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Isolation and Characterization of Potential Starter Cultures from the Nigerian Fermented Milk Product nono
- Source :
- Microorganisms, Volume 9, Issue 3, Microorganisms, Vol 9, Iss 640, p 640 (2021)
- Publication Year :
- 2021
- Publisher :
- MDPI AG, 2021.
-
Abstract
- Nono, an important traditional fermented dairy food produced from cow’s milk in Nigeria, was studied for microbial diversity and for starter culture development for industrial production. On the basis of a polyphasic approach, including phenotypic and genotypic methods such as 16S rRNA gene sequencing, repetitive element PCR (rep-PCR) fingerprinting metagenomics, and whole genome sequencing, we identified Lactobacillus (Lb.) helveticus, Limosilactobacillus (L.) fermentum, Lb. delbrueckii, and Streptococcus (S.) thermophilus as predominant bacterial species involved with milk fermentation during traditional nono production in Nigeria, while the predominant yeast species in nono was identified as Saccharomyces cerevisiae. Using metagenomics, Shigella and potential pathogens such as enterobacteria were detected at low levels of abundance. Strains of the predominant lactic acid bacteria (LAB) were selected for starter cultures combination on the basis of their capacities for rapid growth in milk and reduction of pH below 4.5 and their gelling characteristic, which was demonstrated noticeably only by the S. thermophilus strains. Whole genome sequence analysis of selected bacterial strains showed the largest assembled genome size to be 2,169,635 bp in Lb. helveticus 314, while the smallest genome size was 1,785,639 bp in Lb. delbrueckii 328M. Genes encoding bacteriocins were not detected in all the strains, but all the LAB possessed genes potentially involved in diacetyl production and citrate metabolism. These bacteria isolated from nono can thus be used to improve the microbial safety quality of nono in Nigeria, in addition to improving technological parameters such as gelling viscosity, palatability, and product consistency.
- Subjects :
- Microbiology (medical)
Biology
Microbiology
Article
nono
03 medical and health sciences
Bacteriocin
Virology
Lactobacillus
Food science
lcsh:QH301-705.5
genome
fermentation
Genome size
030304 developmental biology
Whole genome sequencing
milk
0303 health sciences
030306 microbiology
food and beverages
biology.organism_classification
Yeast
lactic acid bacteria
lcsh:Biology (General)
Metagenomics
Fermentation
Bacteria
Subjects
Details
- ISSN :
- 20762607
- Volume :
- 9
- Database :
- OpenAIRE
- Journal :
- Microorganisms
- Accession number :
- edsair.doi.dedup.....ad726bfbea8e6703f664a94f09e771e4