scholarly journals Molecular Characterization of Lactic Acid Organisms Isolated from Spontaneous Fermentation of Cassava- fufu and gari

2019 ◽  
pp. 1-10
Author(s):  
Femi, Ayoade ◽  
Scott Fayemi ◽  
Olumide Olukanni ◽  
Tosin Ogunbiyi ◽  
Paul Oluniyi
Keyword(s):  
Quality Assurance ◽  
Lactic Acid ◽  
Safety Assessment ◽  
Molecular Methods ◽  
Bacterial Isolates ◽  
Biochemical Methods ◽  
Fungal Isolates ◽  
Bacillus Spp ◽  
Fungal Organisms

Aim: The present work was aimed at ensuring the accurate taxonomic identification of the fermentation organisms previously isolated from spontaneously fermented cassava for the purpose of safety assessment and quality assurance. Study Design: Purposive sampling method was used as all the five isolated organisms (from the previous study); 2 bacterial and 3 fungal organisms were characterized using molecular methods. Place and Duration of Study:  The genotypically characterized organisms are from a previous study carried out in May 2016 where lactic acid bacterial and fungal organisms were isolated from spontaneously fermented cassava.  Methodology: Genomic DNA was extracted from the lactic acid microorganisms and this was used as a template in a polymerase chain reaction (PCR) reaction. The 16s rRNA genes were amplified for the bacterial isolates while nuclear ribosomal internal transcribed spacer (ITS) genes were targeted for the fungal isolates. The amplicons were electrophoresed on 2% agarose gel prepared with Tris Borate Ethylenediamintetraacetate (TBE) buffers stained with ethidium bromide. The sizes of the corresponding amplicon captured on gel images were compared with that of the ladder to determine their sizes. Furthermore, sequences of the PCR products were analyzed and the chromatograms subjected to BLAST (Basic Local Alignment Search Tool) analyses to identify the lactic acid organisms. Results: The 3 fungal isolates were identified as Schizophyllum commune (MK 431022), Aspergillus oryzae (MK434151), Aspergillus sydowii (MK434152), while the bacterial isolates were identified as Bacillus spp (MK450345) and Bacillus spp (MK 449018). A high level of discrepancies was observed when the results of identification of the same isolates by biochemical methods in an earlier report were compared with the results from the present study using molecular methods.  Conclusion: The identification and characterization of the isolates and the discrepancies between the outcomes of the biochemical and molecular methods underscore the limitations of phenotypic (biochemical) methods in characterizing organisms that may eventually be used as starter organisms in food fermentation. The present result makes quality assurance and safety assessment of foods prepared using these organisms as starter organisms possible.

scholarly journals Disparity in Phenotypic and Genetic Characterization of Lactic Acid Microorganisms Isolated from Spontaneous Fermentation of Yam (Dioscorea rotundata)

2019 ◽  
pp. 1-7
Author(s):  
Femi, Ayoade ◽  
Scott Fayemi ◽  
Tosin Ogunbiyi ◽  
Olumide Olukanni ◽  
Paul Oluniyi
Keyword(s):  
Quality Assurance ◽  
Lactic Acid ◽  
Safety Assessment ◽  
Molecular Data ◽  
Molecular Methods ◽  
Genetic Identification ◽  
Local Alignment ◽  
Spontaneous Fermentation ◽  
Fungal Isolates ◽  
Pcr Products

Aim: In order to ensure the accurate taxonomic identification of the lactic acid organisms that were previously isolated from spontaneously fermented yam for safety assessment and quality assurance purposes, phenotypic and genetic identification data were compared. Study Design: Using the purposive sampling method, four microorganisms were characterized using molecular methods. Place and Duration of Study:  Isolates of lactic acid microorganisms (2 bacterial and 2 fungal organisms) from spontaneously fermented yam in a previous study carried out in May 2016 were genetically identified using molecular methods.  Methodology: Genomic DNA extracted from the test lactic acid microorganisms were used as templates in a PCR reaction, then, 16s rRNA and nuclear ribosomal internal transcribed spacer (ITS) genes were amplified for the bacterial and fungal isolates respectively. The polymerase chain reaction (PCR) products were electrophoresed on 2% agarose gel prepared with Tris Borate Ethylenediamintetraacetate (TBE) buffers stained with ethidium bromide. Subsequently, the ladder was used in order to determine the sizes of the corresponding amplicons captured on gel images in comparisons. Moreover, sequences of the PCR products were analyzed and the chromatograms subjected to BLAST (Basic Local Alignment Search Tool) analyses to identify the lactic acid organisms. Results: The 2 bacterial isolates were identified as Bacillus subtilis (MK448227) and Bacillus pumilus (MK446418), on the other hand, the fungal isolates were identified as Aspergillus flavus (MK433604) and Aspergillus niger (MK430926). Discrepancies were observed when phenotypic identification data in an earlier report were compared with the molecular data from the present study.  Conclusion: The present results underscore the limitations of phenotypic (biochemical) methods in characterizing organisms, particularly, organisms that may end up being used in food processing. Moreover, this is the first report of the novel organisms reported in the present study and makes further work into the development of starter organisms for the production of amala possible in the near future. In addition, proper identification helps in benchmarking the quality assurance and safety assessment of foods prepared using these organisms.

scholarly journals CHARACTERIZATION OF BACTERIAL ISOLATES FOR SUSTAINABLE RICE BLAST CONTROL

2020 ◽  
Vol 33 (3) ◽  
pp. 702-712
Author(s):  
BÁRBARA ESTEVAM DE MELO MARTINS ◽  
AMANDA ABDALLAH CHAIBUB ◽  
MARCIO VINICIUS DE CARVALHO BARROS CORTÊS ◽  
VALÁCIA LEMES DA SILVA LOBO ◽  
MARTA CRISTINA CORSI DE FILIPPI
Keyword(s):  
Rice Blast ◽  
Pcr Amplification ◽  
Morphological Characterization ◽  
Bacterial Isolates ◽  
Specific Primers ◽  
Leaf Blast ◽  
Fluorescent Pigment ◽  
Gram Staining ◽  
Bacillus Spp

ABSTRACT Rice blast (Magnaporthe oryzae) limits rice (Oryza sativa) grain yields worldwide. The objective of this investigation was to morphologically, biochemically, and molecularly characterize six bacterial isolates, BRM 32109, BRM 32110, BRM 32111, BRM 32112, BRM 32113, and BRM 32114, and to determine their potential as antagonists to M. oryzae. Morphological characterization was based on colony formation and color, Gram staining, and fluorescent pigment production. Biochemical studies were based on cellulase, chitinase, phosphatase, indoleacetic acid, and siderophore production, as well as biofilm formation. The molecular identification used specific primers for PCR amplification of the 16S rRNA region, followed by sequencing. The antagonism studies involved three experiments, which had randomized designs. Two of them were conducted in laboratory conditions, pairing bacterial colonies and M. oryzae, using bacterial filtrates, and the third was conducted in greenhouse conditions. BRM 32111 and BRM 32112 were identified as Pseudomonas sp., BRM 32113 as Burkholderia sp., BRM 32114 as Serratia sp., and BRM 32110 and BRM 32109 as Bacillus spp. BRM 32112, BRM 32111, and BRM 32113 inhibited the colony of M. oryzae by 68%, 65%, and 48%, respectively. The bacterial suspensions of the BRM 32111, BRM 32112, and BRM 3212 filtrates suppressed leaf blast by 81.0, 79.2, and 66.3%, respectively. BRM 32111 and BRM 32112 were determined to be antagonists of M. oryzae and were found to solubilize phosphate, produce siderophores and cellulose, form biofilms, and suppress leaf blast. These isolates should be further investigated as potential biological control agents for leaf blast control.

scholarly journals Meat starter cultures: Isolation and characterization of lactic acid bacteria from traditional sausages

2019 ◽  
Vol 12 (1) ◽  
pp. 54-69 ◽  
Author(s):  
É. Laslo ◽  
É. György ◽  
A. Czikó
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Materials ◽  
Meat Products ◽  
Starter Cultures ◽  
Probiotic Properties ◽  
Meat Industry ◽  
Bacterial Isolates ◽  
Isolation And Characterization

Abstract Fermented meat products represent an important segment of our alimentation. Obtaining these products is based on beneficial microorganism activity. In the case of traditional food products, these are commercial starters or autochthonous microflora. Fermentation of raw materials is mainly done by sugar metabolization of lactic acid bacteria (LAB). In addition, these microorganisms can have other beneficial properties too such as probiotic properties, antimicrobial compound production abilities, etc. In order to meet consumer demands, starter cultures are continuously developed to produce high-quality, healthy, and tasty products, thus contributing to guaranteeing microbiological safety and to improving one or more sensory characteristics, technological, nutritional, or health properties of the fermented products. The aim of our research is to determine the technological properties of autochthonous lactic acid bacteria originated from commercial fresh sausages in order to select and use them as potential starter cultures in the meat industry. In our work, we determined the relevant characteristics (such as salt tolerance, proteolytic activity, antimicrobial activity, and antibiotic resistance) of bacteria isolated from 16 fresh sausages. Based on our results, the studied bacterial isolates originated from sausages could be potentially used as autochthonous meat starter cultures.

scholarly journals Selection and Characterization of Microorganisms Utilizing Thaxtomin A, a Phytotoxin Produced byStreptomyces scabies

1998 ◽  
Vol 64 (11) ◽  
pp. 4313-4316 ◽  
Author(s):  
Cyr Lézin Doumbou ◽  
Vladimir Akimov ◽  
Carole Beaulieu
Keyword(s):  
Potato Scab ◽  
16S Rrna Genes ◽  
Rrna Genes ◽  
Bacterial Isolates ◽  
Potato Tubers ◽  
Variable Regions ◽  
Thaxtomin A ◽  
Fungal Isolates ◽  
Culture Supernatants

ABSTRACT Thaxtomin A is the main phytotoxin produced by Streptomyces scabies, a causal agent of potato scab. Thaxtomin A is a yellow compound composed of 4-nitroindol-3-yl-containing 2,5-dioxopiperazine. A collection of nonpathogenic streptomycetes isolated from potato tubers and microorganisms recovered from a thaxtomin A solution were examined for the ability to grow in the presence of thaxtomin A as a sole carbon or nitrogen source. Three bacterial isolates and two fungal isolates grew in thaxtomin A-containing media. Growth of these organisms resulted in decreases in the optical densities at 400 nm of culture supernatants and in 10% reductions in the thaxtomin A concentration. The fungal isolates were identified as aPenicillium sp. isolate and a Trichoderma sp. isolate. One bacterial isolate was associated with the speciesRalstonia pickettii, and the two other bacterial isolates were identified as Streptomyces sp. strains. The sequences of the 16S rRNA genes were determined in order to compare thaxtomin A-utilizing actinomycetes to the pathogenic organism S. scabies and other Streptomyces species. The nucleotide sequences of the γ variable regions of the 16S ribosomal DNA of both thaxtomin A-utilizing actinomycetes were identical to the sequence of Streptomyces mirabilis ATCC 27447. When inoculated onto potato tubers, the three thaxtomin A-utilizing bacteria protected growing plants against common scab, but the fungal isolates did not have any protective effect.

scholarly journals Isolation, Characterization of Phosphatase Producing Bacteria and Fungi-Their Effect on Enhancing the Growth of Vigna radiata

2020 ◽  
Author(s):  
Bandi Aruna ◽  
Sejal Jain
Keyword(s):  
Vigna Radiata ◽  
Shoot Length ◽  
Bacterial Isolates ◽  
Fungal Isolates ◽  
Phosphate Nutrition ◽  
Aspergillus Sp ◽  
Phosphate Solubilizing ◽  
Bacteria And Fungi

Background: Phosphate solubilizing microorganisms (PSM) are considered as most important traits associated with plant phosphate nutrition and growth. The challenge of study include identification of potent microorganisms that can be used as phosphate solubilizer.Methods: In this study during 2017-2018 study nine isolates were isolated from soil, dung, lakes, five bacterial isolates (A, B, C, D, E) identified as, Bacteroides sp, four fungal isolates Aspergillus sp (F1) and Mucor sp (F2, F3, F4). Their effect on plant (Vigna radiata) growth was studied. Maximum phosphatase production was observed by B (266 µg/ml) and F2 (297.5 µg/ml) isolates; and also phosphate by B (10.6 µg/ml) and F2 (42.6 µg/ml). Increase in shoot length and number of roots was observed in the presence of isolates.Result: The contribution of study indicate, phosphate solubilizing isolates, have probable application as biofertilizer and may help in future agricultural needs.

scholarly journals Gut microbiota profiles and characterization of cultivable fungal isolates in IBS patients

2021 ◽  
Author(s):  
Piero Sciavilla ◽  
Francesco Strati ◽  
Monica Di Paola ◽  
Monica Modesto ◽  
Francesco Vitali ◽  
...  
Keyword(s):  
Candida Albicans ◽  
Gut Microbiota ◽  
Healthy Subjects ◽  
Fungal Isolates ◽  
Key Points ◽  
Health Promoting ◽  
Irritable Bowel

Abstract Studies so far conducted on irritable bowel syndrome (IBS) have been focused mainly on the role of gut bacterial dysbiosis in modulating the intestinal permeability, inflammation, and motility, with consequences on the quality of life. Limited evidences showed a potential involvement of gut fungal communities. Here, the gut bacterial and fungal microbiota of a cohort of IBS patients have been characterized and compared with that of healthy subjects (HS). The IBS microbial community structure differed significantly compared to HS. In particular, we observed an enrichment of bacterial taxa involved in gut inflammation, such as Enterobacteriaceae, Streptococcus, Fusobacteria, Gemella, and Rothia, as well as depletion of health-promoting bacterial genera, such as Roseburia and Faecalibacterium. Gut microbial profiles in IBS patients differed also in accordance with constipation. Sequence analysis of the gut mycobiota showed enrichment of Saccharomycetes in IBS. Culturomics analysis of fungal isolates from feces showed enrichment of Candida spp. displaying from IBS a clonal expansion and a distinct genotypic profiles and different phenotypical features when compared to HS of Candida albicans isolates. Alongside the well-characterized gut bacterial dysbiosis in IBS, this study shed light on a yet poorly explored fungal component of the intestinal ecosystem, the gut mycobiota. Our results showed a differential fungal community in IBS compared to HS, suggesting potential for new insights on the involvement of the gut mycobiota in IBS. Key points • Comparison of gut microbiota and mycobiota between IBS and healthy subjects • Investigation of cultivable fungi in IBS and healthy subjects • Candida albicans isolates result more virulent in IBS subjects compared to healthy subjects

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