Pyrosequencing scrutiny of bacterial and fungal communities in two Sudanese sorghum-based fermented foods
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Eltayeb et al. Annals of Microbiology (2020) 70:53 https://doi.org/10.1186/s13213-020-01595-4
ORIGINAL ARTICLE
Open Access
Pyrosequencing scrutiny of bacterial and fungal communities in two Sudanese sorghum-based fermented foods Mohamed Mutasim Eltayeb1,2* , Sara Ahmed Eltigani3 and Takeshi Taniguchi1
Abstract Purpose: Several fermented foods are produced from sorghum flour in Africa, especially in the dryland regions where it is the principal crop. It is important to explore the microbial communities in these foods to improve their quality and organoleptic properties. In this study, the bacterial and fungal communities of two popular sorghumbased fermented foods in Sudan (kisra and hulumur) were analyzed, for the first time, using a culture-independent method of next-generation sequencing. Methods: Fermented doughs for kisra and hulumur production were prepared according to the traditional approach, and then the bacterial and fungal communities were investigated using high-throughput sequencing. Results: Firmicutes and Proteobacteria phyla were the predominant bacteria in both fermented doughs. At the genus level, the bacterial community was dominated by lactic acid bacteria, primarily Lactobacillus and Pediococcus, which represented 95.7% and 72% of the bacterial population in kisra and hulumur, respectively. Next, acetic acid bacteria (Gluconobacter and Acetobacter) were subdominant in hulumur. The fungal community was more heterogeneous among the fermented doughs. Zygomycota (85.5%) comprised the major phylum in kisra fermented dough, whereas Ascomycota (99.5%) was predominant in hulumur. The major fungal genera, Rhizopus, Alternaria, Penicillium, Gibberella, Lasiodiplodia, and Aspergillus, were extremely varied between the fermented doughs. Conclusion: Exploration of kisra and hulumur microbial community structure will expand the knowledge about their microbiota to manipulate the microbial community and improve their quality and organoleptic properties using different microbial recipes. Keywords: Microbial community, Sorghum-fermented doughs, Kisra, Hulumur, Pyrosequencing
Introduction Sorghum is the fifth most widely grown cereal crop in the world. More than half of the entire sorghum produced each year is used for human consumption (Beta and Isaak 2016). Its grain forms a staple food for people in several parts of Africa, especially in the dryland regions where it is the principal crop constituting a major * Correspondence: [email protected] 1 Arid Land Research Center, Tottori University, Tottori 680-0001, Japan 2 Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Shambat, 14413 Khartoum North, Sudan Full list of author information is available at the end of the article
source of proteins and calories in the diet of large segments of the population (Belton and Taylor 2004). The people consume sorghum grain as an ingredient of a variety of meals such as bread, pancakes, biscuits, porridge, noodles, beverages, sweets, and snack foods (Ratnavathi and Patil 2
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