Parker Megan, Zobrist Stephanie, Donahue Chantal, Edick Connor, Mansen Kimberly, Hassan Zade Nadjari Mehdi, Heerikhuisen Margreet, Sybesma Wilbert, Molenaar Douwe, Diallo Abdoulaye Moussa, Milani Peiman, Kort Remco
PATH, Seattle, WA, United States.
Microbiology and Systems Biology, Netherlands Organization for Applied Scientific Research (TNO), Amsterdam, Netherlands.
Front Microbiol. 2018 Sep 21;9:2218. doi: 10.3389/fmicb.2018.02218. eCollection 2018.
A variety of foods fermented with lactic acid bacteria serve as dietary staples in many African communities; yet, their bacterial profiles are poorly characterized. The integration of health-promoting probiotics into naturally fermented milk products could make a profound impact on human health. Here, we characterize the bacterial community composition of a naturally fermented milk product () from northern Senegal, prepared in wooden bowls (lahals) with a bacterial biofilm to steer the fermentation process. We incorporated a probiotic starter culture containing the most documented probiotic strain GG (generic strain name yoba 2012) into the local fermentation process. Bar-coded 16S rRNA amplicon sequencing of samples indicated that the bacterial community of has high species richness with over 100 bacterial genera; however, few have high abundance. In contrast to the diverse bacterial compositions of other characterized naturally fermented milk products, the composition of predominantly consists of the lactic acid bacteria and , resembling the bacterial composition in regular yogurt. The bacterial community composition of varies geographically based on the presence of some genera, including , and , but this trend is not consistent within production communities. The diversity of bacterial communities is much higher in the biofilm than in the naturally fermented milk products, which is in turn greater than in commercial yogurts. Addition of a starter culture with yoba 2012 to milk in led to substantial growth of this probiotic bacterium during the fermentation process. Two independent quantitative PCR-analyses specific for yoba 2012 indicated a 20- to 60-fold increase in the total number of probiotic bacteria in the first batch after inoculation. A similar increase of the probiotic was observed in a variation of prepared with carbohydrate-rich millet granules () added prior to fermentation. This study shows the feasibility of integrating health-promoting probiotic strains into naturally fermented foods produced in regions with a high prevalence of malnutrition.
多种经乳酸菌发酵的食物是许多非洲社区的主食；然而，它们的细菌谱特征却鲜为人知。将具有健康促进作用的益生菌整合到天然发酵乳制品中可能会对人类健康产生深远影响。在此，我们对来自塞内加尔北部的一种天然发酵乳制品（）的细菌群落组成进行了特征分析，该产品是在带有细菌生物膜的木碗（lahals）中制备的，通过生物膜来引导发酵过程。我们将含有记录最详尽的益生菌菌株GG（通用菌株名称yoba 2012）的益生菌发酵剂引入当地发酵过程。对样本进行的条形码16S rRNA扩增子测序表明，的细菌群落具有较高的物种丰富度，有超过100个细菌属；然而，丰度高的属很少。与其他已特征化的天然发酵乳制品多样的细菌组成不同，主要由乳酸菌和组成，类似于普通酸奶中的细菌组成。的细菌群落组成因某些属（包括、和）的存在而在地理上有所不同，但这种趋势在生产社区内部并不一致。细菌群落的多样性在生物膜中比在天然发酵乳制品中高得多，而天然发酵乳制品又比商业酸奶中的多样性更高。在中向牛奶中添加含有yoba 2012的发酵剂导致该益生菌在发酵过程中大量生长。针对yoba 2012的两项独立定量PCR分析表明，接种后第一批产品中益生菌总数增加了20至60倍。在发酵前添加富含碳水化合物的小米颗粒（）制备的一种变体中也观察到了类似的益生菌增加情况。这项研究表明，将具有健康促进作用的益生菌菌株整合到营养不良高发地区生产的天然发酵食品中是可行的。
