Identification and characterisation of the lactic acid bacteria associated with the traditional fermentation of a dairy fermented product

Obioha, P., Ouoba, L.I.I., Anyogu, A., Awamaria, B., Atchia, S, Ojimelukwe, P.C, Sutherland, J.P and Ghoddusi, H. 2021. Identification and characterisation of the lactic acid bacteria associated with the traditional fermentation of a dairy fermented product. Brazilian Journal of Microbiology. 52, p. 869–881. https://doi.org/10.1007/s42770-021-00461-y

TitleIdentification and characterisation of the lactic acid bacteria associated with the traditional fermentation of a dairy fermented product
TypeJournal article
AuthorsObioha, P., Ouoba, L.I.I., Anyogu, A., Awamaria, B., Atchia, S, Ojimelukwe, P.C, Sutherland, J.P and Ghoddusi, H.
Abstract

The aim of this research was to identify the key lactic acid bacteria associated with the fermentation of dairy traditional fermented products for developing starter cultures for controlled fermentation. A total of 100 lactic acid bacteria (LAB) were isolated from
dairy traditional fermented products. Samples were obtained from eight producers in the South East of Nigeria. Isolates were identified by phenotypic and genotypic techniques including rep-PCR genotyping and sequencing of the 16S rRNA, pheS and rpoA genes. Isolates were characterised for antimicrobial activity against foodborne pathogens, exopolysaccharide (EPS) production and survival at low pH and in the presence of bile salts. All isolates clustered into 11 distinct rep-PCR groups and were identified as Lactobacillus fermentum (40%), Lactobacillus delbrueckii (23%), Streptococcus thermophilus (22%),Streptococcus infantarius (10%), Lactobacillus senioris (2%), Leuconostoc pseudomesenteriodes (2%) and Enterococcus
thailandicus (1%). Lactobacillus fermentum showed a broad spectrum antimicrobial activity and survival at low pH, while Lactobacillus delbrueckii was able to tolerate low pH and produce EPS. All isolates survived in vitro exposure to 1% (w/v) bile salts over a 3-h period. L. fermentum, L. delbrueckii and S. thermophilus could be used to simulate the fermentation of dairy traditional fermented products.

KeywordsDairy traditional fermented product
Traditional milk products
Lactic acid bacteria
Potential starter cultures
Phenotypic and genotypic identification
Traditionally fermented foods
JournalBrazilian Journal of Microbiology
Journal citation52, p. 869–881
ISSN1678-4405
1517-8382
Year2021
PublisherSpringer
Accepted author manuscript
File Access Level
Open (open metadata and files)
Digital Object Identifier (DOI)https://doi.org/10.1007/s42770-021-00461-y
Web address (URL)https://link.springer.com/article/10.1007/s42770-021-00461-y
Publication dates
Published online11 Mar 2021
Published in printJun 2021

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