Investigation of the diversity and safety of the predominant Bacillus pumilus sensu lato and other Bacillus species involved in the alkaline fermentation of cassava leaves for the production of Ntoba Mbodi

Mbozo, Alain Brice Vouidibio; Kobawila, Simon Charles; Anyogu, Amarachukwu; Awamaria, Brigitte; Louembé, D.; Sutherland, Jane P.; Ouoba, L.I.I.

doi:10.1016/j.foodcont.2017.06.018

Cited by 18 publications

(8 citation statements)

References 48 publications

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“…This study set out to assess the variability in the bacterial populations across samples of Ntoba mbodi and the potential enzyme activities associated with the predominant strains isolated from Ntoba mbodi. Consistent with previous studies (Ouoba et al, 2010;Vouidibio-Mbozo et al, 2017), we showed that Ntoba mbodi contains high density of bacteria that varied with xylanase;…”

Section: Discussionsupporting

confidence: 93%

“…C-32, Bacillus sp.01105, Bacillus altitudinis strain SH156 and Bacillus aerophilus strain JF11. The presence of Bacillus related species is in agreement with previous studies in Ntoba mbodi (Louembe et al, 2003;Vouidibio-Mbozo et al, 2017) and in other alkaline food fermentation products (Steinkraus, 2002;Parkouda et al, 2009;Tamang et al, 2016). Comparison at species level revealed that the Bacillus related species previously reported in Ntoba mbodi, including B. subtilis, B. amyloliquefaciens, B. megaterium, B. macerans, B. cereus, B. polymixa, B. brevis and B. pumilus (Louembe et al, 2003;Kobawila et al, 2005), B. safensis, B. siamensis and Lysinibacillus louembei (Ouoba et al, 2015; Vouidibio Mbozo et al, 2017), were not found at the highest dilution of inoculum (Ntoba mbodi).…”

supporting

confidence: 93%

“…Kobawila et al (2005) using the same bacterial characterization approach reported on the presence of Bacillus subtilis, Bacillus amyloliquefaciens, Bacillus megaterium, Bacillus macerans, Bacillus cereus, Bacillus polymixa, Bacillus brevis and Bacillus pumilus. Recently, Vouidibio-Mbozo et al (2017), by combining both phenotypic and genotypic methods identified B. safensis, B. siamensis and Lysinibacillus spp. in Ntoba mbodi.…”

Section: Introductionmentioning

confidence: 99%

“…However, it is still unclear whether the isolates previously described were the predominant bacterial taxa in Ntoba mbodi. Indeed, isolation of colonies was based on phenotypic characteristics of Bacillus after cultivation of total mesophilic bacteria (Vouidibio-Mbozo et al, 2017) or LAB (Ouoba et al, 2010). Therefore the bacterial predominance in previous studies represents the fraction of each distinct species complete set of isolates or probably faster growing bacteria but does not reflect the abundance of each cultivable species in the initial samples of Ntoba mbodi.…”

Section: Introductionmentioning

confidence: 99%

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Assessment of dominant bacterial strains isolated from Ntoba mbodi, an indigenous African alkaline-fermented food, and their potential enzyme activities

Moutou-Tchitoula¹,

Nguimbi²,

Giusti-Miller³

et al. 2018

Afr. J. Microbiol. Res.

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Ntoba mbodi is a stable and long-life alkaline-fermented food and the domestic-scale production depends upon microorganisms from the local environment. Previous studies on bacteria in Ntoba mbodi have reported the presence of Bacillus related species and other bacterial taxa. But the abundance of these bacteria in Ntoba mbodi still needs to be determined to assess their ecological importance in this particular environment. In the present study, we used an extinction dilution approach for isolation and taxonomic affiliation of the dominant isolates obtained from the highest positive dilution of Ntoba mbodi. We also tested the hypothesis that there is a convergence in the bacterial community profile in Ntoba mbodi, irrespective of the origins of the food, by assessing the set of dominant bacteria that was found in all the samples studied. The density of the bacteria ranged from 1.67×10 10 to 2.8×10 10 CFU g-1. Eleven distinct morphotypes were isolated at the highest positive dilution of Ntoba mbodi and identified using 16S rRNA gene sequencing followed by phylogenetic analyses. Eight isolates were classified as Bacillus related species. A set of five strains was shared between all samples of Ntoba mbodi which were closest to Bacillus altitudinis, Bacillus sp. C-32, Staphylococcus sciuri and Bacterium NLAE-ʫ-H375. Of the eleven predominant isolates, eight showed cellulase activity and five showed xylanase and β-glucosidase activity.

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Section: Discussionsupporting

confidence: 93%

supporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Assessment of dominant bacterial strains isolated from Ntoba mbodi, an indigenous African alkaline-fermented food, and their potential enzyme activities

Moutou-Tchitoula¹,

Nguimbi²,

Giusti-Miller³

et al. 2018

Afr. J. Microbiol. Res.

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“…Therefore these isolates have been called Bacillus Sp. The presence of the genus Bacillus in food is not surprising, since several studies have reported their presence although most studies have been carried out on fermented foods, it is the case de du NtobaMbodi in Congo Brazzaville [21,26,27], Ugba in Nigeria [28] for is quoted only that.…”

Section: Discussionmentioning

confidence: 99%

Molecular Characterization of Bacillus-Genus Bacteria with Fibrinolytic Potential Isolated from Squashes «NTETE» in Brazzaville in the Republic of Congo

SolokaMabika¹,

Nguimbi²,

Kayath³

et al. 2020

AJMR

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Thromboses appearing in the blood and causing cardiovascular disease by the presence of fibrin remain a problem of concern worldwide. The fibrinolytic enzymes developed by bacteria of the Bacillus-genus are today an interesting and promising alternative to chemicals with multiple consequences. It is in this perspective that three (3) samples of cooked squash wrapped in sheets and consumed in Brazzaville and collected and in three Brazzaville markets were explored. The estimated count of the total flora of each sample for each of the three markets, namely Total, Moukondo and Tsié mé was carried out on PCA and represents respectively (5.2 ± 0.12) 107 CFU / g, (1.73 ± 0 , 16) 107 CFU / g, and (9.43 ± 1.06) 107 CFU / g while bacteria of the genus Bacillus are estimated in Mossel respectively at (3.5 ± 1.16) 106 CFU / g, (4, 01 ± 0.85) 106 CFU / g (8.96 ± 0.60) 106 CFU / g. Sixty-six isolates of bacteria of the genus Bacillus isolated from squash by conventional microbiology techniques have been phenotypically characterized. The morphological types characterized are essentially the bacillary form and the spherical form. The ability to produce fibrinolytic enzymes correlated with growth was assessed. The growth in terms of optical density varies from 0.800 to 0.97 and the enzymatic production in all the isolates tested varies from 12 to 21 mm. After DNA extraction from 36 isolates, PCR amplification of the rR16S gene revealed fragments of approximately 1500bp by electrophoresis on Agarose Gel. The sequencing of thirty-four (34) fragments made it possible to obtain fifteen (15) sequences having a strong similarity between them and also with the homologs of the databases (97% to 100%) and therefore the molecular identification of: Bacillus sp 40%, Bacillus amyloliquefaciens 6.66%, Bacillus subtilis 33.33%, Bacillus Pumilus 6.66%, Bacillus megaterum 6.66%, Bacillus velezensis 6.66%. Five (5) of these sequences have been submitted to GenBank and the accession numbers are successively: MK193815.1 (Bacillus subtilis strain ASM1), MK207434.1 (Bacillus subtilis strain ASM3), MK207435.1 (Bacillus pumilus strain ASM5) , MK207436.1 (Bacillus subtilis strain ASM4), MK207437.1 (Bacillus megaterium strain ASM2).The multiple alignment of sequences obtained shows a high conservation of this gene in bacteria of the genus Bacillus. The phylogenetic classification clearly shows this monophyletic class of bacteria of the genus Bacillus with very short distances(less than 3%).

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Production and analysis of capsules containing microorganisms consortiated for future application in petroleum bioremediation

et al. 2021

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Investigation of the diversity and safety of the predominant Bacillus pumilus sensu lato and other Bacillus species involved in the alkaline fermentation of cassava leaves for the production of Ntoba Mbodi

Abstract: Investigation of the diversity and safety of the predominant Bacillus pumilus sensu lato and other Bacillus species involved in the alkaline fermentation of cassava leaves for the production of Ntoba Mbodi

Cited by 18 publications

References 48 publications

Assessment of dominant bacterial strains isolated from Ntoba mbodi, an indigenous African alkaline-fermented food, and their potential enzyme activities

Assessment of dominant bacterial strains isolated from Ntoba mbodi, an indigenous African alkaline-fermented food, and their potential enzyme activities

Molecular Characterization of Bacillus-Genus Bacteria with Fibrinolytic Potential Isolated from Squashes «NTETE» in Brazzaville in the Republic of Congo

Production and analysis of capsules containing microorganisms consortiated for future application in petroleum bioremediation

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