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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

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Record number 420091
Title Microbiota of Tayohounta, a fermented baobab flavour food of Benin
Author(s) Chadare, F.J.; Jonkman, J.; Wolkers-Rooijackers, J.C.M.; Nout, M.J.R.; Hounhouigan, J.D.; Zwietering, M.H.
Source African journal of biotechnology 10 (2011)69. - ISSN 1684-5315 - p. 15607 - 15615.
DOI https://doi.org/10.5897/AJB11.1770
Department(s) Product Design and Quality Management Group
Food Microbiology Laboratory
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2011
Keyword(s) adansonia-digitata l. - bean parkia-biglobosa - bacillus-subtilis - volatile compounds - west-africa - natural fermentation - heat-treatment - products - condiments - diversity
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 mainly Bacillus 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 licheniformis, B. pumilus, B. subtilis, B. thermoamylovorans and Lactobacillus fermentum were present. Other microorganisms (B. thuringiensis, Brevibacterium borstelensis, Enterococcus casseliflavus, E. durans, Lb. agilis, Pediococcus pentosaceus, Streptococcus 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.
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