Dataset Information

Functional Characteristics of Lactic Acid Bacteria In Vitro Isolated from Spontaneously Fermented Sour Porridge with Broomcorn Millet in Northwestern Shanxi Province of China.

ABSTRACT: Eighteen strains of lactic acid bacteria were isolated from spontaneously fermented sour porridge with broomcorn millet in Northwestern Shanxi Province of China, and their probiotic characteristics were investigated in vitro. Survival rates under gastrointestinal conditions, cholesterol reduction, antibacterial capabilities, antioxidant activities, and safety assessments were examined. Results showed that five strains were selected as probiotics and identified as Levilactobacillusbrevis. Strain L10 exhibited excellent probiotic characteristics, with an 86% survival rate under pH 2.0 for 2 h, 80% survival rate in 0.3% bile salt for 6 h, the highest survival rate (78%) in simulated gastrointestinal juice for 3 h, the highest hydrophobicity (42% to xylene and 39% to hexadecane), the highest aggregation (39% auto-aggregation and 10.4-18.13% co-aggregation), relative higher cholesterol reduction rate (80%), the highest antibacterial activities, the highest antioxidant activity, sensitive to most antibiotics tested, without hemolytic and hydrolyze gelatinase activity and could not produce biogenic amine. Therefore, strain L10 could be applied to functional foods.

SUBMITTER: Wang Q

PROVIDER: S-EPMC9367719 | biostudies-literature | 2022 Aug

REPOSITORIES: biostudies-literature

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Functional Characteristics of Lactic Acid Bacteria In Vitro Isolated from Spontaneously Fermented Sour Porridge with Broomcorn Millet in Northwestern Shanxi Province of China.

Wang Qi Q Liu Jiaqin J Cai Jin J Fan Sanhong S

Foods (Basel, Switzerland) 20220806 15

Eighteen strains of lactic acid bacteria were isolated from spontaneously fermented sour porridge with broomcorn millet in Northwestern Shanxi Province of China, and their probiotic characteristics were investigated in vitro. Survival rates under gastrointestinal conditions, cholesterol reduction, antibacterial capabilities, antioxidant activities, and safety assessments were examined. Results showed that five strains were selected as probiotics and identified as <i>Levilactobacillus</i><i>brevi ...[more]

PMID: 35954119

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Project description:Hausa koko is an indigenous porridge processed from millet in Ghana. The process involves fermentation stages, giving the characteristic organoleptic properties of the product that is produced largely at a small-scale household level and sold as a street food. Like many other indigenous foods, quality control is problematic and depends on the skills of the processor. In order to improve the quality of the product and standardize the process for large-scale production, we need a deeper understanding of the microbial processes. The aim of this study is to investigate the microbial community involved in the production of this traditional millet porridge and the metabolites produced during processing. High-throughput amplicon sequencing was used to identify the bacterial (16S rRNA V4 hypervariable region) and fungal [Intergenic Transcribed Spacer (ITS)] communities associated with the fermentation, while nuclear magnetic resonance (NMR) was used for metabolite profiling. The bacterial community diversity was reduced during the fermentation processes with an increase and predominance of lactobacilli. Other dominant bacteria in the fermentation included Pediococcus, Weissella, Lactococcus, Streptococcus, Leuconostoc, and Acetobacter. The species Limosilactobacillus fermentum and Ligilactobacillus salivarius accounted for some of the diversities within and between fermentation time points and processors. The fungal community was dominated by the genus Saccharomyces. Other genera such as Pichia, Candida, Kluyveromyces, Nakaseomyces, Torulaspora, and Cyberlindnera were also classified. The species Saccharomyces cerevisiae, Stachybotrys sansevieriae, Malassezia restricta, Cyberlindnera fabianii, and Kluyveromyces marxianus accounted for some of the diversities within some fermentation time points. The species S. sansevieria and M. restricta may have been reported for the first time in cereal fermentation. This is the most diverse microbial community reported in Hausa koko. In this study, we could identify and quantify 33 key different metabolites produced by the interactions of the microbial communities with the millet, composed of organic compounds, sugars, amino acids and intermediary compounds, and other key fermentation compounds. An increase in the concentration of organic acids in parallel with the reduction of sugars occurred during the fermentation process while an initial increase of amino acids followed by a decrease in later fermentation steps was observed.

Project description:Broomcorn millet (BM), one of the earliest domesticated cereal crops originating in northern China, can tolerate extreme conditions, such as drought and high temperatures, which are prevalent in saline-alkali, arid, and barren landscapes. However, its adaptive mechanism to alkali stress is yet to be comprehensively understood. In this study, 80 and 40 mM standard alkali stress concentrations were used to, respectively, evaluate the alkali tolerance at the germination and seedling stages of 296 BM genotypes. Principal component analysis (PCA), Pearson's correlation analysis, and F-value comprehensive analysis were performed on the germination parameters (germination potential, germination index, germination rate, vigor index, root length/weight, sprout length/weight, and alkali damage rate). Based on their respective F-values, the BM genotypes were divided into five categories ranging from highly alkali resistant to alkali sensitive. To study the response of seedlings to alkaline stress, we investigated the phenotypic parameters (plant height, green leaf area, biomass, and root structure) of 111 genotypes from the above five categories. Combining the parameters of alkali tolerance at the germination and seedling stages, these 111 genotypes were further subdivided into three groups with different alkali tolerances. Variations in physiological responses of the different alkali-tolerant genotypes were further investigated for antioxidant enzyme activity, soluble substances, malondialdehyde (MDA) content, electrolyte leakage rate, and leaf structure. Compared with alkali-sensitive genotypes, alkali-tolerant genotypes had high antioxidant enzyme activity and soluble osmolyte content, low MDA content and electrolyte leakage rate, and a more complete stomata structure. Taken together, this study provides a comprehensive and reliable method for evaluating alkali tolerance and will contribute to the improvement and restoration of saline-alkaline soils by BM.

Dataset Information

Functional Characteristics of Lactic Acid Bacteria In Vitro Isolated from Spontaneously Fermented Sour Porridge with Broomcorn Millet in Northwestern Shanxi Province of China.

Publications

Functional Characteristics of Lactic Acid Bacteria In Vitro Isolated from Spontaneously Fermented Sour Porridge with Broomcorn Millet in Northwestern Shanxi Province of China.

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