Fermentation of African kale (Brassica carinata) using L. plantarum BFE 5092 and L. fermentum BFE 6620 starter strains

International Journal of Food Microbiology

Volumn 238, Issue , 2016, Pages 103-112

  Oguntoyinbo, Folarin A ^a,b   Cho, Gyu Sung ^a   Trierweiler, Bernhard ^a   Kabisch, Jan ^a   Rösch, Niels ^a   Neve, Horst ^a   Bockelmann, Wilhelm ^a   Frommherz, Lara ^a   Nielsen, Dennis S ^c   Krych, Lukasz ^c   Franz, Charles M A P ^a  

^a FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

^b UNIVERSITY OF LAGOS   (Nigeria)

^c UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Fermentation; Kale; Lactic acid bacteria; Metagenomics indigenous food

Indexed keywords

ASCORBIC ACID; DEXTRO LACTIC ACID; FRUCTOSE; GLUCOSE; LACTIC ACID; LACTIC ACID DERIVATIVE; RIBOFLAVIN; RNA 16S; SUCROSE; THIAMINE; UNCLASSIFIED DRUG; VITAMIN;

AGRICULTURAL INOCULATION; AMPLICON; ARTICLE; BACTERIAL GROWTH; BIODIVERSITY; BRASSICA; BRASSICA CARINATA; COLONY FORMING UNIT; ENTEROBACTERIACEAE; FERMENTATION; GENE SEQUENCE; HIGH THROUGHPUT SEQUENCING; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; LISTERIA MONOCYTOGENES; MICROBIAL COMMUNITY; NONHUMAN; PH; PLANT LEAF; SALMONELLA ENTERICA SEROVAR ENTERITIDIS; AFRICA; CHEMISTRY; FOOD CONTROL; GENETICS; GENOTYPE; GROWTH, DEVELOPMENT AND AGING; MICROBIOLOGY; MICROFLORA; RANDOM AMPLIFIED POLYMORPHIC DNA; SOLUBILITY; VEGETABLE;

AFRICA; ASCORBIC ACID; BRASSICA; ENTEROBACTERIACEAE; FERMENTATION; FOOD MICROBIOLOGY; GENOTYPE; HYDROGEN-ION CONCENTRATION; LACTIC ACID; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; MICROBIOTA; RANDOM AMPLIFIED POLYMORPHIC DNA TECHNIQUE; RNA, RIBOSOMAL, 16S; SOLUBILITY; VEGETABLES; VITAMINS;

EID: 84985996061     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2016.08.030     Document Type: Article

References (45)

1. Abukutsa-Onyango, M., Seed production and support systems for African leafy vegetables in three communities in western Kenya. Afr. J. Food Agric. Nutr. Dev., 7, 2007, 3.
2. AOAC, Official Methods of Analysis of Association of Official Analytical Chemists (AOAC). Gaithersburg, MD, USA. 2005.
3. Björkroth, J., Korkeala, H., Evaluation of Lactobacillus sake contamination in vacuum-packaged sliced cooked meat products by ribotyping. J. Food Prot. 59 (1996), 398–401.
4. Bognar, A., Determination of vitamin-B1 in food by high-performance liquid-chromatography and postcolumn derivatization. Fresenius J. Anal. Chem. 343 (1992), 155–156.
5. Bognar, A., Daood, H.G., Simple in line postcolumn oxidation and derivatization for the simultaneous analysis of ascorbic and dehydroascorbic acids in foods. J. Chromatogr. Sci. 38 (2000), 162–168.
6. Caporaso, J.G., Kuczynski, J., Stombaugh, J., Bittinger, K., Bushman, F.D., Costello, E.K., Fierer, N., Peña, A.G., Goodrich, J.K., Gordon, J.I., Huttley, G.A., Kelley, S.T., Knights, D., Koenig, J.E., Ley, R.E., Lozupone, C.A., McDonald, D., Muegge, B.D., Pirrung, M., Reeder, J., Sevinsky, J.R., Turnbaugh, P.J., Walters, W.A., Widmann, J., Yatsunenko, T., Zaneveld, J., Knight, R., QIIME allows analysis of high-throughput community sequencing data. Nat. Methods 7 (2010), 335–336.
7. Chelule, P.K., Mokoena, M.P., Gqaleni, N., Advantages of traditional lactic acid bacteria fermentation of food in Africa. Mendez-Vilas, A., (eds.) Current Research Technology and Education Topics in Applied Microbiology and Microbial Biotechnology Series 2, vol. 2, 2010, Formatex, Spain, 1160–1167.
8. Cho, G.S., Hanak, A., Huch, M., Holzapfel, W.H., Franz, C.M.A.P., Genetic analysis of the plantaricin EF locus of Lactobacillus plantarum PCS 20 reveals an unusual plantaricin E gene sequence as a result of mutation. Int. J. Food Microbiol. 141 (2010), S117–S124.
9. Cocolin, L., Alessandria, V., Dolci, P., Gorra, R., Rantsiou, K., Culture insdependent methods to assess the diversity and dynamics of microbiota during food fermentation. Int. J. Food Microbiol. 167 (2013), 29–43.
10. Dirar, H.A., The Indigenous Fermented Foods of Sudan. 1993, CAB International, Wallingford, UK.
11. Edgar, R.C., Haas, B.J., Clemente, J.C., Quince, C., Knight, R., UCHIME improves sensitivity and speed of chimera detection. Bioinformatics 27 (2011), 2194–2200.
12. Franz, C.M.A.P., Huch, M., Mathara, J.M., Abriouel, H., Benomar, N., Reid, G., Galvez, A., Holzapfel, W.H., African fermented foods and probiotics. Int. J. Food Microbiol. 190 (2014), 84–96.
13. Holzapfel, W.H., Use of starter cultures in fermentation on a household scale. Food Control 8 (1997), 241–258.
14. Holzapfel, W.H., Appropriate starter culture technologies for small-scale fermentation in developing countries. Int. J. Food Microbiol. 75 (2002), 197–212.
15. Huch, M., Hanak, A., Specht, I., Dortu, C.M., Thonart, P., Mbugua, S., Holzapfel, W.H., Hertel, C., Franz, C.M.A.P., Use of Lactobacillus strains to start cassava fermentations for Gari production. Int. J. Food Microbiol. 128 (2008), 258–267.
16. Huey, B., Hall, J., Hypervariable DNA fingerprinting in Escherichia coli. Minisatellite probe from bacteriophage M13. J. Bacteriol. 17 (1989), 2528–2532.
17. Kasangi, D.M., Shitandi, A.A., Shalo, P.L., Mbugua, S.K., Effect of spontaneous fermentation of cowpea leaves (Vigna unguiculata) on proximate composition, mineral content, chlorophyll content and beta-carotene content. Int. Food Res. J. 17 (2010), 721–732.
18. Klindworth, A., Pruesse, E., Schweer, T., Peplies, J., Quast, C., Horn, M., Glöckner, F.O., Evaluation of general 16S ribosomal RNA gene PCR primers for classical and next-generation sequencing-based diversity studies. Nucleic Acids Res., 41, 2013, e1.
19. Kobawila, S.C., Louembe, D., Keleke, S., Hounhouigan, J., Gamba, C., Reduction of the cyanide content during fermentation of cassava roots and leaves to produce bikedi and ntoba mbodi, two food products from Congo. Afr. J. Biotechnol. 4 (2005), 689–696.
20. Kostinek, M., Specht, I., Edward, V.A., Pinto, C., Egounlety, M., Sossa, C., Mbugua, S., Dortu, C., Thonart, P., Taljaard, L., Mengu, M., Franz, C.M., Holzapfel, W.H., Characterisation and biochemical properties of predominant lactic acid bacteria from fermenting cassava for selection as starter cultures. Int. J. Food Microbiol. 114 (2007), 342–351.
21. Kostinek, M., Specht, I., Edward, V.A., Schillinger, U., Hertel, C., Holzapfel, W.H., Franz, C.M.A.P., Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of gari, a traditional African food. Syst. Appl. Microbiol. 28 (2005), 527–540.
22. Leroy, F., de Vuyst, L., Lactic acid bacteria as functional starter cultures for the food fermentation industry. Trends Food Sci. Technol. 15 (2004), 67–78.
23. Madoroba, E., Steenkamp, E.T., Theron, J., Scheirlinck, I., Cloete, T.E., Huys, G., Diversity and dynamics of bacterial populations during spontaneous sorghum fermentations used to produce ting, a South African food. Syst. Appl. Microbiol. 34 (2011), 227–234.
24. Mathara, J.M., Schillinger, U., Kutima, P.M., Mbugua, S.K., Holzapfel, W.H., Isolation, identification and characterisation of the dominant microorganisms of kule naoto: the Maasai traditional fermented milk in Kenya. Int. J. Food Microbiol. 94 (2004), 269–278.
25. McDonald, D., Price, M.N., Goodrich, J., Nawrocki, E.P., DeSantis, T.Z., Probst, A., Andersen, G.L., Knight, R., Hugenholtz, P., An improved Greengenes taxonomy with explicit ranks for ecological and evolutionary analyses of bacteria and archaea. ISME J. 6 (2012), 610–618.
26. Mnzava, N.A., Schippers, R.R., Brassica carinata A. Braun. van der Vossen, H.A.M., Mkamilo, G.S., (eds.) PROTA 14: Vegetable oils/Oléagineux. [CD-Rom], 2007, PROTA, Wageningen, Netherlands.
27. Monakhova, Y.B., Godelmann, R., Andlauer, C., Kuballa, T., Lachenmeier, D.W., Identification of imitation cheese and imitation ice cream based on vegetable fat using NMR spectroscopy and chemometrics. Int. J. Food Sci., 2013, 2013, 367841.
28. Motarjemi, Y., Nout, M.J., Food fermentation: a safety and nutritional assessment. Joint FAO/WHO workshop on assessment of fermentation as a household technology for improving food safety. Bull. World Health Organ. 74 (1996), 553–559.
29. Muchoki, C.N., Imungi, J.K., Lamuka, P.O., Changes in beta-carotene, ascorbic acid and sensory properties in fermented, solar-dried and stored cowpea leaf vegetables. Afr. J. Food Agric. Nutr. Dev. 7 (2007), 1–20.
30. Nursal, B., Yucecan, S., Vitamin C losses in some frozen vegetables due to various cooking methods. Nahrung 44 (2000), 451–453.
31. OECD/FAO, OECD-FAO Agricultural Outlook 2011–2020. 2011, OECD Publishing and FAO, 10.1787/agr_outlook-2011-en.
32. Oguntoyinbo, F.A., Tourlomousis, P., Gasson, M.J., Narbad, A., Analysis of bacterial communities of traditional fermented West African cereal foods using culture independent methods. Int. J. Food Microbiol. 145 (2011), 205–210.
33. Oyewole, O.B., Lactic fermented foods in Africa and their benefits. Food Control 8 (1997), 289–297.
34. Pitcher, D.G., Saunders, N.A., Owen, R.J., Rapid extraction of bacterial genomic DNA with guanidium thiocyanate. Lett. Appl. Microbiol. 8 (1989), 151–156.
35. Sanni, A.I., The need for process optimization of African fermented foods and beverages. Int. J. Food Microbiol. 18 (1993), 85–95.
36. Shiundu, K., Oniang'o, R.K., Marketing African leafy vegetables: challenges and opportunities in the Kenyan context. Afr. J. Food Agric. Nutr. Dev. 7 (2007), 2–17.
37. Turpin, W., Humblot, C., Guyot, J.P., Genetic screening of functional properties of lactic acid bacteria in a fermented pearl millet slurry and in the metagenome of fermented starchy foods. Appl. Environ. Microbiol. 77 (2011), 8722–8734.
38. U.S. Food and Drug Administration, Guidance for Industry: A Food Labeling Guide (14. Appendix F: Calculate the Percent Daily Value for the Appropriate Nutrients) Updated: 08/20/2015. 2013.
39. US Department of Agriculture, Agricultural Research Service, Nutrient Data Laboratory, USDA National Nutrient Database for Standard Reference, Release 28. Version Current. http://www.ars.usda.gov/ba/bhnrc/ndl, September 2015.
40. Van Den, T., Biermann, C.J., Marlett, J.A., Simple sugars, oligosaccharides, and starch concentrations in raw and cooked sweet-potato. J. Agric. Food Chem. 34 (1986), 421–425.
41. Viander, B., Maarit, M., Palva, A., Impact of low salt concentration salt quality on natural largescale sauerkraut fermentation. Food Microbiol. 20 (2005), 391–395.
42. Vinha, A.F., Alves, R.C., Barreira, S.V., Costa, A.S., Oliveira, M.B., Impact of boiling on phytochemicals and antioxidant activity of green vegetables consumed in the Mediterranean diet. Food Funct. 6 (2015), 1157–1163.
43. Vizoso Pinto, M.G., Franz, C.M., Schillinger, U., Holzapfel, W.H., Lactobacillus spp. with in vitro probiotic properties from human faeces and traditional fermented products. Int. J. Food Microbiol. 109 (2006), 205–214.
44. Yousif, N.M.K., Huch, M., Schuster, T., Cho, G.S., Dirar, H.A., Holzapfel, W.H., Franz, C.M.A.P., Diversity of lactic acid bacteria from Hussuwa, a traditional African fermented sorghum food. Food Microbiol. 27 (2010), 757–768.
45. Yu, Z., Morrison, M., Improved extraction of PCR-quality community DNA from digesta and fecal samples. Biotech 36 (2004), 808–812.