Lactic acid bacteria and yeasts associated with gowé production from sorghum in Bénin

Research output: Contribution to journalJournal articleResearchpeer-review

Standard

Lactic acid bacteria and yeasts associated with gowé production from sorghum in Bénin. / Vieira-Dalodé, G.; Jespersen, Lene; Hounhouigan, J.; Møller, P.L.; Nago, C.M.; Jakobsen, Mogens.

In: Journal of Applied Microbiology, Vol. 103, No. 2, 2007, p. 342-349.

Research output: Contribution to journalJournal articleResearchpeer-review

Harvard

Vieira-Dalodé, G, Jespersen, L, Hounhouigan, J, Møller, PL, Nago, CM & Jakobsen, M 2007, 'Lactic acid bacteria and yeasts associated with gowé production from sorghum in Bénin', Journal of Applied Microbiology, vol. 103, no. 2, pp. 342-349. https://doi.org/10.1111/j.1365-2672.2006.03252.x

APA

Vieira-Dalodé, G., Jespersen, L., Hounhouigan, J., Møller, P. L., Nago, C. M., & Jakobsen, M. (2007). Lactic acid bacteria and yeasts associated with gowé production from sorghum in Bénin. Journal of Applied Microbiology, 103(2), 342-349. https://doi.org/10.1111/j.1365-2672.2006.03252.x

Vancouver

Vieira-Dalodé G, Jespersen L, Hounhouigan J, Møller PL, Nago CM, Jakobsen M. Lactic acid bacteria and yeasts associated with gowé production from sorghum in Bénin. Journal of Applied Microbiology. 2007;103(2):342-349. https://doi.org/10.1111/j.1365-2672.2006.03252.x

Author

Vieira-Dalodé, G. ; Jespersen, Lene ; Hounhouigan, J. ; Møller, P.L. ; Nago, C.M. ; Jakobsen, Mogens. / Lactic acid bacteria and yeasts associated with gowé production from sorghum in Bénin. In: Journal of Applied Microbiology. 2007 ; Vol. 103, No. 2. pp. 342-349.

Bibtex

@article{339b20c640e74a528c2d66b958029f4c,
title = "Lactic acid bacteria and yeasts associated with gow{\'e} production from sorghum in B{\'e}nin",
abstract = "AIMS: To identify the dominant micro-organisms involved in the production of gow{\'e}, a fermented beverage, and to select the most appropriate species for starter culture development.METHODS AND RESULTS: Samples of sorghum gow{\'e} produced twice at three different production sites were taken at different fermentation times. DNA amplification by internal transcribed spacer-polymerase chain reaction of 288 lactic acid bacteria (LAB) isolates and 16S rRNA gene sequencing of selected strains revealed that the dominant LAB responsible for gow{\'e} fermentation were Lactobacillus fermentum, Weissella confusa, Lactobacillus mucosae, Pediococcus acidilactici, Pediococcus pentosaceus and Weissella kimchii. DNA from 200 strains of yeasts was amplified and the D1/D2 domain of the 26S rRNA gene was sequenced for selected isolates, revealing that the yeasts species were Kluyveromyces marxianus, Pichia anomala, Candida krusei and Candida tropicalis.CONCLUSIONS: Gow{\'e} processing is characterized by a mixed fermentation dominated by Lact. fermentum, W. confusa and Ped. acidilactici for the LAB and by K. marxianus, P. anomala and C. krusei for the yeasts.SIGNIFICANCE AND IMPACT OF THE STUDY: The diversity of the LAB and yeasts identified offers new opportunities for technology upgrading and products development in gow{\'e} production. The identified species can be used as possible starter for a controlled fermentation of gow{\'e}.",
keywords = "Benin, Beverages, Candida, Colony Count, Microbial, DNA, Bacterial, DNA, Fungal, DNA, Intergenic, Fermentation, Gram-Positive Bacteria, Hydrogen-Ion Concentration, Kluyveromyces, Lactic Acid, Lactobacillus, Pediococcus, Pichia, Polymerase Chain Reaction, Polymorphism, Restriction Fragment Length, Sorghum, Yeasts",
author = "G. Vieira-Dalod{\'e} and Lene Jespersen and J. Hounhouigan and P.L. M{\o}ller and C.M. Nago and Mogens Jakobsen",
year = "2007",
doi = "10.1111/j.1365-2672.2006.03252.x",
language = "English",
volume = "103",
pages = "342--349",
journal = "Journal of Applied Microbiology",
issn = "1364-5072",
publisher = "Wiley-Blackwell",
number = "2",

}

RIS

TY - JOUR

T1 - Lactic acid bacteria and yeasts associated with gowé production from sorghum in Bénin

AU - Vieira-Dalodé, G.

AU - Jespersen, Lene

AU - Hounhouigan, J.

AU - Møller, P.L.

AU - Nago, C.M.

AU - Jakobsen, Mogens

PY - 2007

Y1 - 2007

N2 - AIMS: To identify the dominant micro-organisms involved in the production of gowé, a fermented beverage, and to select the most appropriate species for starter culture development.METHODS AND RESULTS: Samples of sorghum gowé produced twice at three different production sites were taken at different fermentation times. DNA amplification by internal transcribed spacer-polymerase chain reaction of 288 lactic acid bacteria (LAB) isolates and 16S rRNA gene sequencing of selected strains revealed that the dominant LAB responsible for gowé fermentation were Lactobacillus fermentum, Weissella confusa, Lactobacillus mucosae, Pediococcus acidilactici, Pediococcus pentosaceus and Weissella kimchii. DNA from 200 strains of yeasts was amplified and the D1/D2 domain of the 26S rRNA gene was sequenced for selected isolates, revealing that the yeasts species were Kluyveromyces marxianus, Pichia anomala, Candida krusei and Candida tropicalis.CONCLUSIONS: Gowé processing is characterized by a mixed fermentation dominated by Lact. fermentum, W. confusa and Ped. acidilactici for the LAB and by K. marxianus, P. anomala and C. krusei for the yeasts.SIGNIFICANCE AND IMPACT OF THE STUDY: The diversity of the LAB and yeasts identified offers new opportunities for technology upgrading and products development in gowé production. The identified species can be used as possible starter for a controlled fermentation of gowé.

AB - AIMS: To identify the dominant micro-organisms involved in the production of gowé, a fermented beverage, and to select the most appropriate species for starter culture development.METHODS AND RESULTS: Samples of sorghum gowé produced twice at three different production sites were taken at different fermentation times. DNA amplification by internal transcribed spacer-polymerase chain reaction of 288 lactic acid bacteria (LAB) isolates and 16S rRNA gene sequencing of selected strains revealed that the dominant LAB responsible for gowé fermentation were Lactobacillus fermentum, Weissella confusa, Lactobacillus mucosae, Pediococcus acidilactici, Pediococcus pentosaceus and Weissella kimchii. DNA from 200 strains of yeasts was amplified and the D1/D2 domain of the 26S rRNA gene was sequenced for selected isolates, revealing that the yeasts species were Kluyveromyces marxianus, Pichia anomala, Candida krusei and Candida tropicalis.CONCLUSIONS: Gowé processing is characterized by a mixed fermentation dominated by Lact. fermentum, W. confusa and Ped. acidilactici for the LAB and by K. marxianus, P. anomala and C. krusei for the yeasts.SIGNIFICANCE AND IMPACT OF THE STUDY: The diversity of the LAB and yeasts identified offers new opportunities for technology upgrading and products development in gowé production. The identified species can be used as possible starter for a controlled fermentation of gowé.

KW - Benin

KW - Beverages

KW - Candida

KW - Colony Count, Microbial

KW - DNA, Bacterial

KW - DNA, Fungal

KW - DNA, Intergenic

KW - Fermentation

KW - Gram-Positive Bacteria

KW - Hydrogen-Ion Concentration

KW - Kluyveromyces

KW - Lactic Acid

KW - Lactobacillus

KW - Pediococcus

KW - Pichia

KW - Polymerase Chain Reaction

KW - Polymorphism, Restriction Fragment Length

KW - Sorghum

KW - Yeasts

U2 - 10.1111/j.1365-2672.2006.03252.x

DO - 10.1111/j.1365-2672.2006.03252.x

M3 - Journal article

C2 - 17650194

VL - 103

SP - 342

EP - 349

JO - Journal of Applied Microbiology

JF - Journal of Applied Microbiology

SN - 1364-5072

IS - 2

ER -

ID: 131497020