title: Genotyping of starter cultures of Bacillus subtilis and Bacillus pumilus for fermentation of African locust bean (Parkia biglobosa) to produce Soumbala.
abstract: Bacillus spp. are the predominant microorganisms in fermented African locust bean called Soumbala in Burkina Faso. Ten strains selected as potential starter cultures were characterised by PCR amplification of the16S-23S rDNA intergenic transcribed spacer (ITS-PCR), restriction fragment length polymorphism of the ITS-PCR (ITS-PCR RFLP), pulsed field gel electrophoresis (PFGE) and sequencing of the 968-1401 region of the 16S rDNA. In previous studies, the isolates were identified by phenotyping as Bacillus subtilis and Bacillus pumilus. The phenotyping was repeated as a reference in the present study. The ITS-PCR and ITS-PCR RLFP allowed a typing at species level. The PFGE was more discriminative and allowed a typing at strain level. Full agreement with the phenotyping was observed in all cases. The sequencing of the 16S rDNA allowed the identification at species level with an identity from 97% to 100% comparing the sequences to those from the GenBank databases. The desired cultures of B. subtilis and B. pumilus from African locust bean fermentation were distinguished by ITS-PCR and ITS-PCR RLFP from Bacillus cereus and Bacillus sphaericus which sometimes occur in the beginning of the fermentation.
authors.affiliation: Département de Technologie Alimentaire (DTA/IRSAT/CNRST), 03 BP: 7047 03, Ouagadougou, Burkina Faso. ouobairene@hotmail.com
authors.forename: Labia Irène Ivette
authors.initials: LI
authors.lastname: Ouoba
authors.forename: Bréhima
authors.initials: B
authors.lastname: Diawara
authors.forename: Wisdom kofi
authors.initials: Wk
authors.lastname: Amoa-Awua
authors.forename: Alfred Sababénedyo
authors.initials: AS
authors.lastname: Traoré
authors.forename: Peter Lange
authors.initials: PL
authors.lastname: Møller
mesh_terms: D001407:Bacillus / Q000235:genetics*; D001412:Bacillus subtilis / Q000235:genetics; D001483:Base Sequence; D002050:Burkina Faso; D004269:DNA, Bacterial / Q000032:analysis*; D004275:DNA, Ribosomal / Q000032:analysis; D021903:DNA, Ribosomal Spacer; D007887:Fabaceae / Q000382:microbiology*; D005285:Fermentation; D005516:Food Microbiology; D005838:Genotype; D010641:Phenotype; D010802:Phylogeny; D016133:Polymerase Chain Reaction; D012150:Polymorphism, Restriction Fragment Length; D012689:Sequence Homology, Nucleic Acid; D013045:Species Specificity
chemical_list: D004269:DNA, Bacterial; D004275:DNA, Ribosomal; D021903:DNA, Ribosomal Spacer