Diversity of lactic acid bacteria from Hussuwa, a traditional African fermented sorghum food

Food Microbiology
Nuha M K YousifCharles M A P Franz

Abstract

The diversity of lactic acid bacteria associated with Hussuwa fermentation, a Sudanese fermented sorghum food, was studied using a polyphasic taxonomical approach. Predominant strains could be well characterised based on a combination of phenotypic tests and genotypic methods such as ARDRA, rep-PCR and RAPD-PCR, as well as 16S rRNA gene sequencing of representative strains. Thus, the majority (128 of 220, 58.3%) of strains exhibited phenotypic properties typical of heterofermentative lactobacilli and of these, 100 strains were characterised more closely using the genotyping methods. The majority (97/100) strains could be characterised as Lactobacillus fermentum strains. Seventy-two of 220 strains (32.7%) showed phenotypic properties that are characteristic of pediococci. Of 41 selected strains investigated by genotyping techniques, 38 (92.7%) could be characterised as Pediococcus acidilactici strains, while three (7.3%) could be characterised as Pediococcus pentosaceus strains. The Hussuwa fermentation thus appears to be dominated by L. fermentum strains and P. acidilactici strains. For this reason, we selected representative and predominant strains as potential starter cultures for Hussuwa fermentation. These strains, L. ferme...Continue Reading

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Citations

Dec 3, 2013·Brazilian Journal of Microbiology : [publication of the Brazilian Society for Microbiology]·Stella M ReginensiJorge Bermúdez
Sep 10, 2014·International Journal of Food Microbiology·Charles M A P FranzWilhelm H Holzapfel
Jun 15, 2013·Journal of the Science of Food and Agriculture·Patience C Obinna-EchemJane Beal
Apr 6, 2016·Frontiers in Microbiology·Jyoti P TamangWilhelm H Holzapfel
Oct 22, 2016·International Journal of Food Microbiology·Folarin A OguntoyinboCharles M A P Franz
Sep 23, 2014·Journal of the Science of Food and Agriculture·Neha Shrivastava, Laxmi Ananthanarayan
Jul 15, 2020·Critical Reviews in Food Science and Nutrition·R B Cuvas-LimonRuth Belmares
Feb 5, 2021·International Journal of Food Microbiology·Dominic A StollMelanie Huch
May 21, 2018·International Journal of Food Microbiology·Katheryne V DaughtryRodolphe Barrangou

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