Analysis of bacterial communities of three cassava‐based traditionally fermented Nigerian foods (abacha, fufu and garri)

Analysis of bacterial communities of three cassava‐based traditionally fermented Nigerian foods (abacha, fufu and garri)

Globally, cassava is an important food crop that contributes significantly to food security. In Nigeria, cassava can be traditionally processed into abacha (fermented strips), fufu (submerged‐fermented porridge) and garri (solid‐state fermented farinated granules) for human consumption. Despite the...

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Bibliographic Details
Published in:Letters in applied microbiology Vol. 74; no. 3; pp. 452 - 461
Main Authors: Dike, K.S., Okafor, C.P., Ohabughiro, B.N., Maduwuba, M.C., Ezeokoli, O.T., Ayeni, K.I., Okafor, C.M., Ezekiel, C.N.
Format: Journal Article
Language:English
Published: England Oxford University Press 01-03-2022
Subjects:
Bacteria
Cassava
Clostridium
Clusters
communities
diversity
Enterobacter
fermented
Fermented food
Food consumption
Food Microbiology
Food production
Food security
Humans
Lysinibacillus
Manihot
metagenomics
Nigeria
RNA, Ribosomal, 16S - genetics
rRNA 16S
Sphingomonas
Nigeria
diversity
bacteria
fermented
metagenomics
cassava
communities
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Summary:Globally, cassava is an important food crop that contributes significantly to food security. In Nigeria, cassava can be traditionally processed into abacha (fermented strips), fufu (submerged‐fermented porridge) and garri (solid‐state fermented farinated granules) for human consumption. Despite the widespread consumption of these foods, there is a major knowledge gap in understanding their core bacterial diversity. This study, therefore, applied next‐generation sequencing of 16S rRNA gene to delineate the bacterial diversity in abacha, fufu and garri. Amplicon sequence variants belonging to nine phyla were present in the three foods. Firmicutes dominated the bacterial community of abacha and fufu, whereas, Proteobacteria was the dominant phylum in garri. At genus level taxa, Lactococcus, Lysinibacillus and Pseudomonas dominated the bacterial community in abacha, fufu and garri, respectively. Other dominant phylotypes reported in the foods belonged to Bacillus, Clostridium sensu stricto (cluster 1), Cupriavidus, Enterobacter, Sphingomonas and Staphylococcus. To the best of our knowledge, Clostridium sensu stricto cluster 1 and Lysinibacillus in fufu, and Brevundimonas, Cupriavidus, Sphingomonas and Strenotrophomomas in garri are reported for the first time. Although some potential pathogenic genera were recorded, the foods contained potentially functional species that could be explored to improve artisanal food production, food security and safeguard consumer health. Significance and Impact of the Study: This is the first report on the application of next‐generation sequencing of the bacterial 16S rRNA to delineate bacterial communities in abacha, fufu and garri. For the first time, our study reports the presence of Clostridum sensu stricto (cluster 1) and Lysinibacillus in fufu, and Brevundimonas, Cupriavidus, Sphingomonas and Strenotrophomonas in garri. The study also reports the dominance of Lactococcus, Lysinibacillus and Pseudomonas in abacha, fufu and garri respectively. Our findings reveal hitherto unidentified genera in these foods and could facilitate the isolation and development of potential starter culture strains for quality and safety improvement of these foods.
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ISSN:0266-8254
1472-765X
DOI:10.1111/lam.13621