NDLI: Taxonomic and molecular characterization of lactic acid bacteria and yeasts in nunu, a Ghanaian fermented milk product.

Please wait, while we are loading the content...

Prevalence, serotype diversity, and antimicrobial resistance of Salmonella in imported shipments of spice offered for entry to the United States, FY2007-FY2009.

Predominant enterobacteria on modified-atmosphere packaged meat and poultry

Evaluation of the strain variability of Salmonella enterica acid and heat resistance.

Novel touchdown-PCR method for the detection of putrescine producing gram-negative bacteria in food products.

Taxonomic and molecular characterization of lactic acid bacteria and yeasts in nunu, a Ghanaian fermented milk product.

Effect of natural microbiota on growth of Salmonella spp. in fresh pork--a predictive microbiology approach.

The application of high-concentration short-time chlorine dioxide treatment for selected specialty crops including Roma tomatoes (Lycopersicon esculentum), cantaloupes (Cucumis melo ssp. melo var. cantaloupensis) and strawberries (Fragaria × ananassa)

The Pathogen-annotated Tracking Resource Network (PATRN) system: a web-based resource to aid food safety, regulatory science, and investigations of foodborne pathogens and disease.

Antimicrobial resistance and co-selection phenomenon in Listeria spp. recovered from food and food production environments.

Microbiological examination of ready-to-eat foods and ready-to-bake frozen pastries from university canteens.

Genotyping of dairy Bacillus licheniformis isolates by high resolution melt analysis of multiple variable number tandem repeat loci.

The effect of American cranberry (Vaccinium macrocarpon) constituents on the growth inhibition, membrane integrity, and injury of Escherichia coli O157:H7 and Listeria monocytogenes in comparison to Lactobacillus rhamnosus.

Microbial succession and metabolite changes during fermentation of saeu-jeot: traditional Korean salted seafood.

Effect of pH, salt and chemical rinses on bacterial attachment to extracellular matrix proteins

Biochemical, antimicrobial and molecular characterization of a noncytotoxic bacteriocin produced by Lactobacillus plantarum ST71KS.

Impact of inulin and okara on Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 viability in a fermented soy product and probiotic survival under in vitro simulated gastrointestinal conditions.

Control of foodborne pathogens on fresh-cut fruit by a novel strain of Pseudomonas graminis.

Substrate utilization during incubation in meat juice medium of psychrotolerant clostridia associated with blown pack spoilage.

Characterization of the cultivable microbial community in a spinach-processing plant using MALDI-TOF MS.

Magnetic nano-beads based separation combined with propidium monoazide treatment and multiplex PCR assay for simultaneous detection of viable Salmonella Typhimurium, Escherichia coli O157:H7 and Listeria monocytogenes in food products.

Heat stress adaptation induces cross-protection against lethal acid stress conditions in Arcobacter butzleri but not in Campylobacter jejuni.

Year: 2013 Volume: 34 Issue: 1

Year: 2013 Volume: 33

Year: 2012 Volume: 32

Year: 2012 Volume: 31

Year: 2012 Volume: 30

Year: 2012 Volume: 29

Year: 2011 Volume: 28

Year: 2010 Volume: 27

Year: 2009 Volume: 26

Year: 2008 Volume: 25

Taxonomic and molecular characterization of lactic acid bacteria and yeasts in nunu, a Ghanaian fermented milk product.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Akabanda, Fortune Owusu-Kwarteng, James Tano-Debrah, Kwaku Glover, Richard L. K. Nielsen, Dennis S. Jespersen, Lene
Spatial Coverage	Ghana
Description	Country affiliation: Ghana Author Affiliation: Akabanda F ( Department of Nutrition and Food Science, University of Ghana, Legon, Ghana.)
Abstract	Produced from raw unpasteurized milk, nunu is a spontaneously fermented yoghurt-like product made in Ghana and other parts of West Africa. Despite the importance of nunu in the diet of many Africans, there is currently only limited information available on the microorganisms associated with nunu processing. With the aim of obtaining a deeper understanding of the process and as a first step towards developing starter cultures with desired technological properties for nunu production, a microbiological characterization of nunu processing in three different towns in the Upper East region of Ghana, namely Bolgatanga, Paga and Navrongo, was carried out. Lactic acid bacteria (LAB) and yeasts associated with nunu processing were isolated and identified using a combination of pheno- and genotypic methods including morphological and carbohydrate fermentation tests, (GTG)5-based rep-PCR, multiplex PCR, and 16S and 26S rRNA gene sequencing. The LAB counts during nunu processing increased from 4.5 ± 0.4 log cfu/ml at 0 h to 8.7 ± 1.8 log cfu/ml at 24 h of fermentation while yeasts counts increased from 2.8 ± 1.2 log cfu/ml at 0 h to 5.8 ± 0.5 log cfu/ml by the end of fermentation. Lactobacillus fermentum was the dominant LAB throughout the fermentations with Lactobacillus plantarum and Leuconostoc mesenteroides playing prominent roles during the first 6-8 h of fermentation as well. Less frequently isolated LAB included Lactobacillus helveticus, Enterococcus faecium, Enterococcus italicus, Weissella confusa and a putatively novel Lactococcus spp. The yeasts involved were identified as Candida parapsilosis, Candida rugosa, Candida tropicalis, Galactomyces geotrichum, Pichia kudriavzevii and Saccharomyces cerevisiae with P. kudriavzevii and S. cerevisiae being the dominant yeast species.
File Format	HTM / HTML
ISSN	07400020
Issue Number	2
Volume Number	34
e-ISSN	10959998
Journal	Food Microbiology
Language	English
Publisher	Elsevier
Publisher Date	2013-06-01
Publisher Place	Great Britain (UK)
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Discipline Microbiology Discipline Nutritional Sciences Cultured Milk Products Microbiology Lactobacillaceae Classification Isolation & Purification Yeasts Fermentation Ghana Lactic Acid Metabolism Genetics Molecular Sequence Data Phylogeny Journal Article Research Support, Non-u.s. Gov't
Content Type	Text
Resource Type	Article
Subject	Microbiology Food Science

Sl.	Authority	Responsibilities	Communication Details
1	Ministry of Education (GoI), Department of Higher Education	Sanctioning Authority	https://www.education.gov.in/ict-initiatives
2	Indian Institute of Technology Kharagpur	Host Institute of the Project: The host institute of the project is responsible for providing infrastructure support and hosting the project	https://www.iitkgp.ac.in
3	National Digital Library of India Office, Indian Institute of Technology Kharagpur	The administrative and infrastructural headquarters of the project	Dr. B. Sutradhar bsutra@ndl.gov.in
4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
5	Website/Portal (Helpdesk)	Queries regarding NDLI and its services	support@ndl.gov.in
6	Contents and Copyright Issues	Queries related to content curation and copyright issues	content@ndl.gov.in
7	National Digital Library of India Club (NDLI Club)	Queries related to NDLI Club formation, support, user awareness program, seminar/symposium, collaboration, social media, promotion, and outreach	clubsupport@ndl.gov.in
8	Digital Preservation Centre (DPC)	Assistance with digitizing and archiving copyright-free printed books	dpc@ndl.gov.in
9	IDR Setup or Support	Queries related to establishment and support of Institutional Digital Repository (IDR) and IDR workshops	idr@ndl.gov.in

House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs.

Identification of lactic acid bacteria isolated during traditional fura processing in Ghana.

Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies.

Metabolic activity and symbiotic interactions of lactic acid bacteria and yeasts isolated from water kefir.

Occurrence of biogenic amine-forming lactic acid bacteria in wine and cider.

Identification of staphylococci and dominant lactic acid bacteria in spontaneously fermented Swiss meat products using PCR-RFLP.

Characterization of lactic acid bacteria isolated from artisanal Travnik young cheeses, sweet creams and sweet kajmaks over four seasons.

Biodiversity and growth dynamics of lactic acid bacteria in artisanal PDO Ossau-Iraty cheeses made from raw ewe's milk with different starters.

Exploitation of Albanian wheat cultivars: characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation.

Taxonomic and molecular characterization of lactic acid bacteria and yeasts in nunu, a Ghanaian fermented milk product.

Similar Documents

House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs.

Identification of lactic acid bacteria isolated during traditional fura processing in Ghana.

Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies.

Metabolic activity and symbiotic interactions of lactic acid bacteria and yeasts isolated from water kefir.

Occurrence of biogenic amine-forming lactic acid bacteria in wine and cider.

Identification of staphylococci and dominant lactic acid bacteria in spontaneously fermented Swiss meat products using PCR-RFLP.

Characterization of lactic acid bacteria isolated from artisanal Travnik young cheeses, sweet creams and sweet kajmaks over four seasons.

Biodiversity and growth dynamics of lactic acid bacteria in artisanal PDO Ossau-Iraty cheeses made from raw ewe's milk with different starters.

Exploitation of Albanian wheat cultivars: characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation.

Taxonomic and molecular characterization of lactic acid bacteria and yeasts in nunu, a Ghanaian fermented milk product.