http://oar.icrisat.org/id/eprint/11375 2020-02-14T09:32:20Z info:eu-repo/semantics/descriptiveMetadata http://oar.icrisat.org/11375/ Comparison of the microbial composition of African fermented foods using amplicon sequencing Diaz, M Kellingray, L Akinyemi, N Adefiranye, O O Olaonipekun, A B Bayili, G R Ibezim, J du Plessis, A S Houngbédji, M Kamya, D Mukisa, I M Mulaw, G Manthi Josiah, S Onyango Chienjo, W Atter, A Agbemafle, E Annan, T Bernice Ackah, N Buys, E M Joseph Hounhouigan, D Muyanja, C Nakavuma, J Odeny, D A Sawadogo-Lingani, H Tesfaye Tefera, A Amoa-Awua, W Obodai, M Mayer, M J Oguntoyinbo, F A Narbad, A Cereals Food Processing & Technology Cassava Fermented foods play a major role in the diet of people in Africa, where a wide variety of raw materials are fermented. Understanding the microbial populations of these products would help in the design of specific starter cultures to produce standardized and safer foods. In this study, the bacterial diversity of African fermented foods produced from several raw materials (cereals, milk, cassava, honey, palm sap, and locust beans) under different conditions (household, small commercial producers or laboratory) in 8 African countries was analysed by 16S rRNA gene amplicon sequencing during the Workshop “Analysis of the Microbiomes of Naturally Fermented Foods Training Course”. Results show that lactobacilli were less abundant in fermentations performed under laboratory conditions compared to artisanal or commercial fermentations. Excluding the samples produced under laboratory conditions, lactobacilli is one of the dominant groups in all the remaining samples. Genera within the order Lactobacillales dominated dairy, cereal and cassava fermentations. Genera within the order Lactobacillales, and genera Zymomonas and Bacillus were predominant in alcoholic beverages, whereas Bacillus and Lactobacillus were the dominant genera in the locust bean sample. The genus Zymomonas was reported for the first time in dairy, cereal, cassava and locust bean fermentations. Nature Research 2019-09 Article PeerReviewed application/pdf en http://oar.icrisat.org/11375/1/s41598-019-50190-4.pdf Diaz, M and Kellingray, L and Akinyemi, N and Adefiranye, O O and Olaonipekun, A B and Bayili, G R and Ibezim, J and du Plessis, A S and Houngbédji, M and Kamya, D and Mukisa, I M and Mulaw, G and Manthi Josiah, S and Onyango Chienjo, W and Atter, A and Agbemafle, E and Annan, T and Bernice Ackah, N and Buys, E M and Joseph Hounhouigan, D and Muyanja, C and Nakavuma, J and Odeny, D A and Sawadogo-Lingani, H and Tesfaye Tefera, A and Amoa-Awua, W and Obodai, M and Mayer, M J and Oguntoyinbo, F A and Narbad, A (2019) Comparison of the microbial composition of African fermented foods using amplicon sequencing. Scientific Reports (TSI), 9 (1). pp. 1-8. ISSN 2045-2322 https://doi.org/10.1038/s41598-019-50190-4 doi:10.1038/s41598-019-50190-4 info:eu-repo/semantics/objectFile info:eu-repo/semantics/humanStartPage