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Sawadogo-Lingani H.,Departement Technology Alimentaire DTA IRSAT CNRST | Diawara B.,Departement Technology Alimentaire DTA IRSAT CNRST | Glover R.K.,University for Development Studies | Tano-Debrah K.,University of Ghana | And 2 more authors.
African Journal of Microbiology Research | Year: 2010

The traditional processes of sorghum grains malting were investigated in Tamale (Northern Ghana) from the raw materials through to the sun-dried malted sorghum including steeping and germination stages. Samples were taken at each processing stage and cultured for the isolation of LAB. The isolates were characterized by basic phenotyping, ITS-PCR/RFLP analysis and identified by partial sequencing of 16S r RNA genes. Their antimicrobial and amylolytic activities and exopolysaccharides production were also investigated. During steeping, the LAB counts in the steep water increased from 105 to 109 - 1010 cfu/ml and pH of the steep water decreased from 5.08 ± 0.22 to 4.20 ± 0.50. A total of 106 isolates were identified and the predominant isolates belonged to the species Lactobacillus fermentum (58.49%), Pediococcus acidilactici (22.64%), Weissella confusa (11.32%), Enteroccocus faecium, Pediococcus pentosaseus and Lactococcus lactis. Some isolates showed interesting antimicrobial activity (39.62%), slight amylolytic activity (37.73%) and ability to produce exopolysaccharides (90.5%). L. fermentum isolates dominated the microbiota from sorghum grains to malted sorghum. These isolates had technological properties comparable to those responsible for the acidification of sorghum beer (dolo, pito) wort produced from sorghum malt (previously studied), suggesting their potential for use as starter cultures. Suitable isolates of L. fermentum are promising candidates to be used as starter cultures from the initial step of malting, that is, the steeping and are expected to inhibit the growth and survival of pathogens and spoilage microflora, and to control the lactic fermentation of dolo and pito wort or other sorghum malt-based products like infant formulations. © 2010 Academic Journals. Source

Ouoba L.I.I.,London Metropolitan University | Nyanga-Koumou C.A.G.,Marien Ngouabi University | Parkouda C.,Departement Technology Alimentaire DTA IRSAT CNRST | Sawadogo H.,Departement Technology Alimentaire DTA IRSAT CNRST | And 5 more authors.
Journal of Applied Microbiology | Year: 2010

Aim: To identify and compare lactic acid bacteria (LAB) isolated from alkaline fermentations of cassava (Manihot esculenta Crantz) leaves, roselle (Hibiscus sabdariffa) and African locust bean (Parkia biglobosa) seeds for production of, respectively, Ntoba Mbodi, Bikalga and Soumbala. Methods and Results: A total of 121 LAB were isolated, identified and compared by phenotyping and genotyping using PCR amplification of 16S-23S rDNA intergenic transcribed spacer (ITS-PCR), repetitive sequence-based PCR (rep-PCR) and DNA sequencing. The results revealed a diversity of genera, species and subspecies of LAB in African alkaline fermentations. The isolates were characterized as nonmotile (in most cases) Gram-positive rods, cocci or coccobacilli, catalase and oxidase negative. ITS-PCR allowed typing mainly at species level, with differentiation of a few bacteria at subspecies level. Rep-PCR permitted typing at subspecies level and revealed significant genotypic differences between the same species of bacteria from different raw materials. DNA sequencing combined with use of API 50CHL and API 20Strep systems allowed identification of bacteria as Weissella confusa, Weissella cibaria, Lactobacillus plantarum, Pediococcus pentosaceus, Enterococcus casseliflavus, Enterococcus faecium, Enterococcus faecalis, Enterococcus avium and Enterococcus hirae from Ntoba Mbodi; Ent. faecium, Ent. hirae and Pediococcus acidilactici from Bikalga and Soumbala. Conclusion: LAB found in African alkaline-fermented foods belong to a range of genera, species and subspecies of bacteria and vary considerably according to raw material. Significance and Impact of the Study: Our study confirms that LAB survive in alkaline fermentations, a first crucial stage in determining their significance and possible value as probiotic bacteria. © 2009 The Society for Applied Microbiology. Source

Ouoba L.I.I.,Ouoba Consulting | Ouoba L.I.I.,London Metropolitan University | Nielsen D.S.,Copenhagen University | Anyogu A.,London Metropolitan University | And 4 more authors.
International Journal of Systematic and Evolutionary Microbiology | Year: 2015

Investigation of the microbial diversity of Bandji, a traditional palm wine from Burkina Faso (West Africa) revealed the presence of two yeast isolates (YAV16 and YAV17T) with unusual phenotypic and genotypic characteristics. The isolates divide by bipolar budding with no production of ascospores. Phylogenetic analysis of concatenated sequences of the 26S rRNA gene D1/D2 and internal transcribed spacer (ITS) regions indicated that the novel species was most closely related to Kloeckera lindneri and Hanseniaspora valbyensis. The new isolates differed from K. lindneri NRRL Y-17531T and H. valbyensis CBS 479T by substitutions in the D1/D2 region of 12 and 16 nt respectively. The divergence in the ITS region from the closely related species was characterized by substitutions of 45–46 nt. Repetitive palindromic PCR (rep-PCR) profiles of YAV16 and YAV17T were also significantly different from those of K. lindneri MUCL 31146T (=NRRL Y-17531T), H. valbyensis NCYC 17T (=CBS 479T) and other species of the genus Hanseniaspora. Based on the results of the phenotypic and genotypic characterizations, it was concluded that the new isolates represent a novel species for which the name Hanseniaspora jakobsenii sp. nov. is proposed with YAV17T (=CBS 12942T=DSM 26339T=NCYC 3828T; MycoBank number MB 805785) as the type strain. © 2015 IUMS. Source

Kabore D.,Departement Technology Alimentaire DTA IRSAT CNRST | Kabore D.,University of Ouagadougou | Kabore D.,Copenhagen University | Sawadogo-Lingani H.,Departement Technology Alimentaire DTA IRSAT CNRST | And 3 more authors.
African Journal of Biotechnology | Year: 2012

Maari is a fermented food condiment obtained by spontaneous fermentation of seeds from the baobab tree (Adansonia digitata). Nine dominant lactic acid bacteria (LAB) strains, isolated from traditional maari fermentation were examined for their resistance to pH 2.5, their tolerance to 0.3% bile and their antimicrobial activities against pathogenic bacteria. The agar spot test was used to screen the dominant LAB for antagonistic activity against a total of 21 indicator organisms including Bacillus cereus strains, Salmonella spp., Listeria monocytogenes, Yersinia enterocolitica, Escherichia coli and Micrococcus luteus. It was observed that all LAB strains survived in 0.3% bile and exhibited antimicrobial activity against a broad spectrum of bacteria, including food spoilage and pathogenic organisms such as B. cereus, Salmonella spp., L. monocytogenes, E. coli and M. luteus. None of the tested LAB strains was active against Y. enterocolitica strains. At pH 2.5, Pediococcus acidilactici L87 survived over a period of 4 h whereas a slight decrease was observed for Enterococcus faecium L169. E. faecium L154 cell number decreased considerably. The rest of the tested strains did not survive at pH 2.5 over a period of 4 h. Based on the present results, P. acidilactici L87, P. acidilactici L169 and E. faecium L154 in addition to the Bacillus sp. which are the main microorganisms responsible of the fermentation of baobab seeds can be useful as starter cultures for improving maari quality and safety with respect to protection against food spoilage and pathogenic microorganisms. © 2012 Academic Journals. Source

Compaore C.S.,Departement Technology Alimentaire DTA IRSAT CNRST | Compaore C.S.,Copenhagen University | Compaore C.S.,Bobo-Dioulasso Polytechnic University | Nielsen D.S.,Copenhagen University | And 8 more authors.
Journal of Applied Microbiology | Year: 2013

Aims: To identify and screen dominant Bacillus spp. strains isolated from Bikalga, fermented seeds of Hibiscus sabdariffa for their antimicrobial activities in brain heart infusion (BHI) medium and in a H. sabdariffa seed-based medium. Further, to characterize the antimicrobial substances produced. Methods and Results: The strains were identified by gyrB gene sequencing and phenotypic tests as B. amyloliquefaciens ssp. plantarum. Their antimicrobial activity was determined by the agar spot and well assay, being inhibitory to a wide range of Gram-positive and Gram-negative pathogenic bacteria and fungi. Antimicrobial activity against Bacillus cereus was produced in H. sabdariffa seed-based medium. PCR results revealed that the isolates have potential for the lipopeptides iturin, fengycin, surfactin, the polyketides difficidin, macrolactin, bacillaene and the dipeptide bacilysin production. Ultra-high-performance liquid chromatography-time of flight mass spectrometry analysis of antimicrobial substance produced in BHI broth allowed identification of iturin, fengycin and surfactin. Conclusions: The Bacillus amyloliquefaciens ssp. plantarum exhibited broad-spectrum antifungal and antibacterial properties. They produced several lipopeptide antibiotics and showed good potential for biological control of Bikalga. Significance and Impact of the Study: Pathogenic bacteria often occur in spontaneous food fermentations. This is the first report to identify indigenous B. amyloliquefaciens ssp. plantarum strains as potential protective starter cultures for safeguarding Bikalga. © 2013 The Society for Applied Microbiology. Source

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