eprintid: 11375
rev_number: 15
eprint_status: archive
userid: 3170
dir: disk0/00/01/13/75
datestamp: 2020-02-14 09:32:20
lastmod: 2020-02-14 09:32:20
status_changed: 2020-02-14 09:32:20
type: article
metadata_visibility: show
creators_name: Diaz, M
creators_name: Kellingray, L
creators_name: Akinyemi, N
creators_name: Adefiranye, O O
creators_name: Olaonipekun, A B
creators_name: Bayili, G R
creators_name: Ibezim, J
creators_name: du Plessis, A S
creators_name: Houngbédji, M
creators_name: Kamya, D
creators_name: Mukisa, I M
creators_name: Mulaw, G
creators_name: Manthi Josiah, S
creators_name: Onyango Chienjo, W
creators_name: Atter, A
creators_name: Agbemafle, E
creators_name: Annan, T
creators_name: Bernice Ackah, N
creators_name: Buys, E M
creators_name: Joseph Hounhouigan, D
creators_name: Muyanja, C
creators_name: Nakavuma, J
creators_name: Odeny, D A
creators_name: Sawadogo-Lingani, H
creators_name: Tesfaye Tefera, A
creators_name: Amoa-Awua, W
creators_name: Obodai, M
creators_name: Mayer, M J
creators_name: Oguntoyinbo, F A
creators_name: Narbad, A
icrisatcreators_name: Manthi Josiah, S
icrisatcreators_name: Odeny, D A
affiliation: Food Innovation and Health Institute Strategic Programme, Quadram Institute Bioscience, Norwich Research Park, (Norwich)
affiliation: Gut Microbes and Health Institute Strategic Programme, Quadram Institute Bioscience, Norwich Research Park, (Norwich)
affiliation: Department of Microbiology, Faculty of Science, University of Lagos, (Lagos)
affiliation: Consumer and Food Science Department, University of Pretoria, (Pretoria)
affiliation: Département Technologie Alimentaire DTA/IRSAT/CNRST, (Ouagadougou)
affiliation: Laboratoire de Sciences des Aliments, Université d’Abomey-Calavi, (Abomey-Calavi)
affiliation: Department of Food Technology & Nutrition, Makerere University, (Kampala)
affiliation: Department of Microbial, Cellular and Molecular Biology, Addis Ababa University, (Addis Ababa)
affiliation: ICRISAT (Nairobi)
affiliation: Department of Food Science and Technology, The Technical University if Kenya, (Nairobi)
affiliation: CSIR-Food Research Institute, (Accra)
affiliation: Institute of Biotechnology, Addis Ababa University, (Addis Ababa)
affiliation: A.R. Smith Department of Chemistry and Fermentation Sciences, Appalachian State University, (Boone)
country: UK
country: Nigeria
country: South Africa
country: Burkina Faso
country: Benin
country: Uganda
country: Ethiopia
country: Kenya
country: Ghana
country: USA
title: Comparison of the microbial composition of African fermented foods using amplicon sequencing
ispublished: pub
subjects: S1
subjects: S4
subjects: ca1
divisions: CRPS5
full_text_status: public
keywords: Fermented Foods, Sequencing
note: This work was supported by the UK Biotechnology and Biological Sciences Research Council (BBSRC) via a
Global Challenge Research Fund Data and Resources award and Institute Strategic Programmes for Food
Innovation and Health (BB/R012512/1) and its constituent project BBS/E/F/000PR10343 and Gut Microbes and
Health (BB/R012490/1). M. D. was the beneficiary of a Clarin COFUND outgoing grants (ACA17–16) co-funded
by the 7th Work Package of the European Union, Marie Curie Actions and the FICyT Foundation.
abstract: 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.
date: 2019-09
date_type: published
publication: Scientific Reports (TSI)
volume: 9
number: 1
publisher: Nature Research
pagerange: 1-8
id_number: doi:10.1038/s41598-019-50190-4
refereed: TRUE
issn: 2045-2322
official_url: https://doi.org/10.1038/s41598-019-50190-4
related_url_url: https://scholar.google.com/scholar?hl=en&as_sdt=0%2C5&q=Comparison+of+the+microbial+composition+of+African+fermented+foods+using+amplicon+sequencing&btnG=
related_url_type: pub
citation:   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     
document_url: http://oar.icrisat.org/11375/1/s41598-019-50190-4.pdf