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

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Owusu-Kwarteng, James Akabanda, Fortune Nielsen, Dennis S. Tano-Debrah, Kwaku Glover, Richard L. K. Jespersen, Lene
Spatial Coverage	Ghana
Description	Country affiliation: Ghana Author Affiliation: Owusu-Kwarteng J ( Department of Applied Biology, University for Development Studies, Navrongo, Ghana.)
Abstract	Fura is a millet-based spontaneously fermented dumpling produced and consumed in parts of West Africa, particularly Nigeria, Burkina Faso and Ghana. From eight traditional fura production sites in northern Ghana, 862 lactic acid bacteria were isolated and identified to species level using a combination of genotypic and phenotypic methods including (GTG)(5)-based PCR fingerprinting and 16S rRNA gene sequencing, multiplex PCR by means of recA gene sequence comparison, conventional morphological characteristics and carbohydrate fermentation profiling. During millet dough fermentation, pH decreased from 5.6-6.4 to 4.1-3.7 and total lactic acid bacteria (LAB) counts increased from 4.4-5.3 to 7.9-9.2 log(10) (cfu/g). The initial stages of the fermentation were characterized by co-dominance of homo- and heterofermentative species of Pediococcus acidilactici, Weisella confusa, Lactobacillus fermentum, Lactobacillus reuteri, Lactobacillus salivarius, and Lactobacillus paraplantarum whereas L. fermentum was dominating at the end of the fermentation. L. fermentum was predominant in all fermentations (p < 0.05) and a high uniformity was observed among production sites regarding the dominance of L. fermentum. L. fermentum and W. confusa were isolated in all production sites and almost at all fermentation stages indicating that they are indigenous to traditional fura processing. The other LAB bacteria species which comprised a minor proportion of the total LAB occurred occasionally and in an irregular pattern among the production sites.
File Format	HTM / HTML
ISSN	07400020
Issue Number	1
Volume Number	32
e-ISSN	10959998
Journal	Food Microbiology
Language	English
Publisher	Elsevier
Publisher Date	2012-10-01
Publisher Place	Great Britain (UK)
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Discipline Microbiology Discipline Nutritional Sciences Lactic Acid Metabolism Lactobacillaceae Classification Isolation & Purification Panicum Microbiology Fermentation Food Handling Ghana Hydrogen-ion Concentration Genetics Molecular Sequence Data Chemistry Phylogeny Journal Article Research Support, Non-u.s. Gov't
Content Type	Text
Resource Type	Article
Subject	Microbiology Food Science

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