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Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
Diversity and dynamics of bacterial populations during spontaneous sorghum fermentations used to produce ting, a South African food
Systematic and Applied Microbiology, Volume 34, No. 3, Year 2011
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Description
Ting is a spontaneously fermented sorghum food that is popular for its sour taste and unique flavour. Insight of the microbial diversity and population dynamics during sorghum fermentations is an essential component of the development of starter cultures for commercial production of ting. In this study, bacterial populations associated with spontaneous sorghum fermentations were examined using a culture-independent strategy based on denaturing gradient gel electrophoresis and sequence analysis of V3-16S rRNA gene amplicons, and a culture-dependent strategy using conventional isolation based on culturing followed by 16S rRNA and/or pheS gene sequence analysis. The entire fermentation process was monitored over a 54. h period and two phases were observed with respect to pH evolution and microbial succession. The first phase of the process (0-6. h) was characterized by relatively high pH conditions and the presence of Enterococcus mundtii, albeit that this species was only detected with the culture-dependent approach. The second phase of the fermentation process (12-54. h) was characterized by increased acidity and the predominance of a broader range of lactic acid bacteria, including Lactococcus lactis, Lactobacillus fermentum, Lactobacillus plantarum, Lactobacillus rhamnosus, Weissella cibaria, Enterococcus faecalis, and a close relative of Lactobacillus curvatus, as well as some members of the Enterobacteriaceae family. The Lb. curvatus-like species was only detected with PCR-DGGE, while the majority of the other species was only detected using the culture-dependent approach. These findings highlighted the fact that a combination of both approaches was essential in revealing the microbial diversity and dynamics during spontaneous sorghum fermentations. © 2011 Elsevier GmbH.
Authors & Co-Authors
Madoroba, Evelyn
South Africa, Pretoria
University of Pretoria
Steenkamp, Emma T.
South Africa, Pretoria
University of Pretoria
Theron, Jacques
South Africa, Pretoria
University of Pretoria
Scheirlinck, Ilse
Belgium, Ghent
Universiteit Gent
Cloete, Thomas Eugene
South Africa, Pretoria
University of Pretoria
Huys, Geert R.B.
Belgium, Ghent
Universiteit Gent
Statistics
Citations: 46
Authors: 6
Affiliations: 2
Identifiers
Doi:
10.1016/j.syapm.2010.11.016
e-ISSN:
16180984
Research Areas
Food Security
Genetics And Genomics
Study Design
Cross Sectional Study