Molecular characterization of lactic acid bacteria involved in togolese traditional fermented cereal foods

Molecular characterization of lactic acid bacteria involved in togolese traditional fermented cereal foods

Author: 
Essozimna KOGNO, Kouassi SONCY, Essodolom TAALE, Kokou ANANI, Simplice D. KAROU and Yaovi AMEYAPOH
Abstract: 

Togolese population consumes more than twenty varieties of foodstuffs with a fermentation step in the production chain. The microorganisms involved in this production are mainly Lactic Acid Bacteria (LAB). To learn more about these bacteria and to develop strategies to ensure the safety, health and the conservation of these foods, this research was conducted. A total of 50 LAB strains were isolated from cereals fermented dough. These strains were purified by re-isolation on Man Rogosa Sharpe medium (MRS agar) and incubated anaerobically at 37°C for 48 hours followed by monitoring culture purity by the Gram stain and catalase assay. The 16S ribosomal DNA was amplified by PCR and sequenced to confirm the identity of the LAB strains regularly engaged in the manufacture of our traditional cereal products. They are Lactobacillus, Lactococcus, Pediococcus and Streptococcus. The genus Lactobacillus (56%) was dominant followed by Pediococcus (24%), Lactococcus (16%) and finally Streptococcus (4%) compared to the total number of strains.

Paper No: 
1204