Identification of Bacillus spp. from Bikalga, fermented seeds of Hibiscus sabdariffa: phenotypic and genotypic characterization |
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Authors: | Ouoba L I I Parkouda C Diawara B Scotti C Varnam A H |
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Affiliation: | Microbiology Research Unit, Department of Health and Human Sciences, London Metropolitan University, London, UK; Département de Technologie Alimentaire (DTA/IRSAT/CNRST), Ouagadougou, Burkina Faso |
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Abstract: | Aims: To identify Bacillus spp. responsible of the fermentation of Hibiscus sabdariffa for production of Bikalga, an alkaline fermented food used as a condiment in Burkina Faso. Methods and Results: Seventy bacteria were isolated from Bikalga produced in different regions of Burkina Faso and identified by phenotyping and genotyping using PCR amplification of the 16S-23S rDNA intergenic transcribed spacer (ITS-PCR), repetitive sequence-based PCR (rep-PCR) and DNA sequencing. The isolates were characterized as motile, rod-shaped, endospore forming, catalase positive, Gram-positive bacteria. ITS-PCR allowed typing mainly at species level. Rep-PCR was more discriminative and allowed a typing at ssp. level. The DNA sequencing combined with the B last search program and fermentation profiles using API 50CHB system allowed an identification of the bacteria as Bacillus subtilis , B. licheniformis , B. cereus, B. pumilus , B. badius , Brevibacillus bortelensis , B. sphaericus and B. fusiformis . B. subtilis were the predominant bacterium (42) followed by B. licheniformis (16). Conclusions: Various species and ssp. of Bacillus are involved in fermentation of H. sabdariffa for production of Bikalga. Significance and Impact of the study: Selection of starter cultures of Bacillus for controlled production of Bikalga, selection of probiotic bacteria. |
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Keywords: | Bacillus Bikalga fermentation Hibiscus sabdariffa Identification |
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