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Dasel W M Kaindi - One of the best experts on this subject based on the ideXlab platform.
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risk factors for the carriage of streptococcus infantarius subspecies infantarius isolated from african Fermented Dairy Products
PLOS ONE, 2019Co-Authors: Kossia D T Gboko, Dasel W M Kaindi, Sylvain G Traore, Aime R Sanhoun, Jerome Kirioua, Nize Otaru, Fabienne Kurt, Fabienne N Jaeger, Julia Isenring, Bernd KreikemeyerAbstract:Streptococcus infantarius subsp. infantarius (Sii) has been identified as predominant lactic acid bacteria in spontaneously Fermented Dairy Products (FDPs) in sub-Saharan Africa including Cote d'Ivoire. However, Sii belongs to the Streptococcus bovis/Streptococcus equinus complex (SBSEC). Most SBSEC members are assumed to be involved as opportunistic pathogens in serious diseases in both humans and animals. A population-based cross-sectional survey, including 385 participants was conducted in Korhogo, northern Cote d'Ivoire, to identify risk factors for Sii fecal carriage, including consumption of local FDPs. A structured questionnaire was used to gather participant's socio-demographic and economic characteristics, their relation to livestock and dietary habits. In addition, fresh stool and milk samples were collected. The identification of Sii was done using a SBSEC-specific PCR assay targeting 16S rRNA and groEL genes. The overall prevalence of SBSEC and Sii carriage was 23.2% (confidence interval CI 95% = 18.9-27.5) and 12.0% (CI 95% = 8.4-15.5) for stool, respectively. Prevalence of Sii was significantly higher in consumers of artisanal butter compared with non-consumers (57.1% vs 10.1%, odds ratio OR: 11.9, 95% CI: 3.9-36.6), as well as in persons handling livestock (OR = 3.9; 95% CI = 1.6-9.3) and livestock primary Products (OR = 5.7; 95% CI = 2.3-14.3). The closer contact with livestock was a risk factor for Sii fecal carriage. Sii strains were isolated from fresh and Fermented milk Products with a prevalence of 30.4% and 45.4%, respectively. Analysis of Sii population structure through the SBSEC multi locus sequence typing assay revealed a close relationship across human and Dairy isolates, possibly linked to a Kenyan human isolate. All these outcomes underline the interest of in-depth investigations on the ecology, potential reservoirs and pathways of contamination by Sii at the human-animal-environment interface in comparison to yet to be collected data from Europe, Asia and the Americas to further elucidate the various roles of Sii.
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Investigating the association between African spontaneously Fermented Dairy Products, faecal carriage of Streptococcus infantarius subsp. infantarius and colorectal adenocarcinoma in Kenya
Acta Tropica, 2018Co-Authors: Dasel W M Kaindi, Christophe Lacroix, Pierre Renault, Bernd Kreikemeyer, Wambui Kogi-makau, Godfrey N. Lule, Bassirou Bonfoh, Esther Schelling, Jakob Zinsstag, Leo MeileAbstract:Consumption of traditional Fermented Dairy Products (tFDP) in Africa leads to the ingestion of up to 10(8) Streptococcus infantarius subspecies infantarius (Sii) per millilitre of spontaneously Fermented milk Sii is a member of the Streptococcus bovis/Streptococcus equinus complex (SBSEC) for which some members are associated particularly with colorectal cancer or endocarditis. The extent of health risks to tFDP consumers is largely unknown. A hospital-based unmatched case-control study was conducted at Kenyatta National Hospital, Nairobi (Kenya) on 80 cases and 193 controls that were selected exhaustively from patients attending colonoscopy at the hospital. Logistic regression models adjusted for age, sex and residency were used in the statistical analysis. Consumption of tFDP was not associated with CRC (odds ratio (OR) 1.4; 95% Confidence interval (CI) 0.7-2.7; p = 0.34). Risk factors associated with CRC included age above 40 years, and consumption of processed meat and alcohol. Faecal carriage of Sii was significantly higher in persons with colon tumours and polyps compared to controls (8.4% vs 21.6%: OR: 4.6; CI 1.3-15.9). Patients with haemorrhoids represented an unexpected carrier group with significantly higher Sii faecal carriage (30.4%, CI: 17.7-45.8). Consumption of tFDP does not represent risk factors for CRC whereas Sii seems to be associated with CRC. However, there is urgent need to assess this finding also in the general population, investigate the causality of SBSEC, Sii and CRC as well as compare the phylogenetic, functional and genomic relationship between human and Dairy Sii with regards to the ongoing application of Sii in FDP production.
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african Fermented Dairy Products overview of predominant technologically important microorganisms focusing on african streptococcus infantarius variants and potential future applications for enhanced food safety and security
International Journal of Food Microbiology, 2017Co-Authors: Christoph Jans, Christophe Lacroix, Leo Meile, Dasel W M Kaindi, W Kogimakau, Peter Lamuka, Pierre Renault, Bernd Kreikemeyer, Jan HattendorfAbstract:Milk is a major source of nutrients, but can also be a vehicle for zoonotic foodborne diseases, especially when raw milk is consumed. In Africa, poor processing and storage conditions contribute to contamination, outgrowth and transmission of pathogens, which lead to spoilage, reduced food safety and security. Fermentation helps mitigate the impact of poor handling and storage conditions by enhancing shelf life and food safety. Traditionally-Fermented sour milk Products are culturally accepted and widely distributed in Africa, and rely on product-specific microbiota responsible for aroma, flavor and texture. Knowledge of microbiota and predominant, technologically important microorganisms is critical in developing Products with enhanced quality and safety, as well as sustainable interventions for these Products, including Africa-specific starter culture development. This narrative review summarizes current knowledge of technologically-important microorganisms of African Fermented Dairy Products (FDP) and raw milk, taking into consideration novel findings and taxonomy when re-analyzing data of 29 publications covering 25 Products from 17 African countries. Technologically-important lactic acid bacteria such as Lactococcus lactis and Streptococcus infantarius subsp. infantarius (Sii), Lactobacillus spp. and yeasts predominated in raw milk and FDP across Africa. Re-analysis of data also suggests a much wider distribution of Sii and thus a potentially longer history of use than previously expected. Therefore, evaluating the role and safety of African Sii lineages is important when developing interventions and starter cultures for FDP in Africa to enhance food safety and food security. In-depth functional genomics, epidemiologic investigations and latest identification approaches coupled with stakeholder involvement will be required to evaluate the possibility of African Sii lineages as novel food-grade Streptococcus lineage.
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prevalence and comparison of streptococcus infantarius subsp infantarius and streptococcus gallolyticus subsp macedonicus in raw and Fermented Dairy Products from east and west africa
International Journal of Food Microbiology, 2013Co-Authors: Christoph Jans, Christophe Lacroix, Dasel W M Kaindi, Bassirou Bonfoh, Desiree Bock, Patrick Murigu Kamau Njage, Sylvie Mireille Kouamesina, Leo MeileAbstract:Streptococcus infantarius subsp. infantarius (Sii) and Streptococcus gallolyticus subsp. macedonicus are members of the Streptococcus bovis/Streptococcus equinus complex (SBSEC) associated with human infections. SBSEC-related endocarditis was furthermore associated with rural residency in Southern Europe. SBSEC members are increasingly isolated as predominant species from Fermented Dairy Products in Europe, Asia and Africa. African variants of Sii displayed Dairy adaptations to lactose metabolism paralleling those of Streptococcus thermophilus including genome decay. In this study, the aim was to assess the prevalence of Sii and possibly other SBSEC members in Dairy Products of East and West Africa in order to identify their habitat, estimate their importance in Dairy fermentation processes and determine geographic areas affected by this potential health risk. Presumptive SBSEC members were isolated on semi-selective M17 and SM agar media. Subsequent genotypic identification of isolates was based on rep-PCR fingerprinting and SBSEC-specific16S rRNA gene PCR assay. Detailed identification was achieved through application of novel primers enhancing the binding stringency in partial groES/groEL gene amplification and subsequent DNA sequencing. The presence of S. thermophilus-like lacS and lacZ genes in the SBSEC isolates was determined to elucidate the prevalence of this Dairy adaptation. Isolates (n = 754) were obtained from 72 raw and 95 Fermented milk samples from Cote d'Ivoire and Kenya on semi-selective agar media. Colonies of Sii were not detected from raw milk despite high microbial titers of approximately 106 CFU/mL on M17 agar medium. However, after spontaneous milk fermentation Sii was genotypically identified in 94.1% of Kenyan samples and 60.8% of Kenyan isolates. Sii prevalence in Cote d'Ivoire displayed seasonal variations in samples from 32.3% (June) to 40.0% (Dec/Jan) and isolates from 20.5% (June) to 27.7% (Dec/Jan) present at titers of 106–108 CFU/mL. lacS and lacZ genes were detected in all Kenyan and 25.8% (June) to 65.4% (Dec/Jan) of Ivorian Sii isolates. Regional differences in prevalence of Sii and Dairy adaptations were observed, but no clear effect of Dairy animal, fermentation procedure and climate was revealed. Conclusively, the high prevalence of Sii in Kenya, Cote d'Ivoire in addition to Somalia, Sudan and Mali strongly indicates a pivotal role of Sii in traditional African Dairy fermentations potentially paralleling that of typical western Dairy species S. thermophilus. Putative health risks associated with the consumption of high amounts of live Sii and potential different degrees of evolutionary adaptation or ecological colonization require further epidemiologic and genomic investigations, particularly in Africa.
Bernd Kreikemeyer - One of the best experts on this subject based on the ideXlab platform.
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risk factors for the carriage of streptococcus infantarius subspecies infantarius isolated from african Fermented Dairy Products
PLOS ONE, 2019Co-Authors: Kossia D T Gboko, Dasel W M Kaindi, Sylvain G Traore, Aime R Sanhoun, Jerome Kirioua, Nize Otaru, Fabienne Kurt, Fabienne N Jaeger, Julia Isenring, Bernd KreikemeyerAbstract:Streptococcus infantarius subsp. infantarius (Sii) has been identified as predominant lactic acid bacteria in spontaneously Fermented Dairy Products (FDPs) in sub-Saharan Africa including Cote d'Ivoire. However, Sii belongs to the Streptococcus bovis/Streptococcus equinus complex (SBSEC). Most SBSEC members are assumed to be involved as opportunistic pathogens in serious diseases in both humans and animals. A population-based cross-sectional survey, including 385 participants was conducted in Korhogo, northern Cote d'Ivoire, to identify risk factors for Sii fecal carriage, including consumption of local FDPs. A structured questionnaire was used to gather participant's socio-demographic and economic characteristics, their relation to livestock and dietary habits. In addition, fresh stool and milk samples were collected. The identification of Sii was done using a SBSEC-specific PCR assay targeting 16S rRNA and groEL genes. The overall prevalence of SBSEC and Sii carriage was 23.2% (confidence interval CI 95% = 18.9-27.5) and 12.0% (CI 95% = 8.4-15.5) for stool, respectively. Prevalence of Sii was significantly higher in consumers of artisanal butter compared with non-consumers (57.1% vs 10.1%, odds ratio OR: 11.9, 95% CI: 3.9-36.6), as well as in persons handling livestock (OR = 3.9; 95% CI = 1.6-9.3) and livestock primary Products (OR = 5.7; 95% CI = 2.3-14.3). The closer contact with livestock was a risk factor for Sii fecal carriage. Sii strains were isolated from fresh and Fermented milk Products with a prevalence of 30.4% and 45.4%, respectively. Analysis of Sii population structure through the SBSEC multi locus sequence typing assay revealed a close relationship across human and Dairy isolates, possibly linked to a Kenyan human isolate. All these outcomes underline the interest of in-depth investigations on the ecology, potential reservoirs and pathways of contamination by Sii at the human-animal-environment interface in comparison to yet to be collected data from Europe, Asia and the Americas to further elucidate the various roles of Sii.
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Investigating the association between African spontaneously Fermented Dairy Products, faecal carriage of Streptococcus infantarius subsp. infantarius and colorectal adenocarcinoma in Kenya
Acta Tropica, 2018Co-Authors: Dasel W M Kaindi, Christophe Lacroix, Pierre Renault, Bernd Kreikemeyer, Wambui Kogi-makau, Godfrey N. Lule, Bassirou Bonfoh, Esther Schelling, Jakob Zinsstag, Leo MeileAbstract:Consumption of traditional Fermented Dairy Products (tFDP) in Africa leads to the ingestion of up to 10(8) Streptococcus infantarius subspecies infantarius (Sii) per millilitre of spontaneously Fermented milk Sii is a member of the Streptococcus bovis/Streptococcus equinus complex (SBSEC) for which some members are associated particularly with colorectal cancer or endocarditis. The extent of health risks to tFDP consumers is largely unknown. A hospital-based unmatched case-control study was conducted at Kenyatta National Hospital, Nairobi (Kenya) on 80 cases and 193 controls that were selected exhaustively from patients attending colonoscopy at the hospital. Logistic regression models adjusted for age, sex and residency were used in the statistical analysis. Consumption of tFDP was not associated with CRC (odds ratio (OR) 1.4; 95% Confidence interval (CI) 0.7-2.7; p = 0.34). Risk factors associated with CRC included age above 40 years, and consumption of processed meat and alcohol. Faecal carriage of Sii was significantly higher in persons with colon tumours and polyps compared to controls (8.4% vs 21.6%: OR: 4.6; CI 1.3-15.9). Patients with haemorrhoids represented an unexpected carrier group with significantly higher Sii faecal carriage (30.4%, CI: 17.7-45.8). Consumption of tFDP does not represent risk factors for CRC whereas Sii seems to be associated with CRC. However, there is urgent need to assess this finding also in the general population, investigate the causality of SBSEC, Sii and CRC as well as compare the phylogenetic, functional and genomic relationship between human and Dairy Sii with regards to the ongoing application of Sii in FDP production.
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african Fermented Dairy Products overview of predominant technologically important microorganisms focusing on african streptococcus infantarius variants and potential future applications for enhanced food safety and security
International Journal of Food Microbiology, 2017Co-Authors: Christoph Jans, Christophe Lacroix, Leo Meile, Dasel W M Kaindi, W Kogimakau, Peter Lamuka, Pierre Renault, Bernd Kreikemeyer, Jan HattendorfAbstract:Milk is a major source of nutrients, but can also be a vehicle for zoonotic foodborne diseases, especially when raw milk is consumed. In Africa, poor processing and storage conditions contribute to contamination, outgrowth and transmission of pathogens, which lead to spoilage, reduced food safety and security. Fermentation helps mitigate the impact of poor handling and storage conditions by enhancing shelf life and food safety. Traditionally-Fermented sour milk Products are culturally accepted and widely distributed in Africa, and rely on product-specific microbiota responsible for aroma, flavor and texture. Knowledge of microbiota and predominant, technologically important microorganisms is critical in developing Products with enhanced quality and safety, as well as sustainable interventions for these Products, including Africa-specific starter culture development. This narrative review summarizes current knowledge of technologically-important microorganisms of African Fermented Dairy Products (FDP) and raw milk, taking into consideration novel findings and taxonomy when re-analyzing data of 29 publications covering 25 Products from 17 African countries. Technologically-important lactic acid bacteria such as Lactococcus lactis and Streptococcus infantarius subsp. infantarius (Sii), Lactobacillus spp. and yeasts predominated in raw milk and FDP across Africa. Re-analysis of data also suggests a much wider distribution of Sii and thus a potentially longer history of use than previously expected. Therefore, evaluating the role and safety of African Sii lineages is important when developing interventions and starter cultures for FDP in Africa to enhance food safety and food security. In-depth functional genomics, epidemiologic investigations and latest identification approaches coupled with stakeholder involvement will be required to evaluate the possibility of African Sii lineages as novel food-grade Streptococcus lineage.
Leo Meile - One of the best experts on this subject based on the ideXlab platform.
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Investigating the association between African spontaneously Fermented Dairy Products, faecal carriage of Streptococcus infantarius subsp. infantarius and colorectal adenocarcinoma in Kenya
Acta Tropica, 2018Co-Authors: Dasel W M Kaindi, Christophe Lacroix, Pierre Renault, Bernd Kreikemeyer, Wambui Kogi-makau, Godfrey N. Lule, Bassirou Bonfoh, Esther Schelling, Jakob Zinsstag, Leo MeileAbstract:Consumption of traditional Fermented Dairy Products (tFDP) in Africa leads to the ingestion of up to 10(8) Streptococcus infantarius subspecies infantarius (Sii) per millilitre of spontaneously Fermented milk Sii is a member of the Streptococcus bovis/Streptococcus equinus complex (SBSEC) for which some members are associated particularly with colorectal cancer or endocarditis. The extent of health risks to tFDP consumers is largely unknown. A hospital-based unmatched case-control study was conducted at Kenyatta National Hospital, Nairobi (Kenya) on 80 cases and 193 controls that were selected exhaustively from patients attending colonoscopy at the hospital. Logistic regression models adjusted for age, sex and residency were used in the statistical analysis. Consumption of tFDP was not associated with CRC (odds ratio (OR) 1.4; 95% Confidence interval (CI) 0.7-2.7; p = 0.34). Risk factors associated with CRC included age above 40 years, and consumption of processed meat and alcohol. Faecal carriage of Sii was significantly higher in persons with colon tumours and polyps compared to controls (8.4% vs 21.6%: OR: 4.6; CI 1.3-15.9). Patients with haemorrhoids represented an unexpected carrier group with significantly higher Sii faecal carriage (30.4%, CI: 17.7-45.8). Consumption of tFDP does not represent risk factors for CRC whereas Sii seems to be associated with CRC. However, there is urgent need to assess this finding also in the general population, investigate the causality of SBSEC, Sii and CRC as well as compare the phylogenetic, functional and genomic relationship between human and Dairy Sii with regards to the ongoing application of Sii in FDP production.
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african Fermented Dairy Products overview of predominant technologically important microorganisms focusing on african streptococcus infantarius variants and potential future applications for enhanced food safety and security
International Journal of Food Microbiology, 2017Co-Authors: Christoph Jans, Christophe Lacroix, Leo Meile, Dasel W M Kaindi, W Kogimakau, Peter Lamuka, Pierre Renault, Bernd Kreikemeyer, Jan HattendorfAbstract:Milk is a major source of nutrients, but can also be a vehicle for zoonotic foodborne diseases, especially when raw milk is consumed. In Africa, poor processing and storage conditions contribute to contamination, outgrowth and transmission of pathogens, which lead to spoilage, reduced food safety and security. Fermentation helps mitigate the impact of poor handling and storage conditions by enhancing shelf life and food safety. Traditionally-Fermented sour milk Products are culturally accepted and widely distributed in Africa, and rely on product-specific microbiota responsible for aroma, flavor and texture. Knowledge of microbiota and predominant, technologically important microorganisms is critical in developing Products with enhanced quality and safety, as well as sustainable interventions for these Products, including Africa-specific starter culture development. This narrative review summarizes current knowledge of technologically-important microorganisms of African Fermented Dairy Products (FDP) and raw milk, taking into consideration novel findings and taxonomy when re-analyzing data of 29 publications covering 25 Products from 17 African countries. Technologically-important lactic acid bacteria such as Lactococcus lactis and Streptococcus infantarius subsp. infantarius (Sii), Lactobacillus spp. and yeasts predominated in raw milk and FDP across Africa. Re-analysis of data also suggests a much wider distribution of Sii and thus a potentially longer history of use than previously expected. Therefore, evaluating the role and safety of African Sii lineages is important when developing interventions and starter cultures for FDP in Africa to enhance food safety and food security. In-depth functional genomics, epidemiologic investigations and latest identification approaches coupled with stakeholder involvement will be required to evaluate the possibility of African Sii lineages as novel food-grade Streptococcus lineage.
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prevalence and comparison of streptococcus infantarius subsp infantarius and streptococcus gallolyticus subsp macedonicus in raw and Fermented Dairy Products from east and west africa
International Journal of Food Microbiology, 2013Co-Authors: Christoph Jans, Christophe Lacroix, Dasel W M Kaindi, Bassirou Bonfoh, Desiree Bock, Patrick Murigu Kamau Njage, Sylvie Mireille Kouamesina, Leo MeileAbstract:Streptococcus infantarius subsp. infantarius (Sii) and Streptococcus gallolyticus subsp. macedonicus are members of the Streptococcus bovis/Streptococcus equinus complex (SBSEC) associated with human infections. SBSEC-related endocarditis was furthermore associated with rural residency in Southern Europe. SBSEC members are increasingly isolated as predominant species from Fermented Dairy Products in Europe, Asia and Africa. African variants of Sii displayed Dairy adaptations to lactose metabolism paralleling those of Streptococcus thermophilus including genome decay. In this study, the aim was to assess the prevalence of Sii and possibly other SBSEC members in Dairy Products of East and West Africa in order to identify their habitat, estimate their importance in Dairy fermentation processes and determine geographic areas affected by this potential health risk. Presumptive SBSEC members were isolated on semi-selective M17 and SM agar media. Subsequent genotypic identification of isolates was based on rep-PCR fingerprinting and SBSEC-specific16S rRNA gene PCR assay. Detailed identification was achieved through application of novel primers enhancing the binding stringency in partial groES/groEL gene amplification and subsequent DNA sequencing. The presence of S. thermophilus-like lacS and lacZ genes in the SBSEC isolates was determined to elucidate the prevalence of this Dairy adaptation. Isolates (n = 754) were obtained from 72 raw and 95 Fermented milk samples from Cote d'Ivoire and Kenya on semi-selective agar media. Colonies of Sii were not detected from raw milk despite high microbial titers of approximately 106 CFU/mL on M17 agar medium. However, after spontaneous milk fermentation Sii was genotypically identified in 94.1% of Kenyan samples and 60.8% of Kenyan isolates. Sii prevalence in Cote d'Ivoire displayed seasonal variations in samples from 32.3% (June) to 40.0% (Dec/Jan) and isolates from 20.5% (June) to 27.7% (Dec/Jan) present at titers of 106–108 CFU/mL. lacS and lacZ genes were detected in all Kenyan and 25.8% (June) to 65.4% (Dec/Jan) of Ivorian Sii isolates. Regional differences in prevalence of Sii and Dairy adaptations were observed, but no clear effect of Dairy animal, fermentation procedure and climate was revealed. Conclusively, the high prevalence of Sii in Kenya, Cote d'Ivoire in addition to Somalia, Sudan and Mali strongly indicates a pivotal role of Sii in traditional African Dairy fermentations potentially paralleling that of typical western Dairy species S. thermophilus. Putative health risks associated with the consumption of high amounts of live Sii and potential different degrees of evolutionary adaptation or ecological colonization require further epidemiologic and genomic investigations, particularly in Africa.
Wenjun Liu - One of the best experts on this subject based on the ideXlab platform.
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population structure of lactobacillus helveticus isolates from naturally Fermented Dairy Products based on multilocus sequence typing
Journal of Dairy Science, 2015Co-Authors: Zhihong Sun, Heping Zhang, Wenjun Liu, Yuqin Song, Menghe Bilige, Yongfu ChenAbstract:Lactobacillus helveticus is an economically important lactic acid bacterium used in industrial Dairy fermentation. In the present study, the population structure of 245 isolates of L. helveticus from different naturally Fermented Dairy Products in China and Mongolia were investigated using an multilocus sequence typing scheme with 11 housekeeping genes. A total of 108 sequence types were detected, which formed 8 clonal complexes and 27 singletons. Results from Structure, SplitsTree, and ClonalFrame software analyses demonstrated the presence of 3 subpopulations in the L. helveticus isolates used in our study, namely koumiss, kurut-tarag, and panmictic lineages. Most L. helveticus isolates from particular ecological origins had specific population structures.
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high throughput sequencing for the detection of the bacterial and fungal diversity in mongolian naturally Fermented cow s milk in russia
BMC Microbiology, 2015Co-Authors: Qiangchuan Hou, Wenjun Liu, Zhihong Sun, Yi Zheng, Laiyu Kwok, Jiachao Zhang, Zhuang Guo, Bilige MenheAbstract:Traditional Fermented Dairy Products are major components of the typical Mongolian diet since ancient times. However, almost all the previous studies on the microbial composition of traditional Mongolian Fermented Dairy Products analyzed food samples from the Chinese Mongolian region and Mongolia but not the Russian Mongolian region. In this study, the bacterial and fungal community diversity of nineteen naturally Fermented cow’s milk (NFCM) samples from local Mongolian families residing in Kalmykia and Chita of Russia was investigated with pyrosequencing. Firmicutes and Ascomycota were the predominant phyla respectively for bacteria and fungi. The abundance of the bacterial phylum Acidobacteria was considerably different between the samples from the two regions. At genus level, Lactobacillus and Pichia were the predominating bacterial and fungal genera, respectively, while six bacterial genera significantly differed between the Kalmykia (enrichment of Aeromonas, Bacillus, Clostridium, Streptococcus, Vogesella) and Chita (enrichment of Lactococcus) samples. The results of principal coordinate analysis (PCoA) based on the bacterial or fungal composition of the Kalmykia and Chita samples revealed a different microbiota structure between the samples collected in these two locations. The redundancy analysis (RDA) identified 60 bacterial and 21 fungal OTUs as the key variables responsible for such microbiota structural difference. Our results suggest that structural differences existed in the microbiota of NFCM between Kalmykia and Chita. The difference in geographic environment may be an important factor influencing the microbial diversity of NFCM made by the Mongolians in Russia.
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diversity of lactic acid bacteria associated with traditional Fermented Dairy Products in mongolia
Journal of Dairy Science, 2011Co-Authors: W H Wang, Bilige Menghe, M T Jiri, Hongmei Wang, Wenjun Liu, Qiuhua Bao, J Zhang, F Wang, T S Sun, Heping ZhangAbstract:Spontaneous milk fermentation has a long history in Mongolia, and beneficial microorganisms have been handed down from one generation to the next for use in Fermented Dairy Products. The objective of this study was to investigate the diversity of lactic acid bacteria (LAB) communities in Fermented yak, mare, goat, and cow milk Products by analyzing 189 samples collected from 13 different regions in Mongolia. The LAB counts in these samples varied from 3.41 to 9.03 log cfu/mL. Fermented yak and mare milks had almost identical mean numbers of LAB, which were significantly higher than those in Fermented goat milk but slightly lower than those in Fermented cow milk. In total, 668 isolates were obtained from these samples using de Man, Rogosa, and Sharpe agar and M17 agar. Each isolate was considered to be presumptive LAB based on gram-positive and catalase-negative properties, and was identified at the species level by 16S rRNA gene sequencing, multiplex PCR assay, and restriction fragment length polymorphism analysis. All isolates from Mongolian Dairy Products were accurately identified as Enterococcus faecalis (1 strain), Enterococcus durans (3 strains), Lactobacillus brevis (3 strains), Lactobacillus buchneri (2 strains), Lactobacillus casei (16 strains), Lactobacillus delbrueckii ssp. bulgaricus (142 strains), Lactobacillus diolivorans (17 strains), Lactobacillus fermentum (42 strains), Lactobacillus helveticus (183 strains), Lactobacillus kefiri (6 strains), Lactobacillus plantarum ssp. plantarum (7 strains), Lactococcus lactis ssp. lactis (7 strains), Leuconostoc lactis (22 strains), Leuconostoc mesenteroides (21 strains), Streptococcus thermophilus (195 strains), and Weissella cibaria (1 strain). The predominant LAB were Strep. thermophilus and Lb. helveticus, which were isolated from all sampling sites. The results demonstrate that traditional Fermented Dairy Products from different regions of Mongolia have complex compositions of LAB species. Such diversity of LAB provides useful information for further studies of probiotic strain selection and starter culture design, with regard to the industrial production of traditional Fermented milk.
Christophe Lacroix - One of the best experts on this subject based on the ideXlab platform.
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Investigating the association between African spontaneously Fermented Dairy Products, faecal carriage of Streptococcus infantarius subsp. infantarius and colorectal adenocarcinoma in Kenya
Acta Tropica, 2018Co-Authors: Dasel W M Kaindi, Christophe Lacroix, Pierre Renault, Bernd Kreikemeyer, Wambui Kogi-makau, Godfrey N. Lule, Bassirou Bonfoh, Esther Schelling, Jakob Zinsstag, Leo MeileAbstract:Consumption of traditional Fermented Dairy Products (tFDP) in Africa leads to the ingestion of up to 10(8) Streptococcus infantarius subspecies infantarius (Sii) per millilitre of spontaneously Fermented milk Sii is a member of the Streptococcus bovis/Streptococcus equinus complex (SBSEC) for which some members are associated particularly with colorectal cancer or endocarditis. The extent of health risks to tFDP consumers is largely unknown. A hospital-based unmatched case-control study was conducted at Kenyatta National Hospital, Nairobi (Kenya) on 80 cases and 193 controls that were selected exhaustively from patients attending colonoscopy at the hospital. Logistic regression models adjusted for age, sex and residency were used in the statistical analysis. Consumption of tFDP was not associated with CRC (odds ratio (OR) 1.4; 95% Confidence interval (CI) 0.7-2.7; p = 0.34). Risk factors associated with CRC included age above 40 years, and consumption of processed meat and alcohol. Faecal carriage of Sii was significantly higher in persons with colon tumours and polyps compared to controls (8.4% vs 21.6%: OR: 4.6; CI 1.3-15.9). Patients with haemorrhoids represented an unexpected carrier group with significantly higher Sii faecal carriage (30.4%, CI: 17.7-45.8). Consumption of tFDP does not represent risk factors for CRC whereas Sii seems to be associated with CRC. However, there is urgent need to assess this finding also in the general population, investigate the causality of SBSEC, Sii and CRC as well as compare the phylogenetic, functional and genomic relationship between human and Dairy Sii with regards to the ongoing application of Sii in FDP production.
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african Fermented Dairy Products overview of predominant technologically important microorganisms focusing on african streptococcus infantarius variants and potential future applications for enhanced food safety and security
International Journal of Food Microbiology, 2017Co-Authors: Christoph Jans, Christophe Lacroix, Leo Meile, Dasel W M Kaindi, W Kogimakau, Peter Lamuka, Pierre Renault, Bernd Kreikemeyer, Jan HattendorfAbstract:Milk is a major source of nutrients, but can also be a vehicle for zoonotic foodborne diseases, especially when raw milk is consumed. In Africa, poor processing and storage conditions contribute to contamination, outgrowth and transmission of pathogens, which lead to spoilage, reduced food safety and security. Fermentation helps mitigate the impact of poor handling and storage conditions by enhancing shelf life and food safety. Traditionally-Fermented sour milk Products are culturally accepted and widely distributed in Africa, and rely on product-specific microbiota responsible for aroma, flavor and texture. Knowledge of microbiota and predominant, technologically important microorganisms is critical in developing Products with enhanced quality and safety, as well as sustainable interventions for these Products, including Africa-specific starter culture development. This narrative review summarizes current knowledge of technologically-important microorganisms of African Fermented Dairy Products (FDP) and raw milk, taking into consideration novel findings and taxonomy when re-analyzing data of 29 publications covering 25 Products from 17 African countries. Technologically-important lactic acid bacteria such as Lactococcus lactis and Streptococcus infantarius subsp. infantarius (Sii), Lactobacillus spp. and yeasts predominated in raw milk and FDP across Africa. Re-analysis of data also suggests a much wider distribution of Sii and thus a potentially longer history of use than previously expected. Therefore, evaluating the role and safety of African Sii lineages is important when developing interventions and starter cultures for FDP in Africa to enhance food safety and food security. In-depth functional genomics, epidemiologic investigations and latest identification approaches coupled with stakeholder involvement will be required to evaluate the possibility of African Sii lineages as novel food-grade Streptococcus lineage.
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prevalence and comparison of streptococcus infantarius subsp infantarius and streptococcus gallolyticus subsp macedonicus in raw and Fermented Dairy Products from east and west africa
International Journal of Food Microbiology, 2013Co-Authors: Christoph Jans, Christophe Lacroix, Dasel W M Kaindi, Bassirou Bonfoh, Desiree Bock, Patrick Murigu Kamau Njage, Sylvie Mireille Kouamesina, Leo MeileAbstract:Streptococcus infantarius subsp. infantarius (Sii) and Streptococcus gallolyticus subsp. macedonicus are members of the Streptococcus bovis/Streptococcus equinus complex (SBSEC) associated with human infections. SBSEC-related endocarditis was furthermore associated with rural residency in Southern Europe. SBSEC members are increasingly isolated as predominant species from Fermented Dairy Products in Europe, Asia and Africa. African variants of Sii displayed Dairy adaptations to lactose metabolism paralleling those of Streptococcus thermophilus including genome decay. In this study, the aim was to assess the prevalence of Sii and possibly other SBSEC members in Dairy Products of East and West Africa in order to identify their habitat, estimate their importance in Dairy fermentation processes and determine geographic areas affected by this potential health risk. Presumptive SBSEC members were isolated on semi-selective M17 and SM agar media. Subsequent genotypic identification of isolates was based on rep-PCR fingerprinting and SBSEC-specific16S rRNA gene PCR assay. Detailed identification was achieved through application of novel primers enhancing the binding stringency in partial groES/groEL gene amplification and subsequent DNA sequencing. The presence of S. thermophilus-like lacS and lacZ genes in the SBSEC isolates was determined to elucidate the prevalence of this Dairy adaptation. Isolates (n = 754) were obtained from 72 raw and 95 Fermented milk samples from Cote d'Ivoire and Kenya on semi-selective agar media. Colonies of Sii were not detected from raw milk despite high microbial titers of approximately 106 CFU/mL on M17 agar medium. However, after spontaneous milk fermentation Sii was genotypically identified in 94.1% of Kenyan samples and 60.8% of Kenyan isolates. Sii prevalence in Cote d'Ivoire displayed seasonal variations in samples from 32.3% (June) to 40.0% (Dec/Jan) and isolates from 20.5% (June) to 27.7% (Dec/Jan) present at titers of 106–108 CFU/mL. lacS and lacZ genes were detected in all Kenyan and 25.8% (June) to 65.4% (Dec/Jan) of Ivorian Sii isolates. Regional differences in prevalence of Sii and Dairy adaptations were observed, but no clear effect of Dairy animal, fermentation procedure and climate was revealed. Conclusively, the high prevalence of Sii in Kenya, Cote d'Ivoire in addition to Somalia, Sudan and Mali strongly indicates a pivotal role of Sii in traditional African Dairy fermentations potentially paralleling that of typical western Dairy species S. thermophilus. Putative health risks associated with the consumption of high amounts of live Sii and potential different degrees of evolutionary adaptation or ecological colonization require further epidemiologic and genomic investigations, particularly in Africa.