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Bacterial Community Diversity of Fermented Pepper in Brazzaville Revealed by Illumina Miseq of 16S rRNA Gene

Food and Nutrition Sciences 2021年第1期12卷 37-53页

作者： Angélique Espérance Lembella Boumba Augustin Aimé Lebonguy Joseph Goma-Tchimbakala Stech Anomene Eckzehel Nzaou Chancelvie Pahivelle Limingi Polo mickaëlle bokamba moukala Institut National de Recherche en Sciences Exactes et Naturelles Brazzaville République du Congo Ecole Nationale Supérieure d’Agronomie et de Foresterie Brazzaville République du Congo Faculté des Sciences et Techniques Brazzaville République du Congo

Fermented foods play an important role in the daily life and diet of the populations in Congo. Among these fermented foods, there is Pilipili or fermented pepper which is consumed without prior cooking. The microorganisms present are eaten alive. Few studies have been carried out on these microorganisms which may have beneficial effects on health. This study aimed to investing taxonomic diversity of bacterial communities in 3 samples of fermented peppers produced in 3 distinct areas of Brazzaville. To do this investigation, Illumina Miseq sequencing of 16S rRNA gene was used. The results showed that the number of identified operational taxonomic units (OTUs) ranged from 156 to 392. All OTUs belong to the domain of Bacteria and could be categorized into 21 Phyla, 36 Classes, 58 Orders, 100 Families and 171 genera. Firmicutes and Proteobacteria were the main dominant phyla of the total phyla present with a relative abundance of 89.12% and 8.08%, respectly. At the class level, Bacili were dominant in EB1 (99.50%), EB3 (85.32%) and EB2 (42.29%) while Clostridia in EB2 (40.10%). Lactobacillus, Clostridium sensu stricto and Frutobacillus were the dominant genera in the sample EB1, EB2 and EB3, respectively. The hierarchical classification showed that the samples EB1 and EB2 form the same group and EB3 is unique. Principal component analysis showed that the younger EB3 and EB2 samples were more diverse than the older EB1 sample. This study is a first in Congo on the diversity of fermented pepper using Illumina Miseq. It has shown that this food is very diverse and can be a source for the isolation of bacteria with biotechnological potential.

关键词： Illumina Miseq Diversity Bacteria Fermented Pepper

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Giving More Benefits to Biosurfactants Secreted by Lactic Acid Bacteria Isolated from Plantain Wine by Using Multiplex PCR Identification

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Advances in Microbiology 2019年第11期9卷 917-930页

作者： Michaelle bokamba moukala Christian Aimé Kayath Gabriel Ahombo Nicole Prisca Makaya Dangui Duchel Jeanedvi Kinouani Kinavouidi Effort Concentré Nguimbi Mouélé Martin Diatewa Laboratoire de Biologie Cellulaire et Moléculaire (BCM) Faculté des Sciences et Techniques Université Marien Ngouabi Brazzaville Congo Institut National de Recherche en Sciences Exactes et Naturelles (IRSEN) Brazzaville Congo Ecole Normale Supérieure Université Marien Ngouabi Brazzaville Congo

Fermented beverages have continued to give more surprises in terms of the presence of biomolecules and the diversity of microorganisms that may be contained. Republic of Congo is home to a panoply of fermented foods and beverages that are still not yet studied. This is the case of plantain wine fluently called banana wine. Within this framework, this work aims to study the role of Biosurfactant-like Biomolecules secreted during fermentation of plantain wine. Using MRS medium, 15 isolates bacteria have been found. 100% are able to secrete biosurfactant and 66.66% are extractible biosurfactants. 33% of isolates have been associated to Lactobacillus plantarum (Is2, Is9, Is12 and Is13) by using a one-step multi-plex PCR that targets genes encoding for bacteriocins. Biosurfactants secreted by L. plantarum play an important role in the preservation of banana wine. The biosurfactants extracted with chloroform and ammonium sulphate are able to inhibit the growth of pathogenic bacteria including Shigella flexneri, Salmonella spp., Pseudomonas aeruginosa and Staphy-lococcus aureus.

关键词： Plantain Wine Fermented Beverage Lactobacillus spp. Multiplexe PCR Biosurfactants Pathogenic Inhibition

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Bacterial Community Diversity of a Congolese Traditional Fermented Food, “Pandé”, Revealed by Illumina Miseq^TM Sequencing of 16S rRNA Gene

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Open Journal of Applied Sciences 2022年第3期12卷 387-405页

作者： C. P. Limingui Polo A. A. Lebonguy A. E. Lembella Boumba S. A. E. Nzaou M bokamba moukala J. Goma-Tchimbakala M. Diatewa Institut national de Recherche en Sciences Exactes et Naturelles Brazzaville Congo Faculté des Sciences et Techniques Brazzaville Congo Ecole Nationale Supérieure d’Agronomie et de Foresterie Brazzaville Congo Faculté des Sciences de la Santé Brazzaville Congo

Pandé is a Congolese fermented food produced from fruit pulps of raffia palm. The aim of this study was to explore the diversities in bacterial communities in the unfermented pulps (control) (PNFL) and fermented pulps obtained from fruits using boiling (PMF) and purchased at markets in Brazzaville (PFL) and using Illumina MiSeqTM sequencing of 16S rRNA gene. A total number of 157,054 sequences was obtained and grouped into 737 operational taxonomic units (OTUs). These were classified into 13 phyla, 26 classes, 48 orders, 96 families and 176 genera. At the phylum level, the most frequent bacterial communities were: for PFM, Proteobacteria (38.94%) and Firmicutes (19.37%);for PFL, Firmicutes (69.10%) and Proteobacteria (30.89%);for PNFL, Firmicutes (84.92%) and Proteobacteria (14.22%). were the most frequent in PFL, while Acidobacteria (40.02%), Proteobacteria (38.94%) and Firmicutes (19.37%) were preponderant in PFM. Firmicutes (84.92%) and Proteobacteria (14.22%) were the most common in unfermented pulps (PNFL). Lactobacillus (47.70%) and Gluconobacter genera (15.33%) were the most represented in the PFL sample. Acidipila (35.56%) and Rhizomicrobium (11.41%) were preponderant genera in the PFM sample. Weissella genus was the most frequent in the PNFL sample. Hierarchical cluster indicated that the samples could be grouped into two groups of different origins. PCA showed that main genera were higher in the fermented samples. The diversity was higher in the fermented pulps or Pandé than in the unfermented pulps. Pandé can be a potential source for the isolation of bacteria with biotechnological potential.

关键词： Diversity Pandé Bacterial Community Fermented Food Raffia Palm

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