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首页> 外文期刊>African Journal of Biotechnology >Microbiota of Tayohounta, a fermented baobab flavour food of Benin
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Microbiota of Tayohounta, a fermented baobab flavour food of Benin

机译：Tayohounta的Microbiota，贝宁发酵的猴面包树脂食品

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The present work provides data on the microbial composition of?Tayohounta, a product of natural fermentation of baobab seed kernels. Samples were collected from 3 different small scale producers from Benin at the end of the fermentation process. Microorganisms were enumerated and identified using phenotypic and molecular approaches.?Tayohounta?was also investigated using culture independent techniques, direct DNA extraction, polymerase chain reaction - denaturing gradient gel electrophoresis (PCR-DGGE) and cloning. Isolated microorganisms were tested for their functionality in baobab seed kernels fermentation. Total viable counts were around 9 log cfu/g representing mainlyBacillus?spp., whereas?lactic acid bacteria (LAB)?(8 log cfu/g), yeasts and moulds represent a smaller part of the total flora in all?Tayohounta?samples. Sequencing of clones of?polymerase chain reaction (PCR)?products of bacterial DNA directly extracted from?Tayohounta?revealed large differences between the products made by different producers. In all products,?Bacillus licheniformis,?B. pumilus,?B. subtilis,B. thermoamylovorans?and?Lactobacillus fermentum?were present. Other microorganisms (B. thuringiensis,?Brevibacterium borstelensis,?Enterococcus casseliflavus,?E. durans,?Lb. agilis,?Pediococcus pentosaceus,?Streptococcus equinus?and?Weissella confusa) were present occasionally. In experimental pure culture fermentations,?B. subtilis?showed little effect on pH, but degraded protein and caused a typical pungent smell typical of?Tayohounta.
机译：本作本作能够提供关于牙龈组成的微生物组成的数据，这是猴面包坯种子核的天然发酵产物的产物。在发酵过程结束时从3种不同的小规模生产商收集样品。使用表型和分子方法来列举微生物和鉴定.?Tayohounta?was也使用培养基独立技术，直接DNA萃取，聚合酶链反应 - 变性梯度凝胶电泳（PCR-DGGE）和克隆。在Baobab种子核发酵中测试了孤立的微生物的功能。总有活计数为9个log cfu / g，代表主要是bacillus？spp。，而何种？乳酸菌（实验室）？（8 log cfu / g），酵母和霉菌代表全部植物总群的较小部分？托托安塔？样品。克隆克隆的序列 - 聚合酶链反应（PCR）ααα〜托托大肠直接提取的细菌DNA产物α？在不同生产者制造的产品之间揭示了大的差异。在所有产品中，均布芽孢杆菌，？B。 pumilus，？b。枯草芽孢杆菌，湾热酰胺卟啉？和？乳酸杆菌？存在。其他微生物（B. thuringiensis，？Brevibacterium borstelensis，？肠球菌Casseliflavus，？e。杜兰斯，？LB。Agilis，？Pediococcus pentosaceus，？链球菌等分）偶尔存在。在实验纯培养发酵中，Δb。枯草芽孢杆菌（枯草芽孢杆菌）对pH效果几乎没有效果，但降解蛋白质，并引起典型的刺鼻味道？Tayohounta。

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