Past and present foodscapes of a traditional fermented milk, mabisi, in three Zambian regions.

Food serves not only as a source of individual physical sustenance but also a central element in shaping social relationships and culture within families and communities. The concept of foodscapes has emerged as a valuable framework for understanding the intricate connections between food, the environment, and society, highlighting both the physical and cultural dimensions of food. Production and consumption practices of traditional healthy foods, such as the Zambian traditional fermented milk mabisi, evolve over generations, a process influenced by the foodscape they are embedded in.

Catching some air: a method to spatially quantify aerial triazole resistance in .

Airborne triazole-resistant spores of the human fungal pathogen are a significant human health problem as the agricultural use of triazoles has been selecting for cross-resistance to life-saving clinical triazoles. However, how to quantify exposure to airborne triazole-resistant spores remains unclear. Here, we describe a method for cost-effective wide-scale outdoor air sampling to measure both spore abundance as well as antifungal resistance fractions.

Maize Aspergillus section Flavi isolate diversity may be distinct from that of soil and subsequently the source of aflatoxin contamination.

Aspergillus section Flavi (Flavi) is a diverse group of fungal species whose common members include A. flavus and A. parasiticus.

The impact of processing technology on microbial community composition and functional properties of Beninese maize ogi.

Traditionally fermented maize starch, called ogi, is produced to prepare akpan, a yoghurt-like street food widely consumed in Benin. Current maize ogi production practices were compared to assess the impact of different processing technologies on the characteristics of the fermented product as a basis to determine best practices. Maize starch slurry samples were collected from processors in five municipalities in southern Benin and analysed before fermentation (starch samples) and after spontaneous fermentation (ogi samples).

Influence of metabolic guilds on a temporal scale in an experimental fermented food derived microbial community.

The influence of community diversity, which can be measured at the level of metabolic guilds, on community function is a central question in ecology. Particularly, the long-term temporal dynamic between a community's function and its diversity remains unclear. We investigated the influence of metabolic guild diversity on associated community function by propagating natural microbial communities from a traditionally fermented milk beverage diluted to various levels.

Aflatoxigenic Modulates Aflatoxin-B1 Levels through an Antioxidative Mechanism.

Aflatoxins (AFs) are considered to play important functions in species of section including an antioxidative role, as a deterrent against fungivorous insects, and in antibiosis. Atoxigenic are known to degrade AF-B1 (B1). To better understand the purpose of AF degradation, we investigated the degradation of B1 and AF-G1 (G1) in an antioxidative role in .

Technological variations, microbial diversity and quality characteristics of maize ogi used for akpan production in Benin.

Fermented maize starch, called ogi in Benin, is used for preparing akpan, a traditional yoghurt-like food that contributes to the food and nutrition security of its consumers. Current ogi processing technologies used by two socio-cultural groups of Benin, namely the Fon and the Goun, and aspects of the quality of the fermented starches were studied to assess the current state-of-the-art, explore changes in key product characteristics over time and identify priorities for follow-up research to increase product quality and shelf life. A survey on processing technologies was conducted in five municipalities in south Benin and samples of maize starch were collected, which were analysed after the fermentation required to obtain ogi.

Preharvest Maize Fungal Microbiome and Mycotoxin Contamination: Case of Zambia's Different Rainfall Patterns.

The preharvest maize mycobiome may be crucial in defining the health of the crop in terms of potential disease burden and mycotoxins. We investigated the preharvest maize mycobiome structure, including the influence of weather patterns, in terms of rainfall intensity, on its composition. In addition, we investigated correlation of genera and with maize fumonisin-B1 and aflatoxin.

Species dynamics in natural bacterial communities over multiple rounds of propagation.

Our experimental work illustrates how microbial ecosystems can be shaped by selective pressures over long-term ecological time scales. Natural microbial ecosystems generally consist of various co-existing species, where community composition describes the frequency at which species or types are present. Overall functionality of the system is achieved by interacting species.

Environmental Selection Shapes Bacterial Community Composition in Traditionally Fermented Maize-Based Foods from Benin, Tanzania and Zambia.

Natural (microbial) communities are complex ecosystems with many interactions and cross-dependencies. Among other factors, selection pressures from the environment are thought to drive the composition and functionality of microbial communities. Fermented foods, when processed using non-industrial methods, harbor such natural microbial communities.

Eco-Evolutionary Dynamics in Microbial Communities from Spontaneous Fermented Foods.

Eco-evolutionary forces are the key drivers of ecosystem biodiversity dynamics. This resulted in a large body of theory, which has partially been experimentally tested by mimicking evolutionary processes in the laboratory. In the first part of this perspective, we outline what model systems are used for experimental testing of eco-evolutionary processes, ranging from simple microbial combinations and, more recently, to complex natural communities.

Selective Flamingo Medium for the Isolation of .

For various studies in the clinic as well as the environment, it is essential to be able to selectively isolate from samples containing bacteria as well as various other fungi (mainly Mucorales). Six agar media were compared for effectiveness in selectively isolating from agricultural plant waste, woodchip waste, green waste, soil, grass and air samples collected in The Netherlands at a 48 °C incubation. The Flamingo Medium incubated at 48 °C, provided the most effective condition for the isolation of from environmental samples, since it effectively inhibited the growth of competing fungi (mainly Mucorales) present in the environmental samples.

Experimental Evolution of Interference Competition.

The importance of interference competition, where individuals compete through antagonistic traits such as the production of toxins, has long been recognized by ecologists, yet understanding how these types of interactions evolve remains limited. Toxin production is thought to be beneficial when competing with a competitor. Here, we explore if antagonism can evolve by long-term selection of the toxin (pyocin) producing strain PAO1 in the presence (or absence) of one of three clinical isolates of the same species () over ten serial transfers.

Microbial population dynamics during traditional production of Mabisi, a spontaneous fermented milk product from Zambia: a field trial.

Mabisi is a fermented milk product, traditionally produced in a calabash by uncontrolled fermentation. Due to high costs and a reduced availability of calabashes, nowadays plastic containers are also used for Mabisi production. However, the effect of this change in production practice on the properties of the product has not been documented.

Dynamics of Aspergillus fumigatus in Azole Fungicide-Containing Plant Waste in the Netherlands (2016-2017).

The treatment of patients suffering from diseases is hampered due to infections with that are already resistant to medical azoles. Previous work has suggested that likely gains resistance through environmental azole exposure in so-called hot spots. Here, we investigated resistance dynamics over time at three sites at which farmers used azole fungicides for crop protection.

Composition and Diversity of Natural Bacterial Communities in Mabisi, a Traditionally Fermented Milk.

Many traditionally fermented milk products such as mabisi involve spontaneous fermentation, which can result in bacterial community composition variation due to selection pressure. The aim of this study was to determine the composition of bacterial communities in the different types of mabisi produced across Zambia and identify the factors that influence their composition. Samples of mabisi were collected across the country, and analyzed for pH and bacterial communities using 16S rRNA amplicon sequencing.

Nutritional Composition and Microbial Communities of Two Non-alcoholic Traditional Fermented Beverages from Zambia: A Study of and .

Traditional fermented foods and beverages are common in many countries, including Zambia. While the general (nutritional) benefits of fermented foods are widely recognised, the nutritional composition of most traditional fermented foods is unknown. Furthermore, fermentation is known to add nutritional value to raw materials, mainly by adding B-vitamins and removing anti-nutritional factors.

Potential contribution of cereal and milk based fermented foods to dietary nutrient intake of 1-5 years old children in Central province in Zambia.

Zambia is still facing undernutrition and micronutrient deficiencies despite fortification and supplementation programmes stressing the need for additional solutions. Fermented foods have the potential to improve nutrient intake and, therefore, could have an important role in food based recommendations (FBRs) to ensure adequate intake of nutrients for optimal health of populations. Secondary dietary intake data was used in Optifood, a linear programming software to develop FBRs, for children aged 1-3 and 4-5 years in Mkushi district of Zambia.

Fermented cereal-based Munkoyo beverage: Processing practices, microbial diversity and aroma compounds.

Fermented cereal-based foods play a crucial role in attaining food and nutrition security for resource-poor populations in sub-Saharan Africa. These products are widely produced by spontaneous fermentation using of cereal grains as raw material. They have a unique taste and flavour, are rich sources of energy and their non-alcoholic nature makes them ideal for consumption by the entire population, including children.

Environmental Hotspots for Azole Resistance Selection of Aspergillus fumigatus, the Netherlands.

Azole resistance is a major concern for treatment of infections with Aspergillus fumigatus. Environmental resistance selection is a main route for Aspergillus spp. to acquire azole resistance.

Bacterial community dynamics in lait caillé, a traditional product of spontaneous fermentation from Senegal.

Spontaneously fermented food products contain a complex, natural microbial community with potential probiotic activity. The addition of a health-promoting, probiotic bacterium to these products ensures the delivery of that probiotic activity to consumers. Here, we assess the microbial community of a traditional Senegalese milk product produced by spontaneous fermentation, called lait caillé.

Relevance of heterokaryosis for adaptation and azole-resistance development in Aspergillus fumigatus.

Aspergillus fumigatus causes a range of diseases in humans, some of which are characterized by fungal persistence. Aspergillus fumigatus, being a generalist saprotroph, may initially establish lung colonization due to its physiological versatility and subsequently adapt through genetic changes to the human lung environment and antifungal treatments. Human lung-adapted genotypes can arise by spontaneous mutation and/or recombination and subsequent selection of the fittest genotypes.

Robust sampling and preservation of DNA for microbial community profiling in field experiments.

Objective: Stabilising samples of microbial communities for DNA extraction without access to laboratory equipment can be a challenging task. In this paper we propose a method using filter paper disks for the preservation of DNA from diverse microbial communities which are found in a fermented milk product.

Results: Small adaptations to the DNA extraction method used for liquid fermented milk delivered DNA of sufficient amounts and quality to be used for later analyses, e.

The art of mabisi production: A traditional fermented milk.

Fermented dairy products can be rich in beneficial microbes and one such product with potential is mabisi. Mabisi is a traditional fermented milk product from Zambia made through spontaneous fermentation of raw milk at ambient temperature using a calabash (gourd), clay pot, plastic or metal container. The fermentation takes about 48 hours after which the product is stirred and ready for consumption.

Evolution of cross-resistance to medical triazoles in through selection pressure of environmental fungicides.

Resistance to medical triazoles in is an emerging problem for patients at risk of aspergillus diseases. There are currently two presumed routes for medical triazole-resistance selection: (i) through selection pressure of medical triazoles when treating patients and (ii) through selection pressure from non-medical sterol-biosynthesis-inhibiting (SI) triazole fungicides which are used in the environment. Previous studies have suggested that SI fungicides can induce cross-resistance to medical triazoles.