Bacterial and Fungal Dynamics During the Fermentation Process of Sesotho , a Traditional Beer of Southern Africa

Frontiers in Microbiology
Errol D CasonBennie Viljoen

Abstract

Sesotho is an indigenous cereal-based fermented drink traditionally produced in the mountain kingdom of Lesotho, Southern Africa. The present study sought to examine the microbial (bacterial and fungal) community composition of Sesotho at five fermentation stages in five different locations. Using culture-independent (Illumina sequencing) techniques it was found that the bacterial communities followed similar successional patterns during the fermentation processes, regardless of geographical location and recipe variation between breweries. The most abundant bacterial taxa belonged to the phyla Firmicutes (66.2% of the reads on average) and Proteobacteria (22.1%); the families Lactobacillaceae (54.9%), Enterobacteriaceae (14.4%) and Leoconostrocaceae (8.1%); and the genera Lactobacillus (54%), Leuconostoc (10.7%), Leptotrichia (8.5%), and Weissella (5.5%). Most fungal taxa were from the phyla Ascomycota (60.7%) and Mucoromycota (25.3%); the families Rhizopodaceae (25.3%), Nectriaceae (24.2%), Saccharomycetaceae (16%) and Aspergillaceae (6.7%); and the genera Rhizopus (25.3%), Saccharomyces (9.6%), and Aspergillus (2.5%). Lactic acid bacteria (LAB) such as Enterococcus, Pediococcus, Lactobacillus, Leuconostoc, and Wiesella; as we...Continue Reading

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Citations

Dec 5, 2020·Foods·Eskindir Getachew FentieJae-Ho Shin
Jul 18, 2021·Scientific Reports·Diganta NarzaryHideto Takami
Jul 28, 2021·Microbial Ecology·Asunción de Los RíosAngel Valverde

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Datasets Mentioned

BETA
PRJNA605088
PRJNA605302

Methods Mentioned

BETA
Illumina sequencing

Software Mentioned

Shimadzu GC Solution
picante
FAPROTAX
lite
rstatix
PERMANOVA
Usearch
vegan
QIIME
PEAR

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