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...
Autores principales: | , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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Public Library of Science
2019
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Materias: | |
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. |
format | Online Article Text |
id | pubmed-6510411 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | Public Library of Science |
record_format | MEDLINE/PubMed |
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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