MALDI-TOF MS profiling and exopolysaccharide production properties of lactic acid bacteria from Kunu-zaki - a cereal-based Nigerian fermented beverage

Ogunremi, Omotade Richard; Freimüller Leischtfeld, Susette; Miescher Schwenninger, Susanne

doi:10.1016/j.ijfoodmicro.2022.109563

Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-24631

Full metadata record

DC Field	Value	Language
dc.contributor.author	Ogunremi, Omotade Richard	-
dc.contributor.author	Freimüller Leischtfeld, Susette	-
dc.contributor.author	Miescher Schwenninger, Susanne	-
dc.date.accessioned	2022-03-17T10:01:23Z	-
dc.date.available	2022-03-17T10:01:23Z	-
dc.date.issued	2022-02-05	-
dc.identifier.issn	0168-1605	de_CH
dc.identifier.issn	1879-3460	de_CH
dc.identifier.uri	https://digitalcollection.zhaw.ch/handle/11475/24631	-
dc.description.abstract	MALDI-TOF MS is a technique for high-throughput characterization of foodborne microbiota, however, its application for studying African traditional fermented foods is limited. A total of 164 out of 220 lactic acid bacterial (LAB) isolates from Kunu-zaki were identified using MALDI-TOF MS, with 100% identity of representative strains compared to 16S rRNA gene sequencing. MALDI-TOF MS profiling combined with 16S rRNA gene sequencing revealed a total of 15 LAB species in Kunu-zaki, where the most predominant species were Lactiplantibacillus plantarum (40.46%), Weissella confusa (27.27%), and Pediococcus pentosaceus (15.00%). Phenotypic screening of all isolates revealed strains of W. confusa (57), Lactiplantibacillus sp. (9), Companilactobacillus musae (1), Ligilactobacillus saerimneri (1) and Leuconostoc citreum (1) that are capable of producing dextran and/or fructan. Dextransucrase genes were detected in all EPS-producing strains by PCR. Weissella confusa YKDIA1 and YKDIA4 produced 11.93 and 11.70 g/L dextran from millet-sorghum flour hydrolysate-sucrose, respectively. Kunu-zaki produced using W. confusa YKDIA1 had high water holding capacity (100%) and viscosity ranging from 49.46–139.24 mPas. In this study, MALDI-TOF MS adequately revealed the LAB species composition in Kunu-zaki in a high-throughput strategy and further, the dominant occurrence of EPS-producing LAB strains and their potentials to influence the rheological properties of Kunu-zaki were demonstrated.	de_CH
dc.language.iso	en	de_CH
dc.publisher	Elsevier	de_CH
dc.relation.ispartof	International Journal of Food Microbiology	de_CH
dc.rights	http://creativecommons.org/licenses/by/4.0/	de_CH
dc.subject	Lactic acid bacteria	de_CH
dc.subject	MALDI TOF mass spectrometry	de_CH
dc.subject	Cereal-based fermentation	de_CH
dc.subject	Exopolysaccharide	de_CH
dc.subject.ddc	664: Lebensmitteltechnologie	de_CH
dc.title	MALDI-TOF MS profiling and exopolysaccharide production properties of lactic acid bacteria from Kunu-zaki - a cereal-based Nigerian fermented beverage	de_CH
dc.type	Beitrag in wissenschaftlicher Zeitschrift	de_CH
dcterms.type	Text	de_CH
zhaw.departement	Life Sciences und Facility Management	de_CH
zhaw.organisationalunit	Institut für Lebensmittel- und Getränkeinnovation (ILGI)	de_CH
dc.identifier.doi	10.1016/j.ijfoodmicro.2022.109563	de_CH
dc.identifier.doi	10.21256/zhaw-24631	-
zhaw.funding.eu	No	de_CH
zhaw.issue	109563	de_CH
zhaw.originated.zhaw	Yes	de_CH
zhaw.publication.status	publishedVersion	de_CH
zhaw.volume	366	de_CH
zhaw.publication.review	Peer review (Publikation)	de_CH
zhaw.webfeed	LM-Biotechnologie	de_CH
zhaw.author.additional	No	de_CH
zhaw.display.portrait	Yes	de_CH
Appears in collections:	Publikationen Life Sciences und Facility Management

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Ogunremi, O. R., Freimüller Leischtfeld, S., & Miescher Schwenninger, S. (2022). MALDI-TOF MS profiling and exopolysaccharide production properties of lactic acid bacteria from Kunu-zaki - a cereal-based Nigerian fermented beverage. International Journal of Food Microbiology, 366(109563). https://doi.org/10.1016/j.ijfoodmicro.2022.109563

Ogunremi, O.R., Freimüller Leischtfeld, S. and Miescher Schwenninger, S. (2022) ‘MALDI-TOF MS profiling and exopolysaccharide production properties of lactic acid bacteria from Kunu-zaki - a cereal-based Nigerian fermented beverage’, International Journal of Food Microbiology, 366(109563). Available at: https://doi.org/10.1016/j.ijfoodmicro.2022.109563.

O. R. Ogunremi, S. Freimüller Leischtfeld, and S. Miescher Schwenninger, “MALDI-TOF MS profiling and exopolysaccharide production properties of lactic acid bacteria from Kunu-zaki - a cereal-based Nigerian fermented beverage,” International Journal of Food Microbiology, vol. 366, no. 109563, Feb. 2022, doi: 10.1016/j.ijfoodmicro.2022.109563.

OGUNREMI, Omotade Richard, Susette FREIMÜLLER LEISCHTFELD und Susanne MIESCHER SCHWENNINGER, 2022. MALDI-TOF MS profiling and exopolysaccharide production properties of lactic acid bacteria from Kunu-zaki - a cereal-based Nigerian fermented beverage. International Journal of Food Microbiology. 5 Februar 2022. Bd. 366, Nr. 109563. DOI 10.1016/j.ijfoodmicro.2022.109563

Ogunremi, Omotade Richard, Susette Freimüller Leischtfeld, and Susanne Miescher Schwenninger. 2022. “MALDI-TOF MS Profiling and Exopolysaccharide Production Properties of Lactic Acid Bacteria from Kunu-Zaki - a Cereal-Based Nigerian Fermented Beverage.” International Journal of Food Microbiology 366 (109563). https://doi.org/10.1016/j.ijfoodmicro.2022.109563.

Ogunremi, Omotade Richard, et al. “MALDI-TOF MS Profiling and Exopolysaccharide Production Properties of Lactic Acid Bacteria from Kunu-Zaki - a Cereal-Based Nigerian Fermented Beverage.” International Journal of Food Microbiology, vol. 366, no. 109563, Feb. 2022, https://doi.org/10.1016/j.ijfoodmicro.2022.109563.