24 hours of co-culturing, suggesting their potential for enhancing the safety quality of sorghum-based fermented products.

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Section: Discussionmentioning

confidence: 99%

Section: Bacterial Strains and Culture Conditionsmentioning

confidence: 99%

Amylolytic Capability and Performance of Probiotic Strains in a Controlled Sorghum Fermentation System

Rapoo,

Thaoge-Zwane

2024

Preprint

View full text Add to dashboard Cite

show abstract

“…Notably, E. coli stands out as the most common cause of bacteremia in both low-and high-income settings, surpassing other pathogens like Staphylococcus aureus and Streptococcus pneumoniae. Additionally, E. coli is a principal causative agent of neonatal meningitis [15,34]. Therefore, consumption of a fermented sorghum beverage may also aid in therapeutic management of various clinical infections and foodborne diseases attributed to E. coli, S. typhimurium and S. aureus.…”

Section: Discussionmentioning

confidence: 99%

“…Four probiotic strains were obtained from the Department of Biotechnology and Food Technology's culture collection (Tshwane University of Technology). The strains utilized in the current study had previously been tested for their probiotic potential in the research conducted by [15]. The sequences of these strains were determined and deposited into the National Center for Biotechnology Information database (refer to Supplementary Table S1 for list of strains and their sources).…”

Section: Bacterial Strains and Culture Conditionsmentioning

confidence: 99%

Amylolytic Capability and Performance of Probiotic Strains in a Controlled Sorghum Fermentation System

Rapoo,

Thaoge-Zwane

2024

Fermentation

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This study aimed to explore the fermentative performance of nine lactic acid bacterial strains with probiotic potential during sorghum fermentation. The strain’s attributes including proliferation counts, pH levels, production of organic acid antibacterial activity, and their ability to break down starch were evaluated during the fermentation period in the presence and absence of glucose as a carbon source. In addition, the inhibitory activity of these potential probiotic strains against pathogenic bacteria (Salmonella typhimurium, Escherichia coli, and Staphylococcus aureus) was examined through a co-culturing technique. The results demonstrated that all 4 Lactobacillus strains exhibited robust growth in both glucose and glucose-free fermentation experiments. Glucose supplementation significantly enhanced lactic acid yield which ranged from 0.19 to 0.44% compared to fermentation without glucose which ranged from 0.04 to 0.29%. The selected Lactobacillus strains effectively lowered the media pH below 4.0 after 24 h, producing substantial lactic acid. Notably, in the absence of glucose, only Lb. helveticus D7 and Lb. amylolyticus D12 achieved pH levels below 4 after 8 h, producing the highest lactic acid amounts of 0.27 and 0.29% after 24 h, respectively. Amylase activity was detected on two strains, D7 and D12. Furthermore, most of the tested Lactobacillus strains demonstrated complete inhibition (6 log to 0 Log CFU/mL) of pathogen growth after 24 h of co-culturing, suggesting their potential for enhancing the safety quality of sorghum-based fermented products.

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High Salt Concentration Affects the Microbial Diversity of Cassava during Fermentation, as Revealed by 16S rRNA Gene Sequencing

et al. 2023

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Cassava plays an important role in the life and diet of several communities worldwide. It is used in various processed forms and has become the focus of research and innovation in recent years. Bioprocessing techniques, such as fermentation, have been utilized to create new avenues for its application in food and functional products. The fermentation of cassava can enhance its nutritional value, improve its shelf life, and increase its digestibility. However, the effect of salt-mediated fermentation on microbial diversity and potential benefits has not been widely reported. In this study, the effect of six levels of salt (NaCl), ranging from 0 to 25% after 50 days of spontaneous cassava fermentation at 25–30 °C, was investigated. A total of 30 bacterial isolates were selected for molecular characterization. A proprietary pool of universal 16S rRNA primers and species-specific primers were used to amplify a wide variety of species in clonal samples. The bacteria observed include Lactiplantibacillus, Limosilactobacillus, and Weissella. The population of Lactiplantibacillus in the cassava microflora increased with and without salt treatment, while Weissella, a new genus, was detected in 20 and 25% of salt-treated samples. Lactiplantibacillus and Weissella accounted for 32 and 68% and 60 and 40% of the bacterial populations detected at 20 and 25% salt treatment, respectively. A total of 17 strains and sequences were identified from the 30 isolates screened. Sequencing results classified the 30 isolates into four groups, of which 76.67% were Limosilactobacillus. Phylogenetic analysis showed that all 17 strains were divided into three clusters. These results show that high salt-mediated fermentation of cassava can trigger a shift in dominance in the bacterial community, changing the diversity of the microbial community.

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Recovery of Potential Starter Cultures and Probiotics from Fermented Sorghum (Ting) Slurries

Cited by 4 publications

References 49 publications

Amylolytic Capability and Performance of Probiotic Strains in a Controlled Sorghum Fermentation System

Amylolytic Capability and Performance of Probiotic Strains in a Controlled Sorghum Fermentation System

Amylolytic Capability and Performance of Probiotic Strains in a Controlled Sorghum Fermentation System

High Salt Concentration Affects the Microbial Diversity of Cassava during Fermentation, as Revealed by 16S rRNA Gene Sequencing

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