Biochemistry and Molecular Biology

| Peer-Reviewed |

Screening of Indigenous Bacterial Isolates from Dawadawa (African Locust Beans) in North Central Nigeria

Received: 08 September 2017    Accepted: 23 September 2017    Published: 05 November 2017
Views:       Downloads:

Share This Article

Abstract

This study was undertaken to screen for Lactic Acid Bacteria (LAB) from indigenous fermented seeds; dawadawa. Isolation of LAB was carried out on MRS Agar. Biochemical, morphological and physiological examinations according to the Bergeys manual were used to identify the bacterial isolates. Six bacterial strains were obtained and given the designations DN, DO, DJ, DT, DG and DH respectively. The obtained colonies were all capable of fermenting lactose, sucrose, trehalose, glucose, maltose and lactulose as the sole carbon source in the broth. Morphological examination revealed that the isolates obtained were non-spore forming gram positive colonies ranging from creamy to white, clear, cocci and rod shaped, smooth textured and flat elevation with transparent opacity. Their growth profile study revealed that all isolates appeared to be mesophilc with progressive growth patterns observed between 24-96 hours at the same parameters for incubation. Isolates DO and DJ were observed to exhibit the fastest growth as determined by measuring optical density of the cells in broth using spectrophotometer at 550nm. Conclusions from the observed experiment indicate that isolated LABs from dawadawa could be applied in other probiotics as starter cultures and be improved for other commercial uses.

DOI 10.11648/j.bmb.20170206.11
Published in Biochemistry and Molecular Biology (Volume 2, Issue 6, November 2017)
Page(s) 67-72
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Lactic Acid Bacteria, Growth Profile, pH, Salinity

References
[1] Tamang J. P., Wantanbe K., Holzapfel W. H., (2016). Review: Diversity of Microorganisms in Global Fermented Foods and Beverages. Frontiers in Microbiology, 7: 377.
[2] Carr F. J., Chill D., and Maida N., (2002). The lactic acid bacteria: a literature survey. Critical Review Microbiology, 28: 281–370.
[3] de Vos W. M. and Hugenholtz J., (2004). Engineering metabolic highways in lactococci and other lactic acid bacteria. Trends in Biotechnology, 22: 72–79.
[4] Kleerebezem M., and Hugenholtz J., (2003). Metabolic pathway engineering in lactic acid bacteria. Current Opinion in Biotechnology, 14: 232–237.
[5] Hanniffy S., Wiedermann U., Repa A., Mercenier A., Daniel C., Fioramonti J., Tlaskolova H., Kozakova H., Israelsen H., Madsen S., Vrang A., Hols P., Delcour J., Bron P., Kleerebezem M., and Wells J., (2004). Potential and opportunities for use of recombinant lactic acid bacteria in human health. Advances in Applied Microbiology, 56: 1–64.
[6] Boels I. C., van Kranenburg R., Kanning M. W., Chong B. F., de Vos W. M., and Kleerebezem M., (2003). Increased exopolysaccharide production in Lactococcus lactis due to increased levels of expression of the NIZO B40 eps gene cluster. Applied Environmental Microbiology, 69: 5029–5031.
[7] Boels I. C., Kleerebezem M., and de Vos W. M., (2003). Engineering of carbon distribution between glycolysis and sugar nucleotide biosynthesis in Lactococcus lactis. Applied Environmental Microbiology, 69: 1129–1135.
[8] Engels W. J. M., Van Hijlckama Vlieg J. E. T., and Smit G., (2003). In Dairy Processing, Improving Quality (ed. Smit, G.) 492–507 (Woodhead Publishing Limited, Cambridge.
[9] Taranto M. P., Vera J. L., Hugenholtz J., de Valdez G. F. and Sesma F., (2003). Lactobacillus reuteri CRL1098 produces cobalamin. Journal of Bacteriology, 185: 5643–5647.
[10] Burgess C., O’Connell-Motherway M., Sybesma W., Hugenholtz J., and van Sinderen D., (2004). Riboflavin production in Lactococcus lactis: potential for in situ production of vitamin-enriched foods. Applied Environmental Microbiology, 70: 5769–5777.
[11] Eyassu S., Araya A., Mohammed Y. K., and Zelalem Y., (2012). Isolation and characterization of lactic acid bacteria from Ititu: Ethiopian traditional fermented camel milk. Journal of Camelid Science, 5: 82-98.
[12] Jespersen L., (2003). Occurrence and taxonomic characteristics of strains of Saccharomyces cerevisiae predominant in African indigenous fermented foods and beverages. FEMS Yeast Research, 3: 191-200.
[13] Chelule P. K., Mokoena M. P., and Gqaleni N., (2010). Advantages of traditional lactic acid bacteria fermentation of food in Africa. FORMATEX, 1160-1167.
[14] Savadogo A., Quanttara C. A. T., Savadogo P. W., Quatta A. S., Barro N., and Traore A. S., (2004). Microorganisms involved in Fulani Traditional fermented milk in Burkania Faso. Pakistan Journal of Nutrition, 3: 134- 139.
[15] Uzeh R. E., Regina E., and Ayodeji R. K., (2006). Microbiological and Nutritional Qualities of Dairy Products: Nono and Wara. Nature and science, 4: 37-40.
[16] Abeer, A. A., Abdel, A. and Dardir, H. A., (2009). Hygienic Quality of Local Traditional Fermented Skimmed Milk (Laban Rayb) Sold in Egypt: World Journal of Dairy & Food Sciences, 4(2): 205-209.
[17] Rolfe R. D., (2000). The role of probiotic cultures in the control of gastrointestinal health. Journal of Nutrition, 130: 396-402.
[18] Tuohy K. M., Probert H. M., Smejkal C. W., and Gibson G. R., (2003). Review: Using probiotics and probiotics to improve gut health. Drug Discovery Today, 8: 692-700.
[19] Barnett J. A., Payne R. W., and Yarrow D., (2000). Yeasts: Characteristics and identification. 3rd edn. Cambrie University Press, UK.
[20] Cappuccino J., and Sherman N., (2010). Microbiology: A Laboratory Manual, Pearson Education, Limited, 9.
[21] Younis Y. M. H., and Malik K. M., (2003). TLC and HPLC assays of aflatoxin contamination in Sudanese peanuts and peanut product. Kuwait Journal of Science and Engineering, 30: 79-94.
[22] Tserovska L., Stefano S., and Yordanufa T., (2004). Identification of Lactic Acid Bacteria Isolated from Katyk Goat milk and Cheese. J Cult collection. Bank Industrial Microbiology and Cell Culture, 13: 48-52.
[23] Moulay M., Benlancen K., Aggad H., and Kihal M., (2013). Diversity and Technological Properties of predomonant Lactic Acid Bacteria Isolated from Algerian raw goat milk. Advances in Environmental Biology, 7: 999-1007.
[24] Khalid K., (2011). An overview of Lactic Acid Bacteria. International Journal of Biosciences (IJB), 1: 1-13.
[25] Begum R., Sarker M. S. K., Islam M. A., Alam M. K., and Pramanik M. K., (2017). Isolation and Characterization of Lactic acid Bacteria from Indigenous Dairy Product and Preparation of Starter Culture by Freeze-drying. Bioresearch Communications, 3(1): 304-310.
[26] Magnusson J., and Schnurer J., (2001). Lactobacillus coryniformis subsp. coryniformis strain Si3 produces a broad-spectrum proteinaceous antifungal compound. Applied Environmental Microbiology, 67:1-5.
[27] Magnusson J., Strom K., Roos S., Sjogren J., and Schnurer J., (2003). Broad and complex antifungal activity among environmental isolates of lactic acid bacteria. Fems Microbiology Letters, 219:129-135.
[28] Piano M. D., Morelli L., Strozzi G. P., Allesina S., Barba M., Deidda F., Lorenzini P., Ballare M., Montino F., Orsello M., Sartori M., Garello E., Carmagnola S., Pagliarulo M., and Capurso L., (2006). Probiotics from Research to Consumer. Digestive Liver Disease, 38: 248-255.
[29] Kattcham P. M., Zambou N. F., Tchouan Guep F. M., El soda M., Iqbal M., and Choundary., (2012). Antimicrobial and Safety properties of Lactobacilli Isolate from Two Camerounian Traditional Fermented Foods. Scientia Pharmaceutical, 80: 189-203.
[30] Axelsson L., (2004). Lactic Acid Bacteria: Classification and Physiology. In Lactic Acid Bacteria. Microbiological and Functional Aspects. (S Salminen, A. Von Wright & a Ouwehand, Eds). New Marcel Dekker, Inc. Pp 1-67.
[31] Beasley S., Tuorila H., and Saris P., (2003). Fermented soymilk with a monoculture of Lactococcus lactis. International Journal of Food Microbiology, 81: 159-162.
[32] Uaboi-Egbenni P. O., Okolie, P. N., Sobande, A. O., Alao, O., Teniola, O., and Bessong P. O., (2009). Identification of subdominant lactic acid bacteria in dawadawa (a soup condiment) and their evolution during laboratory-scale fermentation of Parkia biglobosa (African locust beans). African Journal of Biotechnology, 8: 7241-7248.
[33] Yelnetty A., Purnomo H., Purwadi A., and Mirah A., (2014). Biochemical Characteristics of Lactic Acid Bacteria with Proteolytic Activity and Capability as Starter Culture Isolated From Spontaneous Fermented Local Goat Milk. Journal of Natural Sciences Research, 4: 137-146.
[34] Olajide Adedayo Ajayi (2014). Bacteriology and Qualitative Study of African Locust Bean (Parkia biglobosa). Open Journal of Social Sciences, 2: 73-78.
Author Information
  • Department of Health and Biomedical Sciences, Federal Ministry of Science and Technology, Abuja, Nigeria; Department of Microbiology, University of Abuja, Abuja, Nigeria

  • Department of Microbiology, University of Abuja, Abuja, Nigeria

  • Department of Animal Science, University of Abuja, Abuja, Nigeria

Cite This Article
  • APA Style

    Oyetola Moradeke Toyosi, Agarry Olubunmi, Oyetola Simeon. (2017). Screening of Indigenous Bacterial Isolates from Dawadawa (African Locust Beans) in North Central Nigeria. Biochemistry and Molecular Biology, 2(6), 67-72. https://doi.org/10.11648/j.bmb.20170206.11

    Copy | Download

    ACS Style

    Oyetola Moradeke Toyosi; Agarry Olubunmi; Oyetola Simeon. Screening of Indigenous Bacterial Isolates from Dawadawa (African Locust Beans) in North Central Nigeria. Biochem. Mol. Biol. 2017, 2(6), 67-72. doi: 10.11648/j.bmb.20170206.11

    Copy | Download

    AMA Style

    Oyetola Moradeke Toyosi, Agarry Olubunmi, Oyetola Simeon. Screening of Indigenous Bacterial Isolates from Dawadawa (African Locust Beans) in North Central Nigeria. Biochem Mol Biol. 2017;2(6):67-72. doi: 10.11648/j.bmb.20170206.11

    Copy | Download

  • @article{10.11648/j.bmb.20170206.11,
      author = {Oyetola Moradeke Toyosi and Agarry Olubunmi and Oyetola Simeon},
      title = {Screening of Indigenous Bacterial Isolates from Dawadawa (African Locust Beans) in North Central Nigeria},
      journal = {Biochemistry and Molecular Biology},
      volume = {2},
      number = {6},
      pages = {67-72},
      doi = {10.11648/j.bmb.20170206.11},
      url = {https://doi.org/10.11648/j.bmb.20170206.11},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.bmb.20170206.11},
      abstract = {This study was undertaken to screen for Lactic Acid Bacteria (LAB) from indigenous fermented seeds; dawadawa. Isolation of LAB was carried out on MRS Agar. Biochemical, morphological and physiological examinations according to the Bergeys manual were used to identify the bacterial isolates. Six bacterial strains were obtained and given the designations DN, DO, DJ, DT, DG and DH respectively. The obtained colonies were all capable of fermenting lactose, sucrose, trehalose, glucose, maltose and lactulose as the sole carbon source in the broth. Morphological examination revealed that the isolates obtained were non-spore forming gram positive colonies ranging from creamy to white, clear, cocci and rod shaped, smooth textured and flat elevation with transparent opacity. Their growth profile study revealed that all isolates appeared to be mesophilc with progressive growth patterns observed between 24-96 hours at the same parameters for incubation. Isolates DO and DJ were observed to exhibit the fastest growth as determined by measuring optical density of the cells in broth using spectrophotometer at 550nm. Conclusions from the observed experiment indicate that isolated LABs from dawadawa could be applied in other probiotics as starter cultures and be improved for other commercial uses.},
     year = {2017}
    }
    

    Copy | Download

  • TY  - JOUR
    T1  - Screening of Indigenous Bacterial Isolates from Dawadawa (African Locust Beans) in North Central Nigeria
    AU  - Oyetola Moradeke Toyosi
    AU  - Agarry Olubunmi
    AU  - Oyetola Simeon
    Y1  - 2017/11/05
    PY  - 2017
    N1  - https://doi.org/10.11648/j.bmb.20170206.11
    DO  - 10.11648/j.bmb.20170206.11
    T2  - Biochemistry and Molecular Biology
    JF  - Biochemistry and Molecular Biology
    JO  - Biochemistry and Molecular Biology
    SP  - 67
    EP  - 72
    PB  - Science Publishing Group
    SN  - 2575-5048
    UR  - https://doi.org/10.11648/j.bmb.20170206.11
    AB  - This study was undertaken to screen for Lactic Acid Bacteria (LAB) from indigenous fermented seeds; dawadawa. Isolation of LAB was carried out on MRS Agar. Biochemical, morphological and physiological examinations according to the Bergeys manual were used to identify the bacterial isolates. Six bacterial strains were obtained and given the designations DN, DO, DJ, DT, DG and DH respectively. The obtained colonies were all capable of fermenting lactose, sucrose, trehalose, glucose, maltose and lactulose as the sole carbon source in the broth. Morphological examination revealed that the isolates obtained were non-spore forming gram positive colonies ranging from creamy to white, clear, cocci and rod shaped, smooth textured and flat elevation with transparent opacity. Their growth profile study revealed that all isolates appeared to be mesophilc with progressive growth patterns observed between 24-96 hours at the same parameters for incubation. Isolates DO and DJ were observed to exhibit the fastest growth as determined by measuring optical density of the cells in broth using spectrophotometer at 550nm. Conclusions from the observed experiment indicate that isolated LABs from dawadawa could be applied in other probiotics as starter cultures and be improved for other commercial uses.
    VL  - 2
    IS  - 6
    ER  - 

    Copy | Download

  • Sections