Staff Publications

Staff Publications

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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.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 550608
Title Bacterial community dynamics in lait caillé, a traditional product of spontaneous fermentation from Senegal
Author(s) Groenenboom, Anneloes E.; Parker, Megan E.; Vries, Anne De; Groot, Suzette de; Zobrist, Stephanie; Mansen, Kimberly; Milani, Peiman; Kort, Remco; Smid, Eddy J.; Schoustra, Sijmen E.
Source PLoS ONE 14 (2019)5. - ISSN 1932-6203
DOI https://doi.org/10.1371/journal.pone.0215658
Department(s) Laboratory of Genetics
Laboratory of Molecular Biology
VLAG
Food Microbiology
PE&RC
Publication type Refereed Article in a scientific journal
Publication year 2019
Abstract Spontaneously fermented food products contain a complex, natural microbial community with potential probiotic activity. The addition of a health-promoting, probiotic bacterium to these products ensures the delivery of that probiotic activity to consumers. Here, we assess the microbial community of a traditional Senegalese milk product produced by spontaneous fermentation, called lait caillé. We produced the lait caillé in a traditional way and added a probiotic starter containing Lactobacillus rhamnosus yoba 2012 to the traditional process. We found various species that are known for their ability to ferment milk, including species from the genera Lactobacillus, Acetobacter, Lactococcus, and Streptococcus. Our results show that the addition of L. rhamnosus to the inoculum, can result in detectable levels of this strain in the final product, ranging between 0.2 and 1 percent of the total bacterial population. Subsequent rounds of fermentation using passive back-slopping without the addition of new L. rhamnosus led to a loss of this strain from the community of fermenting bacteria. Our results suggest that the addition of probiotic strains at every fermentation cycle can enrich the existing complex communities of traditionally fermented lait caillé while traditional bacterial strains remain dominant in the bacterial communities
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