African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12209

Full Length Research Paper

Molecular identification of acetic acid bacteria isolated from fermented mango juices of Burkina Faso: 16S rRNA gene sequencing

Assiètta OUATTARA
  • Assiètta OUATTARA
  • Laboratory of Microbiology and Microbial Biotechnology, Research Center in Biological Food and Nutrition Sciences (CRSBAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Burkina Faso.
  • Google Scholar
K. Marius SOMDA
  • K. Marius SOMDA
  • Laboratory of Microbiology and Microbial Biotechnology, Research Center in Biological Food and Nutrition Sciences (CRSBAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Burkina Faso.
  • Google Scholar
A. T. Cheik OUATTARA
  • A. T. Cheik OUATTARA
  • Laboratory of Food Technology, Research Center in Biological Food and Nutrition Sciences (CRSBAN), Department of Biochemistry and Microbiology, Joseph KI-ZERBO, Burkina Faso.
  • Google Scholar
Bassirou N’DOYE
  • Bassirou N’DOYE
  • University of Sine Saloum El Hadji Ibrahima Niass (USSEIN), Sing-Sing, BP 55, Kaolack, Senegal.
  • Google Scholar
Alfred TRAORE
  • Alfred TRAORE
  • Laboratory of Food Technology, Research Center in Biological Food and Nutrition Sciences (CRSBAN), Department of Biochemistry and Microbiology, Joseph KI-ZERBO, Burkina Faso.
  • Google Scholar
S. Aboubakar OUATTARA
  • S. Aboubakar OUATTARA
  • Laboratory of Microbiology and Microbial Biotechnology, Research Center in Biological Food and Nutrition Sciences (CRSBAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Burkina Faso.
  • Google Scholar


  •  Received: 07 July 2019
  •  Accepted: 19 August 2019
  •  Published: 30 September 2019

Abstract

Acetic acid bacteria are known for their ability to oxidize ethanol to acetic acid. This study investigated to identify dominant strain acetic acid bacteria involving in fermented juice of mango and capable to produce Vinegar, total of 4 bacteria (CRSBAN-BVA1, CRSBAN-BVK1, CRSBAN-BVK2, CRSBAN-BVI1) bacteria strains were preselected ¶for the analyses. The strains were examined with biochemical, physiological and phenotypical methods such as Gram die, catalase and oxidase test, ethanol oxidation to acetic acid, and over to CO2 and H2O and also metabolism of carbohydrate was tested, for their affiliation to the genera of acetic acid bacteria. Subsequently, genotypic identification was conducted by sequencing the gene coding for 16S rRNA of one targeted strain and phylogenetic analysis was realized throughout 16S rRNA sequences. The results showed that one of the isolated strain (CRSBAN-BVA1) present 99. 90% of similarity in the sequence 16S rRNA region with Acetobacter tropicalis. It demonstrated that bacterial diversity in the mango vinegar is dominated by A. tropicalis. Therefore this strain is potentially useful for its utilization as a starter in vinegar production.

 

Key words: Fermented juice, acetic acid bacteria, 16S rRNA gene sequence, Acetobacter tropicalis.