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

Obioha, Promiselynda Ijeoma, Ouoba, L. Irene I., Anyogu, Amarachukwu ORCID: https://orcid.org/0000-0001-9652-7728, Awamaria, Brigitte, Atchia, Sarah, Ojimelukwe, Philippa C., Sutherland, Jane P. and Ghoddusi, Hamid B. (2021) Identification and characterisation of the lactic acid bacteria associated with the traditional fermentation of dairy fermented product. Brazilian Journal of Microbiology, 52 (2). pp. 869-881. ISSN 1517-8382

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Obioha,_P.I.,_Ouoba,_L.I.I.,_Anyogu,_A._et_al._Braz_J_Microbiol._2021._Identification_and_characterisation_of_the_lactic_acid_bacteria_associated_with_the_traditional_fermentation_of_dairy_fermented_product.pdf - Accepted Version
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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.

Item Type: Article
Uncontrolled Keywords: Dairy traditional fermented product, Traditional milk products, Lactic acid bacteria, Potential starter cultures, Phenotypic and genotypic identification, Traditionally fermented foods
Subjects: Medicine and health > Microbiology
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Depositing User: Amarachukwu Anyogu
Date Deposited: 13 Sep 2021 12:28
Last Modified: 13 Sep 2021 12:28
URI: http://repository.uwl.ac.uk/id/eprint/8243

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