Culture-independent analysis of the microbial composition of the African traditional fermented foods poto poto and dégué by using three different DNA extraction methods

International Journal of Food Microbiology

Volumn 111, Issue 3, 2006, Pages 228-233

  Abriouel, Hikmate ^a   Omar, Nabil Ben ^a   López, Rosario Lucas ^a   Martínez Cañamero, Madgalena ^a   Keleke, Simon ^b   Gálvez, Antonio ^a  

^a UNIVERSITY OF JAÉN   (Spain)

^b DGRST ^*  (Congo)

Author keywords

Microbial ecology; Traditional fermented food; TTGE

Indexed keywords

RNA 16S; THIOCYANATE;

AFRICA; ARTICLE; BACILLUS; BACTERIUM CULTURE; BACTERIUM IDENTIFICATION; CONGO; DNA EXTRACTION; DNA SEQUENCE; ENTEROCOCCUS; ESCHERICHIA COLI; FERMENTED PRODUCT; FOOD COMPOSITION; FOOD CONTAMINATION; GEL ELECTROPHORESIS; GENE AMPLIFICATION; GENE TARGETING; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS GASSERI; LACTOBACILLUS PLANTARUM; LACTOBACILLUS REUTERI; MAIZE; MICROFLORA; NONHUMAN; NUCLEOTIDE SEQUENCE; SEQUENCE HOMOLOGY; TEMPORAL TEMPERATURE GRADIENT GEL ELECTROPHORESIS;

BACILLUS; BASE SEQUENCE; BIODIVERSITY; DNA, BACTERIAL; ENTEROCOCCUS; FERMENTATION; FOOD MICROBIOLOGY; GENE AMPLIFICATION; LACTOBACILLUS; MOLECULAR SEQUENCE DATA; PANICUM; PHYLOGENY; SPECIES SPECIFICITY; ZEA MAYS;

BACILLUS SP.; ENTEROCOCCUS SP.; ESCHERICHIA COLI; LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS BREVIS; LACTOBACILLUS CASEI; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS FERMENTUM; LACTOBACILLUS GASSERI; LACTOBACILLUS REUTERI; ZEA MAYS;

EID: 33748700877     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2006.06.006     Document Type: Article

References (28)

1. Akinrele I.A. Fermentation studies on maize during the preparation of a traditional African starch-cake food. Journal of the Science of Food and Agriculture 21 (1970) 619-625
2. Ampe F., Ben Omar N., Moizan C., Wacher C., and Guyot J.P. Polyphasic study of the spatial distribution of microorganisms in Mexican pozol, a fermented maize dough, demonstrates the need for cultivation-independent methods to investigate traditional fermentations. Applied and Environmental Microbiology 65 (1999) 5464-5473
3. Ampe F., and Miambi E. Cluster analysis, richness and biodiversity indexes derived from denaturing gradient gel electrophoresis fingerprints of bacterial communities demonstrate that traditional maize fermentations are driven by the transformation process. International Journal of Food Microbiology 60 (2000) 91-97
4. Ampe F., Audrey S., and Nadine Z. Dynamics of the microbial community responsible for traditional sour cassava starch fermentation studied by denaturing gradient gel electrophoresis and quantitative rRNA hybridization. International Journal of Food Microbiology 65 (2001) 45-54
5. Andah A., and Muller H.G. Studies on koko a Ghanian fermented maize porridge. Ghana Journal of Agricultural Science 6 (1973) 93-102
6. Banigo O., and Akinrele I.A. Nigerian ogi. In: Steinkraus K. (Ed). Handbook vol. 9 (1977), Dekker, M. Inc., New York and Basel 189-198
7. Ben Omar N., and Ampe F. Microbial community dynamics during production of the Mexican fermented maize dough pozol. Applied and Environmental Microbiology 66 (2000) 3664-3673
8. Chavan J.K., and Kadam S.S. Nutritional improvement of cereals by fermentation. Critical Reviews in Food Science and Nutrition 28 (1989) 349-400
9. Cocolin L., Manzano M., Cantoni C., and Comi G. Denaturing gradient gel electrophoresis analysis of the 16S rRNA gene V1 region to monitor dynamic changes in the bacterial population during fermentation of Italian sausages. Applied and Environmental Microbiology 67 (2001) 5113-5121
10. Ercolini D., Moschetti G., Blaiotta G., and Coppola S. Behavior of variable V3 region from 16S rDNA of lactic acid bacteria in denaturing gradient gel electrophoresis. Current Microbiology 42 (2001) 199-202
11. Gelsomini A., Keijzer-Wolters A.C., Cacco G., and van Elsas J.D. Assessment of bacterial community structure in soil by polymerase chain reaction and denaturing gradient gel electrophoresis. Journal of Microbiological Methods 38 (1999) 1-15
12. Holben W.E., Jansson J.K., Chelm B.K., and Tiedje J.M. DNA probe method for the detection of specific microorganisms in the soil bacterial community. Applied and Environmental Microbiology 54 (1988) 703-711
13. Hugenholtz P., Goebel B.M., and Pace N.R. Impact of culture-independent studies on the emerging phylogenetic view of bacterial diversity. Journal of Bacteriology 180 (1998) 4765-4774
14. Kunene N.F., Hastings J.W., and von Holy A. Bacterial population associated with a sorghum-based fermented weaning cereal. International Journal of Food Microbiology 49 (1999) 75-83
15. Liesack W., and Stackebrandt E. Occurrence of novel groups of the domain Bacteria as revealed by analysis of genetic material isolated from an Australian terrestrial environment. Journal of Bacteriology 174 (1992) 5072-5078
16. Louembé D., Brauman A., Tchicaya F., and Kobawila S.C. Etude microbiologique et biochimique de la bouillie de maïs "poto-poto". Microbiologie, Aliments, Nutrition 14 (1996) 245-253
17. Louembé D., Kéléke S., Kobawila S.C., and Nzouzi J.P. Bactéries lactiques de la pâte fermentée de maïs au Congo. Tropicultura 21 (2003) 3-9
18. Lorri W., and Svanberg U. Lower prevalence of diarrhoea in young children fed lactic acid-fermented gruels. Food and Nutrition Bulletin 15 (1995) 57-63
19. Miambi E., Guyot J.P., and Ampe F. Identification, isolation and quantification of representative bacteria from fermented cassava dough using an integrated approach of culture-dependent and culture-independent methods. International Journal of Food Microbiology 82 (2003) 111-120
20. Mugula J.K., Nnko S.A.M., and Sorhaug T. Changes in quality attributes during storage of togwa, a lactic acid fermented gruel. Journal of Food Safety 21 (2001) 181-194
21. Odunfa S.A. African fermented foods. In: Wood B.J.B. (Ed). Microbiology of fermented foods vol. 2 (1985), Elsevier Applied Science Publishers Ltd. Essex, England 155-191
22. Ogier J.C., Son O., Gruss A., Tailliez P., and Delacroix-Buchet A. Identification of the bacterial microflora in dairy products by temporal temperature gradient gel electrophoresis. Applied and Environmental Microbiology 68 (2002) 3691-3701
23. Oguntoyinbo F.A., and Oni O.M. Incidence and characterization of Bacillus cereus isolated from traditional fermented meals in Nigeria. Journal of Food Protection 67 (2004) 2805-2808
24. Pérez-Pulido R., Ben Omar N., Abriouel H., Lucas López R., Martínez Cañamero M., and Gálvez A. Microbiological study of the lactic acid fermentation of caper berries by molecular and culture-dependent methods. Applied and Environmental Microbiology 71 (2005) 7872-7879
25. Steffan R.J., and Atlas R.M. DNA amplification to enhance detection of genetically engineered bacteria in environmental samples. Applied and Environmental Microbiology 54 (1988) 2185-2191
26. Torsvik V., Goksoyr J., and Daae F.L. High diversity in DNA of soil bacteria. Applied and Environmental Microbiology 56 (1990) 782-787
27. Tou E.H., Guyot J.P., Mouquet-Rivier C., Rochette I., Counil E., Traoré A.S., and Trèche S. Study through surveys and fermentation kinetics of the traditional processing of pearl millet (Pennisetum glaucum) into ben-saalga, a fermented gruel from Burkina Faso. International Journal of Food Microbiology 106 (2006) 52-60
28. Ward D.M., Weller R., and Bateson M.M. 16S rRNA sequences reveal numerous uncultured inhabitants in a natural community. Nature (London) 345 (1990) 63-65