Skip to content
Home
About Us
Resources
Profiles Metrics
Authors Directory
Institutions Directory
Top Authors
Top Institutions
Top Sponsors
AI Digest
Contact Us
Menu
Home
About Us
Resources
Profiles Metrics
Authors Directory
Institutions Directory
Top Authors
Top Institutions
Top Sponsors
AI Digest
Contact Us
Home
About Us
Resources
Profiles Metrics
Authors Directory
Institutions Directory
Top Authors
Top Institutions
Top Sponsors
AI Digest
Contact Us
Menu
Home
About Us
Resources
Profiles Metrics
Authors Directory
Institutions Directory
Top Authors
Top Institutions
Top Sponsors
AI Digest
Contact Us
Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
biochemistry, genetics and molecular biology
Genotypic diversity of lactic acid bacteria isolated from African traditional alkaline-fermented foods
Journal of Applied Microbiology, Volume 108, No. 6, Year 2010
Notification
URL copied to clipboard!
Description
Aim: To identify and compare lactic acid bacteria (LAB) isolated from alkaline fermentations of cassava (Manihot esculenta Crantz) leaves, roselle (Hibiscus sabdariffa) and African locust bean (Parkia biglobosa) seeds for production of, respectively, Ntoba Mbodi, Bikalga and Soumbala. Methods and Results: A total of 121 LAB were isolated, identified and compared by phenotyping and genotyping using PCR amplification of 16S-23S rDNA intergenic transcribed spacer (ITS-PCR), repetitive sequence-based PCR (rep-PCR) and DNA sequencing. The results revealed a diversity of genera, species and subspecies of LAB in African alkaline fermentations. The isolates were characterized as nonmotile (in most cases) Gram-positive rods, cocci or coccobacilli, catalase and oxidase negative. ITS-PCR allowed typing mainly at species level, with differentiation of a few bacteria at subspecies level. Rep-PCR permitted typing at subspecies level and revealed significant genotypic differences between the same species of bacteria from different raw materials. DNA sequencing combined with use of API 50CHL and API 20Strep systems allowed identification of bacteria as Weissella confusa, Weissella cibaria, Lactobacillus plantarum, Pediococcus pentosaceus, Enterococcus casseliflavus, Enterococcus faecium, Enterococcus faecalis, Enterococcus avium and Enterococcus hirae from Ntoba Mbodi; Ent. faecium, Ent. hirae and Pediococcus acidilactici from Bikalga and Soumbala. Conclusion: LAB found in African alkaline-fermented foods belong to a range of genera, species and subspecies of bacteria and vary considerably according to raw material. Significance and Impact of the Study: Our study confirms that LAB survive in alkaline fermentations, a first crucial stage in determining their significance and possible value as probiotic bacteria. © 2009 The Society for Applied Microbiology.
Authors & Co-Authors
Ouoba, Labia Iréne Ivette
United Kingdom, London
London Metropolitan University
Nyanga-Koumou, C. A.G.
Congo, Brazzaville
Université Marien N'gouabi
Parkouda, Charles
Burkina Faso, Ouagadougou
Centre National de la Recherche Scientifique Ouagadougou
Sawadogo, H.
Burkina Faso, Ouagadougou
Centre National de la Recherche Scientifique Ouagadougou
Kobawila, Simon Charles
Congo, Brazzaville
Université Marien N'gouabi
Kéléké, Simon
Congo, Pointe Noire
Equipe Pluridisciplinaire de Recherche en Alimentation et Nutrition Epran
Diawara, Bréhima
Burkina Faso, Ouagadougou
Centre National de la Recherche Scientifique Ouagadougou
Louembé, Delphin
Congo, Brazzaville
Université Marien N'gouabi
Sutherland, Jane P.
United Kingdom, London
London Metropolitan University
Statistics
Citations: 9
Authors: 9
Affiliations: 4
Identifiers
Doi:
10.1111/j.1365-2672.2009.04603.x
ISSN:
13645072
e-ISSN:
13652672
Research Areas
Genetics And Genomics