• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>The open biotechnology journal >Molecular Identification of Yeasts and Lactic Acid Bacteria Involved in the Production of Beninese Fermented Food Degue
【24h】

Molecular Identification of Yeasts and Lactic Acid Bacteria Involved in the Production of Beninese Fermented Food Degue

机译：酵母和乳酸菌参与贝宁酶发酵食品生产的分子鉴定

获取原文
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Background:Traditional Beninese fermented food Degue is widely consumed in Benin and other countries in West Africa. It was originally made from milk and millet flour, but currently other cereals are used as well. Nowadays, Degue production occurs by spontaneous fermentation in individual households and information about the microorganisms involved is currently limited.Objective:The microbiota of Degue from Benin has not been studied so far, but its growing production in the country sets a demand for revealing the biodiversity of the microbial population involved in the fermentation process in order to take future steps for development of industrial technology and offer products with improved quality and safety.Method:In the present study, yeast and lactic acid bacteria from raw materials for Degue production and from several Degue products were isolated and identified by molecular methods including RFLP and ITS1-5.8S-ITS2 rRNA gene sequence analysis in yeasts, and 16S rRNA gene sequence analysis in lactic acid bacteria.Results:Lactic acid bacteria isolates were assigned to eight species within the genera Lactobacillus, Enterococcus, Pediococcus, Streptococcus and Weisella. Four species of yeasts were found in Degue: Cyberlyndnera fabianii, Candida glabrata, Kluyveromyces marxianus, and Meyerozyma caribbica.Conclusion:The microbial population revealed is unique to Beninese Degue and needs further characterization for development of defined starter cultures.
机译：背景：传统的贝宁发酵食品在贝宁和西非其他国家，广泛消费Degue。它最初是由牛奶和小米粉制成的，但目前也使用其他谷物。如今，Degue的生产是通过个体家庭的自然发酵而产生的，有关微生物的信息目前很有限。目的：到目前为止，尚未研究来自贝宁的Degue的微生物群，但该国不断增长的产量对揭示生物多样性具有需求。发酵过程中涉及的微生物种群，以便为工业技术的发展采取进一步措施，并提供质量和安全性更高的产品。方法：在本研究中，酵母和乳酸菌来自用于生产Degue的原料以及通过分子生物学方法分离和鉴定了Degue产物，包括酵母中的RFLP和ITS1-5.8S-ITS2 rRNA基因序列分析，以及乳酸菌中的16S rRNA基因序列分析。结果：乳酸菌的分离物被分为属8种乳酸菌，肠球菌，小球菌，链球菌和韦塞尔菌。在迪格发现了四种酵母：Cyber​​lyndnera fabianii，光滑念珠菌，马克斯克鲁维酵母和加勒比耶尔酵母。结论：所揭示的微生物种群是贝宁丝·迪格独有的，需要进一步表征以发展确定的发酵剂培养物。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号