Auchi Polytechnic
сотрудник
Auchi, Нигерия
Uzairue, Нигерия
Uzairue, Нигерия
УДК 66 Химическая технология. Химическая промышленность. Пищевая промышленность. Металлургия. Родственные отрасли
Phylogenetic information on microbial communities involved in fermenting botanicals has important implications for the food industry since it can provide a valuable perspective on the diversity, composition, and techno-functional properties and characteristics of the final product. Microbial phylogenetic analysis illustrates the evolutionary history of microbes through visual representational graphs (phylogenetic trees) showing the beginning and advancement of their assemblage. In this study, we used molecular methods to determine the phylogenetic identities of microbes occurring in spontaneously fermented sweet potato, maize, and pigeon pea samples after a 72-hourly evaluation every 12 h. The sequences obtained were edited using the bioinformatics algorithm against similar sequences downloaded from the National Center for Biotechnology Information (NCBI) database using BLASTN and aligned using ClustalX. The neighbor-joining technique was applied to extrapolate the chronicle of the isolates evolution. Molecular identification from the BLASTN results showed the following bacterial isolates: Lysinibacillus macrolides, Klebsiella pneumoniae, Lactococcus lactis, Providencia stuartii, Enterobacter cloacae, Limosilactobacillus fermentum, Lactobacillus fermentum, Staphylococcus edaphicus, and Bacillus flexus, as well as the following fungal isolates: Trichosporon asahii, Mucor irregularis, Cladosporium tenuissimum, and Aspergillus niger. The sequences obtained from the isolates produced an exact match with the NCBI non-redundant nucleotide (nr/nt) database. L. lactis had the highest percentage occurrence for bacteria (38.46%), while T. asahii and A. niger showed the highest occurrence for fungi (37.50%). Identifying and characterizing the microorganisms involved in the fermentation process would allow optimizing fermentation conditions to enhance the quality and nutritional value of the final products.
Phylogenetic identification, fermented botanicals, gluten-free composite, flour mixes
1. Marco ML, Heeney D, Binda S, Cifelli CJ, Cotter PD, Foligné B, et al. Health benefits of fermented foods: microbiota and beyond. Current Opinion in Biotechnology 2017;44:94–102. https://doi.org/10.1016/j.copbio.2016.11.010
2. Llorente B, Williams TC, Goold HD, Pretorius SI, Paulsen IT. Harnessing bioengineered microbes as a versatile platform for space nutrition. Nature Communications. 2022;13. https://doi.org/10.1038/s41467-022-33974-7
3. Plessas S. the rendering of traditional fermented foods in human diet: Distribution of health benefits and nutritional benefits. Fermentation 2022;8(12). https://doi.org/10.3390/fermentation8120751
4. Krikunova LN, Meleshkina EP, Vitol IS, Dubinina EV, Obodeeva ON. Grain bran hydrolysates in the production of fruit distillates. Foods and Raw Materials. 2023;11(1):35–42. https://doi.org/10.21603/2308-4057-2023-1-550
5. Gryaznova MV, Burakova IYu, Smirnova YuD, Nesterova EYu, Rodionova NS, Popov ES, et al. Bacterial composition of dairy base during fermentation. Food Processing: Techniques and Technology. 2023;53(3):554–564. (In Russ.). https://doi.org/10.21603/2074-9414-2023-3-2456
6. Taveira IC, Nogueira KMV, de Oliveira DLG, Silva RN. Fermentation: Humanity’s oldest biotechnological tool. Frontiers for Young Minds. 2021; 9. https://doi.org/10.3389/frym.2021.568656
7. Sanlier N, Gökcen BB, Sezgin AC. Health benefits of fermented foods. Critical Reviews in Food Science and Nutrition. 2019;59(3):506–527. https://doi.org/10.1080/10408398.2017.1383355
8. Sharma R, Garg P, Kumar P, Bhatia SK, Kulshrestha S. Microbial fermentation and its role in quality improvement of fermented foods. Fermentation. 2020;6(4). https://doi.org/10.3390/fermentation6040106
9. Voidarou C, Antoniadou M, Rozos G, Tzora A, Skoufos I, Varzakas T, et al. Fermentative foods: Microbiology, biochemistry, potential human health benefits and public health issues. Foods. 2021;10(1). https://doi.org/10.3390/foods10010069
10. Kumari M, Platel K. Impact of soaking, germination, fermentation, and thermal processing on the bioaccessibility of trace minerals from food grains. Journal of Food Processing and Preservation. 2020;44(10). https://doi.org/10.1111/jfpp.14752
11. Galanakis CM. Functionality of food components and emerging technologies. Foods. 2021;10(1). https://doi.org/10.3390/foods10010128
12. Oleghe PO, Oladebeye AA, Johnson DO. Microbiological and techno-functional assessment of unfermented and fermented gluten-free flour mixes. International Journal of Life Sciences Research. 2023;11(1):33–48. https://doi.org/10.5281/zenodo.7702091
13. Chan M, Liu D, Wu Y, Yang F, Howell K. Microorganisms in whole botanical fermented foods survive processing and simulated digestion to affect gut microbiota composition. Frontiers of Microbiolology. 2021;12. https://doi.org/10.3389/fmicb.2021.759708
14. Som A. Causes, consequences and solutions of phylogenetic incongruence. Briefings in Bioinformatics. 2015;16(3):536–548. https://doi.org/10.1093/bib/bbu015
15. Adebayo EA, Elkanah FA, Afolabi FJ, Ogundun OS, Alabi TF, Oduoye OT. Molecular characterization of most cultivated Pleurotus species in sub-western region Nigeria with development of cost effective cultivation protocol on palm oil waste. Heliyon. 2021;7(2). https://doi.org/10.1016/j.heliyon.2021.e06215
16. Kaari M, Joseph J, Manikkam R, Shamya M, Aruni W. Appliication of bioinformatic tools for phylogenetic analysis. In: Dharumadurai D, editor. Methods in actinobacteriology. New York: Humana; 2022. pp. 187–191. https://doi.org/10.1007/978-1-0716-1728-1_27
17. Bawono P, Heringa J. Phylogenetic analyses. In: Brahme A, editor. Comprehensive biomedical physics. Vol. 6. Elsevier; 2014. pp. 93–110. https://doi.org/10.1016/B978-0-444-53632-7.01108-4
18. Wang X, Weber GF. Quantitative analysis of protein evolution: The phylogeny of osteopontin. Frontiers in Genetics. 2021;12. https://doi.org/10.3389/fgene.2021.700789
19. Mclennan DA. How to read a phylogenetic tree. Evolution: Education and Outreach. 2010;3:506–519. https://doi.org/10.1007/s12052-010-0273-6
20. Baum D. Reading a phylogenetic tree: The meaning of monophyletic groups. Nature Education. 2008;1(1).
21. Weber GF. The phylogeny of Osteopontin – Analysis of the protein sequence. International Journal of Molecular Sciences. 2018;19(9). https://doi.org/10.3390/ijms19092557
22. Podsiadlo L, Polz-Dacewicz M. Molecular evolution and phylogenetic implications in clinical research. Annals of Agricultural and Environmental Medicine. 2013;20(3):455–459.
23. Abzhanov A. Phylogenetic analysis and it’s applications. Journal of Phylogenetics and Evolutionary Biology. 2021;9(8).
24. Compendium of methods for the microbiological examination of foods. 4th edition. Washington: American Public Health Association; 2001. 676 p.
25. Oleghe PO, Orhewere RDA, Orhewere VA, Oboh JE. Microwave heat treatment effects on the microbial profile of some ready-to-eat street vended snacks. International Journal of Scientific Research in Biological Sciences. 2022;9(2):76–83. https://doi.org/10.26438/ijsrbs/v9i2.7683
26. Abdalla MOM, Omer HEA. Microbiological characteristics of white cheese (Gibna bayda) manufactured under traditional conditions. Journal of Advances in Microbiology. 2017;2(3):1–7. https://doi.org/10.9734/jamb
27. Alsohaili SA, Bani-Hasan BM. Morphological and molecular identification of fungi isolated from different environmental sources in the northern eastern Desert of Jordan. Jordan Journal of Biological Sciences. 2018;11(3):329–337.
28. Saitou N, Nei, M. The neighbor-joining method: A new method for reconstructing phylogenetic trees. Molecular Biology and Evolution. 1987;4(4):406–425. https://doi.org/10.1093/oxfordjournals.molbev.a040454
29. Felsenstein J. Confidence limits on phylogenies: An approach using the bootstrap. Evolution. 1985;39(4):783–791. https://doi.org/10.1111/j.1558-5646.1985.tb00420.x
30. Jukes TH, Cantor CR. Evolution of protein molecules. In: Munro HN, editor. Mammalian protein metabolism. Volume III. Academic Press; 1969. pp. 21–132. https://doi.org/10.1016/B978-1-4832-3211-9.50009-7
31. Kumar S, Stecher G, Li M, Knyaz C, Tamura K. MEGA X: Molecular Evolutionary Genetics Analysis across computing platforms. Molecular Biology and Evolution. 2018;35(6):1547–1549. https://doi.org/10.1093/molbev/msy096
32. Ganzle MG. Lactic metabolism revisited: Metabolism of lactic acid bacteria in food fermentations and food spoilage. Current Opinion in Food Science. 2015;2:106–117. https://doi.org/10.1016/j.cofs.2015.03.001
33. Bintsis T. Lactic acid bacteria: Their applications in foods. Journal of Bacteriology and Mycology: Open Access. 2018;6(2):89–94. https://doi.org/10.15406/jbmoa.2018.06.00182
34. Ayivi RD, Gyawali R, Krastanov A, Aljaloud SO, Worku M, Tahergorabi R, et al. Lactic acid bacteria: Food safety and human health applications. Dairy. 2020;1(3):202–232. https://doi.org/10.3390/dairy1030015
35. Omaea M, Maeyama Y, Nishimura T. Sensory properties and taste compounds of fermented milk produced by Lactococcus lactis and Streptococcus thermophilus. Food Science and Technology Research. 2008;14(2):183–189. https://doi.org/10.3136/fstr.14.183
36. Cavanagh D, Fitzgerald GF, McAuliffe O. From field to fermentation: The origins of Lactococcus lactis and its domestication to the dairy environment. Food Microbiology 2015;47:45–61. https://doi.org/10.1016/j.fm.2014.11.001
37. Li W, Ren M, Duo L, Li J, Wang S, Sun Y, et al. Fermentation characteristics of Lactococcus lactis subsp. lactis isolated from naturally fermented dairy products and screening of potential starter isolates. Frontiers in Microbiology. 2020;11. https://doi.org/10.3389/fmicb.2020.01794
38. Madera C, García P, Janzen T, Rodríguez A, Suárez JE. Characterisation of technologically proficient wild Lactococcus lactis strains resistant to phage infection. International Journal of Food Microbiology. 2003;86(3):213–222. https://doi.org/10.1016/s0168-1605(03)00042-4
39. Özkalp B, Özden B, Tuncer Y, Sanlibaba P, Akçelik, M. Technological characterization of wild-type Lactococcus lactis strains isolated from raw milk and traditional fermented milk products in Turkey. Le Lait. 2007;87(6):521–534. https://doi.org/10.1051/lait:2007033
40. Kleerebezem M, Bachmann H, van Pelt-KleinJan E, Douwenga S, Smid EJ, Teusink B, et al. Lifestyle, metabolism and environmental adaptation in Lactococcus lactis. FEMS Microbiology Reviews. 2020;44(6):804–820. https://doi.org/10.1093/femsre/fuaa033
41. Maalaoui A, Trimeche A, Marnet PG, Demarigny Y. Use of Lactococcus lactis subsp. Lactis strains to inhibit the development of pathogens. Food and Nutrition Sciences. 2020;11(2):98–112. https://doi.org/10.4236/fns.2020.112009
42. Aziz K, Haseeb-Zaidi A, Fatima HN, Tariq M. Lactobacillus fermentum strains of dairy-product origin adhere to mucin and survive digestive juices. Journal of Medical Microbiology. 2019;68(12):1771–1786. https://doi.org/10.1099/jmm.0.001090
43. Naghmouchi K, Belguesmia Y, Bendali F, Spano G, Seal BS, Drider D. Lactobacillus fermentum: A bacterial species with potential for food preservation and biomedical applications. Critical Review in Food Science and Nutrition. 2020;60(20):3387–3399. https://doi.org/10.1080/10408398.2019.1688250
44. Bobga PT, Fossi BT, Taiwe GS, Nkanpira KT, Yolande NE, Ngwa FA, et al. Evaluation of the anti-diabetic potential of probiotic Lactobacillus fermentum (PRI 29) isolated from Cameroonian fermented cow milk in alloxan induced diabetes type-1 mice model. Saudi Journal of Pathology and Microbiology. 2022;7(10):381–393. https://doi.org/10.36348/sjpm.2022.v07i10.001
45. Wai SN, How YH, Saleena LAK, Degraeve P, Oulahal N, Pui LP. Chitosan–sodium caseinate composite edible film incorporated with probiotic Limosilactobacillus fermentum: Physical properties, viability, and antibacterial properties. Foods. 2022;11(22). https://doi.org/10.3390/foods11223583
46. Lacerda DC, Trindade da Costa PC, Pontes PB, Carneiro dos Santos LA, Cruz Neto JPR, et al. Potential role of Limosilactobacillus fermentum as a probiotic with antidiabetic properties: A review. World Journal of Diabetes. 2022;13(9):717–728. https://doi.org/10.4239/wjd.v13.i9.717
47. Paulino do Nascimento LC, Lacerda DC, Ferreira DJS, de Souza EL, de Brito Alves JL. Limosilactobacillus fermentum, current evidence on the antioxidant properties and opportunities to be exploited as a probiotic microorganism. Probiotics and Antimicrobial Proteins. 2022;14:960–979. https://doi.org/10.1007/s12602-022-09943-3
48. D’ambrosio S, Ventrone M, Fusco A, Casillo A, Dabous A, Cammarota M, et al. Limosilactobacillus fermentum from buffalo milk is suitable for potential biotechnological process development and inhibits Helicobacter pylori in a gastric epithelial cell model. Biotechnology Reports. 2022;34. https://doi.org/10.1016/j.btre.2022.e00732
49. Kawai T, Ohshima T, Tanaka T, Ikawa S, Tani A, Inazumi N, et al. Limosilactobacillus (Lactobacillus) fermentum ALAL020, a probiotic candidate bacterium, produces a cyclic dipeptide that suppresses the periodontal pathogens Porphyromonas gingivalis and Prevotella intermedia. Frontiers in Cellular and Infection Microbiology. 2022;12. https://doi.org/10.3389/fcimb.2022.804334
50. Qin H, Sun Q, Pan X, Qiao Z, Yang H. Microbial diversity and biochemical analysis of Suanzhou: A traditional Chinese fermented cereal gruel. Frontiers in Microbiology. 2016;7. https://doi.org/10.3389/fmicb.2016.01311
51. Houngbédji M, Johansen P, Padonou SW, Akissoé N, Arneborg N, Nielsen DS, et al. Occurrence of lactic acid bacteria and yeasts at species and strain level during spontaneous fermentation of mawè, a cereal dough produced in West Africa. Food Microbiology. 2018;76:267–278. https://doi.org/10.1016/j.fm.2018.06.005
52. Ghosh K, Ray M, Adak A, Halder SK, Das A, Jana A, et al. Role of probiotic Lactobacillus fermentum KKL1 in the preparation of a rice based fermented beverage. Bioresource Technology. 2015;188:161–168. https://doi.org/10.1016/j.biortech.2015.01.130
53. Roberts A, Haighton LA. A hard look at FDA’s review of GRAS notices. Regulatory Toxicology and Pharmacology. 2016;79(S2):S124–S128. https://doi.org/10.1016/j.yrtph.2016.06.011
54. Hossain TJ, Mozumder HA, Ali F, Akther K. Inhibition of pathogenic microbes by the lactic acid bacteria Limosilactobacillus fermentum strain LAB-1 and Levilactobacillus brevis strain LAB-5 isolated from the dairy beverage borhani. Current Research in Nutrition and Food Science. 2022;10(3):928–939. https://doi.org/10.12944/CRNFSJ.10.3.10
55. Ale EC, Rojas MF, Reinheimer JA, Binetti AG. Lactobacillus fermentum: Could EPS production ability be responsible for functional properties? Food Microbiology. 2020;90. https://doi.org/10.1016/j.fm.2020.103465
56. Pakroo S, Tarrah A, Takur R, Wu M, Corich V, Giacomini A. Limosilactobacillus fermentum ING8, a potential multifunctional non-starter strain with relevant technological properties and antimicrobial activity. Foods. 2022;11(5). https://doi.org/10.3390/foods11050703
57. Aramesh M, Ajoudanifar H. Alkaline protease producing Bacillus isolation and identification from Iran. Banat's Journal of Biotechnology. 2017;8(6):140–147.
58. Zhu X, Sun T, Sun X, Chen H, He H, Duan H, et al. Lysinibacillus macroides 38328, a potential probiotics strain, enhances antioxidant capacity and avian influenza virus vaccine immune response in laying hens. https://doi.org/10.21203/rs.3.rs-2262947/v1
59. Chen H, Sun X, He H, Hong R, Duan H, Zhang C, et al. Lysinibacillus macrolides 38328 isolated from agricultural soils as a promising probiotic candidate for intestinal health. https://doi.org/10.21203/rs.3.rs-1881088/v1
60. Tilak KVBR, Ranganayaki N, Pal KK, De R, Saxena AK, Shekhar-Nautiyal C, et al. Diversity of plant growth and soil health supporting bacteria. Current Science. 2005; 89(1):136–150.
61. Gopikrishna T, Suresh-Kumar HK, Perumal K, Elangovan E. Impact of Bacillus in fermented soybean foods on human health. Annals of Microbiology. 2021;71. https://doi.org/10.1186/s13213-021-01641-9
62. Rai AK, Sanjukta S, Chourasia R, Bhat I, Bhardwaj PK, Sahoo D. Production of bioactive hydrolysate using protease, β-glucosidase and α-amylase of Bacillus spp. isolated from kinema. Bioresource Technology. 2017;235:358–365. https://doi.org/10.1016/j.biortech.2017.03.139
63. Gayathri L, Krubha A. Bacillus species–Elucidating the dilemma on their probiotic and pathogenic traits. In: Dhanasekaran D, Sankaranarayanan A, editors. Advances in probiotics: Microorganisms in food and health. Academic Press; 2021. pp 233–245. https://doi.org/10.1016/B978-0-12-822909-5.00015-0
64. Reda FM, Hassanein WA, Moabed S, El-Shafiey SN. Potential exploitation of Bacillus flexus biofilm against the cowpea weevil, Callosobruchus maculates (F.) (Coleoptera: Bruchidae). Egyptian Journal of Biological Pest Control. 2020;30. https://doi.org/10.1186/s41938-020-00222-3
65. Nelson GE, Greene MH. Enterobacteriaceae: In: Bennett JE, Dolin R, Blaser MJ, editors. Mandell, Douglas, and Bennett’s principles and practice of infectious diseases. Elsevier; 2020. pp. 2669–2685.
66. Baylis CL. Enterobacteriaceae. In: Blackburn CW. Food spoilage microorganisms. Woodhead Publishing; 2006. pp. 624–667. https://doi.org/10.1533/9781845691417.5.624
67. Li P, Jiang H, Xiong J, Fu M, Huang X, Huang B, et al. Foodborne pathogens of enterobacteriaceae, their detection and control. In: Bhardwaj SB, editor. Entrobacteria. IntechOpen; 2022. https://doi.org/10.5772/intechopen.102086
68. Malavi DN, Muzhingi T, Abong GO. Good manufacturing practices and microbial contamination sources in orange fleshed sweet potato puree processing plant in Kenya. International Journal of Food Science. 2018;2018. https://doi.org/10.1155/2018/4093161
69. Bockelmann W. Cheese. Smear-ripened cheeses. In: Fuquay JW, editor. Encyclopedia of dairy sciences. Academic Press; 2011. pp. 753–766. https://doi.org/10.1016/B978-0-12-374407-4.00089-3
70. Omemu AM, Okafor UI, Obadina AO, Bankole MO, Adeyeye SOA. Microbiological assessment of Maize ogi cofermented with pigeon pea. Food Science and Nutrition. 2018;6(5):1238–1253. https://doi.org/10.1002/fsn3.651
71. Mbata TI, Ikenebomeh MJ, Alaneme JC. Studies on the microbiological, nutrient composition and antinutritional contents of fermented maize flour fortified with bambara groundnut (Vigna subterranean L). African Journal of Food science. 2009;3(6):165–171.
72. Shruthi B, Deepa N, Somashekaraiah R, Adithi G, Divyashree S, Sreenivasa MY. Exploring biotechnological and functional characteristics of probiotic yeasts: A review. Biotechnology Reports. 2022;34. https://doi.org/10.1016/j.btre.2022.e00716
