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<p>Traditionally fermented African beverages (TFABs) are believed to harbor diverse microbial communities, including beneficial lactic acid bacteria (LAB). However, few TFABs have been examined for beneficial LAB. In this study, we determined the genera of LAB from a maize-based TFAB (<i>kwete</i>) produced by the Acholi (KA) and Lango (KL) ethnic communities of Northern Uganda. Examination of KA and KL <i>samples</i> <i>using</i> De Man Rogosa and Sharpe (MRS) culture medium and 16S rRNA gene identified <i>Lactiplantibacilli</i> (66.04%), <i>Leuconostoc</i> (13.20%), <i>Pediococci</i> (7.55%), <i>Levilactobacilli</i> (5.66%), <i>Limosilactobacillus</i> (3.77%), <i>Weisella</i> (1.89%), and unidentified <i>Bacteria</i> (1.89%). KA and KL was dominated by <i>Pediococcus</i> <i>pentosaceus</i>; and <i>Leuconostoc</i> <i>mesenteroides</i> respectively while <i>Lactiplantibacillus</i> <i>plantarum</i> occurred in both. Simpson (D) and Shannon (H′) diversity indices showed that differences in ingredient composition and fermentation stage affected LAB diversity in KA and KL. For instance, with sorghum malt, KL consistently showed higher diversity on day 0 (D = 0.67, H′ = 0.69) and day 1 (D = 0.80, H′ = 1.10) than KA at day 0 (D = 0, H′ = 0) and day 1 (D = 0.33, H′ = 0.45) of fermentation, respectively. This study demonstrates that fermentation stage and ingredient composition influence LAB diversity of <i>kwete</i>. Considering that the identified genera are commonly used in food fermentation as starter cultures, they may serve as potential probiotics when used in sufficient numbers in <i>Kwete</i>. However, future development of <i>kwete</i> as a potential carrier for probiotic LAB should consider ingredient composition and fermentation process. Future research on LAB diversity in <i>kwete</i> using culture-independent methods is recommended.</p>

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Genera of lactic acid bacteria isolated from a maize-based fermented beverage (Kwete) consumed by ethnic communities in Northern Uganda

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  • 发表日期：

    2026年3月9日

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  • Prossy Nassanga,
  • Gianluigi Mauriello,
  • Stephen O. Ochaya,
  • Duncan Ongeng

摘要

Traditionally fermented African beverages (TFABs) are believed to harbor diverse microbial communities, including beneficial lactic acid bacteria (LAB). However, few TFABs have been examined for beneficial LAB. In this study, we determined the genera of LAB from a maize-based TFAB (kwete) produced by the Acholi (KA) and Lango (KL) ethnic communities of Northern Uganda. Examination of KA and KL samples using De Man Rogosa and Sharpe (MRS) culture medium and 16S rRNA gene identified Lactiplantibacilli (66.04%), Leuconostoc (13.20%), Pediococci (7.55%), Levilactobacilli (5.66%), Limosilactobacillus (3.77%), Weisella (1.89%), and unidentified Bacteria (1.89%). KA and KL was dominated by Pediococcus pentosaceus; and Leuconostoc mesenteroides respectively while Lactiplantibacillus plantarum occurred in both. Simpson (D) and Shannon (H′) diversity indices showed that differences in ingredient composition and fermentation stage affected LAB diversity in KA and KL. For instance, with sorghum malt, KL consistently showed higher diversity on day 0 (D = 0.67, H′ = 0.69) and day 1 (D = 0.80, H′ = 1.10) than KA at day 0 (D = 0, H′ = 0) and day 1 (D = 0.33, H′ = 0.45) of fermentation, respectively. This study demonstrates that fermentation stage and ingredient composition influence LAB diversity of kwete. Considering that the identified genera are commonly used in food fermentation as starter cultures, they may serve as potential probiotics when used in sufficient numbers in Kwete. However, future development of kwete as a potential carrier for probiotic LAB should consider ingredient composition and fermentation process. Future research on LAB diversity in kwete using culture-independent methods is recommended.