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| Content Provider | World Health Organization (WHO)-Global Index Medicus |
|---|---|
| Author | Ezeokoli, Obinna T. Gupta, Arvind K. Mienie, Charlotte Popoola, Temitope O. S. Bezuidenhout, Cornelius C. |
| Spatial Coverage | Nigeria |
| Description | Country affiliation: Nigeria Author Affiliation: Ezeokoli OT ( Unit of Environmental Sciences and Management, North-West University, Potchefstroom Campus, 2520, South Africa); Gupta AK ( Unit of Environmental Sciences and Management, North-West University, Potchefstroom Campus, 2520, South Africa.); Mienie C ( Unit of Environmental Sciences and Management, North-West University, Potchefstroom Campus, 2520, South Africa.); Popoola TO ( Department of Microbiology, Federal University of Agriculture, PMB 2240 Abeokuta, Ogun State, Nigeria. Electronic address: tospopoola@yahoo.com.); Bezuidenhout CC ( Unit of Environmental Sciences and Management, North-West University, Potchefstroom Campus, 2520, South Africa.) |
| Abstract | Soy-daddawa, a fermented soybean (Glycine max (L.) Merr.) condiment, plays a significant role in the culinary practice of West Africa. It is essential to understand the microbial community of soy-daddawa for a successful starter culture application. This study investigated the microbial community structure of soy-daddawa samples collected from Nigerian markets, by PCR-denaturing gradient gel electrophoresis (DGGE) targeting the V3-V5 region of the 16S rRNA gene of bacteria and internal transcribed spacer 2 (ITS2) region of fungi. Six bacterial and 16 fungal (nine yeasts and seven molds) operational taxonomic units (OTUs)/species were obtained at 97% sequence similarity. Taxonomic assignments revealed that bacterial OTUs belonged to the phyla Firmicutes and Actinobacteria, and included species from the genera Atopostipes, Bacillus, Brevibacterium and Nosocomiicoccus. Densitometric analysis of DGGE image/bands revealed that Bacillus spp. were the dominant OTU/species in terms of population numbers. Fungal OTUs belonged to the phyla Ascomycota and Zygomycota, and included species from the genera, Alternaria, Aspergillus, Candida, Cladosporium, Dokmaia, Issatchenkia, Kodamaea, Lecythophora, Phoma, Pichia, Rhizopus, Saccharomyces and Starmerella. The majority of fungal species have not been previously reported in soy-daddawa. Potential opportunistic human pathogens such as Atopostipes suicloacalis, Candida rugosa, Candida tropicalis, and Kodamaea ohmeri were detected. Variation in soy-daddawa microbial communities amongst samples and presence of potential opportunistic pathogens emphasises the need for starter culture employment and good handling practices in soy-daddawa processing. |
| File Format | HTM / HTML |
| ISSN | 01681605 |
| Volume Number | 220 |
| e-ISSN | 18793460 |
| Journal | International Journal of Food Microbiology |
| Language | English |
| Publisher | Elsevier |
| Publisher Date | 2016-03-02 |
| Publisher Place | Netherlands |
| Access Restriction | One Nation One Subscription (ONOS) |
| Subject Keyword | Research Support, Non-u.s. Gov't Discipline Microbiology Soybeans Microbiology Rna, Ribosomal, 16s Food Microbiology Journal Article Denaturing Gradient Gel Electrophoresis Fungi Polymerase Chain Reaction Bacteria Genetics Discipline Nutritional Sciences Nigeria Dna, Ribosomal Spacer Condiments |
| Content Type | Text |
| Resource Type | Article |
| Subject | Medicine Microbiology Safety, Risk, Reliability and Quality Food Science |
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