@article{fdi:010069328,
  title = {{PCR} screening of an {A}frican fermented pearl-millet porridge metagenome to investigate the nutritional potential of its microbiota},
  author = {{S}aubade, {F}abien and {H}umblot, {C}hrist{\`e}le and {H}emery, {Y}ouna and {G}uyot, {J}ean-{P}ierre},
  editor = {},
  language = {{ENG}},
  abstract = {{C}ereals are staple foods in most {A}frican countries, and many {A}frican cereal-based foods are spontaneously fermented. {T}he nutritional quality of cereal products can be enhanced through fermentation, and traditional cereal-based fermented foods ({CBFF}s) are possible sources of lactic acid bacteria ({LAB}) with useful nutritional properties. {T}he nutritional properties of {LAB} vary depending on the species and even on the strain, and the microbial composition of traditional {CBFF}s varies from one traditional production unit ({TPU}) to another. {T}he nutritional quality of traditional {CBFF}s may thus vary depending on their microbial composition. {A}s the isolation of potentially useful {LAB} from traditional {CBFF}s can be very time consuming, the aim of this study was to use {PCR} to assess the nutritional potential of {LAB} directly on the metagenomes of pearl-millet based fermented porridges (ben-saalga) from {B}urkina {F}aso. {G}enes encoding enzymes involved in different nutritional activities were screened in 50 metagenomes extracted from samples collected in 10 {TPU}s in {O}uagadougou. {T}he variability of the genetic potential was recorded. {C}ertain genes were never detected in the metagenomes (genes involved in tarotenoid synthesis) while others were frequently detected (genes involved in folate and riboflavin production, starch hydrolysis, polyphenol degradation). {H}ighly variable microbial composition assessed by real-time {PCR}-was observed among samples collected in different {TPU}s, but also among samples from the same {TPU}. {T}he high frequency of the presence of genes did not necessarily correlate with in situ measurements of the expected products. {I}ndeed, no significant correlation was found between the microbial variability and the variability of the genetic potential. {I}n spite of the high rate of detection (80%) of both genes foil, and folk, encoding enzymes involved in folate synthesis, the folate content in ben-saalga was rather low (median: 0.5 mu g/100 g fresh weight basis). {T}his work highlighted the limit of evaluating the nutritional potential of the microbiota of traditional fermented foods by the only screening of genes in metagenomes, and suggests that such a screening should be completed by a functional analysis.},
  keywords = {{V}itamin {B}9 ; {R}eal-time {PCR} ; {L}actobacillus fermentum ; {Y}easts ; {P}ennisetum glaucum ; {S}tarch metabolism ; {BURKINA} {FASO}},
  booktitle = {},
  journal = {{I}nternational {J}ournal of {F}ood {M}icrobiology},
  volume = {244},
  numero = {},
  pages = {103--110},
  ISSN = {0168-1605},
  year = {2017},
  DOI = {10.1016/j.ijfoodmicro.2016.12.020},
  URL = {https://www.documentation.ird.fr/hor/fdi:010069328},
}