Traditional fermented foods and beverages are common in many countries, including Zambia. While the general (nutritional) benefits of fermented foods are widely recognised, the nutritional composition of most traditional fermented foods is unknown. Furthermore, fermentation is known to add nutritional value to raw materials, mainly by adding B-vitamins and removing anti-nutritional factors. In the case of traditional fermentation, the composition of microbial communities responsible for fermentation varies from producer to producer and this may also be true for the nutritional composition. Here, we characterized the nutrient profile and microbial community composition of two traditional fermented foods: milk-based Mabisi and cereal-based Munkoyo. We found that the two products are different with respect to their nutritional parameters and their microbial compositions. Mabisi was found to have higher nutritional values for crude protein, fat, and carbohydrates than Munkoyo. The microbial community composition was also different for the two products, while both communities were dominated by lactic acid bacteria. Our analyses showed that variations in nutritional composition, defined as the amount of consumption that would contribute to the estimated average requirement (EAR), might be explained by variations in microbial community composition. Consumption of Mabisi appeared to contribute more than Munkoyo to the EAR and its inclusion in food-based recommendations is warranted. Our results show the potential of traditional fermented foods such as Mabisi and Munkoyo to add value to current diets and suggests that variations in microbial composition between specific product samples can result in variations in nutritional composition.

译文

传统发酵食品和饮料在包括赞比亚在内的许多国家都很普遍。尽管人们普遍认识到发酵食品的一般(营养)益处,但大多数传统发酵食品的营养成分尚不清楚。此外,已知发酵主要通过添加B-维生素和消除抗营养因子来增加原材料的营养价值。在传统发酵的情况下,负责发酵的微生物群落组成因生产者而异,营养成分也可能如此。在这里,我们表征了两种传统发酵食品的营养成分和微生物群落组成:基于牛奶的马比西和基于谷物的Munkoyo。我们发现这两种产品的营养参数和微生物组成有所不同。发现Mabisi的粗蛋白,脂肪和碳水化合物的营养价值比Munkoyo高。两种产品的微生物群落组成也不同,而两个群落均以乳酸菌为主。我们的分析表明,营养成分的变化(定义为有助于估计的平均需求量(EAR)的消费量)可以用微生物群落组成的变化来解释。马比斯的消费对EAR的贡献似乎超过了Munkoyo,因此有必要将其包含在以食物为基础的建议中。我们的结果表明,传统的发酵食品(例如Mabisi和Munkoyo)可能会增加当前饮食的价值,并表明特定产品样品之间微生物组成的变化会导致营养成分的变化。

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