Aim: To identify and compare lactic acid bacteria (LAB) isolated from alkaline fermentations of cassava (Manihot esculenta Crantz) leaves, roselle (Hibiscus sabdariffa) and African locust bean (Parkia biglobosa) seeds for production of, respectively, Ntoba Mbodi, Bikalga and Soumbala.
Methods And Results: A total of 121 LAB were isolated, identified and compared by phenotyping and genotyping using PCR amplification of 16S-23S rDNA intergenic transcribed spacer (ITS-PCR), repetitive sequence-based PCR (rep-PCR) and DNA sequencing. The results revealed a diversity of genera, species and subspecies of LAB in African alkaline fermentations. The isolates were characterized as nonmotile (in most cases) Gram-positive rods, cocci or coccobacilli, catalase and oxidase negative. ITS-PCR allowed typing mainly at species level, with differentiation of a few bacteria at subspecies level. Rep-PCR permitted typing at subspecies level and revealed significant genotypic differences between the same species of bacteria from different raw materials. DNA sequencing combined with use of API 50CHL and API 20Strep systems allowed identification of bacteria as Weissella confusa, Weissella cibaria, Lactobacillus plantarum, Pediococcus pentosaceus, Enterococcus casseliflavus, Enterococcus faecium, Enterococcus faecalis, Enterococcus avium and Enterococcus hirae from Ntoba Mbodi; Ent. faecium, Ent. hirae and Pediococcus acidilactici from Bikalga and Soumbala.
Conclusion: LAB found in African alkaline-fermented foods belong to a range of genera, species and subspecies of bacteria and vary considerably according to raw material.
Significance And Impact Of The Study: Our study confirms that LAB survive in alkaline fermentations, a first crucial stage in determining their significance and possible value as probiotic bacteria.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1111/j.1365-2672.2009.04603.x | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Microwave and Steam Processing: A Novel Approach to Modifying the Characteristics of Reconstituted Whole Wheat Flour and Dough.
Molecules
January 2025
Food Science and Engineering College, Anhui Science and Technology University, Chuzhou 233100, China.
To reduce the adverse effects of bran on whole wheat flour products. In this study, seven reconstituted whole wheat flours were prepared and used to determine the effects of microwave and steam treatment on bran. We aimed to understand the effect of modification treatment on the properties of reconstituted whole wheat flour and dough.
View Article and Find Full Text PDFEffects and function of citric acid on fermentation quality and microbial community in sugarcane tops silage with high and low water-soluble carbohydrate content.
BMC Plant Biol
January 2025
College of Animal Science and Technology, Guangxi University, Nanning, Guangxi, 530004, China.
Sugarcane tops silage (STS), as a source of roughage for ruminants, is rich in water-soluble carbohydrate (WSC) content, which significantly affects silage quality. Citric acid (CA) is a low-cost natural antimicrobial agent that can inhibit undesirable microbes and improve silage quality. The objectives of this study were to investigate the effects of CA on the chemical composition, fermentation quality, microbial communities, and metabolic pathways of STS with high and low WSC contents before or after aerobic exposure.
View Article and Find Full Text PDFHeat-inactivated Lactobacillus casei strain GKC1 Mitigates osteoporosis development in vivo via enhanced osteogenesis.
Biochem Biophys Res Commun
January 2025
Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan; Department of Food Sciences, Nutrition, and Nutraceutical Biotechnology, Shih Chien University, Taipei, Taiwan; Department of Bioscience Technology, Chung Yuan Christian University, Taoyuan, Taiwan.
Osteoporosis, a significant bone disease predominantly affecting elderly and postmenopausal women, leads to increased bone fragility and fracture risk, presenting a major public health concern with substantial socioeconomic implications. This study investigated the therapeutic potential of Lactobacillus strains, known for their immunomodulatory properties, in an ovariectomy-induced osteoporosis mouse model. Among three tested strains Lactobacillus casei GKC1, Lactobacillus rhamnosus GKLC1, and Lactobacillus johnsonii GKJ2, GKC1 demonstrated superior efficacy in promoting osteogenesis-related gene expression, including alkaline phosphatase (ALP), bone morphogenetic protein 2 (BMP2) and runt-related transcription factor 2 (RUNX2).
View Article and Find Full Text PDFEffects of thermal treatment and Glucono-δ-lactone on the quality of alkaline dough and steamed buns.
Food Chem
January 2025
College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China.
In the present study, the effects of glucono-δ-lactone (GDL) as an acid reagent during thermal treatment on the quality of alkaline dough and steamed buns were examined. During the heating process, GDL improved the viscoelasticity and fluidity of the alkaline dough and enhanced intermolecular hydrogen bonding. The hardness of steamed buns was reduced by 61.
View Article and Find Full Text PDFInvestigations Reveals Potential Cytotoxic Activity of Fermentation Metabolites from Actinomycetes Isolated from Lonar Soda Lake Against HeLa Cancer Cell Lines.
Curr Protein Pept Sci
January 2025
Department of Pharmacognosy, SVKM's NMIMS, School of Pharmacy & Technology Management, Hyderabad, Telangana- 509 301, India.
Background: Actinomycetes, Gram-positive bacteria, are recognized for producing bioactive metabolites. Lonar Soda Lake, an alkaline ecosystem, hosts diverse actinomycetes with possible anticancer activities.
Aim: To assess the cytotoxic potential of fermentation metabolites from actinomycetes isolated from Lonar Soda Lake against HeLa cancer cells employing and methods.
Want AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!