title: Genotypic diversity of lactic acid bacteria isolated from African traditional alkaline-fermented foods.
abstract: OBJECTIVE
  To identify and compare lactic acid bacteria (LAB) isolated from alkaline fermentations of cassava (Manihot esculenta Crantz) leaves, roselle (Hibiscus sabdariffa) and African locust bean (Parkia biglobosa) seeds for production of, respectively, Ntoba Mbodi, Bikalga and Soumbala.
  
  
  RESULTS
  A total of 121 LAB were isolated, identified and compared by phenotyping and genotyping using PCR amplification of 16S-23S rDNA intergenic transcribed spacer (ITS-PCR), repetitive sequence-based PCR (rep-PCR) and DNA sequencing. The results revealed a diversity of genera, species and subspecies of LAB in African alkaline fermentations. The isolates were characterized as nonmotile (in most cases) Gram-positive rods, cocci or coccobacilli, catalase and oxidase negative. ITS-PCR allowed typing mainly at species level, with differentiation of a few bacteria at subspecies level. Rep-PCR permitted typing at subspecies level and revealed significant genotypic differences between the same species of bacteria from different raw materials. DNA sequencing combined with use of API 50CHL and API 20Strep systems allowed identification of bacteria as Weissella confusa, Weissella cibaria, Lactobacillus plantarum, Pediococcus pentosaceus, Enterococcus casseliflavus, Enterococcus faecium, Enterococcus faecalis, Enterococcus avium and Enterococcus hirae from Ntoba Mbodi; Ent. faecium, Ent. hirae and Pediococcus acidilactici from Bikalga and Soumbala.
  
  
  CONCLUSIONS
  LAB found in African alkaline-fermented foods belong to a range of genera, species and subspecies of bacteria and vary considerably according to raw material.
  
  
  CONCLUSIONS
  Our study confirms that LAB survive in alkaline fermentations, a first crucial stage in determining their significance and possible value as probiotic bacteria.
authors.affiliation: Microbiology Research Unit, School of Human Sciences, Faculty of Life Sciences, London Metropolitan University, London, UK. ouobairene@hotmail.com
authors.forename: L I I
authors.initials: LI
authors.lastname: Ouoba
authors.forename: C A G
authors.initials: CA
authors.lastname: Nyanga-Koumou
authors.forename: C
authors.initials: C
authors.lastname: Parkouda
authors.forename: H
authors.initials: H
authors.lastname: Sawadogo
authors.forename: S C
authors.initials: SC
authors.lastname: Kobawila
authors.forename: S
authors.initials: S
authors.lastname: Keleke
authors.forename: B
authors.initials: B
authors.lastname: Diawara
authors.forename: D
authors.initials: D
authors.lastname: Louembe
authors.forename: J P
authors.initials: JP
authors.lastname: Sutherland
mesh_terms: D015373:Bacterial Typing Techniques; D016000:Cluster Analysis; D004269:DNA, Bacterial / Q000235:genetics; D021903:DNA, Ribosomal Spacer / Q000235:genetics; D007887:Fabaceae / Q000382:microbiology; D005285:Fermentation; D005516:Food Microbiology; D005838:Genotype; D031584:Hibiscus / Q000382:microbiology; D019344:Lactic Acid; D048191:Lactiplantibacillus plantarum / Q000145:classification / Q000235:genetics* / Q000302:isolation & purification; D002365:Manihot / Q000382:microbiology; D010376:Pediococcus / Q000145:classification / Q000235:genetics* / Q000302:isolation & purification; D010641:Phenotype; D058836:Weissella / Q000145:classification / Q000235:genetics* / Q000302:isolation & purification
chemical_list: D004269:DNA, Bacterial; D021903:DNA, Ribosomal Spacer; D019344:Lactic Acid