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Diversity and Phylogenetic Relationships of Proteolytic Bacteria Isolated from Fermented Pepper and Soil in Brazzaville, Republic of Congo

Received: 20 June 2022     Accepted: 29 July 2022     Published: 17 August 2022
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Abstract

The diversity of bacteria was explored in two different environments in Brazzaville: soil and fermented peppers. The count showed that the total flora is greater in the fermented pepper (9.4. 104 CFU/g) than in the soil of 3.7. CFU/g, bacteria of the Bacillus genus are numerically more important in soil (9.3.104 CFU/g) than in fermented pepper (7.7.104 CFU/g). The morphotypes of all isolates presented small, medium and pink and whitish colored colonies, are catalases positive, protease producers, Gram positive, and spore forming, including one Gram negative isolate. 16S rDNA PCR of the isolates, Agarose Gel electrophoresis, sequencing and in silico analysis of the sequences were performed. The amplicons showed sizes closed to 1500bp, BLASTn analysis of the sequences made it possible to identify Twenty (20) strains, with a predominance Bacillus cereus sensu stricto strains (40%). Taking by environment, six (6) in the soil, namely Bacillus cereus sensu stricto (16.66%), Bacillus thuringiensis (16.66%), Bacillus anthracis (16.66%), Bacillus welmani (16.66%) and a Bacillus albus (16.66%), fourteen (14) strains in fermented peppers namely: Bacillus cereus sensu stricto (21.42%), Bacillus thuringiensis (7.14%), two Pseudomonas sp, Bacillus thuringiensis (3.57%), Bacillus sp (3.57%), Bacillus albus (1), Lysinibacillus sp (3.57%), uncultured (3.57%). All strains produce the proteolytic enzyme with diameters ranging of more than two cm. The phylogenetic inference using 16S rDNA analysis shows that these bacteria are very closed, excepted the Pseudomonas sp and uncultured bacteria, all belong to Bacillus cereus group, forming a coherent taxonomic group.

Published in International Journal of Microbiology and Biotechnology (Volume 7, Issue 3)
DOI 10.11648/j.ijmb.20220703.13
Page(s) 124-134
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This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2022. Published by Science Publishing Group

Keywords

Soil, Fermented Peppers, PCR, Sequencing, In Silico Analysis

References
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  • APA Style

    Isaac Onyankouang, Cyr Jonas Morabandza, Irène Marie Cécile Mboukou Kimbatsa, Faly Armel Soloka Mabika, Itsouhou Ngô, et al. (2022). Diversity and Phylogenetic Relationships of Proteolytic Bacteria Isolated from Fermented Pepper and Soil in Brazzaville, Republic of Congo. International Journal of Microbiology and Biotechnology, 7(3), 124-134. https://doi.org/10.11648/j.ijmb.20220703.13

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    ACS Style

    Isaac Onyankouang; Cyr Jonas Morabandza; Irène Marie Cécile Mboukou Kimbatsa; Faly Armel Soloka Mabika; Itsouhou Ngô, et al. Diversity and Phylogenetic Relationships of Proteolytic Bacteria Isolated from Fermented Pepper and Soil in Brazzaville, Republic of Congo. Int. J. Microbiol. Biotechnol. 2022, 7(3), 124-134. doi: 10.11648/j.ijmb.20220703.13

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    AMA Style

    Isaac Onyankouang, Cyr Jonas Morabandza, Irène Marie Cécile Mboukou Kimbatsa, Faly Armel Soloka Mabika, Itsouhou Ngô, et al. Diversity and Phylogenetic Relationships of Proteolytic Bacteria Isolated from Fermented Pepper and Soil in Brazzaville, Republic of Congo. Int J Microbiol Biotechnol. 2022;7(3):124-134. doi: 10.11648/j.ijmb.20220703.13

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  • @article{10.11648/j.ijmb.20220703.13,
      author = {Isaac Onyankouang and Cyr Jonas Morabandza and Irène Marie Cécile Mboukou Kimbatsa and Faly Armel Soloka Mabika and Itsouhou Ngô and Thantique Moutali Lingouangou and Rachel Moyen and Etienne Nguimbi},
      title = {Diversity and Phylogenetic Relationships of Proteolytic Bacteria Isolated from Fermented Pepper and Soil in Brazzaville, Republic of Congo},
      journal = {International Journal of Microbiology and Biotechnology},
      volume = {7},
      number = {3},
      pages = {124-134},
      doi = {10.11648/j.ijmb.20220703.13},
      url = {https://doi.org/10.11648/j.ijmb.20220703.13},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijmb.20220703.13},
      abstract = {The diversity of bacteria was explored in two different environments in Brazzaville: soil and fermented peppers. The count showed that the total flora is greater in the fermented pepper (9.4. 104 CFU/g) than in the soil of 3.7. CFU/g, bacteria of the Bacillus genus are numerically more important in soil (9.3.104 CFU/g) than in fermented pepper (7.7.104 CFU/g). The morphotypes of all isolates presented small, medium and pink and whitish colored colonies, are catalases positive, protease producers, Gram positive, and spore forming, including one Gram negative isolate. 16S rDNA PCR of the isolates, Agarose Gel electrophoresis, sequencing and in silico analysis of the sequences were performed. The amplicons showed sizes closed to 1500bp, BLASTn analysis of the sequences made it possible to identify Twenty (20) strains, with a predominance Bacillus cereus sensu stricto strains (40%). Taking by environment, six (6) in the soil, namely Bacillus cereus sensu stricto (16.66%), Bacillus thuringiensis (16.66%), Bacillus anthracis (16.66%), Bacillus welmani (16.66%) and a Bacillus albus (16.66%), fourteen (14) strains in fermented peppers namely: Bacillus cereus sensu stricto (21.42%), Bacillus thuringiensis (7.14%), two Pseudomonas sp, Bacillus thuringiensis (3.57%), Bacillus sp (3.57%), Bacillus albus (1), Lysinibacillus sp (3.57%), uncultured (3.57%). All strains produce the proteolytic enzyme with diameters ranging of more than two cm. The phylogenetic inference using 16S rDNA analysis shows that these bacteria are very closed, excepted the Pseudomonas sp and uncultured bacteria, all belong to Bacillus cereus group, forming a coherent taxonomic group.},
     year = {2022}
    }
    

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  • TY  - JOUR
    T1  - Diversity and Phylogenetic Relationships of Proteolytic Bacteria Isolated from Fermented Pepper and Soil in Brazzaville, Republic of Congo
    AU  - Isaac Onyankouang
    AU  - Cyr Jonas Morabandza
    AU  - Irène Marie Cécile Mboukou Kimbatsa
    AU  - Faly Armel Soloka Mabika
    AU  - Itsouhou Ngô
    AU  - Thantique Moutali Lingouangou
    AU  - Rachel Moyen
    AU  - Etienne Nguimbi
    Y1  - 2022/08/17
    PY  - 2022
    N1  - https://doi.org/10.11648/j.ijmb.20220703.13
    DO  - 10.11648/j.ijmb.20220703.13
    T2  - International Journal of Microbiology and Biotechnology
    JF  - International Journal of Microbiology and Biotechnology
    JO  - International Journal of Microbiology and Biotechnology
    SP  - 124
    EP  - 134
    PB  - Science Publishing Group
    SN  - 2578-9686
    UR  - https://doi.org/10.11648/j.ijmb.20220703.13
    AB  - The diversity of bacteria was explored in two different environments in Brazzaville: soil and fermented peppers. The count showed that the total flora is greater in the fermented pepper (9.4. 104 CFU/g) than in the soil of 3.7. CFU/g, bacteria of the Bacillus genus are numerically more important in soil (9.3.104 CFU/g) than in fermented pepper (7.7.104 CFU/g). The morphotypes of all isolates presented small, medium and pink and whitish colored colonies, are catalases positive, protease producers, Gram positive, and spore forming, including one Gram negative isolate. 16S rDNA PCR of the isolates, Agarose Gel electrophoresis, sequencing and in silico analysis of the sequences were performed. The amplicons showed sizes closed to 1500bp, BLASTn analysis of the sequences made it possible to identify Twenty (20) strains, with a predominance Bacillus cereus sensu stricto strains (40%). Taking by environment, six (6) in the soil, namely Bacillus cereus sensu stricto (16.66%), Bacillus thuringiensis (16.66%), Bacillus anthracis (16.66%), Bacillus welmani (16.66%) and a Bacillus albus (16.66%), fourteen (14) strains in fermented peppers namely: Bacillus cereus sensu stricto (21.42%), Bacillus thuringiensis (7.14%), two Pseudomonas sp, Bacillus thuringiensis (3.57%), Bacillus sp (3.57%), Bacillus albus (1), Lysinibacillus sp (3.57%), uncultured (3.57%). All strains produce the proteolytic enzyme with diameters ranging of more than two cm. The phylogenetic inference using 16S rDNA analysis shows that these bacteria are very closed, excepted the Pseudomonas sp and uncultured bacteria, all belong to Bacillus cereus group, forming a coherent taxonomic group.
    VL  - 7
    IS  - 3
    ER  - 

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Author Information
  • Cellular and Molecular Biology Laboratory, Faculty of Science and Techniques, Marien Ngouabi University, Brazzaville, Congo

  • Cellular and Molecular Biology Laboratory, Faculty of Science and Techniques, Marien Ngouabi University, Brazzaville, Congo

  • Cellular and Molecular Biology Laboratory, Faculty of Science and Techniques, Marien Ngouabi University, Brazzaville, Congo

  • Cellular and Molecular Biology Laboratory, Faculty of Science and Techniques, Marien Ngouabi University, Brazzaville, Congo

  • Cellular and Molecular Biology Laboratory, Faculty of Science and Techniques, Marien Ngouabi University, Brazzaville, Congo

  • Cellular and Molecular Biology Laboratory, Faculty of Science and Techniques, Marien Ngouabi University, Brazzaville, Congo

  • Cellular and Molecular Biology Laboratory, Faculty of Science and Techniques, Marien Ngouabi University, Brazzaville, Congo

  • Cellular and Molecular Biology Laboratory, Faculty of Science and Techniques, Marien Ngouabi University, Brazzaville, Congo

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