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 produc...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2020-07-01
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| Series: | Frontiers in Microbiology |
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| Online Access: | https://www.frontiersin.org/article/10.3389/fmicb.2020.01816/full |
| _version_ | 1818130668828229632 |
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| author | Himoonga Bernard Moonga Himoonga Bernard Moonga Himoonga Bernard Moonga Himoonga Bernard Moonga Sijmen E. Schoustra Sijmen E. Schoustra Joost van den Heuvel Anita R. Linnemann Md Sainur Samad John Shindano Eddy J. Smid |
| author_facet | Himoonga Bernard Moonga Himoonga Bernard Moonga Himoonga Bernard Moonga Himoonga Bernard Moonga Sijmen E. Schoustra Sijmen E. Schoustra Joost van den Heuvel Anita R. Linnemann Md Sainur Samad John Shindano Eddy J. Smid |
| author_sort | Himoonga Bernard Moonga |
| collection | DOAJ |
| description | 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. We found that the bacterial community composition was dominated by members of two phyla, i.e., Firmicutes and Proteobacteria, from which the top 10 most abundant genera were Lactococcus, Lactobacillus, Streptococcus, Enterobacter, Citrobacter, Klebsiella, Kluyvera, Buttiauxella, Aeromonas, and Acinetobacter. The most dominant genus was Lactococcus, which was present in all types of mabisi produced from all regions. The mabisi products from traditional mabisi production regions (TMPRs) were dominated by lactic acid bacteria (LAB) whereas products from non-TMPRs were dominated by non-LAB species. Tonga mabisi, the most popular type of mabisi produced in non-TMPRs, had the most complex and diverse bacterial community composition compared to the other types, which included barotse, backslopping, creamy, and thick-tonga mabisi. Other factors that influenced bacterial community composition were geographical location, fermentation duration and pH while the type of fermentation container and producer did not. This study provides new insights that can be applied in starter culture development as well as microbial functionality studies. |
| first_indexed | 2024-12-11T08:08:42Z |
| format | Article |
| id | doaj.art-7a81cde127794a92b27f9a5cee8da6ed |
| institution | Directory Open Access Journal |
| issn | 1664-302X |
| language | English |
| last_indexed | 2024-12-11T08:08:42Z |
| publishDate | 2020-07-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Microbiology |
| spelling | doaj.art-7a81cde127794a92b27f9a5cee8da6ed2022-12-22T01:14:56ZengFrontiers Media S.A.Frontiers in Microbiology1664-302X2020-07-011110.3389/fmicb.2020.01816559497Composition and Diversity of Natural Bacterial Communities in Mabisi, a Traditionally Fermented MilkHimoonga Bernard Moonga0Himoonga Bernard Moonga1Himoonga Bernard Moonga2Himoonga Bernard Moonga3Sijmen E. Schoustra4Sijmen E. Schoustra5Joost van den Heuvel6Anita R. Linnemann7Md Sainur Samad8John Shindano9Eddy J. Smid10Laboratory of Food Microbiology, Wageningen University and Research, Wageningen, NetherlandsFood Quality and Design, Wageningen University and Research, Wageningen, NetherlandsLaboratory of Genetics, Wageningen University and Research, Wageningen, NetherlandsDepartment of Food Science and Nutrition, School of Agricultural Sciences, University of Zambia, Lusaka, ZambiaLaboratory of Genetics, Wageningen University and Research, Wageningen, NetherlandsDepartment of Food Science and Nutrition, School of Agricultural Sciences, University of Zambia, Lusaka, ZambiaLaboratory of Genetics, Wageningen University and Research, Wageningen, NetherlandsFood Quality and Design, Wageningen University and Research, Wageningen, NetherlandsDepartment of Microbial Ecology, Netherlands Institute of Ecology, Wageningen, NetherlandsDepartment of Food Science and Nutrition, School of Agricultural Sciences, University of Zambia, Lusaka, ZambiaLaboratory of Food Microbiology, Wageningen University and Research, Wageningen, NetherlandsMany 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. We found that the bacterial community composition was dominated by members of two phyla, i.e., Firmicutes and Proteobacteria, from which the top 10 most abundant genera were Lactococcus, Lactobacillus, Streptococcus, Enterobacter, Citrobacter, Klebsiella, Kluyvera, Buttiauxella, Aeromonas, and Acinetobacter. The most dominant genus was Lactococcus, which was present in all types of mabisi produced from all regions. The mabisi products from traditional mabisi production regions (TMPRs) were dominated by lactic acid bacteria (LAB) whereas products from non-TMPRs were dominated by non-LAB species. Tonga mabisi, the most popular type of mabisi produced in non-TMPRs, had the most complex and diverse bacterial community composition compared to the other types, which included barotse, backslopping, creamy, and thick-tonga mabisi. Other factors that influenced bacterial community composition were geographical location, fermentation duration and pH while the type of fermentation container and producer did not. This study provides new insights that can be applied in starter culture development as well as microbial functionality studies.https://www.frontiersin.org/article/10.3389/fmicb.2020.01816/fullLactococcuslactic acid bacteriaselection pressurefirmicutestongabarotse |
| spellingShingle | Himoonga Bernard Moonga Himoonga Bernard Moonga Himoonga Bernard Moonga Himoonga Bernard Moonga Sijmen E. Schoustra Sijmen E. Schoustra Joost van den Heuvel Anita R. Linnemann Md Sainur Samad John Shindano Eddy J. Smid Composition and Diversity of Natural Bacterial Communities in Mabisi, a Traditionally Fermented Milk Frontiers in Microbiology Lactococcus lactic acid bacteria selection pressure firmicutes tonga barotse |
| title | Composition and Diversity of Natural Bacterial Communities in Mabisi, a Traditionally Fermented Milk |
| title_full | Composition and Diversity of Natural Bacterial Communities in Mabisi, a Traditionally Fermented Milk |
| title_fullStr | Composition and Diversity of Natural Bacterial Communities in Mabisi, a Traditionally Fermented Milk |
| title_full_unstemmed | Composition and Diversity of Natural Bacterial Communities in Mabisi, a Traditionally Fermented Milk |
| title_short | Composition and Diversity of Natural Bacterial Communities in Mabisi, a Traditionally Fermented Milk |
| title_sort | composition and diversity of natural bacterial communities in mabisi a traditionally fermented milk |
| topic | Lactococcus lactic acid bacteria selection pressure firmicutes tonga barotse |
| url | https://www.frontiersin.org/article/10.3389/fmicb.2020.01816/full |
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