Phylogenetic analyses of bacteria associated with the processing of iru and ogiri condiments

Phylogenetic analyses of bacteria associated with the processing of iru and ogiri condiments

Author by Ademola, O.m.

Journal/Publisher: Society For Applied Microbiology

Volume/Edition: 67

Language: English

Pages: 354 - 362

Abstract

Analysis of the bacterial community dynamics during the production of
traditional fermented condiments is important for food safety assessment,
quality control and development of starter culture technology. In this study,
bacteria isolated during the processing of iru and ogiri, two commonly
consumed condiments in Nigeria, were characterized based on phylogenetic
analyses of the bacterial 16S rRNA gene. A total of 227 isolates were obtained
and clustered into 12 operational taxonomic units (OTUs) based on 97S
rRNA gene similarity. The OTUs spanned three phyla (Firmicutes,
Actinobacteria and Proteobacteria), and nine genera: Acinetobacter, Aerococcus,
Bacillus, Enterococcus, Enterobacter, Lysinibacillus, Micrococcus, Proteus and
Staphylococcus. OTUs closely related to species of Bacillus dominated the
processing stages of both condiments. Although no single OTU occurred
throughout iru processing stages, an OTU (mostly related to B. safensis)
dominated the ogiri processing stages indicating potentials for the development
of starter culture. However, other isolates such as those of Enterococcus spp.
and Lysinibacillus spp. may be potential starters for iru fermentation.
Presumptive food-borne pathogens were also detected at some stages of the
condiments’ processing, possibly due to poor hygienic practices.

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