Microbial diversity, aflatoxin M1 contamination and potential lactic acid starters for commercially produced traditional fermented dairy beverages, a case of Bongo from Uganda

IF 3.1 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY International Dairy Journal Pub Date : 2024-08-22 DOI:10.1016/j.idairyj.2024.106069
Stellah Byakika, Ivan Muzira Mukisa
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Abstract

This was a cross sectional study that examined the microbial ecology and aflatoxin M1 contamination in commercially produced Bongo, a traditionally fermented dairy beverage from Uganda. It also involved isolation and preliminary evaluation of defined starter cultures for Bongo. Microbial analyses were done by agar plating. Microbial identification was initially done by biochemical testing and microscopy. Followed by 16S rRNA and Internal Transcribed Spacer (ITS) region sequencing for bacteria and yeasts, respectively. Community DNA was studied using Next Generation Sequencing (NGS). Aflatoxin M1 was determined using Ultra High Pressure Liquid Chromatography - Triple Quadrupole Mass Spectrometry. (GTG)5 Rep PCR fingerprinting was used to cluster candidates for starter culture evaluation. The rates of acidification of cow milk by candidate LAB coupled with sensory acceptability of the milk they fermented were the criteria for the selection of the starter cultures. Results indicated that lactic acid bacteria (LAB) and yeasts were the dominant groups. Molds, coliforms, enterococci and staphylococci were also detected. Aflatoxin M1 were insignificant. Based on agar plating technique, lactococci and lactobacilli were dominant, however, NGS showed Streptococci. Agar plating also showed Saccharomyces as dominant, but NGS showed Dipodascus. Cluster analysis identified 18 LAB, which were evaluated for starter culture properties. Three showed promise suggesting that they could be used for commercial production of cultured milks like Bongo.

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商业化生产的传统发酵乳饮料的微生物多样性、黄曲霉毒素 M1 污染和潜在乳酸发酵剂--以乌干达的 Bongo 为例
这是一项横断面研究,考察了乌干达商业生产的 Bongo(一种传统发酵乳饮料)中的微生物生态和黄曲霉毒素 M1 污染情况。这项研究还包括分离和初步评估 Bongo 的起始培养物。微生物分析是通过琼脂平板进行的。微生物鉴定最初通过生化测试和显微镜进行。然后分别对细菌和酵母进行 16S rRNA 和内部转录间隔区(ITS)测序。利用新一代测序技术(NGS)对群落 DNA 进行了研究。使用超高压液相色谱-三重四极杆质谱法测定黄曲霉毒素 M1。利用 (GTG)5 Rep PCR 指纹图谱对起始培养物评估候选者进行聚类。候选乳酸菌对牛奶的酸化率及其发酵牛奶的感官可接受性是选择启动培养物的标准。结果表明,乳酸菌(LAB)和酵母菌是优势菌群。此外,还检测到霉菌、大肠菌群、肠球菌和葡萄球菌。黄曲霉毒素 M1 微乎其微。根据琼脂平板技术,乳球菌和乳酸菌是主要菌群,但 NGS 显示为链球菌。琼脂平板技术也显示酵母菌占优势,但 NGS 显示为双球菌。聚类分析确定了 18 种 LAB,并对其启动培养物特性进行了评估。其中 3 个菌株表现出良好的前景,表明它们可用于 Bongo 等培养乳的商业生产。
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来源期刊
International Dairy Journal
International Dairy Journal 工程技术-食品科技
CiteScore
6.50
自引率
9.70%
发文量
200
审稿时长
49 days
期刊介绍: The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.
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