African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12496

Full Length Research Paper

Microbiota of Tayohounta, a fermented baobab flavour food of Benin

Flora J. Chadare1,2,3*, Jochem Jonkman2, Judith Wolkers-Rooijackers2, Martinus J. R. Nout2, Joseph D. Hounhouigan1 and Marcel H. Zwietering2
1Faculty of Agronomic Sciences, University of Abomey-Calavi, Abomey-Calavi, Benin. 2Laboratory of Food Microbiology, Wageningen University, Wageningen, The Netherlands. 3Product Design and Quality Management Group, Wageningen University, Wageningen, the Netherlands.
Email: [email protected]

  •  Accepted: 12 October 2011
  •  Published: 30 November 2011

Abstract

The present work provides data on the microbial composition of Tayohounta, a product of natural fermentation of baobab seed kernels. Samples were collected from 3 different small scale producers from Benin at the end of the fermentation process. Microorganisms were enumerated and identified using phenotypic and molecular approaches. Tayohounta was also investigated using culture independent techniques, direct DNA extraction, polymerase chain reaction - denaturing gradient gel electrophoresis (PCR-DGGE) and cloning. Isolated microorganisms were tested for their functionality in baobab seed kernels fermentation. Total viable counts were around 9 log cfu/g representing mainlyBacillus spp., whereas lactic acid bacteria (LAB) (8 log cfu/g), yeasts and moulds represent a smaller part of the total flora in all Tayohounta samples. Sequencing of clones of polymerase chain reaction (PCR) products of bacterial DNA directly extracted from Tayohounta revealed large differences between the products made by different producers. In all products, Bacillus licheniformisB. pumilusB. subtilis,B. thermoamylovorans and Lactobacillus fermentum were present. Other microorganisms (B. thuringiensisBrevibacterium borstelensisEnterococcus casseliflavusE. duransLb. agilisPediococcus pentosaceusStreptococcus equinus and Weissella confusa) were present occasionally. In experimental pure culture fermentations, B. subtilis showed little effect on pH, but degraded protein and caused a typical pungent smell typical of Tayohounta.

 

Key words: Adansonia digitata, natural fermentation, Bacillus spp., DGGE, genotyping, functionality.

Abbreviation

LAB, Lactic acid bacteria; TVC, total viable count; DGGE,denaturing gradient gel electrophoresis, PCR, polymerase chain reaction.