Skip Navigation Links.
Journal of Food Security. 2022, 10(1), 17-24
DOI: 10.12691/JFS-10-1-3
Original Research

Hygienic Quality of Fermented Pepper Sold in the Markets of Brazzaville

Angélique Espérance Lembella Boumba1, 2, , Augustin Aimé Lebonguy2, Chancelvy Pahivelle Limingui Polo2, Mickaelle Bokamba Moukala2, 3 and Joseph Goma-Tchimbakala1, 2

1Ecole Nationale Supérieure d’Agronomie et de Foresterie, BP 69 Brazzaville Congo

2Institut National de Recherche en Sciences Exactes et Naturelles, BP 2400 Brazzaville Congo

3Faculté des Sciences et Techniques, BP 69 Brazzaville Congo

Pub. Date: March 11, 2022
Full Text PDF

Cite this paper

Angélique Espérance Lembella Boumba, Augustin Aimé Lebonguy, Chancelvy Pahivelle Limingui Polo, Mickaelle Bokamba Moukala and Joseph Goma-Tchimbakala. Hygienic Quality of Fermented Pepper Sold in the Markets of Brazzaville. Journal of Food Security. 2022; 10(1):17-24. doi: 10.12691/JFS-10-1-3

Abstract

This study was carried out to determine the hygienic quality of six samples of fermented peppers of different ages sold in the markets of Brazzaville in the Republic of Congo and used for human consumption. To do so, decimal dilution method was performed and only the obtained isolates on Mac conkey agar were identified by sequencing of 16s rRNA gene. Then the phylogenic relationship of the sequences obtained was verified on Phylogeny.fr. The principal component analysis and the similarity dendrogram made it possible to see the resemblance between the different samples. The results showed that the FMAT load varied from 2.33.105 -1.2.107cfu/g with a very significant difference (P <0.001). Only the EB4 sample is of unsatisfactory quality for this parameter. The loads of total and faecal coliforms in EB4 were above the threshold values of Directive 2005/2073/EC relating to the microbiological criteria applicable to foodstuffs. Staphylococcus aureus was absent in all samples except EB4 where the microbial density is 2.6.102 cfu/g. The NCBI blast of the sequences obtained made it possible to identify the following bacterial species with a percentage of similarity equal to or greater than 99%: Enterobacter kobei, E. mori, Klebsiella Pneumoniae and Salmonella Enterica. This work showed that the quality of the peppers fermented depends on fermentation time. Older fermented peppers are of good quality compared to younger ones.

Keywords

hygienic quality, pepper; fermented food, microbial, food safety criteria

Copyright

Creative CommonsThis work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References

[1]  Kasse, M., Cisse, M., Toure, A., Ducamp-collin, M.N. and Guisse, M. Qualité microbiologique des tranches de mangues (Mangifera indica L.) vendues à Dakar (Sénégal). International journal of Biological and Chemical Sciences, 8(4), 1611-1619, 2014.
 
[2]  Sanatombi, K. and Jitendra, S.G. Journal of Food Agriculture and Environement, 4, 205-208. 2006
 
[3]  Lee, Y., Howard, L.R. and Villalon, B. Flavonoids and antioxidant activity of fresh Pepper (Capsicum annum) cultivar. Journal of Food Science, 60, 43-476, 1995.
 
[4]  Watts, E. G., Janes, M. E., Prinyawiwatkul, W., Shen, Y. X., Xu, Z. M. and Johson, D. Microbiological changes and their impact on quality characteristics of red hot chilli pepper mash during natural fermentation. International Journal of Food Science and Technology, 53, 1816-1823, 2018.
 
[5]  Kim, S., Park, J. and Moon, B. Original article Phytochemicals and quality characteristics of candied paprika (Capsicum annuum L.) during storage. International Journal of Food Science & Technology, 50, 1847-1854,2015.
 
[6]  Zhou, L., Cao, Z., Bi, J., Yi, J., Chen, Q., Wu, X. and Zhou, M. Degradation kinetics of total phenolic compounds, capsaicinoids and antioxidant activity in red pepper during hot air and infrared drying process. International Journal of Food Science & Technology, 842-853, 2016.
 
[7]  Yuliana, N.D., Iqbal, M., Jahangir, M., Wijaya, C.H., Korthout, H., Kottenhage, M., Kim, H.K. and Verpoorte, R. Screening of selected Asian spices for anti obesity-related bioactivities. Food Chemestry, 126, 1724-1729, 2011.
 
[8]  Howard, L.R., Talcott, S.T., Brenes, C.H. and Villalon, B. Changes in phytochemical and antioxidant activity of selected pepper cultivars (Capsicum species) as influenced by maturity. Journal of Agricultural and Food Chemistry, 48, 1713-1720, 2000.
 
[9]  Ahmed, J., Shivhare, U.S. and Ramaswamy, H.S. A fraction conversion Kinetic Model for Thermal Degradation of Color in Red Chilli Puree and Paste. LWT - Food Science and Technology, 35, 497-503,2002.
 
[10]  Tian, S.L., Lu, B.Y., Gong, Z.H. and Shah, S.N.M. Effects of drought stress on capsanthin during fruit development and ripening in pepper (Capsicum annuum L.). Agricultural Water Management, 137, 46-51, 2014.
 
[11]  Lembella Boumba, A.E., Lebonguy, A.A., Goma-Tchimbakala, J., Nzaou, S.A.E., Polo, C.P.L. and Moukala, M.B. Bacterial Community Diversity of Fermented Pepper in Brazzaville Revealed by Illumina Miseq of 16S rRNA Gene. Food and Nutrition Sciences, 12, 37-53, 2021.
 
[12]  Zheng, Y., Chen, J., Chen, L., Hu, T., Shi, L., Wan, S. and Wang, M. Analysis and control of microbial gas production in fermented chili paste. Journal of Food Process Preservation. 00:e14806, 2020.
 
[13]  Kavitha, S., Harikrishnan, A., and Jeevaratnam, K. Characterization and evaluation of antibacterial efficacy of a novel antibiotic-type compound from a probiotic strain Lactobacillus plantarum KJB23 against food-borne pathogens. LWT-Food Science and Technology, 118, 108759, 2016.
 
[14]  Rezac, S., Kok, C.R., Heermann, M. and Hutkins, R. Fermented Foods as a Dietary Source of live Organisms. Frontier in Microbiology, 9, 1785, 2018.
 
[15]  Mokemiabeka, N. S., Kayath, C. A., Nguimbi, E., Lébonguy, A. A., Eboungabeka, A. G. M., Mendosa, D. R., Kéléké, S., Kobawila, S. C., and Botteaux, A. Microbiological and biochemical assessment of crushed red pepper from Capsicum frutescens preserved in jars and manufactured in local markets in Republic of Congo. International Journal of Biotechnology Research, 4(1), 001-010, 2016.
 
[16]  Drancourt, M., Bollet C., Carlioz A., Martelin R., Gayral J.P. and Raoult, D. 16S ribosomal sequence analysis of a large collection of environmental and clinical unidentifiable bacterial isolates. Journal of Clinical Microbiology, 38, 3623-3630, 2000.
 
[17]  Ennadir, J., Hassikou, R., Ohmani, F., Hammamouchi, J., Bouazza, F., Qasmaoui, A., Mennane, Z., Ouazzani Touhami, T., Charof, R. and Khedid, K. Qualité microbiologique des farines de blé consommées au Maroc. Revue Canadian Microbiologie, 58, 145-150, 2012.
 
[18]  FAO. Codex alimentarius. Food and Agriculture Organisation of the United Nations, Rome. 7, p. 1-54, 1994.
 
[19]  Capozzi, V., Fragasso, M., Romaniello, R., Berbegal C., Russo, P. and Spano, G. Spontaneous Food Fermentations and Potential Risks for Human Health. Fermentation, 3, 49, 2017.
 
[20]  Fatoumata, C., Soronikpoho, S., Souleymane, T., Kouakou, B. and Koffi, D.M. Caractéristiques biochimiques et microbiologiques de moutardes africaines produites à base de graines fermentées de Parkia biglobosa et de Glycine max, vendues en Côte d’Ivoire. International Journal of Biological and Chemical Sciences, 10(2), 506-518, 2016.
 
[21]  Fall, N.G., Tounkara, I.L.T., Diop, M.B., Thiaw, O.T. and Thonart, P. Etude socioéconomique et technologique de la production du poisson fermenté et séché (Guedj) au Sénégal. International Journal of Biological and Chemical Sciences, 8(6), 2523-2538, 2014.
 
[22]  Liu, Z., Penga, Z., Huanga, T., Xiaoa, Y., Li, J., Xie, M. and Xiong, T. Comparison of Bacterial Diversity in Traditionally Homemade Paocai and Chinese Spicy Cabbage. Food Microbiology, 83, 141-149, 2019.
 
[23]  Parveen, S., Das, S., Begum, A., Sultana, N., Hoque, M. M. and Ahmad, I. Microbiological quality assessment of three selected spices in Bangladesh. International Food Research Journal 21(4), 1327-1330, 2014.
 
[24]  Maïwore, J., Baane, M. P., Ngoune L.T., Fadila, J.A., Yero M. Y. and Montet D. Qualité microbiologique et physico-chimique des laits fermentés consommés à Maroua (Cameroun). International Journal of Biological and Chemical Sciences, 12(3), 1234-1246, 2018. ISSN 1997-342X (Online), ISSN 1991-8631 (Print).
 
[25]  Larpent J.P. Lait et produits laitier non fermentés dans la Microbiologie alimentaire. (Bourgeois, C.M., Muscle J.F. et Zecca, J.) Tome1 Aspect microbiologique de la sécurité et de la qualité alimentaire, Edition Tec et Doc, Lavoisier, 201-215, 1990.
 
[26]  Lortal.. Ferments et aliments: une longue histoire riche d’enseignements. Innovations Agronomiques, 44, 1-13, 2015.
 
[27]  Omer, M.K., Prieto, B., Rendueles, E., Alvarez-Ordonez, A., Lunde., K, Alvseike, O. and Prieto, M. Microbiological, physicochemical and sensory parameters of dry fermented sausages manufactured with high hydrostatic pressure processed raw meat. Meat Sciences, 108, 115-119, 2015.
 
[28]  Walsh, A.M., Crispie, F., Daari, K., O'Sullivan, O., Martin, J.C., Arthur, C.T., Claesson, M.J., Scott, K.P. and Cotter, P.D. Strain-level metagenomic analysis of the fermented dairy beverage nunu highlights potential food safety risks. Applied and Environnemental Microbiology, 83:e01144-17, 2017.
 
[29]  Serra, J.L., Moura, F.G., de Melo Pereira, G.V., Soccol, C.R., Rogeza, H. and Darneta, S. Determination of the Microbial Community in Amazonian Cocoa Bean Fermentation by Illumina-Based Metagenomic Sequencing. LWT—FoodScience and Technology, 106, 229-239, 2019.
 
[30]  Li, H., Li, Z., Qu, J. and Wang, J. Bacterial Diversity in Traditional Jiaozi and Sourdough Revealed by High-Throughput Sequencing of 16S rRNA Amplicons. Food Science and Technology, 81, 319-325, 2017.
 
[31]  Yao, A.A., Egounlety, M., Kouame, L.P. and Thonar, T.P. Les bactéries lactiques dans les aliments ou boissons amylacés et fermentés de l’Afrique de l’Ouest: leur utilisation actuelle. Annales de Médecine Véterinaire, 153: 54-65, 2009.
 
[32]  Anraku, K., Nonaka, K., Yamaga, T., Yamamoto, T., Shin, M.C., Wakita, M., Hamamoto, A. and Akaike, N. Removal of Toxin (Tetrodotoxin) from Puffer Ovary by Traditional Fermentation. Toxins, 5, 193-202, 2013.
 
[33]  Taale, E., Savadogo, A., Zongo, C., Tapsoba, F., Karou, S. D. and Traore, A. S. Les peptides antimicrobiens d’origine microbienne : cas des bactériocines. International Journal of Biological and Chemical Sciences, 10(1), 384-399, 2016.
 
[34]  Bokamba Moukala, M., Kayath, C.A., Ahombo, G., Dangui, N.P.M., Kinavouidi, D.J.K., Mouélé, E.C.N. and Diatewa, M. Giving More Benefits to Biosurfactants Secreted by Lactic Acid Bacteria Isolated from Plantain Wine by Using Multiplex PCR Identification. Advances in Microbiology, 9, 917-930, 2019.
 
[35]  Zhang, S., Iandolo, J. J. and Stewart, G. C. The enterotoxin D plasmid of Staphylococcus aureus encodes a second enterotoxin determinant (sej). FEMS Microbiology letters 168(2), 227-233, 1998.
 
[36]  Ananou, S., Maqueda, M., Martinez-Bueno, M., Galvez, A. and Valdivia, E. Bactericidal synergism through enterocin AS-48 and chemical preservatives against Staphylocoocus aureus. Letters in Applied Microbiology, 45(1), 19-23, 2007.
 
[37]  Vora, P., Senecal, A. and Schaffner, D. W.. Survival of Staphylococcus aureus ATCC 13565 in intermediate moisture foods is highly variable. Risk Analysis. 23(1), 229-236, 2003.
 
[38]  Liang, H., Yin, L., Zhang, Y., Chang, C. and Zhang, W. Dynamics and Diversity of a Microbial Community during the Fermentation of Industrialized Qingcai Paocai, a Traditional Chinese Fermented Vegetable Food, as Assessed by Illumina MiSeq Sequencing, DGGE and qPCR Assay. Annals of Microbiology, 68, 111-122, 2018.
 
[39]  Akabanda, F., Owusu-Kwarteng, J., Glover, R. L. K. and Tano-Debrah, K. Microbiological Characteristics of Ghanaian Traditional Fermented Milk Product, Nunu. Nature and Science, 8(9), 178-187, 2010.
 
[40]  Jiménez, E., Yépez A., Pérez-Cataluňa, A., Vásquez, E. R., Dávila, D. Z., Vignolo, G. and Aznar, R. Exploring diversity and biotechnological potential of lactic acid bacteria from tocosh - traditional Peruvian fermented potatoes – by high throughput sequencing (HTS) and culturing. LWT-Food Science and Technology, 87, 567-574, 2018.