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Genotypic diversity of lactic acid bacteria isolated from African traditional alkaline‐fermented foods
Author(s) -
Ouoba L.I.I.,
NyangaKoumou C.A.G.,
Parkouda C.,
Sawadogo H.,
Kobawila S.C.,
Keleke S.,
Diawara B.,
Louembe D.,
Sutherland J.P.
Publication year - 2010
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1111/j.1365-2672.2009.04603.x
Subject(s) - lactic acid , bacteria , fermentation in food processing , biology , fermentation , genotype , food science , diversity (politics) , genetic diversity , microbiology and biotechnology , genetics , gene , medicine , environmental health , population , sociology , anthropology
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.