Identification of Bacillus spp. from Bikalga, fermented seeds of Hibiscus sabdariffa: phenotypic and genotypic characterization.
OBJECTIVE
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.


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 Blast 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.


CONCLUSIONS
Selection of starter cultures of Bacillus for controlled production of Bikalga, selection of probiotic bacteria.
Ouoba
L I I
LI
Microbiology Research Unit, Department of Health and Human Sciences, London Metropolitan University, London, UK. i.ouoba@londonmet.ac.uk
Parkouda
C
C
Diawara
B
B
Scotti
C
C
Varnam
A H
AH
D001407:Bacillus / Q000235:genetics / Q000302:isolation & purification*; D003212:Condiments; D003906:Developing Countries; D005285:Fermentation; D005516:Food Microbiology; D014644:Genetic Variation; D005838:Genotype; D031584:Hibiscus; D008302:Mali; D009548:Niger; D010641:Phenotype; D016133:Polymerase Chain Reaction / Q000379:methods; D021521:Ribotyping; D012639:Seeds; D013397:Sudan