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Polyphasic approach to monitor the bacterial population dynamics in fermenting Hibiscus sabdariffa seeds to produce Mbuja

hal.structure.identifierUniversité de Ngaoundéré/University of Ngaoundéré [Cameroun] [UN]
dc.contributor.authorMOHAMMADOU, Bouba Adji
hal.structure.identifierNational School of Agro-Industrial Sciences
dc.contributor.authorMBOFUNG, Carl Moses
hal.structure.identifierUniversité de Brest [UBO]
dc.contributor.authorBARBIER, Georges
hal.structure.identifierSanté et agroécologie du vignoble [UMR SAVE]
dc.contributor.authorREY, Patrice
dc.date.accessioned2024-04-08T12:33:26Z
dc.date.available2024-04-08T12:33:26Z
dc.date.issued2014
dc.identifier.issn2319-7692
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/197197
dc.description.abstractEnThis study describes the diversity and dynamics of bacterial communities in the fermentation of Hibiscus sabdariffa seeds to produce Mbuja, a traditional condiment from Cameroon, using culture-dependent and independent methods. The total aerobic mesophilic bacteria, lactic acid bacteria (LAB) and Bacillus spp. were numbered on specific culture media. The bacterial communities were characterized by PCR-SSCP, sequencing of 16S rRNA clone libraries and community-level physiological profiles. Viable cells counts evidenced the domination of Bacillus spp. during the process, and the continuous decrease of LAB. PCR-SSCP revealed three groups of bacteria succeeding with the first microorganism communities from day 2 to day 7 being similar. The two other groups were communities in day 8 and 9 and those from day 10. The sequencing of clone libraries showed that the first group communities was more diversified and consisted in Bacillus spp., Lactobacillus, Streptomyces and Staphylococcus . The last two groups of bacterial communities involved fewer genera but diverse Bacillus species different from those occurring at the first step. The early phase metabolism profile was exclusively oriented toward carbohydrates and the last targeted broad substrates with amino-acids and organic and carboxylic acids being the most important. This suggests a combination of species in starter formulation.
dc.language.isoen
dc.publisherKrishna Institute of Science
dc.title.enPolyphasic approach to monitor the bacterial population dynamics in fermenting Hibiscus sabdariffa seeds to produce Mbuja
dc.typeArticle de revue
dc.subject.halSciences du Vivant [q-bio]
bordeaux.journalInternational Journal of Current Microbiology and Applied Sciences
bordeaux.page333-346
bordeaux.volume3
bordeaux.hal.laboratoriesSanté et Agro-Ecologie du Vignoble (SAVE) - UMR 1065*
bordeaux.issue6
bordeaux.institutionBordeaux Sciences Agro
bordeaux.institutionINRAE
bordeaux.peerReviewedoui
hal.identifierhal-02630576
hal.version1
hal.popularnon
hal.audienceInternationale
hal.origin.linkhttps://hal.archives-ouvertes.fr//hal-02630576v1
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=International%20Journal%20of%20Current%20Microbiology%20and%20Applied%20Sciences&rft.date=2014&rft.volume=3&rft.issue=6&rft.spage=333-346&rft.epage=333-346&rft.eissn=2319-7692&rft.issn=2319-7692&rft.au=MOHAMMADOU,%20Bouba%20Adji&MBOFUNG,%20Carl%20Moses&BARBIER,%20Georges&REY,%20Patrice&rft.genre=article


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