Microorganisms associated with Maari, a Baobab seed fermented product

Area of Science:

• Microbiology
• Food Science
• Fermentation Technology

Background:

• Baobab seeds (Maari) are a traditional fermented food in Burkina Faso.
• Understanding the microbial dynamics of Maari fermentation is crucial for food safety and quality.

Purpose of the Study:

• To identify the aerobic mesophilic bacteria (AMB) and lactic acid bacteria (LAB) involved in Baobab seed fermentation.
• To characterize the microbial load and diversity in Maari from different production sites.

Main Methods:

• Isolation and identification of 390 bacterial isolates using phenotypic and genotypic methods.
• Rep-PCR ((GTG)(5)-fingerprinting) and 16S rRNA gene sequencing for precise species identification.
• Quantification of AMB and LAB populations in retail Maari samples.

Main Results:

• Bacillus subtilis and Staphylococcus sciuri were the primary initiators of fermentation.
• Enterococcus faecium emerged as the dominant LAB after 24 hours and throughout fermentation.
• High microbial loads of AMB (up to 10log10CFU/g) and LAB (up to 9.9log10CFU/g) were found in retail Maari.
• Diverse bacterial genera, including Bacillus, Staphylococcus, and a potential novel Corynebacterium sp., were identified.

Conclusions:

• The fermentation of Baobab seeds is a complex process initiated by specific AMB and later dominated by LAB, primarily Enterococcus faecium.
• The microbial composition of Maari can vary, with Pediococcus acidilactici also playing a role in some samples.
• Further research into the novel Corynebacterium sp. could reveal new insights into food fermentation.