Microorganisms associated with Maari, a Baobab seed fermented product

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Microorganisms associated with Maari, a Baobab seed fermented product. / Parkouda, Charles; Thorsen, Line; Compaoré, Clarisse S.; Nielsen, Dennis Sandris; Tano-Debrah, Kwaku; Jensen, Jan Svejgaard; Diawara, Bréhima; Jakobsen, Mogens.

In: International Journal of Food Microbiology, Vol. 142, No. 3, 2010, p. 292-301.

Research output: Contribution to journalJournal articleResearchpeer-review

Harvard

Parkouda, C, Thorsen, L, Compaoré, CS, Nielsen, DS, Tano-Debrah, K, Jensen, JS, Diawara, B & Jakobsen, M 2010, 'Microorganisms associated with Maari, a Baobab seed fermented product', International Journal of Food Microbiology, vol. 142, no. 3, pp. 292-301. https://doi.org/10.1016/j.ijfoodmicro.2010.07.004

APA

Parkouda, C., Thorsen, L., Compaoré, C. S., Nielsen, D. S., Tano-Debrah, K., Jensen, J. S., ... Jakobsen, M. (2010). Microorganisms associated with Maari, a Baobab seed fermented product. International Journal of Food Microbiology, 142(3), 292-301. https://doi.org/10.1016/j.ijfoodmicro.2010.07.004

Vancouver

Parkouda C, Thorsen L, Compaoré CS, Nielsen DS, Tano-Debrah K, Jensen JS et al. Microorganisms associated with Maari, a Baobab seed fermented product. International Journal of Food Microbiology. 2010;142(3):292-301. https://doi.org/10.1016/j.ijfoodmicro.2010.07.004

Author

Parkouda, Charles ; Thorsen, Line ; Compaoré, Clarisse S. ; Nielsen, Dennis Sandris ; Tano-Debrah, Kwaku ; Jensen, Jan Svejgaard ; Diawara, Bréhima ; Jakobsen, Mogens. / Microorganisms associated with Maari, a Baobab seed fermented product. In: International Journal of Food Microbiology. 2010 ; Vol. 142, No. 3. pp. 292-301.

Bibtex

@article{bce55cd571a1422a929f47fc0cd60d0b,
title = "Microorganisms associated with Maari, a Baobab seed fermented product",
abstract = "A microbiological study was carried out on Baobab fermented seeds (Maari) obtained from 4 different production sites in Burkina Faso (Mansila, Toulf{\'e}, Ouagadougou and Gorgadji). A total of 390 representative isolates comprising 251 aerobic mesophilic bacteria (AMB) and 139 lactic acid bacteria (LAB) were isolated and identified to species level using a combination of pheno- and genotypic methods including conventional morphological analysis, carbohydrate fermentation profiling, rep-PCR ((GTG)5-fingerprinting) and 16S rRNA gene sequencing. The fermentation of Baobab seeds was initiated by the AMB identified as Bacillus subtilis (82{\%} of AMB isolates) and Staphylococcus sciuri (18{\%} of AMB isolates). No lactic acid bacteria were isolated at the beginning of the process. After 24 h fermentation time, Enterococcus faecium appeared in the fermenting seeds and remained until the end of the fermentation, as the predominant LAB. In Maari collected from retail outlets the AMB count ranged from 6.7 log10 CFU/g to 10 log10 CFU/g while the LAB load ranged from 4.4 log10 CFU/g to 9.9 log10 CFU/g. The AMB were identified as belonging to genus Bacillus (12 species), Staphylococcus (3 species) and one species of Aerococcus, Macrococcus, Leifsonia, Kurthia, Proteus, Acinetobacter and Globicatella, respectively. A putatively novel, previously undescribed Corynebacterium sp. was also found. E. faecium was the dominant LAB in all investigated retail samples except one sample dominated by Pediococcus acidilactici.",
keywords = "Former LIFE faculty, Microorganisms, Fermentation, Maari, Baobab",
author = "Charles Parkouda and Line Thorsen and Compaor{\'e}, {Clarisse S.} and Nielsen, {Dennis Sandris} and Kwaku Tano-Debrah and Jensen, {Jan Svejgaard} and Br{\'e}hima Diawara and Mogens Jakobsen",
note = "LIFE: 2011/0722",
year = "2010",
doi = "10.1016/j.ijfoodmicro.2010.07.004",
language = "English",
volume = "142",
pages = "292--301",
journal = "International Journal of Food Microbiology",
issn = "0168-1605",
publisher = "Elsevier",
number = "3",

}

RIS

TY - JOUR

T1 - Microorganisms associated with Maari, a Baobab seed fermented product

AU - Parkouda, Charles

AU - Thorsen, Line

AU - Compaoré, Clarisse S.

AU - Nielsen, Dennis Sandris

AU - Tano-Debrah, Kwaku

AU - Jensen, Jan Svejgaard

AU - Diawara, Bréhima

AU - Jakobsen, Mogens

N1 - LIFE: 2011/0722

PY - 2010

Y1 - 2010

N2 - A microbiological study was carried out on Baobab fermented seeds (Maari) obtained from 4 different production sites in Burkina Faso (Mansila, Toulfé, Ouagadougou and Gorgadji). A total of 390 representative isolates comprising 251 aerobic mesophilic bacteria (AMB) and 139 lactic acid bacteria (LAB) were isolated and identified to species level using a combination of pheno- and genotypic methods including conventional morphological analysis, carbohydrate fermentation profiling, rep-PCR ((GTG)5-fingerprinting) and 16S rRNA gene sequencing. The fermentation of Baobab seeds was initiated by the AMB identified as Bacillus subtilis (82% of AMB isolates) and Staphylococcus sciuri (18% of AMB isolates). No lactic acid bacteria were isolated at the beginning of the process. After 24 h fermentation time, Enterococcus faecium appeared in the fermenting seeds and remained until the end of the fermentation, as the predominant LAB. In Maari collected from retail outlets the AMB count ranged from 6.7 log10 CFU/g to 10 log10 CFU/g while the LAB load ranged from 4.4 log10 CFU/g to 9.9 log10 CFU/g. The AMB were identified as belonging to genus Bacillus (12 species), Staphylococcus (3 species) and one species of Aerococcus, Macrococcus, Leifsonia, Kurthia, Proteus, Acinetobacter and Globicatella, respectively. A putatively novel, previously undescribed Corynebacterium sp. was also found. E. faecium was the dominant LAB in all investigated retail samples except one sample dominated by Pediococcus acidilactici.

AB - A microbiological study was carried out on Baobab fermented seeds (Maari) obtained from 4 different production sites in Burkina Faso (Mansila, Toulfé, Ouagadougou and Gorgadji). A total of 390 representative isolates comprising 251 aerobic mesophilic bacteria (AMB) and 139 lactic acid bacteria (LAB) were isolated and identified to species level using a combination of pheno- and genotypic methods including conventional morphological analysis, carbohydrate fermentation profiling, rep-PCR ((GTG)5-fingerprinting) and 16S rRNA gene sequencing. The fermentation of Baobab seeds was initiated by the AMB identified as Bacillus subtilis (82% of AMB isolates) and Staphylococcus sciuri (18% of AMB isolates). No lactic acid bacteria were isolated at the beginning of the process. After 24 h fermentation time, Enterococcus faecium appeared in the fermenting seeds and remained until the end of the fermentation, as the predominant LAB. In Maari collected from retail outlets the AMB count ranged from 6.7 log10 CFU/g to 10 log10 CFU/g while the LAB load ranged from 4.4 log10 CFU/g to 9.9 log10 CFU/g. The AMB were identified as belonging to genus Bacillus (12 species), Staphylococcus (3 species) and one species of Aerococcus, Macrococcus, Leifsonia, Kurthia, Proteus, Acinetobacter and Globicatella, respectively. A putatively novel, previously undescribed Corynebacterium sp. was also found. E. faecium was the dominant LAB in all investigated retail samples except one sample dominated by Pediococcus acidilactici.

KW - Former LIFE faculty

KW - Microorganisms

KW - Fermentation

KW - Maari

KW - Baobab

U2 - 10.1016/j.ijfoodmicro.2010.07.004

DO - 10.1016/j.ijfoodmicro.2010.07.004

M3 - Journal article

C2 - 20688411

VL - 142

SP - 292

EP - 301

JO - International Journal of Food Microbiology

JF - International Journal of Food Microbiology

SN - 0168-1605

IS - 3

ER -

ID: 32329294