We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Molecular identification and safety assessment of Bacillus strains isolated from Burkinabe traditional condiment "soumbala".
- Authors
Dabiré, Yérobessor; Somda, Namwin Siourimè; Somda, Marius K.; Mogmenga, Iliassou; Traoré, Abdoulaye K.; Ezeogu, Lewis I.; Traoré, Alfred S.; Ugwuanyi, Jerry O.; Dicko, Mamoudou H.
- Abstract
Purpose: Alkaline-fermented foods (AFFs) play an essential role in the diet of millions of Africans particularly in the fight against hidden hunger. Among AFFs, soumbala is a very popular condiment in Burkina Faso, available and affordable, rich in macronutrients (proteins, lipids, carbohydrates, essential amino acids, and fatty acids), micronutriments (minerals, B group vitamins), and fibers. Bacillus spp. are known to be the predominant microbial species in AFFs and thus have elicited enhanced interest as starter cultures or probiotics. However, few data exist on identification and safety attributes of relevant Bacillus species from African AFFs, particularly from Burkinabe soumbala. Methods: This study aimed to genotypically characterize 20 Bacillus strains previously isolated from soumbala, using PCR and sequencing of the 16S rRNA genes, and to evaluate their safety attributes. Results: Phylogenetic analysis revealed that the strains were most closely related by decreasing numbers to B. cereus, B. subtilis, Bacillus sp., B. tropicus, B. toyonensis, B. nealsonii, B. amyloliquefaciens, Brevibacillus parabrevis, and B. altitudinis. Among the isolates, 10 were β-hemolytic and 6 were γ-hemolytic while 4 were of indeterminate hemolysis. The 6 γ-hemolytic (presumptively non-pathogenic) strains were susceptible to all tested antibiotics except bacitracin. Strains F20, and F21 were the most sensitive to imipenem (38.04 ± 1.73 mm and 38.80 ± 1.57 mm, respectively) while strain B54 showed the weakest sensitivity to bacitracin (11.00 ± 0.63 mm) with high significant differences (p < 0.0001). Conclusion: The findings highlight identification and safety quality of Bacillus strains which could be further characterized as probiotic-starter cultures for high-quality soumbala production.
- Subjects
BURKINA Faso; BACILLUS (Bacteria); ESSENTIAL amino acids; CONDIMENTS; VITAMIN B complex; PROBIOTICS; BACITRACIN
- Publication
Annals of Microbiology, 2022, Vol 72, Issue 1, p1
- ISSN
1590-4261
- Publication type
Article
- DOI
10.1186/s13213-022-01664-w