Microorganisms associated with Maari, a Baobab seed fermented product

Research output: Contribution to journalJournal articleResearchpeer-review

  • Charles Parkouda
  • Line Thorsen
  • Clarisse S. Compaoré
  • Nielsen, Dennis Sandris
  • Kwaku Tano-Debrah
  • Jan Svejgaard Jensen
  • Bréhima Diawara
  • Mogens Jakobsen

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.

Original languageEnglish
JournalInternational Journal of Food Microbiology
Issue number3
Pages (from-to)292-301
Number of pages10
Publication statusPublished - 2010

ID: 32329294