THESE UNIQUE El Hassane Kéhien-Piho TOU - Nutridev

0.4
0.3
0.2
0.1
2,3
3,5
5,1
3,9,1
3,10,2
6,9
4,11,1
4,11,2
7,3,2
1,10
2,17,1
1,5,2
4,8,2
11,11,1
3,7
3,10,1
11,4
3,6
1,9
6,6,2
4,10
1,5,1
5,4,1
5,4,2
1,6
10,9
4,6
4,7,1
4,7,2
7,9,2
5,11
12,11
1,7,2
4,9
7,9,1
6,10,2
10,2
10,4
11,3
11,5,1
11,6,1
11,10
11,2
8,4
6,3
6,4,1
6,5,2
6,5,1
5,10
2,9
5,3,1
4,1
4,3
4,4
4,2
5,9
5,8
2,2
2,11,2
2,12
2,11,1
7,8,1
2,4,1
2,13
7,10
10,8
8,9
8,12
9,10
9,2
9,11
10,10
9,4
8,1,2
7,2
9,6
12,6
8,1,1
8,5,1
9,1
9,3,1
9,3,2
7,11
9,5,2
8,8
10,3,2
8,7
8,10,2
8,10,1
7,5,1
12,4,2
12,8,1
12,9
12,3
12,1
9,7
9,12
5,6,2
7,1
5,6,1
12,10
Microbial diversity of Ben-saalga, a pearl-millet based fermented gruel from Burkina Faso
Guyot Jean-Pierre 1 , Tou El Hassane 2 , Sifer Mehdi 1 , Galissaires Lydia 1 ,Icard- Vernière Christèle 1 , Mouquet-Rivier Claire 1
(1) IRD (Institut de Recherche pour le Développement)UR106 « Nutrition, Alimentation, Sociétés », Montpellier/France; (2) Université de Ouagadougou, CRSBAN, Burkina Faso
Introduction
Bensaalga is a popular gruel in Ouagadougou (Burkina Faso). Its
production involves different steps, mainly soaking of the grains,
milling, settling of the resulting slurry and cooking. During the settling
step a lactic acid fermentation occurs.
It is frequently given to young children as complementary food to
breast feeding. Unfortunately, this type of gruel lack of the necessary
functional properties to fulfil their particular nutritional requirements,
and ways of improvement must be investigated.
First, one major challenge is to understand the relationships between
microbial diversity and characteristics of the foodstuff.
Nei and Li dissimilarity index
0.4
0.3
0.2
0.1
28*27
12*6
C.D2
17*28
CD3.
16*16
12*63
9*27P
29*18
17*28
Grouping of TSPU based on PCR-DGGE patterns
Diversity of lactobacilli based on fermentation patterns
1.1
12HC
13*26
CD11
CD2.
CD1.
CD1.
CD2.
CD1.
CD3.
14*14
CD21
28*56
CD3.
CD3.
CD1.
6*27P
3,4
4,8,1
1,4
7,4
6,1
2,7,2
11,1
3,1
3,8
6,7
2,5
1,1
5,7
4,5
1,8
3,3
1,2
5,2
2,1
2,6
8,6
7,7
8,11
7,6
8,3
1.2
A1
A2
B
cluster 1
cluster 2
A
56% similarity
Results
microbial diversity
[7.5-8.5] logCFU/g D.M.
174 isolates
LAB: 92% ; lactobacilli 73%
5.2% Bacillus-like
1.1% Gram (+), catalase+ cocci
1.7% Gram (-) bacilli
Community analysis by DGGE
•Common core of microbial diversity
between TSPU : 56% similarity
•Estimated total diversity :
21 “DGGE-bands” 19 species
•Estimated diversity/TSPU:
10 sp./TSPU (min 6-max 14)
•Occurrence of 28% of “species” ≥ 50% of
TSPU
metabolic diversity of lactobacilli
heterofermentative
(except 2)
70% of the lactobacilli
hetero/homo-fermentative
60% similarity
all homofermentative (42 strains)
A survey allowed to identified 93 traditional small-scale
production units (TSPU) in Ouagadougou from which 12 were
randomly selected in order to study the microbiota of the
fermented slurry.
174 isolates were characterised using biochemical tests.
Statistical analysis was based on the dissimilarity coefficient
of Nei and Li to establish a distance matrix that is used for
UPGMA. This procedure was applied for the analysis of
DGGE patterns and fermentation tests.
19 species
Lb fermentum-like
30.5%
Pc pentosaceus
12 %
Lb plantarum
14 %
LAB diversity based on phenotypic characters
Distribution of LAB metabolic groups between TSPU
Conclusion
Lb fermentum-like
Lb plantarum
Pc pentosaceus
Lb curvatus
Pc acidilactici
Lb brevis
Lb pentosus
Lc lactis
Lb salivarius
Pc damnosus
Lb acidophilus
Lb collinoides
Ln mes.mes
Lb delbruecki
Lb buchneri
Lc raffinolactis
Pc spp
Ln lactis
Percentage of LAB and lactobacilli able to hydrolyse
starch and antinutritional factors (phytate and raffinose) :
STARCH
PHYTATE (IP6)
RAFFINOSE
?
heterofermentative
lactobacilli
“dominated TSPU”
42%
10
11
%total LAB
9
9.7
23.2
56.5
12
8
% of total LAB population
heterolactic homolactic
Lactobacilli Lactobacilli
3.2
3.7
14.7
39.2
10.3
‣ the traditional production units can be grouped according to
their DGGE pattern
‣ DGGE estimate of diversity is consistent with determination
based on phenotypic characters
‣ only a few species/TSPU BUT a large metabolic diversity
‣ lactobacilli are dominant with Lb. fermentum and Lb. plantarum
‣ starch hydrolysis potential evenly distributed between hetero
and homofermentative lactobacilli
‣ higher potential for phytate and raffinose fermentation with
heterofermentative lactobacilli
‣ homo vs. hetero TSPU : a reality or a bias due to the size of
sampling ?
100.0
80.0
60.0
40.0
20.0
0.0
% heterofermentative lactob./PU
% homofermentative lactob./PU
% cocci/PU
1
7
2
6
homofermentative
lactobacilli
“dominated TSPU”
3 50%
5
4
2.1
nstitut de recherche
our le développement
FOODMICRO 2006, Bologna, Italy, August 2006
5th International ICFMH Symposium
Acknowledgment : this work was funded by
the European Commission
contract N° ICA4-CT-2002-10047
(www.mpl.ird.fr/cerefer/)
CEREFER