Skip to main content
SpringerLink
Log in

Molecular analysis of bacterial community dynamics during the fermentation of soy-daddawa condiment

  • Published:
Food Science and Biotechnology Aims and scope Submit manuscript

Abstract

Bacterial community dynamics during soy-daddawa fermentation was investigated using culture-dependent and PCR-denaturing gradient gel electrophoresis (PCR-DGGE) molecular methods. The total titratable acidity (TTA), pH, and bacterial counts (BCs) were monitored daily during a 72-h fermentation period. Bacteria were characterized based on 16S rRNA gene sequencing. TTA ranged from 0.08 to 0.26 mg lactic acid/g, whereas pH ranged from 7.01 to 8.19. BCs increased from 3.9 to 10.61 log CFU/g. Fifty-eight isolates were obtained by culture method and clustered into seven operational taxonomic units (OTUs) at 97% sequence similarity, whereas four OTUs were obtained from the PCR-DGGE method. Taxonomic identification revealed that bacteria belonged to the genera Bacillus, Enterobacter, Enterococcus, and Staphylococcus with B. subtilis being present throughout fermentation. Medically significant isolates, including B. anthracis, Enterococcus casseliflavus, and Enterobacter hormaechei were detected. These results emphasize the need for starter culture utilization and offer a platform for starter culture screening and selection.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Omafuvbe B, Shonukan O, Abiose S. Microbiological and biochemical changes in the traditional fermentation of soybean for “soy-daddawa”-Nigerian food condiment. Food Microbiol. 17: 469–474 (2000)

    Article  CAS  Google Scholar 

  2. Popoola TOS, Akueshi CO. Microorganisms associated with the fermentation of soybean for the production of soybean daddawa (a condiment). Nigerian Food J. 2&3: 194–196 (1985)

    Google Scholar 

  3. Popoola TOS, Kolapo AL, Afolabi OR. Biochemical deterioration of soybean daddawa-A condiment. J. Food Agric. Environ. 5: 67–70 (2007)

    CAS  Google Scholar 

  4. Achi OK. Traditional fermented protein condiments in Nigeria. Afr. J. Biotechnol. 4: 1612–1621 (2005)

    CAS  Google Scholar 

  5. Popoola TOS, Akueshi CO. Nutritional evaluation of daddawa, a local spice made from soybean (Glycine max). Mircen J. Appl. Microb. 2: 405–409 (1986)

    Article  Google Scholar 

  6. Ezeokoli OT, Gupta AK, Mienie C, Popoola TOS, Bezuidenhout CC. PCRdenaturing gradient gel electrophoresis analysis of microbial community in soy-daddawa, a Nigerian fermented soybean (Glycine max (L.) Merr.) condiment. Int. J. Food Microbiol. 220: 58–62 (2016)

    Article  CAS  Google Scholar 

  7. Dakwa S, Sakyi-Dawson E, Diako C, Annan NT, Amoa-Awua WK. Effect of boiling and roasting on the fermentation of soybeans into dawadawa (soydawadawa). Int. J. Food Microbiol. 104: 69–82 (2005)

    Article  CAS  Google Scholar 

  8. Omafuvbe BO, Abiose SH, Shonukan OO. Fermentation of soybean (Glycine max) for soy-daddawa production by starter cultures of Bacillus. Food Microbiol. 19: 561–566 (2002)

    Article  CAS  Google Scholar 

  9. Janda JM, Abbott SL. 16S rRNA gene sequencing for bacterial identification in the diagnostic laboratory: Pluses, perils, and pitfalls. J. Clin. Microbiol. 45: 2761–2764 (2007)

    Article  CAS  Google Scholar 

  10. Justé A, Thomma B, Lievens B. Recent advances in molecular techniques to study microbial communities in food-associated matrices and processes. Food Microbiol. 25: 745–761 (2008)

    Article  Google Scholar 

  11. Ercolini D, Moschetti G, Blaiotta G, Coppola S. The potential of a polyphasic PCR-DGGE Approach in evaluating microbial diversity of natural whey cultures for water-buffalo mozzarella cheese production: Bias of culture-dependent and culture-independent analyses. Syst. Appl. Microbiol. 24: 610–617 (2001)

    Article  CAS  Google Scholar 

  12. Takahashi M, Ohta T, Masaki K, Mizuno A, Goto-Yamamoto N. Evaluation of microbial diversity in sulfite-added and sulfite-free wine by culturedependent and-independent methods. J. Biosci. Bioeng. 117: 569–575 (2014)

    Article  CAS  Google Scholar 

  13. Hamdouche Y, Guehi T, Durand N, Kedjebo KBD, Monet D, Meile JC. Dynamics of microbial ecology during cocoa fermentation and drying: Towards the identification of molecular markers. Food Control 48: 117–122 (2015)

    Article  CAS  Google Scholar 

  14. Kim T-W, Lee J-H, Kim S-E, Park M-H, Chang HC, Kim H-Y. Analysis of microbial communities in doenjang, a Korean fermented soybean paste, using nested PCR-denaturing gradient gel electrophoresis. Int. J. Food Microbiol. 131: 265–271 (2009)

    Article  CAS  Google Scholar 

  15. Aquilanti L, Santarelli S, Silvestri G, Osimani A, Petruzzelli A, Clementi F. The microbial ecology of a typical Italian salami during its natural fermentation. Int. J. Food Microbiol. 120: 136–145 (2007)

    Article  CAS  Google Scholar 

  16. Oguntoyinbo FA, Tourlomousis P, Gasson MJ, Narbad A. Analysis of bacterial communities of traditional fermented West African cereal foods using culture independent methods. Int. J. Food Microbiol. 145: 205–210 (2011)

    Article  Google Scholar 

  17. Kimaryo VM, Massawe NA, Olasupo NA, Holzapfel WH. The use of starter culture for the fermentation of cassava for the production of “Kivunde,” a traditional Tanzanian food product. Int. J. Food Microbiol. 56: 179–190 (2000)

    Article  CAS  Google Scholar 

  18. Li J-F, Li L, Sheen J. Protocol: A rapid and economical procedure for purification of plasmid or plant DNA with diverse applications in plant biology. Plant Methods 6: 1–8 (2010)

    Article  Google Scholar 

  19. Muyzer G, De Waal EC, Uitterlinden AG. Profiling of complex microbial populations by denaturing gradient gel electrophoresis analysis of polymerase chain reaction-amplified genes coding for 16S rRNA. Appl. Environ. Microb. 59: 695–700 (1993)

    CAS  Google Scholar 

  20. R Core Team. R Foundation for Statistical Computing, Vienna, Austria (2013)

    Google Scholar 

  21. Schloss PD, Westcott SL, Ryabin T, Hall JR, Hartmann M, Hollister EB, Lesniewski RA, Oakley BB, Parks DH, Robinson CJ, Sahl JW, Stres B, Thallinger GG, Van Horn DJ, Weber CF. Introducing mothur: Open-source, platformindependent, community-supported software for describing and comparing microbial communities. Appl. Environ. Microb. 75: 7537–7541 (2009)

    Article  CAS  Google Scholar 

  22. Larkin MA, Blackshields G, Brown NP, Chenna R, McGettigan PA, McWilliam H, Valentin F, Wallace IM, Wilm A, Lopez R, Thompson JD, Gibson TJ, Higgins DG. Clustal W and Clustal X version 2.0. Bioinformatics 23: 2947–2948 (2007)

    Article  CAS  Google Scholar 

  23. Xia X. DAMBE5: A comprehensive software package for data analysis in molecuar biology and evolution. Mol. Biol. Evol. 30: 1720–1728 (2013)

    Article  CAS  Google Scholar 

  24. Tamura K, Stecher G, Peterson D, Filipski A, Kumar S. MEGA6: Molecular Evolutionary Genetics Analysis version 6.0. Mol. Biol. Evol. 30: 2725–2729 (2013)

    Article  CAS  Google Scholar 

  25. Parkouda C, Nielsen DS, Azokpota P, Ivette Irène Ouoba L, Amoa-Awua WK, Thorsen L, Hounhouigan JD, Jensen JS, Tano-Debrah K, Diawara B, Jakobsen M. The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia. Crit. Rev. Microbiol. 35: 139–156 (2009)

    Article  CAS  Google Scholar 

  26. Sauer M, Porro D, Mattanovich D, Branduandi P. Microbial production of organic acids: Expanding the markets. Trends Biotechnol. 25: 100–108 (2008)

    Article  Google Scholar 

  27. Sarkar P, Cook P, Owens J. Bacillus fermentation of soybeans. World J. Microb. Biot. 9: 295–299 (1993)

    Article  CAS  Google Scholar 

  28. Terlabie NN, Sakyi-Dawson E, Amoa-Awua WK. The comparative ability of four isolates of Bacillus subtilis to ferment soybeans into dawadawa. Int. J. Food Microbiol. 106: 145–152 (2006)

    Article  CAS  Google Scholar 

  29. Adewumi GA, Oguntoyinbo FA, Keisam S, Romi W, Jeyaram K. Combination of culture-independent and culture-dependent molecular methods for the determination of bacterial community of iru, a fermented Parkia biglobosa seeds. Front. Microbiol. 3: 1–9 (2013)

    Article  Google Scholar 

  30. Iwuoha CI, Eke OS. Nigerian indigenous fermented foods: Their traditional process operation, inherent problems, improvements and current status. Food Res. Int. 29: 527–540 (1996)

    Article  Google Scholar 

  31. Achi OK. The potential for upgrading traditional fermented foods through biotechnology. Afr. J. Biotechnol. 4: 375–380 (2005)

    CAS  Google Scholar 

  32. Duarte S, Pascoal C, Cassio F. Denaturing Gradient Gel Electrophoresis (DGGE) in Microbial Ecology-Insights from Freshwaters. pp. 173–196. In: Gel Electrophoresis -Principles and Basics. Magdeldin S (ed). INTECH, Open Access (2012)

    Google Scholar 

  33. Wang L-T, Lee F-L, Tai C-J, Kasai H. Comparison of gyrB gene sequences, 16S rRNA gene sequences and DNA–DNA hybridization in the Bacillus subtilis group. Int. J. Syst. Evol. Micr. 57: 1846–1850 (2007)

    Article  CAS  Google Scholar 

  34. Holzapfel WH. Appropriate starter culture technologies for small-scale fermentation in developing countries. Int. J. Food Microbiol. 75: 197–212 (2002)

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Unit of Environmental Sciences and Management, North-West University, Potchefstroom Campus, 2520, South Africa

    Obinna Ezeokoli, Arvind Gupta & Cornelius Bezuidenhout

  2. Department of Microbiology, Federal University of Agriculture, PMB 2240, Abeokuta, Nigeria

    Obinna Ezeokoli & Temitope Popoola

  3. Microbiology and Environmental Biotechnology Research Group, Agricultural Research Council-Institute for Soil, Climate and Water, Pretoria, 0001, South Africa

    Obinna Ezeokoli

Authors
  1. Obinna Ezeokoli
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Arvind Gupta
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Temitope Popoola
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Cornelius Bezuidenhout
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Cornelius Bezuidenhout.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Ezeokoli, O., Gupta, A., Popoola, T. et al. Molecular analysis of bacterial community dynamics during the fermentation of soy-daddawa condiment. Food Sci Biotechnol 25, 1081–1086 (2016). https://doi.org/10.1007/s10068-016-0174-8

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10068-016-0174-8

Keywords

Search

Navigation