Microbiological characterization and probiotic potential of koko and koko sour water, African spontaneously fermented millet porridge and drink

• DOI: 10.1046/j.1365-2672.2004.02162.x
• Publication Date: 2004-01-14T17:02:20Z
• Authors: V. Lei; M. Jakobsen
• Keywords: Lactobacillus fermentum; Pediococcus

Aims: To identify and examine the diversity of predominant lactic acid bacteria (LAB) in koko sour water (KSW) from different Ghanaian production sites with regard to pattern fermentation (API 50 CHL), genotype, antimicrobial activity, resistance low pH bile salts. Methods Results: In total 215 LAB were isolated KSW. The isolates identified using intergenic transcribed spacers (ITS)‐PCR restriction fragment length polymorphism (RFLP), API CHL, enzyme analysis pulsed‐field gel electrophoresis (REA‐PFGE) sequencing 16S rRNA gene. dominating micro‐organisms was found be Weisella confusa Lactobacillus fermentum, followed by Lact. salivarius Pediococcus spp. Chemometric data used link species stages sites. At intra‐species level have a great diversity. investigated for activity agar diffusion assays, tolerance. Most showed levels towards indicator strain Listeria innocua, but not bacteriocin‐sensitive sakei. Growth all unaffected presence 0·3% (v/v) oxgall bile. able survive, grow growth medium adjusted 2·5. Conclusions: KSW W. fermentum showing pronounced taxonomic biodiversity at sub‐species between within as well Other observed salivarius, Ped. pentosaceus, acidilactici paraplantarum. They occurred 108 CFU ml−1 fresh uniform Significance Impact Study: present study gives detailed picture taxonomy an African‐fermented millet product that may potential probiotic local population. chemometric tools Principal Component Analysis anova Partial Least Squares Regression proven useful microbial groupings associations specific