The predominant lactic acid bacteria and yeasts involved in the spontaneous fermentation of millet during the production of the traditional porridge Hausa koko in Ghana

Spontaneous fermentation of cereals like millet involves a diverse population of microbes from various sources, including raw materials, processing equipment, fermenting receptacles, and the environment.

Here, we present data on the predominant microbial species and their succession at each stage of the Hausa koko production process from five regions of Ghana.

The isolates were enumerated using selective media, purified, and phenotypically characterised.

The LAB isolates were further characterised by 16S rRNA Sanger sequencing, typed using (GTG)_5 repetitive-PCR, and whole genome sequencing, while 28S rRNA Sanger sequencing was performed for yeast identification.

The pH of the millet grains ranged from mean values of 6.02—6.53 to 3.51—3.99 in the final product, depending on the processors.

The mean LAB and yeast counts increased during fermentation then fell to final counts of log 2.77–3.95 CFU/g for LAB and log 2.10–2.98 CFU/g for yeast in Hausa koko samples.

At the various processing stages, the counts of LAB and yeast revealed significant variations ( p  < 0.0001).

The species of LAB identified in this study were Limosilactobacillus pontis , Pediococcus acidilactici , Limosilactobacillus fermentum , Limosilactobacillus reuteri , Pediococcus pentosaceus , Lacticaseibacillus paracasei , Lactiplantibacillus plantarum , Schleiferilactobacillus harbinensis , and Weissella confusa .

The yeasts were Saccharomyces cf. cerevisiae/paradoxus , Saccharomyces cerevisiae , Pichia kudriavzevii, Clavispora lusitaniae and Candida tropicalis .

The identification and sequencing of these novel isolates and how they change during the fermentation process will pave the way for future controlled fermentation, safer starter cultures, and identifying optimal stages for starter culture addition or nutritional interventions.

These LAB and yeast species are linked to many indigenous African fermented foods, potentially acting as probiotics in some cases.

This result serves as the basis for further studies into the technological and probiotic potential of these Hausa koko microorganisms.