Molecular characterization of Bacillus, lactic acid bacteria and yeast as potential probiotic isolated from fermented food
Molecular characterization of Bacillus, lactic acid bacteria and yeast as potential probiotic isolated from fermented food
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DOI：
10.1016/j.sciaf.2019.e00175
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发表时间：
2019-11-01
影响因子：
2.9
通讯作者：
Savadogo, Aly
中科院分区：
文献类型：
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作者：
Cisse, Hama;Kagambega, Boureima;Savadogo, Aly
自然发酵或使用几种微生物保存本土食品的传统方法，在边缘世界经常被实践。在非洲、亚洲和世界其他地区，发酵的种子和牛奶主要以食品调味品和甜点的形式消费。我们之前的研究涉及在布基纳法索消费的发酵食品和发酵牛奶中芽孢杆菌产生类杆菌素样抑制物质的问题。应用rep-PCR和测序技术对从布基纳法索分离的30株不同发酵食品菌株进行了鉴定。根据16S或26S rRNA基因序列的邻接法，利用MEGA X构建了系统发育树。根据菌落特征和细胞形态、生化试验和基因测序，将分离的菌株鉴定为蜡状芽孢杆菌(13株)、短小芽孢杆菌群(03株)和1株(LCG1株)。通过16S rRNA测序，推测LAB为澳大利亚芽孢杆菌或短小芽孢杆菌，杜氏肠球菌(03)，副乳杆菌(03)，植物乳杆菌(04)，明串珠菌(01)，酿酒酵母(04)，马氏克鲁维酵母(01)，毕氏假丝酵母菌(01)，克鲁氏假丝酵母(01)粘红酵母(01)和蚕豆根结线虫(01)。几种具有潜在技术价值的微生物被安置在布基纳法索的发酵食品中。这些微生物通过其酶活性负责食品的发酵，从而生产出具有良好感官特性的发酵食品，改善食品安全，丰富营养物质，促进消费者的健康。(C)2019年提交人。由Elsevier B.V.代表非洲数学科学研究所/下一个爱因斯坦倡议出版。
Spontaneous fermentation or traditional method of preserving indigenous foods using several microorganisms, is frequently practiced in the marginal world. Fermented seeds and milk are mostly consumed in the form of food condiments and desserts in Africa, Asia and others parts of world. Our previous studies deal with the production of BacteriocinLike Inhibitory Substances by Bacillus from fermented food and quality of fermented milk consumed in Burkina Faso. The rep-PCR and sequencing were used to characterize thirty eights strains isolated various fermented foods from Burkina Faso. Phylogenetic tree were constructed by the neighbour-joining method based on 16S or 26S rRNA genes sequences using MEGA X. Based on colonies characteristics and cells morphology, biochemical tests and gene sequencing, the isolates were identified as Bacillus cereus sensu lato (13), Bacillus pumilus group (03) with one strain (LCG1) presumed LAB was identified as Bacillus australimaris or Bacillus pumilus by 16S rRNA sequencing, Enterococcus durans (03), Lactobacillus paracasei (03), Lactobacillus plantarum (04), Leuconostoc pseudomesenteroides (01), Saccharomyces cerevisiae (04), Kluyveromyces marxianus (01), Candida tropicalis (01), Pichia kudriavzevii (01), Clavispora lusitaniae (02), Rhodotorula mucilaginosa (01) and, Cyberlindnera fabianii (01). Several microorganisms with potential technological interest are housed in fermented foods from Burkina Faso. These microorganisms are responsible for the fermentation of food through their enzymatic activity, leading to production of fermented food with desirable organoleptic characteristics, improved food safety, the enrichment of nutrients and the promotion of health of consumers. (C) 2019 The Authors. Published by Elsevier B.V. on behalf of African Institute of Mathematical Sciences / Next Einstein Initiative.