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

References

Bartowsky EJ, Henschke PA (2008). Acetic acid bacteria spoilage of bottled red wine-Areview. International Journal Food of Microbiology 125(1):60-70.
Crossref

 

Centre d'Etude, de Formation et de Conseil en Développement (CEFCOD) (2013).Situation de référence des principales filières agricoles au Burkina Faso. Rapport version finale, Ministère de l'Agriculture et de la Sécurité Alimentaire 74 p.

 
 

Cleenwerck I, De Vos P (2008). Polyphasic taxonomy of acetic acid bacteria: An overview of the currently applied methodology. International Journal of Food Microbiology 125(1):2-14. 
Crossref

 
 

Cleenwerck I, Vandemeulebroecke K, Janssens D, Swings J (2002). Re-examination of the genus Acetobacter, with descriptions of Acetobacter cerevisiae sp. nov., and Acetobacter malorum sp. nov. International Journal of Systematic and Evolutionary Microbiology 52(5):1551-1558. 
Crossref

 
 

Du Toit WJ, Pretorius IS (2002). The occurrence, control and 12 esoteric effect of acetic acid bacteria in winemaking. Annals of Microbiology 52(2):155-179. 

 
 

Johnston CS, Gaas CA (2006). Vinegar: medicinal uses and antiglycemic effect. Medscape General Medicine 8(2):61. PMID:16926800.

 
 

Kadere TT, Miyamoto T, Oniang R K, Kutima PM Njoroge SM (2008). African Journal of Biotechnology 7(16):2963-2971. 

 
 

Klawpiyapamornkun T, Bovonsombut S, Bovonsombut S (2015). Isolation and Characterization of Acetic acid Bacteria from Fruits and Fermented fruit juices for Vinegar Production. Food and Applied Bioscience Journal 3(1):30-38. 

 
 

Kounatidis I , Crotti E, Sapountzis P, Sacchi L, Rizzi A, Chouaia B, Bandi C, Alma A, Daffonchio D, Mavragani TP, Bourtzis K (2009). Acetobacter tropicalis Is a Major Symbiont of the Olive Fruit Fly (Bactrocera oleae). Applied and Environmental Microbiology 75(10):3281-3288. 
Crossref

 
 

Lisdiyanti P, Kawasaki H, Seki T, Yamada Y, Uchimura T, Komagata K (2000). Systematic study of the genus Acetobacter with descriptions of Acetobacter Indonesiensis sp. nov., Acetobacter tropicalis sp. nov., Acetobacter orleanensis (Henneberg 1906) comb. nov., Acetobacter lovaniensis (Frateur 1950) comb. nov., and Acetobacter estunensis (Carr 1958) comb. nov. Journal of General and Applied Microbiology 46(3):147-165. PMID:12483588.
Crossref

 
 

Maal KB, Shafiei R, Kabir N (2010). Production of Apricot Vinegar Using an Isolated Acetobacter Strain from Iranian Apricot. International Journal of Food nutrition and food Engineering 4(11):177-180. 

 
 

Mamlouk D, Gullo M (2013). Acetic Acid Bacteria: Physiology and Carbon Sources Oxidation. Indian Journal of Microbiology 53(4): 377-384. 
Crossref

 
 

Moryadee A, Pathom-Aree W (2008). Isolation of Thermotolerant Acetic Acid Bacteria From Fruits for Vinegar Production. Journal of Microbiology 3(3): 209-212. 
Crossref

 
 

Mounir M, Shafiei R, Zarmehrkhorshid R, Hamouda A, Ismaili AM, Thonart P (2016). Simultaneous production of acetic and gluconic acids by a thermotolerant Acetobacter strain during acetous fermentation in a bioreactor. Journal of Bioscience and Bioengineering 121(2):166-171. 
Crossref

 
 

Muramatsu Y, Yukphan P, Takahashi M, Kaneyasu M, Malimas T, Potacharoen W, Yamada Y, Nakagawa Y, Tanticharoen M, Suzuki K (2009). 16S rRNA gene sequences analysis of acetic acid bacteria isolated from Thailand. Microbiology and Culture Collections 25(1): 13-20. PMID:19590153.

 
 

Ndoye B, Weekers F, Diawara B, Guiro AT, Thonart P (2007). Survival and preservation after freeze-drying process of thermoresistant acetic acid bacteria (TAAB) isolated From tropical products of Subsaharan. African Journal Food Engineering 79(4):1374-1382. 
Crossref

 
 

Ndoye B, Lebecque S, Dubois-Dauphin R, Tounkara L, Guiro TA, Kere C, Diawara B,Thonart P (2006). Thermoresistant properties of acetic acid bacteria isolated from tropical products of Sub-Saharan Africa and destined to industrial vinegar. Enzyme and Microbial Technology 39(4):916-923.
Crossref

 
 

Ngamo TL, Ladang D, Vayssieres JF, Lyannaz JP (2010). Diversité des espèces de mouches des fruits (Diptera :Tephritidae) dans un verger mixte dans la localité de Malang (Ngaoundéré, Cameroun). International Journal of Biological and Chemical Sciences 4(5):1425-1434. 
Crossref

 
 

Ouattara A, Somda KM, Ouattara ATC, Traore SA, Ouattara SA (2018). Production of acetic acid by acetic acid bacteria using mango juice in Burkina Faso). International Journal Biological and Chemical Science 12(5): 2309-2317. 
Crossref

 
 

Ruiz A, Poblet M, Mas A, Guillamon JM (2000). Identification of acetic acid bacteria by RFLP of PCR-amplified 16S rDNA and 16S-23S rDNA intergenic spacer. International Journal of Systematic and Evolutionary Microbiology 50(6):1981-1987. 
Crossref

 
 

Sakurai K, Yamazaki S, Ishii M, Igarashi Y, Arai H (2013). Role of the glyoxylate pathway in acetic acid production by Acetobacter aceti. Journal of Bioscience and Bioengineering 115(1):32-6. 
Crossref

 
 

Sharafi SM, Rasooli I, Beheshti-Maal K (2010). Isolation, characterization and optimization of indigenous acetic acid bacteria and evaluation of their preservation methods. Iranian journal of Microbiology 2(1):38-45. PMID: 22347549.

 
 

Sengun IY, Karabiyikli S (2011). Importance of acetic acid bacteria in food. Industry Food Control 22(5):647-656. 
Crossref

 
 

Trcek J (2005) .Quick identification of acetic acid bacteria based on nucleotide sequences of the 16S-23S rDNA internal transcribed spacer region and of the PQQ-de¬pendent alcohol dehydrogenase gene. Systematic and Applied Microbiology 28(8):735-745. 
Crossref

 
 

Vayssieres JF, Sinzogan A, Adandonon A, Van Mele Paul, Korie S (2013). Ovipositional behaviour of two mango fruit fly species (Diptera Tephritidae) in relation to Oecophylla cues (Hymenoptera Formicidae) as compared to natural conditions without ant cues. International Journal of Biological and Chemical Sciences 7(2):447- 456. 
Crossref

 
 

Wilson K (2001). Preparation of genomic DNA from bacteria. In Current Protocols in Molecular Biology 56(1):2. 4.1-2.4.5. 
Crossref

 
 

Yamada Y, Yukphan P (2008). Genera and species in acetic acid bacteria. International Journal Food of Microbiology 125(1):15-24. 
Crossref