Biochemical and molecular characterization of yeasts and lactic acid bacteria isolated from Borassus aethiopum Mart. sap in Burkina Faso

In Burkina Faso, the Palmyra Palm Borassus aethiopum Mart. grows wild and gives natural stands in Central-Eastern and Eastern regions. The sap collected traditionally ferments spontaneously and is a rich medium that allows the growth of different microorganisms. This study aimed to identify yeasts and lactic acid bacteria (LAB) isolated from Borassus aethiopum Mart. fresh and fermented sap in Burkina Faso. A total of ninety strains including thirty LAB and sixty yeasts were isolated in the fresh and fermented sap. The isolates were characterized using standard biochemical method and sequencing of the V1 to V6 region of 16S rDNA of LAB and 28S rDNA of yeasts. The neighbour-joining method was used for the construction of phylogenetic tree with MEGA X software. After biochemical characterization and sequencing of the V1 to V6 region of 16S rDNA, twenty LAB strains (67%) were identified as Leuconostoc mesenteroides, seven (23%) as Enterococcus sp. and three (10%) as Enterococcus gilvus. Sequencing of the yeast 28S rDNA showed that 63% of the strains were Saccharomyces cerevisiae and 37% Pichia kudriavzevii. Leuconostoc mesenteroides and Saccharomyces cerevisiae are commonly isolated from several palm sap or wine of palm trees, but Enterococcus sp. and Pichia kudriavzevii are not commonly detected in palm wine. The LAB species Enterococcus gilvus identified in our study has not yet been isolated previously in palm wine. The yeasts and LAB isolated from Borassus aethiopum sap are the main microorganisms responsible for sap fermentation and could be used for several biotechnological applications.

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The isolation of exopolysaccharide-producing lactic acid bacteria from lontar (Borassus flabellifer L.) sap

Iranian Journal of Microbiology ◽

10.18502/ijm.v12i5.4605 ◽

2020 ◽

Author(s):

Anik Ma'unatin ◽

Harijono Harijono ◽

Elok Zubaidah ◽

Muhaimin Rifa'i

Keyword(s):

Lactic Acid ◽

Quantitative Analysis ◽

Lactic Acid Bacteria ◽

16S Rdna ◽

Leuconostoc Mesenteroides ◽

Dry Mass ◽

Total Sugar ◽

Liquid Media ◽

High Level ◽

One Way Anova

Background and Objectives: Lontar (Borassus flabellifer L.) is widely grown in Indonesia and one of its products is palm sap. Palm sap contains a high level of sugar, making it suitable as a medium to increase the lactic acid bacteria (LAB) production of exopolysaccharides (EPS). This study aimed to isolate the EPS-producing LAB from palm sap and evaluate its EPS production. LAB isolation was carried out on MRS agar containing 0.5% CaCO3 . Materials and Methods: The screening and production of EPS were carried out on MRS media supplemented with 10% sucrose. The molecular identification of the selected EPS-producing LAB was based on 16S rDNA. A quantitative analysis of EPS polymer dry mass and total sugar was conducted using one-way ANOVA. Results: In this study, five EPS-producing LABs were found: Fructobacillus fructosus N4, Leuconostoc mesenteroides N5, Leuconostoc mesenteroides N7, Leuconostoc mesenteroides N9, and Fructobacillus fructosus N10. The highest EPS yield in liquid media was 10.997 ± 1.591 g/L by Leuconostoc mesenteroides N7, whereas the lowest was 4.505 ± 0.459 g/L by Fructobacillus fructosus N10. Conclusion: This study found Fructobacillus fructosus strains as EPS producers that have never been reported before.

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Effect of natural starters used for sourdough bread in Morocco on phytate biodegradation

Eastern Mediterranean Health Journal ◽

10.26719/2003.9.1-2.141 ◽

2003 ◽

Vol 9 (1-2) ◽

pp. 141-147

Author(s):

A. Chaoui ◽

M. Faid ◽

R. Belhcen

Keyword(s):

Saccharomyces Cerevisiae ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Acid Hydrolysis ◽

Phytic Acid ◽

Leuconostoc Mesenteroides ◽

Physicochemical Characteristics ◽

Phytase Activity ◽

Starter Cultures ◽

Sourdough Bread

Phytase activity was studied in natural sourdough bread starters to determine physicochemical characteristics [phytic acid hydrolysis, dough rising capacity and pH] in the flour and during sourdough fermentation. Fermentation microorganisms [yeasts and lactic acid bacteria] were also characterized. Results showed a decrease of phytic acid in sourdoughs started with traditional starters, and wide variation in phytase activity. Microorganism counts were high at the end of fermentation, indicating higher fermenting activity of the starters. Yeast populations showed wide variation and lactic acid bacteria had high counts in the fermentation. Phytase activity was demonstrated in starter cultures made of lactic acid bacteria and yeast isolates, the most interesting of which were Saccharomyces cerevisiae combined with Lactobacillus plantarum and Leuconostoc mesenteroides

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Hardening Properties of Cheeses by Latilactobacillus curvatus PD1 Isolated from Hardened Cheese-Ddukbokki Rice Cake

Microorganisms ◽

10.3390/microorganisms9051044 ◽

2021 ◽

Vol 9 (5) ◽

pp. 1044

Author(s):

Jeong A Kim ◽

Geun Su Kim ◽

Se Mi Choi ◽

Myeong Seon Kim ◽

Do Young Kwon ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Acid Production ◽

Lactobacillus Casei ◽

Leuconostoc Mesenteroides ◽

The Other ◽

Rice Cake ◽

Two Samples ◽

High Protease Activity

Hardening of cheese is one of major issues that degrade the quality of Home Meal Replacement (HMR) foods containing cheese such as Cheese-ddukbokki rice cake (CD, stir-fried rice cakes with shredded cheese). The quality of cheese, such as pH, proteolytic, and flavor properties, depends on various lactic acid bacteria (LAB) used in cheese fermentation. The hardening of cheese is also caused by LAB. In this study, various LAB strains were isolated from CD samples that showed rapid hardening. The correlation of LAB with the hardening of cheese was investigated. Seven of the CD samples with different manufacturing dates were collected and tested for hardening properties of cheese. Among them, strong-hardening of cheese was confirmed for two samples and weak-hardening was confirmed for one sample. All LAB in two strong-hardening samples and 40% of LAB in one weak-hardening sample were identified as Latilactobacillus curvatus. On the other hand, most LAB in normal cheese samples were identified as Leuconostoc mesenteroides and Lactobacillus casei. We prepared cheese samples in which L. curvatus (LC-CD) and L. mesenteroides (LM-CD) were most dominant, respectively. Each CD made of the prepared cheese was subjected to quality test for 50 days at 10 °C. Hardening of cheese with LC-CD dominant appeared at 30 days. However, hardening of cheese with LM-CD dominant did not appear until 50 days. The pH of the LC-CD was 5.18 ± 0.04 at 30 days, lower than that of LM-CD. The proteolytic activity of LC-CD sample was 2993.67 ± 246.17 units/g, higher than that of LM-CD sample (1421.67 ± 174.5 units/g). These results indicate that high acid production and high protease activity of L. curvatus might have caused hardening of cheese.

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Physiological performance of Kazachstania unispora in sourdough environments

World Journal of Microbiology and Biotechnology ◽

10.1007/s11274-021-03027-0 ◽

2021 ◽

Vol 37 (5) ◽

Author(s):

Dea Korcari ◽

Giovanni Ricci ◽

Claudia Capusoni ◽

Maria Grazia Fortina

Keyword(s):

Saccharomyces Cerevisiae ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Environmental Factors ◽

Positive Characteristic ◽

Carbohydrate Source ◽

High Osmolarity ◽

Commercial Strain ◽

Positive Properties ◽

Nutritional Mutualism

AbstractIn this work we explored the potential of several strains of Kazachstania unispora to be used as non-conventional yeasts in sourdough fermentation. Properties such as carbohydrate source utilization, tolerance to different environmental factors and the performance in fermentation were evaluated. The K. unispora strains are characterized by rather restricted substrate utilization: only glucose and fructose supported the growth of the strains. However, the growth in presence of fructose was higher compared to a Saccharomyces cerevisiae commercial strain. Moreover, the inability to ferment maltose can be considered a positive characteristic in sourdoughs, where the yeasts can form a nutritional mutualism with maltose-positive Lactic Acid Bacteria. Tolerance assays showed that K. unispora strains are adapted to a sourdough environment: they were able to grow in conditions of high osmolarity, high acidity and in presence of organic acids, ethanol and salt. Finally, the performance in fermentation was comparable with the S. cerevisiae commercial strain. Moreover, the growth was more efficient, which is an advantage in obtaining the biomass in an industrial scale. Our data show that K. unispora strains have positive properties that should be explored further in bakery sector. Graphic abstract

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Potential use of lactic acid bacteria Leuconostoc mesenteroides as a probiotic for the removal of Pb(II) toxicity

The Journal of Microbiology ◽

10.1007/s12275-017-6642-x ◽

2017 ◽

Vol 55 (4) ◽

pp. 296-303 ◽

Cited By ~ 25

Author(s):

Young-Joo Yi ◽

Jeong-Muk Lim ◽

Suna Gu ◽

Wan-Kyu Lee ◽

Eunyoung Oh ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Leuconostoc Mesenteroides ◽

Potential Use

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On the Microbiological Profile of Traditional Portuguese Sourdough

Journal of Food Protection ◽

10.4315/0362-028x-62.12.1416 ◽

1999 ◽

Vol 62 (12) ◽

pp. 1416-1429 ◽

Cited By ~ 59

Author(s):

J. MIGUEL ROCHA ◽

F. XAVIER MALCATA

Keyword(s):

Saccharomyces Cerevisiae ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Lactococcus Lactis ◽

Dominant Species ◽

Geographic Locations ◽

Microbiological Profile ◽

Enterococcus Casseliflavus ◽

Lactobacillus Spp

Traditional manufacture of bread from maize has been noted to play important roles from both economic and social standpoints; however, enforcement of increasingly strict hygiene standards requires thorough knowledge of the adventitious microbiota of the departing dough. To this goal, sourdough as well as maize and rye flours from several geographic locations and in two different periods within the agricultural year were assayed for their microbiota in sequential steps of quantification and identification. More than 400 strains were isolated and taxonomic differentiation between them was via Biomerieux API galleries (375 of which were successfully identified) following preliminary biochemical and morphological screening. The dominant groups were yeasts and lactic acid bacteria (LAB). The most frequently isolated yeasts were Saccharomyces cerevisiae and Candida pelliculosa. The most frequently isolated LAB were (heterofermentative) Leuconostoc spp. and (homo-fermentative) Lactobacillus spp.; L. brevis, L. curvatus, and L. lactis ssp. lactis were the dominant species for the Lactobacillus genera; Lactococcus lactis ssp. lactis for lactococci; Enterococcus casseliflavus, E. durans, and E. faecium for enterococci; and Streptococcus constellantus and S. equinus for streptococci.

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GROWTH RATES AND FERMENTATION PATTERNS OF LACTIC ACID BACTERIA ASSOCIATED WITH THE SAUERKRAUT FERMENTATION1

Journal of Milk and Food Technology ◽

10.4315/0022-2747-34.11.521 ◽

1971 ◽

Vol 34 (11) ◽

pp. 521-525 ◽

Cited By ~ 36

Author(s):

J. R. Stamer ◽

B. O. Stoyla ◽

B. A. Dunckel

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Growth Rates ◽

Leuconostoc Mesenteroides ◽

Lactobacillus Brevis ◽

Sensitive Species ◽

Ph Values ◽

Generation Times ◽

Effects Of Ph ◽

Early Phases

The effects of pH values and NaCl concentrations on the growth rates of five species of lactic acid bacteria commonly associated with the sauerkraut fermentation were determined in filter-sterilized cabbage juice. Growth rates of all cultures, with the exception of Pediococcus cerevisiae, were retarded by addition of salt, lower pH, or interaction of both pH and salt. Based upon lag and generation times, P. cerevisiae was the culture most tolerant to the pH and salt concentration employed, whereas Streptococcus faecalis was the most sensitive species. Of the heterofermentative cultures, Lactobacillus brevis was less subject to growth inhibition than Leuconostoc mesenteroides. Under conditions simulating those found during the initial phases of the sauerkraut fermentation (2.25% salt, pH 6.2), L. mesenteroides displayed the shortest lag and generation times of all cultures examined. This rapid growth rate coupled with a marked accelerated death rate may explain, in part, the reason this species is both the first to dominate and the first to die during the early phases of the sauerkraut fermentation. Although cabbage juice previously fermented by L. mesenteroides appears to inhibit growth of P. cerevisiae, it had no apparent inhibitory or stimulatory effects on the other cultures.

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Lactic acid bacteria from traditionally processed corn beer and palm wine against selected food-borne pathogens isolated in south west region of Cameroon

African Journal of Microbiology Research ◽

10.5897/ajmr2016.8143 ◽

2016 ◽

Vol 10 (30) ◽

pp. 1140-1147 ◽

Cited By ~ 1

Author(s):

Tatsinkou Fossi Bertrand ◽

Anyangwe Irene ◽

Tavea Frederic ◽

Ebong Lucas Kome ◽

Akenji Nkuo Theresa

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Palm Wine ◽

Food Borne Pathogens ◽

West Region ◽

South West ◽

Food Borne ◽

South West Region

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The Effect of Using Biological Treatment on Microbial Growth during the Malting of Sorghum

Journal of Advances in Microbiology ◽

10.9734/jamb/2021/v21i1130405 ◽

2021 ◽

pp. 105-114

Author(s):

Oluwatosin Charles Ayodeji ◽

Afolabi Folake Titilayo ◽

Abdulkadir Musliu ◽

Fasiku Oluwafemi

Keyword(s):

Saccharomyces Cerevisiae ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Lactobacillus Plantarum ◽

Starter Cultures ◽

Polyphenol Content ◽

Sorghum Malt ◽

Combined Cultures ◽

Sorghum Grain ◽

Phytate Content

Malting is an important industrial product with a huge market outlet. Sorghum grain carries a numerous and variable, microbial population that mainly consists of bacteria, yeasts, and filamentous fungi. Sorghum malt is heavily reliant on chemical control of moulds and coliforms. This research aimed at investigating ways of improving malt quality and safety, using starter cultures of lactic acid bacteria and yeast, during the steeping stage of malting. All the steep treatments contained a sizeable population of moulds, greater than 4logcfu/mL, at 0hrs of steeping. A 3Log decrease was recorded in the steep treatment containing only single culture of Lactobacillus plantarum All the steeping treatments achieved varying levels of anti-nutrient reduction. The Lactobacillus plantarum CLB8 steep reduced the phytate level by as much as 47% when compared to the phytate level in sorghum grain. The combined cultures of Lactobacillus plantarum CLB8 and Saccharomyces cerevisiaeCYT1 reduced the phytate content by as much as 40% when compared to the sorghum grain without treatment. When compared to the control steep, the Lactobacillus plantarum CLB8 steep improved the anti-nutrient degradation by 31%. The combined cultures of Lactobacillus plantarum CLB8 and Saccharomyces cerevisiae CYT1 reduced the phytate content by as much as 23% when compared with the control steep. The polyphenol content was reduced by about 46% in the Lactobacillus plantarum CLB8 steep and 29% in the combined cultures of Lactobacillus plantarum CLB8 and Saccharomyces cerevisiae CYT1 steep when compared to the polyphenol content in the whole sorghum grain. Only the Lactobacillus plantarum CLB8 steep had better polyphenol reduction than the control with a 9.6% reduction more than the control. It was concluded that lactic acid bacteria can be apply as a biological control organism in malting of grains.

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