Abstract：
:In this study, the microbial composition of kunu-zaki and ogi, two popular foods in Nigeria produced after natural, uncontrolled fermentation of cereals, was assessed by culture-independent molecular profiling methods. In particular, PCR-denaturing gradient gel electrophoresis and construction of 16S rRNA gene clone libraries revealed the presence of diverse bacterial communities. DNA sequencing of the highly variable V3 region of the 16S rRNA genes obtained from PCR-DGGE fingerprints identified species related to Weissella confusa, Lactobacillus fermentum, Lactobacillus amylolyticus, Lactobacillus delbrueckii subsp. bulgaricus, Bacillus spp. and Lactococcus lactis spp lactis from food samples obtained from northern and southern geographical locations. A more comprehensive analysis of 272 full-length 16S rRNA gene inserts revealed that 70% of them were assigned to the Lactobacillaceae family and 19% to the Streptococcaceae family. Interestingly, sequences associated with a particular food type were also identified. For example, L. plantarum, L. pantheris and L. vaccinostercus were found in ogi but not in kunu-zaki while W. confusa, Streptococcus lutetiensis and Streptococcus gallolyticus subsp. macedonicus were found in kunu-zaki but not in ogi. Phylotypes corresponding to potentially pathogenic bacteria, such as Clostridium perfringens and Bacillus cereus were also detected highlighting the need for controlled fermentation processes.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Oguntoyinbo FA,Tourlomousis P,Gasson MJ,Narbad Adoi
10.1016/j.ijfoodmicro.2010.12.025subject
Has Abstractpub_date
2011-01-31 00:00:00pages
205-10issue
1eissn
0168-1605issn
1879-3460pii
S0168-1605(10)00715-4journal_volume
145pub_type
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journal_title：International journal of food microbiology
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pub_type： 杂志文章
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journal_title：International journal of food microbiology
pub_type： 杂志文章
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pub_type： 杂志文章
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更新日期：2021-01-02 00:00:00
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更新日期：1993-12-01 00:00:00
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