Assessment of the Diversity of Indigenous Lactic Acid Bacteria (LAB) in Fermented Drought-Resilient Cereals and Legumes in Africa
DOI:
https://doi.org/10.24925/turjaf.v13is2.3604-3611.8231Keywords:
Fermentation, lactic acid bacteria, Legume crop, 16S rRNA, gene sequencing, phylogenetic analysis, drought-resilient cerealsAbstract
The fermentation of drought-resilient cereals and legumes such as sorghum, millet, maize, Bambara groundnut (BGN), and cowpea plays a crucial role in enhancing their nutritional quality, safety, and sensory attributes in traditional African diets. This study assessed the diversity and fermentation potential of autochthonous lactic acid bacteria (LAB) isolated from spontaneously fermented raw and malted flours of selected drought-resilient cereals and legumes. Traditional spontaneous fermentation sourdough was performed, followed by microbiological enumeration, phenotypic characterization, and 16S rRNA gene sequencing. LAB counts ranged from 3.41 ± 0.1 to 7.78 ± 0.2 log10 CFU/g in the spontaneously fermented sourdoughs. Phenotypic analysis revealed the predominance of Gram-positive, catalase-negative cocci and rods. Genotypic identification confirmed the presence of LAB belonging to the Pediococcus and Weissella genera, with Pediococcus pentosaceus and Weissella cibaria as the predominant species, respectively. Phylogenetic analysis grouped 35 LAB isolates into well-supported clades with close similarity to reference strains. Thirteen (13) selected strains were chosen as starter culture for the controlled fermentation of sorghum and Bambara groundnut. The predominant Pediococcus pentosaceus strains (MFOG, SAFOG1 and BFOG) achieved high total titratable acidity (TTA) and microbial growth in sorghum. In contrast, Weissella cibaria BMFOG1 and Pediococcus pentosaceus SAMFOG3 showed similar results in Bambara groundnut. The findings highlight the rich diversity of indigenous LAB associated with fermented African cereals and legumes and their potential application in improving fermentation consistency and product quality.
References
Adebo, O. A., Njobeh, P. B., Adebiyi, J. A., Gbashi, S., & Kayitesi, E. (2017). Food metabolomics (Foodomics), a new frontier in food analysis and its potential in understanding fermented foods. In: Functional Food – Improve Health through Adequate Food, Hueda, M.C (Ed.). InTech, Croatia. Pp. 211-234.
Adebo, O. A., Njobeh, P. B., & Kayitesi, E. (2018). Fermentation by Lactobacillus fermentum strains (singly and in combination) enhances the properties of ting from two whole grain sorghum types. Journal of Cereal Science, 82, 49–56. https://doi.org/10.1016/j.jcs.2018.05.008
Adebo, J. A., Njobeh, P. B., Gbashi, S., Oyedeji, A. B., Ogundele, O. M., Oyeyinka, S. A., & Adebo, O. A. (2022). Fermentation of cereals and legumes: Impact on nutritional constituents and nutrient bioavailability. Fermentation, 8(2), 63. https://doi.org/10.3390/fermentation8020063
Adepehin, J. O. (2020). Microbial diversity and pasting properties of finger millet (Eleusine coracana), pearl millet (Pennisetum glaucum) and sorghum (Sorghum bicolor) sourdoughs. Food Bioscience, 37, 100684. https://doi.org/10.1016/j.fbio.2020.100684
Adesulu-Dahunsi, A., Dahunsi, S., & Ajayeoba, T. (2022). Co-occurrence of Lactobacillus Species During Fermentation of African Indigenous Foods: Impact on Food Safety and Shelf-Life Extension. Frontiers in Microbiology, 13, 684 – 730. https://doi.org/10.3389/fmicb.2022.684730
Adesulu-Dahunsi, A., Sanni, A., & Jeyaram, K. (2021). Diversity and technological characterization of Pediococcus pentosaceus strains isolated from Nigerian traditional fermented foods. LWT - Food Science and Technology, 140, 110697. https://doi.org/10.1016/j.lwt.2020.110697.
Adesulu-Dahunsi, A., Sanni, A., & Jeyaram, K. (2017). Rapid differentiation among Lactobacillus, Pediococcus and Weissella species from some Nigerian indigenous fermented foods. LWT - Food Science and Technology, 77, 39-44. https://doi.org/10.1016/J.LWT.2016.11.007.
Adewale, B. D., & Nnamani, C. V. (2022). Introduction to food, feed, and health wealth in African yam bean, a locked-in African indigenous tuberous legume. Frontiers in Sustainable Food Systems, 6, 726458. https://doi.org/10.3389/fsufs.2022.726458
Adimpong, D., Nielsen, D., Sørensen, K., Derkx, P., & Jespersen, L. (2012). Genotypic characterization and safety assessment of lactic acid bacteria from indigenous African fermented food products. BMC Microbiology, 12, 75 - 75. https://doi.org/10.1186/1471-2180-12-75.
Akinola, R., Pereira, L. M., Mabhaudhi, T., De Bruin, F. M., & Rusch, L. (2020). A review of indigenous food crops in Africa and the implications for more sustainable and healthy food systems. Sustainability, 12(8), 3493. https://doi.org/10.3390/su12083493
Anitha, S., Govindaraj, M., & Kane‐Potaka, J. (2020). Balanced amino acid and higher micronutrients in millets complements legumes for improved human dietary nutrition. Cereal Chemistry, 97(1), 74-84. https://doi.org/10.1002/cche.10227
Arbab Sakandar, H., Chen, Y., Peng, C., Chen, X., Imran, M., & Zhang, H. (2023). Impact of fermentation on antinutritional factors and protein degradation of legume seeds: A review. Food Reviews International, 39(3), 1227-1249. https://doi.org/10.1080/87559129.2021.1931300
Atter, A., Diaz, M., Tano-Debrah, K., Kunadu, A., Mayer, M., Sayavedra, L., Misita, C., Amoa-Awua, W., & Narbad, A. (2024). The predominant lactic acid bacteria and yeasts involved in the spontaneous fermentation of millet during the production of the traditional porridge Hausa koko in Ghana. BMC Microbiology, 24. https://doi.org/10.1186/s12866-024-03317-1.
Banwo, K., Adebo, O. A., & Falade, T. D. (2024). Examples of lactic-fermented foods of the African continent. In G. Vinderola, A. Ouwehand, S. Salminen & A. von Wright (Eds.), Lactic Acid Bacteria (pp. 312-327). CRC Press. https://doi.org/10.1201/9781003352075-19
Chinma, C., Abu, J., Asikwe, B., Sunday, T. & Adebo, O. (2021). Effect of germination on the physicochemical, nutritional, functional, thermal properties and in vitro digestibility of Bambara groundnut flours. LWT - Food Science and Technology, 140, 110749. https://doi.org/10.1016/j.lwt.2020.110749
Cichońska, P., & Ziarno, M. (2021). Legumes and legume-based beverages fermented with lactic acid bacteria as a potential carrier of probiotics and prebiotics. Microorganisms, 10(1), 91. https://doi.org/10.3390/microorganisms10010091
Claus, D. (1992). A standardized Gram staining procedure. World journal of Microbiology and Biotechnology, 8, 451-452. https://doi.org/10.1007/bf01198764
De Vuyst, L., Comasio, A., & Kerrebroeck, S. V. (2023). Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients. Critical Reviews in Food Science and Nutrition, 63(15), 2447-2479. https://doi.org/10.1080/10408398.2021.1976100
Garrido-Galand, S., Asensio-Grau, A., Calvo-Lerma, J., Heredia, A., & Andrés, A. (2021). The potential of fermentation on nutritional and technological improvement of cereal and legume flours: A review. Food Research International, 145, 110398. https://doi.org/10.1016/j.foodres.2021.110398
Gambogou, B., Taale, E., Anani, K., Kangni-Dossou, M., Karou, D. S., & Ameyapoh, Y. (2023). Microbiological analysis and assessment of the Biotechnological potential of Lactobacillus sp. and Pediococcus sp. strains isolated from Togolese traditional Zea mays fermented food. Journal of Food Science and Nutrition Research, 6, 155-164. https://doi.org/10.26502/jfsnr.2642-110000141
Hawaz, H., Bottari, B., Scazzina, F., & Carini, E. (2025). Eastern African traditional fermented foods and beverages: Advancements, challenges, and perspectives on food technology, nutrition, and safety. Comprehensive Reviews in Food Science and Food Safety, 24(2), e70137. https://doi.org/10.1111/1541-4337.70137
Hlangwani, E., Adebiyi, J. A., Doorsamy, W., & Adebo, O. A. (2020). Processing, characteristics and composition of umqombothi (a South African traditional beer). Processes, 8(11), 1451. https://doi.org/10.3390/pr8111451
Hlangwani, E., Njobeh, P. B., Chinma, C. E., Oyedeji, A. B., Fasogbon, B. M., Oyeyinka, S. A., Sobowale, S.S., Dudu, O.E., Molelekoa, T., Kesa, H., Wilkin, J.D., Adebo, O.A. (2023). African cereal-based fermented products. In: Indigenous Fermented Foods in the Tropics, Adebo, O.A., Chinma, C.E., Obadina, O., Panda, S., Soares, A., & Gan, R.Y. (Eds.). Elsevier, Netherlands. pp. 15-36. https://doi.org/10.1016/B978-0-323-98341-9.00031-1
Houngbédji, M., Johansen, P., Padonou, S., Akissoé, N., Arneborg, N., Nielsen, D., Hounhouigan, D., & Jespersen, L. (2018). Occurrence of lactic acid bacteria and yeasts at species and strain level during spontaneous fermentation of mawè, a cereal dough produced in West Africa. Food Microbiology, 76, 267-278. https://doi.org/10.1016/j.fm.2018.06.005
Maleke, M. S., Adebo, O. A., Wilkin, J., Ledbetter, M., Feng, X., Gieng, J., & Molelekoa, T. B. J. (2024). Effect of fermentation, malting and ultrasonication on sorghum, mopane worm and Moringa oleifera: improvement in their nutritional, techno-functional and health promoting properties. Frontiers in Nutrition, 11, 1469960. https://doi.org/10.3389/fnut.2024.1469960
Nkhata, S. G., Ayua, E., Kamau, E. H., & Shingiro, J. B. (2018). Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes. Food Science and Nutrition, 6(8), 2446-2458. https://doi.org/10.1002/fsn3.846
Olukomaiya, O. O., Adiamo, O. Q., Fernando, W. C., Mereddy, R., Li, X., & Sultanbawa, Y. (2020). Effect of solid-state fermentation on proximate composition, anti-nutritional factor, microbiological and functional properties of lupin flour. Food Chemistry, 315, 126238. https://doi.org/10.1016/j.foodchem.2020.126238
Oguntoyinbo, F. A., & Narbad, A. (2012). Molecular characterization of lactic acid bacteria and in situ amylase expression during traditional fermentation of cereal foods. Food Microbiology, 31(2), 254-262. https://doi.org/10.1016/j.fm.2012.03.004
Otunba, A. A., Osuntoki, A. A., Olukoya, D. K., & Babalola, B. A. (2021). Genomic, biochemical and microbial evaluation of probiotic potentials of bacterial isolates from fermented sorghum products. Heliyon, 7(12). https://doi.org/10.2139/ssrn.3907918
Ouoba, L. I. I., Nyanga‐Koumou, C. A. G., Parkouda, C., Sawadogo, H., Kobawila, S. C., Keleke, S., Diawara, B., Louembe, D. & Sutherland, J. P. (2010). Genotypic diversity of lactic acid bacteria isolated from African traditional alkaline‐fermented foods. Journal of Applied Microbiology, 108(6), 2019-2029. https://doi.org/10.1111/j.1365-2672.2009.04603.x
Popoola, J. O., Ojuederie, O. B., Aworunse, O. S., Adelekan, A., Oyelakin, A. S., Oyesola, O. L., Akinduti, P. A., Dahunsi, S. O., Adegboyega, T. T., Oranusi, S. U., Ayilara, M. S. & Omonhinmin, C. A. (2023). Nutritional, functional, and bioactive properties of African underutilized legumes. Frontiers in Plant Science, 14, 1105364. https://doi.org/10.3389/fpls.2023.1105364
Reiner, K. (2010). Catalase test protocol. American Society for Microbiology, 1(1), 1-9. https://doi.org/10.1525/jams.1972.25.2.03a00160
Tamura, K., & Nei, M. (1993). Estimation of the number of nucleotide substitutions in the control region of mitochondrial DNA in humans and chimpanzees. Molecular Biology and Evolution, 10(3), 512-526. https://doi.org/10.1093/oxfordjournals.molbev.a040023
Tamura, K., Peterson, D., Peterson, N., Stecher, G., Nei, M., & Kumar, S. (2011). MEGA5: molecular evolutionary genetics analysis using maximum likelihood, evolutionary distance, and maximum parsimony methods. Molecular Biology and Evolution, 28(10), 2731-2739. https://doi.org/10.1093/molbev/msr121
Tanwar, R., Panghal, A., Chaudhary, G., Kumari, A., & Chhikara, N. (2023). Nutritional, phytochemical and functional potential of sorghum: A review. Food Chemistry Advances, 3, 100501. https://doi.org/10.1016/j.focha.2023.100501
Thomas, L. L., Espinosa, C. D., Goodband, R. D., Stein, H. H., Tokach, M. D., Dritz, S. S., Woodworth, J.C., & DeRouchey, J. M. (2020). Nutritional evaluation of different varieties of sorghum and the effects on nursery pig growth performance. Journal of animal science, 98(5), skaa120. https://doi.org/10.1093/jas/skaa120
Yalmanci, D., İspirli, H., & Dertli, E. (2022). Identification of lactic acid bacteria (LAB) from pre-fermented liquids of selected cereals and legumes and characterization of their exopolysaccharides (EPS). Food Bioscience, 50, 102014. https://doi.org/10.1016/j.fbio.2022.102014
Downloads
Published
Issue
Section
License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
