Browsing by Author "Kondiah, Kulsum"

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    Physicochemical Properties and Bacterial Community Profiling of Optimal Mahewu (A Fermented Food Product) Prepared Using White and Yellow Maize with Different Inocula
    (2022-10-11) Daji, Grace Abosede; Green, Ezekiel; Abrahams, Adrian; Oyedeji, Ajibola Bamikole; Masenya, Kedibone; Kondiah, Kulsum; Adebo, Oluwafemi Ayodeji
    Mahewu is a fermented food product from maize, commonly consumed in Southern Africa. This study investigated the effect of optimizing fermentation (time and temperature) and boiling time of white maize (WM) and yellow maize (YM) mahewu, with the use of the Box–Behnken-response surface methodology (RSM). Fermentation time and temperature as well as boiling time were optimized and pH, total titratable acidity (TTA) and total soluble solids (TSS) determined. Results obtained showed that the processing conditions significantly (p ≤ 0.05) influenced the physicochemical properties. pH values of the mahewu samples ranged between 3.48–5.28 and 3.50–4.20 for YM mahewu and WM mahewu samples, respectively. Reduction in pH values after fermentation coincided with an increase in TTA as well as changes in the TSS values. Using the numerical multi-response optimisation of three investigated responses the optimal fermentation conditions were observed to be 25 °C for 54 h and a boiling time of 19 min for white maize mahewu and 29 °C for 72 h and a boiling time of 13 min for yellow maize mahewu. Thereafter white and yellow maize mahewu were prepared with the optimized conditions using different inocula (sorghum malt flour, wheat flour, millet malt flour or maize malt flour) and the pH, TTA and TSS of the derived mahewu samples determined. Additionally, amplicon sequencing of the 16S rRNA gene was used to characterise the relative abundance of bacterial genera in optimized mahewu samples, malted grains as well as flour samples. Major bacterial genera observed in the mahewu samples included Paenibacillus, Stenotrophomonas, Weissella, Pseudomonas, Lactococcus, Enterococcus, Lactobacillus, Bacillus, Massilia, Clostridium sensu stricto 1, Streptococcus, Staphylococcus, Sanguibacter, Roseococcus, Leuconostoc, Cutibacterium, Brevibacterium, Blastococcus, Sphingomonas and Pediococcus, with variations noted for YM mahewu and WM mahewu. As a result, the variations in physicochemical properties are due to differences in maize type and modification in processing conditions. This study also discovered the existence of variety of bacterial that can be isolated for controlled fermentation of mahewu.
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    A unique isolate of beak and feather disease virus isolated from budgerigars (Melopsittacus undulatus) in South Africa
    (Springer Verlag, 2010) Varsani, Arvind; de Villiers, Gillian K; Regnard, Guy L; Bragg, Robert R; Kondiah, Kulsum; Hitzeroth, Inga I; Rybicki, Edward P
    Beak and feather disease virus (BFDV), the causative agent of psittacine beak and feather disease (PBFD) infects psittaciformes worldwide. We provide an annotated sequence record of three full-length unique genomes of BFDV isolates from budgerigars (Melopsittacus undulatus) from a breeding farm in South Africa. The isolates share[99% nucleotide sequence identity with each other and *96% nucleotide sequence identity to two recent isolates (Melopsittacus undulatus) from Thailand but only between 91.6 and 86.6% identity with all other full-length BFDV sequences. Maximum-likelihood analysis and recombination analysis suggest that the South African budgerigar BFDV isolates are unique to budgerigars, are non-recombinant in origin, and represent a new genotype of BFDV.