The isolation of the lactic acid bacteria was done following the pour plate technique.
Samples were obtained directly from the 72-hour fermenting mash of the kunu-zaki made from each cereal type. The samples were collected in sterile carriers and stored on ice until delivery to the laboratory. Once delivered to the laboratory, they were kept under refrigeration temperature until ready for analysis.
The Pour plate technique was used to isolate the organisms. The kunu-zaki samples were used directly, diluted to 10-1, 10-2 and 10-3 using sterile peptone water. 1 ml aliquot of the samples and dilutions were plated into MRS agar (pH 6.2 and pH5.5). The plates were incubated at 37ºC for 3 days under anaerobic conditions (in an anaerobic jar using Oxoid anaerogen compact). The use of the medium was to isolate and enumerate the lactobacilli present in the sample. After incubation, individual colonies were selected and transferred into sterile broth mediums. The streak plate technique was used to obtain pure colonies.
Author(s) Details:
O. Oluwajoba
Department of Microbiology, Federal University of Technology, Akure, Nigeria. And Department of Biological Science, Yaba College of Technology, Yaba, Lagos, Nigeria.
A. Akinyosoye
Department of Microbiology, Federal University of Technology, Akure, Nigeria.
O. Oyetayo
Department of Microbiology, Federal University of Technology, Akure, Nigeria.
Also See :
Recent Global Research Developments in Influence of Fermentation on the Microbial Composition of Kunu-Zaki
Microbial Diversity in Fermented Foods: Recent studies have highlighted the complex microbial diversity in fermented foods, including Kunu-Zaki. These studies use advanced molecular techniques to identify and characterize the microbial communities involved [1] .
Impact of Fermentation on Microbial Composition: Research has shown that fermentation significantly alters the microbial composition of Kunu-Zaki, enhancing the presence of beneficial bacteria such as lactic acid bacteria and yeasts [2] .
Health Benefits of Fermented Kunu-Zaki: The fermentation process not only improves the safety and shelf-life of Kunu-Zaki but also enhances its nutritional and health benefits. This includes the production of bioactive compounds that can improve gut health [3] .
Technological Advances in Fermentation: Advances in fermentation technology, including the use of omic approaches, have provided deeper insights into the microbial dynamics during the fermentation of Kunu-Zaki [4] .
Global Research Trends: There is a growing interest in the global research community to explore the potential of fermented foods like Kunu-Zaki in promoting health and preventing diseases. This includes studies on the probiotic properties of the microbes involved [5] .
References
Recent Advances and Future Prospects in Fermented Food Biotechnology
- Siddiqui, S.A., Erol, Z., Rugji, J. et al. An overview of fermentation in the food industry – looking back from a new perspective. Bioresour. Bioprocess. 10, 85 (2023). https://doi.org/10.1186/s40643-023-00702-y
- Richard H Baltz, Randolph Greasham, Robert Schwartz, Tiffany Rau, Timothy Davies, Ramon Gonzalez, Introduction to the Special Issue on “Recent Advances in Fermentation Technology 2020”, Journal of Industrial Microbiology and Biotechnology, Volume 47, Issue 11, 1 November 2020, Pages 909–911, https://doi.org/10.1007/s10295-020-02332-1
- Viesser, J.A., de Melo Pereira, G.V., de Carvalho Neto, D.P. et al. Global cocoa fermentation microbiome: revealing new taxa and microbial functions by next generation sequencing technologies. World J Microbiol Biotechnol 37, 118 (2021). https://doi.org/10.1007/s11274-021-03079-2
- Luo, Y., Shen, J., Wang, X. et al. Recent advances in research on microbial community in the composting process. Biomass Conv. Bioref. 14, 23319–23333 (2024). https://doi.org/10.1007/s13399-023-04616-9