Yeast dynamics during spontaneous fermentation of maw¨¨ and tchoukoutou, two traditional products from Benin

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• 作者：Anna Greppi^a ; Kalliopi Rantisou^a ; Wilfrid Padonou^b ; Joseph Hounhouigan^b ; Lene Jespersen^c ; Mogens Jakobsen^c ; Luca Cocolin^a ; ^{lucasimone.cocolin@unito.it}
• 关键词：Yeasts ; Fermented foods ; Culture-dependent and -independent analysis ; Microbial successions ; Biotypes
• 刊名：International Journal of Food Microbiology
• 出版年：2013
• 出版时间：15 July, 2013
• 年：2013
• 卷：165
• 期：2
• 页码：200-207
• 全文大小：669 K

文摘

Maw¨¨ and tchoukoutou are two traditional fermented foods largely consumed in Benin, West Africa. Their preparations remain as a house art and they are the result of spontaneous fermentation processes. In this study, dynamics of the yeast populations occurring during spontaneous fermentations of maw¨¨ and tchoukoutou were investigated using both culture-dependent and -independent approaches. For each product, two productions were followed. Samples were taken at different fermentation times and yeasts were isolated, resulting in the collection of 177 isolates. They were identified by the PCR-DGGE technique followed by the sequencing of the D1/D2 domain of the 26S rRNA gene. The predominant yeast species identified were typed by rep-PCR. Candida krusei was the predominant yeast species in maw¨¨ fermentation followed by Candida glabrata and Kluyveromyces marxianus. Other yeast species were detected in lower numbers. The yeast successions that took place during maw¨¨ fermentation lead to a final population comprising Saccharomyces cerevisiae, C. krusei and K. marxianus. The yeast populations dominating the fermentation of tchoukoutou were found to consist of S. cerevisiae, almost exclusively. Other yeast species were detected in the early stages of fermentation. For the predominant species a succession of biotypes was demonstrated by rep-PCR for the fermentation of both products. The direct analysis at DNA and RNA levels in the case of maw¨¨ did not reveal any other species except those already identified by culture-based analysis. On the other hand, for tchoukoutou, four species were identified that were not detected by the culture-based approach. The spontaneous fermentation of maw¨¨ and tchoukoutou in the end were dominated by a few autochthonous species.