Bacterial community dynamics in lait caillé, a traditional product of spontaneous fermentation from Senegal

Spontaneously fermented food products contain a complex, natural microbial community with potential probiotic activity. The addition of a health-promoting, probiotic bacterium to these products ensures the delivery of that probiotic activity to consumers. Here, we assess the microbial community of a...

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Autores principales: Groenenboom, Anneloes E., Parker, Megan E., de Vries, Anne, de Groot, Suzette, Zobrist, Stephanie, Mansen, Kimberly, Milani, Peiman, Kort, Remco, Smid, Eddy J., Schoustra, Sijmen E.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2019
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Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6510411/
https://www.ncbi.nlm.nih.gov/pubmed/31075124
http://dx.doi.org/10.1371/journal.pone.0215658
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author Groenenboom, Anneloes E.
Parker, Megan E.
de Vries, Anne
de Groot, Suzette
Zobrist, Stephanie
Mansen, Kimberly
Milani, Peiman
Kort, Remco
Smid, Eddy J.
Schoustra, Sijmen E.
author_facet Groenenboom, Anneloes E.
Parker, Megan E.
de Vries, Anne
de Groot, Suzette
Zobrist, Stephanie
Mansen, Kimberly
Milani, Peiman
Kort, Remco
Smid, Eddy J.
Schoustra, Sijmen E.
author_sort Groenenboom, Anneloes E.
collection PubMed
description Spontaneously fermented food products contain a complex, natural microbial community with potential probiotic activity. The addition of a health-promoting, probiotic bacterium to these products ensures the delivery of that probiotic activity to consumers. Here, we assess the microbial community of a traditional Senegalese milk product produced by spontaneous fermentation, called lait caillé. We produced the lait caillé in a traditional way and added a probiotic starter containing Lactobacillus rhamnosus yoba 2012 to the traditional process. We found various species that are known for their ability to ferment milk, including species from the genera Lactobacillus, Acetobacter, Lactococcus, and Streptococcus. Our results show that the addition of L. rhamnosus to the inoculum, can result in detectable levels of this strain in the final product, ranging between 0.2 and 1 percent of the total bacterial population. Subsequent rounds of fermentation using passive back-slopping without the addition of new L. rhamnosus led to a loss of this strain from the community of fermenting bacteria. Our results suggest that the addition of probiotic strains at every fermentation cycle can enrich the existing complex communities of traditionally fermented lait caillé while traditional bacterial strains remain dominant in the bacterial communities.
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spelling pubmed-65104112019-05-23 Bacterial community dynamics in lait caillé, a traditional product of spontaneous fermentation from Senegal Groenenboom, Anneloes E. Parker, Megan E. de Vries, Anne de Groot, Suzette Zobrist, Stephanie Mansen, Kimberly Milani, Peiman Kort, Remco Smid, Eddy J. Schoustra, Sijmen E. PLoS One Research Article Spontaneously fermented food products contain a complex, natural microbial community with potential probiotic activity. The addition of a health-promoting, probiotic bacterium to these products ensures the delivery of that probiotic activity to consumers. Here, we assess the microbial community of a traditional Senegalese milk product produced by spontaneous fermentation, called lait caillé. We produced the lait caillé in a traditional way and added a probiotic starter containing Lactobacillus rhamnosus yoba 2012 to the traditional process. We found various species that are known for their ability to ferment milk, including species from the genera Lactobacillus, Acetobacter, Lactococcus, and Streptococcus. Our results show that the addition of L. rhamnosus to the inoculum, can result in detectable levels of this strain in the final product, ranging between 0.2 and 1 percent of the total bacterial population. Subsequent rounds of fermentation using passive back-slopping without the addition of new L. rhamnosus led to a loss of this strain from the community of fermenting bacteria. Our results suggest that the addition of probiotic strains at every fermentation cycle can enrich the existing complex communities of traditionally fermented lait caillé while traditional bacterial strains remain dominant in the bacterial communities. Public Library of Science 2019-05-10 /pmc/articles/PMC6510411/ /pubmed/31075124 http://dx.doi.org/10.1371/journal.pone.0215658 Text en © 2019 Groenenboom et al http://creativecommons.org/licenses/by/4.0/ This is an open access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) , which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
spellingShingle Research Article
Groenenboom, Anneloes E.
Parker, Megan E.
de Vries, Anne
de Groot, Suzette
Zobrist, Stephanie
Mansen, Kimberly
Milani, Peiman
Kort, Remco
Smid, Eddy J.
Schoustra, Sijmen E.
Bacterial community dynamics in lait caillé, a traditional product of spontaneous fermentation from Senegal
title Bacterial community dynamics in lait caillé, a traditional product of spontaneous fermentation from Senegal
title_full Bacterial community dynamics in lait caillé, a traditional product of spontaneous fermentation from Senegal
title_fullStr Bacterial community dynamics in lait caillé, a traditional product of spontaneous fermentation from Senegal
title_full_unstemmed Bacterial community dynamics in lait caillé, a traditional product of spontaneous fermentation from Senegal
title_short Bacterial community dynamics in lait caillé, a traditional product of spontaneous fermentation from Senegal
title_sort bacterial community dynamics in lait caillé, a traditional product of spontaneous fermentation from senegal
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6510411/
https://www.ncbi.nlm.nih.gov/pubmed/31075124
http://dx.doi.org/10.1371/journal.pone.0215658
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