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Isolation and Characterization of Potential Starter Cultures from the Nigerian Fermented Milk Product nono

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 sequenci...

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Autores principales: Fagbemigun, Olakunle, Cho, Gyu-Sung, Rösch, Niels, Brinks, Erik, Schrader, Katrin, Bockelmann, Wilhelm, Oguntoyinbo, Folarin A., Franz, Charles M. A. P.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8003450/
https://www.ncbi.nlm.nih.gov/pubmed/33808742
http://dx.doi.org/10.3390/microorganisms9030640
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author Fagbemigun, Olakunle
Cho, Gyu-Sung
Rösch, Niels
Brinks, Erik
Schrader, Katrin
Bockelmann, Wilhelm
Oguntoyinbo, Folarin A.
Franz, Charles M. A. P.
author_facet Fagbemigun, Olakunle
Cho, Gyu-Sung
Rösch, Niels
Brinks, Erik
Schrader, Katrin
Bockelmann, Wilhelm
Oguntoyinbo, Folarin A.
Franz, Charles M. A. P.
author_sort Fagbemigun, Olakunle
collection PubMed
description 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.
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spelling pubmed-80034502021-03-28 Isolation and Characterization of Potential Starter Cultures from the Nigerian Fermented Milk Product nono Fagbemigun, Olakunle Cho, Gyu-Sung Rösch, Niels Brinks, Erik Schrader, Katrin Bockelmann, Wilhelm Oguntoyinbo, Folarin A. Franz, Charles M. A. P. Microorganisms Article 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. MDPI 2021-03-19 /pmc/articles/PMC8003450/ /pubmed/33808742 http://dx.doi.org/10.3390/microorganisms9030640 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) ).
spellingShingle Article
Fagbemigun, Olakunle
Cho, Gyu-Sung
Rösch, Niels
Brinks, Erik
Schrader, Katrin
Bockelmann, Wilhelm
Oguntoyinbo, Folarin A.
Franz, Charles M. A. P.
Isolation and Characterization of Potential Starter Cultures from the Nigerian Fermented Milk Product nono
title Isolation and Characterization of Potential Starter Cultures from the Nigerian Fermented Milk Product nono
title_full Isolation and Characterization of Potential Starter Cultures from the Nigerian Fermented Milk Product nono
title_fullStr Isolation and Characterization of Potential Starter Cultures from the Nigerian Fermented Milk Product nono
title_full_unstemmed Isolation and Characterization of Potential Starter Cultures from the Nigerian Fermented Milk Product nono
title_short Isolation and Characterization of Potential Starter Cultures from the Nigerian Fermented Milk Product nono
title_sort isolation and characterization of potential starter cultures from the nigerian fermented milk product nono
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8003450/
https://www.ncbi.nlm.nih.gov/pubmed/33808742
http://dx.doi.org/10.3390/microorganisms9030640
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