PDF(Pubmed)
Abstract：
Spontaneous fermentation of cereals like millet involves a diverse population of microbes from various sources, including raw materials, processing equipment, fermenting receptacles, and the environment. Here, we present data on the predominant microbial species and their succession at each stage of the Hausa koko production process from five regions of Ghana. The isolates were enumerated using selective media, purified, and phenotypically characterised. The LAB isolates were further characterised by 16S rRNA Sanger sequencing, typed using (GTG)5 repetitive-PCR, and whole genome sequencing, while 28S rRNA Sanger sequencing was performed for yeast identification. The pH of the millet grains ranged from mean values of 6.02-6.53 to 3.51-3.99 in the final product, depending on the processors. The mean LAB and yeast counts increased during fermentation then fell to final counts of log 2.77-3.95 CFU/g for LAB and log 2.10-2.98 CFU/g for yeast in Hausa koko samples. At the various processing stages, the counts of LAB and yeast revealed significant variations (p < 0.0001). The species of LAB identified in this study were Limosilactobacillus pontis, Pediococcus acidilactici, Limosilactobacillus fermentum, Limosilactobacillus reuteri, Pediococcus pentosaceus, Lacticaseibacillus paracasei, Lactiplantibacillus plantarum, Schleiferilactobacillus harbinensis, and Weissella confusa. The yeasts were Saccharomyces cf. cerevisiae/paradoxus, Saccharomyces cerevisiae, Pichia kudriavzevii, Clavispora lusitaniae and Candida tropicalis. The identification and sequencing of these novel isolates and how they change during the fermentation process will pave the way for future controlled fermentation, safer starter cultures, and identifying optimal stages for starter culture addition or nutritional interventions. These LAB and yeast species are linked to many indigenous African fermented foods, potentially acting as probiotics in some cases. This result serves as the basis for further studies into the technological and probiotic potential of these Hausa koko microorganisms.
摘要：
小米等谷物的自发发酵涉及来自各种来源的多种微生物种群，包括原材料，加工设备,发酵容器，和环境。这里,我们提供了来自加纳五个地区的Hausakoko生产过程每个阶段的主要微生物物种及其演替数据。使用选择性培养基对分离株进行计数，纯化,和表型表征。通过16SrRNASanger测序进一步表征了LAB分离株，使用(GTG)5重复PCR分型，和全基因组测序，而28SrRNASanger测序用于酵母鉴定。谷子的pH值在最终产品中的平均值为6.02-6.53至3.51-3.99，取决于处理器。发酵过程中的平均LAB和酵母计数增加，然后下降到LAB的log2.77-3.95CFU/g和豪萨科科样品中酵母的log2.10-2.98CFU/g的最终计数。在各个加工阶段,LAB和酵母的计数显示出显著差异(p<0.0001)。在这项研究中鉴定出的LAB物种是猪利莫氏杆菌，酸化小球菌，发酵肝菌，罗伊利氏杆菌,戊糖片球菌,副干酪乳杆菌，植物乳杆菌，哈宾雪莲芽孢杆菌，还有WeissellaConfusa.酵母是酵母菌,参见。酿酒/悖论，酿酒酵母，PichiaKudriavzevii,lusitaniae和热带念珠菌。这些新型分离物的鉴定和测序以及它们在发酵过程中的变化将为未来的受控发酵铺平道路，更安全的起始文化，并确定发酵剂添加或营养干预的最佳阶段。这些LAB和酵母物种与许多非洲本土发酵食品有关，在某些情况下可能充当益生菌。该结果为进一步研究这些Hausakoko微生物的技术和益生菌潜力奠定了基础。
