Identification and characterisation of the lactic acid bacteria associated with the traditional fermentation of dairy fermented product
The aim of this research was to identify the key lactic acid bacteria associated with the fermentation of dairy traditional fermented products for developing starter cultures for controlled fermentation. A total of 100 lactic acid bacteria (LAB) were isolated from dairy traditional fermented product...
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| Format: | Article |
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Springer, Brazilian Society for Microbiology
2021
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| _version_ | 1804072605003546624 |
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| author | Obioha, Promiselynda Ijeoma Ouoba, Irene Anyogu, Amarachukwu Awamaria, Brigitte Atchia, Sarah Miriam Ojimelukwe, Philippa C. Sutherland, Jane P. Ghoddusi, Hamid |
| author_facet | Obioha, Promiselynda Ijeoma Ouoba, Irene Anyogu, Amarachukwu Awamaria, Brigitte Atchia, Sarah Miriam Ojimelukwe, Philippa C. Sutherland, Jane P. Ghoddusi, Hamid |
| author_sort | Obioha, Promiselynda Ijeoma |
| collection | LMU |
| description | The aim of this research was to identify the key lactic acid bacteria associated with the fermentation of dairy traditional fermented products for developing starter cultures for controlled fermentation. A total of 100 lactic acid bacteria (LAB) were isolated from dairy traditional fermented products. Samples were obtained from eight producers in the South East of Nigeria. Isolates were identified by phenotypic and genotypic techniques including rep-PCR genotyping and sequencing of the 16S rRNA, pheS and rpoA genes. Isolates were characterised for antimicrobial activity against foodborne pathogens, exopolysaccharide (EPS) production and survival at low pH and in the presence of bile salts. All isolates clustered into 11 distinct rep-PCR groups and were identified as Lactobacillus fermentum (40%), Lactobacillus delbrueckii (23%), Streptococcus thermophilus (22%), Streptococcus infantarius (10%), Lactobacillus senioris (2%), Leuconostoc pseudomesenteriodes (2%) and Enterococcus thailandicus (1%). Lactobacillus fermentum showed a broad spectrum antimicrobial activity and survival at low pH, while Lactobacillus delbrueckii was able to tolerate low pH and produce EPS. All isolates survived in vitro exposure to 1% (w/v) bile salts over a 3-h period. L. fermentum, L. delbrueckii and S. thermophilus could be used to simulate the fermentation of dairy traditional fermented products. |
| first_indexed | 2024-07-09T04:01:48Z |
| format | Article |
| id | oai:repository.londonmet.ac.uk:6444 |
| institution | London Metropolitan University |
| last_indexed | 2024-07-09T04:01:48Z |
| publishDate | 2021 |
| publisher | Springer, Brazilian Society for Microbiology |
| record_format | eprints |
| spelling | oai:repository.londonmet.ac.uk:64442023-05-23T11:34:51Z http://repository.londonmet.ac.uk/6444/ Identification and characterisation of the lactic acid bacteria associated with the traditional fermentation of dairy fermented product Obioha, Promiselynda Ijeoma Ouoba, Irene Anyogu, Amarachukwu Awamaria, Brigitte Atchia, Sarah Miriam Ojimelukwe, Philippa C. Sutherland, Jane P. Ghoddusi, Hamid 570 Life sciences; biology The aim of this research was to identify the key lactic acid bacteria associated with the fermentation of dairy traditional fermented products for developing starter cultures for controlled fermentation. A total of 100 lactic acid bacteria (LAB) were isolated from dairy traditional fermented products. Samples were obtained from eight producers in the South East of Nigeria. Isolates were identified by phenotypic and genotypic techniques including rep-PCR genotyping and sequencing of the 16S rRNA, pheS and rpoA genes. Isolates were characterised for antimicrobial activity against foodborne pathogens, exopolysaccharide (EPS) production and survival at low pH and in the presence of bile salts. All isolates clustered into 11 distinct rep-PCR groups and were identified as Lactobacillus fermentum (40%), Lactobacillus delbrueckii (23%), Streptococcus thermophilus (22%), Streptococcus infantarius (10%), Lactobacillus senioris (2%), Leuconostoc pseudomesenteriodes (2%) and Enterococcus thailandicus (1%). Lactobacillus fermentum showed a broad spectrum antimicrobial activity and survival at low pH, while Lactobacillus delbrueckii was able to tolerate low pH and produce EPS. All isolates survived in vitro exposure to 1% (w/v) bile salts over a 3-h period. L. fermentum, L. delbrueckii and S. thermophilus could be used to simulate the fermentation of dairy traditional fermented products. Springer, Brazilian Society for Microbiology 2021-03-11 Article PeerReviewed Obioha, Promiselynda Ijeoma, Ouoba, Irene, Anyogu, Amarachukwu, Awamaria, Brigitte, Atchia, Sarah Miriam, Ojimelukwe, Philippa C., Sutherland, Jane P. and Ghoddusi, Hamid (2021) Identification and characterisation of the lactic acid bacteria associated with the traditional fermentation of dairy fermented product. Brazilian journal of microbiology. ISSN 1678-4405 https://doi.org/10.1007/s42770-021-00461-y 10.1007/s42770-021-00461-y |
| spellingShingle | 570 Life sciences; biology Obioha, Promiselynda Ijeoma Ouoba, Irene Anyogu, Amarachukwu Awamaria, Brigitte Atchia, Sarah Miriam Ojimelukwe, Philippa C. Sutherland, Jane P. Ghoddusi, Hamid Identification and characterisation of the lactic acid bacteria associated with the traditional fermentation of dairy fermented product |
| title | Identification and characterisation of the lactic acid bacteria associated with the traditional fermentation of dairy fermented product |
| title_full | Identification and characterisation of the lactic acid bacteria associated with the traditional fermentation of dairy fermented product |
| title_fullStr | Identification and characterisation of the lactic acid bacteria associated with the traditional fermentation of dairy fermented product |
| title_full_unstemmed | Identification and characterisation of the lactic acid bacteria associated with the traditional fermentation of dairy fermented product |
| title_short | Identification and characterisation of the lactic acid bacteria associated with the traditional fermentation of dairy fermented product |
| title_sort | identification and characterisation of the lactic acid bacteria associated with the traditional fermentation of dairy fermented product |
| topic | 570 Life sciences; biology |
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