Volume 5, Issue 3, September 2020, Page: 83-92
Microbial Biodiversity of a Traditional Food Made from Squash Seeds "NTETE" Consumed in Brazzaville, Republic of Congo
Etienne Nguimbi, Molecular and Cellular Biology Laboratory, Faculty of Sciences et Technology, Marien Ngouabi University, Brazzaville, Republic of Congo; Bioinformatics and molecular Biology Unit, Faculty of Sciences et Technology, Marien Ngouabi University, Brazzaville, Republic of Congo; Research Institute for Natural and Exact Sciences (IRSEN), Avenue de l’Auberge Gascogne Cité Scientifique (Ex. OROSTOM), Brazzaville, Republic of Congo
Cyr Jonas Morabandza, Molecular and Cellular Biology Laboratory, Faculty of Sciences et Technology, Marien Ngouabi University, Brazzaville, Republic of Congo
Alain Brice Vouidibio Mbozo, DMolecular and Cellular Biology Laboratory, Faculty of Sciences et Technology, Marien Ngouabi University, Brazzaville, Republic of Congo; Pluridisciplinary Food and Nutrition Research Team (EPRAN), Faculty of Sciences and Technology, Marien Ngouabi University, Brazzaville, Republic of Congo
Mireille Huguette Belle Mbou, DMolecular and Cellular Biology Laboratory, Faculty of Sciences et Technology, Marien Ngouabi University, Brazzaville, Republic of Congo; Research Institute for Natural and Exact Sciences (IRSEN), Avenue de l’Auberge Gascogne Cité Scientifique (Ex. OROSTOM), Brazzaville, Republic of Congo
Sayida Norgela Miakassissa, Molecular and Cellular Biology Laboratory, Faculty of Sciences et Technology, Marien Ngouabi University, Brazzaville, Republic of Congo
Faly Armel Soloka Mabika, Molecular and Cellular Biology Laboratory, Faculty of Sciences et Technology, Marien Ngouabi University, Brazzaville, Republic of Congo; Bioinformatics and molecular Biology Unit, Faculty of Sciences et Technology, Marien Ngouabi University, Brazzaville, Republic of Congo; Research Institute for Natural and Exact Sciences (IRSEN), Avenue de l’Auberge Gascogne Cité Scientifique (Ex. OROSTOM), Brazzaville, Republic of Congo
Received: May 8, 2020;       Accepted: May 25, 2020;       Published: Jun. 9, 2020
DOI: 10.11648/j.ijmb.20200503.12      View  213      Downloads  94
Abstract
The microbial biodiversity of crushed, packaged and cooked (squash) squash seeds sold in Brazzaville markets for consumption has been explored. The enumeration and phenotypic characteristics of microorganisms, in particular: enterobacteria, yeasts, Bacillus, molds and coliforms were revealed, by conventional techniques of microbiology on specific media. The number of control samples not exposed to sale was compared with that of samples to be sold. Amplification by PCR of the 16S rDNA of a few colonies taken from PCA was carried out, followed by sequencing and finally by a bioinformatic analysis on BLASTN. A phylogenetic inference test was carried out by MEGA. 7, preceded by multiple alignment of 16S rRNA gene sequences. It appears from the count in the four markets chosen at random in Brazzaville that the total flora is variable: 101. 103 CFU / g for the Total market; 145. 103 CFU / g for the Bifouiti market; 140. 103 CFU / g for the Talangai market and, 113,103 CFU / g for the Ouenzé market. However, the absence of coliforms was noted in all the samples. Control samples not exposed for sale show the absence of any microorganism. The morphotypes presented different characteristics according to the type and depending on each medium: on Mossel, the bacteria isolated were all Gram +, catalase positive, mobile, isolated or grouped in pair, with yellow, pink or, yellow-pink colonies. PCR revealed by electrophoresis on 0.8% agarose gel the amplified fragments of the 1500Sb rRNA gene of size 1500bp. After sequencing, and analysis by BLASTN, the sequences were submitted to GenBank, the accession numbers are as follows: MK208500, MK208502, MK208503, MK208497, MK209069, MK209070. The alignment of the sequences obtained and their counterparts has revealed and confirmed that this gene is well conserved in the different genera with a very high similarity rate (97-100%). The phylogenetic inference made it possible to have a coherent tree showing different monophyletic groups that are the different genera.
Keywords
Squash, Ntete, Microbial Biodiversity, PCR, Sequencing, Phylogenetic Inference
To cite this article
Etienne Nguimbi, Cyr Jonas Morabandza, Alain Brice Vouidibio Mbozo, Mireille Huguette Belle Mbou, Sayida Norgela Miakassissa, Faly Armel Soloka Mabika, Microbial Biodiversity of a Traditional Food Made from Squash Seeds "NTETE" Consumed in Brazzaville, Republic of Congo, International Journal of Microbiology and Biotechnology. Vol. 5, No. 3, 2020, pp. 83-92. doi: 10.11648/j.ijmb.20200503.12
Copyright
Copyright © 2020 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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