Diversity and Phylogenetic Relationships of Proteolytic Bacteria Isolated from Fermented Pepper and Soil in Brazzaville, Republic of Congo

Isaac Onyankouang; Cyr Jonas Morabandza; Irène Marie Cécile Mboukou Kimbatsa; Faly Armel Soloka Mabika; Itsouhou Ng&ocirc;; Thantique Moutali Lingouangou; Rachel Moyen; Etienne Nguimbi

doi:doi:10.11648/j.ijmb.20220703.13

Diversity and Phylogenetic Relationships of Proteolytic Bacteria Isolated from Fermented Pepper and Soil in Brazzaville, Republic of Congo

Isaac Onyankouang, Cyr Jonas Morabandza, Irène Marie Cécile Mboukou Kimbatsa, Faly Armel Soloka Mabika, Itsouhou Ngô, Thantique Moutali Lingouangou, Rachel Moyen, Etienne Nguimbi

Published in International Journal of Microbiology and Biotechnology (Volume 7, Issue 3)

Received: 20 June 2022 Accepted: 29 July 2022 Published: 17 August 2022

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Abstract

The diversity of bacteria was explored in two different environments in Brazzaville: soil and fermented peppers. The count showed that the total flora is greater in the fermented pepper (9.4. 104 CFU/g) than in the soil of 3.7. CFU/g, bacteria of the Bacillus genus are numerically more important in soil (9.3.104 CFU/g) than in fermented pepper (7.7.104 CFU/g). The morphotypes of all isolates presented small, medium and pink and whitish colored colonies, are catalases positive, protease producers, Gram positive, and spore forming, including one Gram negative isolate. 16S rDNA PCR of the isolates, Agarose Gel electrophoresis, sequencing and in silico analysis of the sequences were performed. The amplicons showed sizes closed to 1500bp, BLASTn analysis of the sequences made it possible to identify Twenty (20) strains, with a predominance Bacillus cereus sensu stricto strains (40%). Taking by environment, six (6) in the soil, namely Bacillus cereus sensu stricto (16.66%), Bacillus thuringiensis (16.66%), Bacillus anthracis (16.66%), Bacillus welmani (16.66%) and a Bacillus albus (16.66%), fourteen (14) strains in fermented peppers namely: Bacillus cereus sensu stricto (21.42%), Bacillus thuringiensis (7.14%), two Pseudomonas sp, Bacillus thuringiensis (3.57%), Bacillus sp (3.57%), Bacillus albus (1), Lysinibacillus sp (3.57%), uncultured (3.57%). All strains produce the proteolytic enzyme with diameters ranging of more than two cm. The phylogenetic inference using 16S rDNA analysis shows that these bacteria are very closed, excepted the Pseudomonas sp and uncultured bacteria, all belong to Bacillus cereus group, forming a coherent taxonomic group.

Published in	International Journal of Microbiology and Biotechnology (Volume 7, Issue 3)
DOI	10.11648/j.ijmb.20220703.13
Page(s)	124-134
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), 2022. Published by Science Publishing Group

Keywords

Soil, Fermented Peppers, PCR, Sequencing, In Silico Analysis

References

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APA Style

Isaac Onyankouang, Cyr Jonas Morabandza, Irène Marie Cécile Mboukou Kimbatsa, Faly Armel Soloka Mabika, Itsouhou Ngô, et al. (2022). Diversity and Phylogenetic Relationships of Proteolytic Bacteria Isolated from Fermented Pepper and Soil in Brazzaville, Republic of Congo. International Journal of Microbiology and Biotechnology, 7(3), 124-134. https://doi.org/10.11648/j.ijmb.20220703.13

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ACS Style

Isaac Onyankouang; Cyr Jonas Morabandza; Irène Marie Cécile Mboukou Kimbatsa; Faly Armel Soloka Mabika; Itsouhou Ngô, et al. Diversity and Phylogenetic Relationships of Proteolytic Bacteria Isolated from Fermented Pepper and Soil in Brazzaville, Republic of Congo. Int. J. Microbiol. Biotechnol. 2022, 7(3), 124-134. doi: 10.11648/j.ijmb.20220703.13

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AMA Style

Isaac Onyankouang, Cyr Jonas Morabandza, Irène Marie Cécile Mboukou Kimbatsa, Faly Armel Soloka Mabika, Itsouhou Ngô, et al. Diversity and Phylogenetic Relationships of Proteolytic Bacteria Isolated from Fermented Pepper and Soil in Brazzaville, Republic of Congo. Int J Microbiol Biotechnol. 2022;7(3):124-134. doi: 10.11648/j.ijmb.20220703.13

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@article{10.11648/j.ijmb.20220703.13,
  author = {Isaac Onyankouang and Cyr Jonas Morabandza and Irène Marie Cécile Mboukou Kimbatsa and Faly Armel Soloka Mabika and Itsouhou Ngô and Thantique Moutali Lingouangou and Rachel Moyen and Etienne Nguimbi},
  title = {Diversity and Phylogenetic Relationships of Proteolytic Bacteria Isolated from Fermented Pepper and Soil in Brazzaville, Republic of Congo},
  journal = {International Journal of Microbiology and Biotechnology},
  volume = {7},
  number = {3},
  pages = {124-134},
  doi = {10.11648/j.ijmb.20220703.13},
  url = {https://doi.org/10.11648/j.ijmb.20220703.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijmb.20220703.13},
  abstract = {The diversity of bacteria was explored in two different environments in Brazzaville: soil and fermented peppers. The count showed that the total flora is greater in the fermented pepper (9.4. 104 CFU/g) than in the soil of 3.7. CFU/g, bacteria of the Bacillus genus are numerically more important in soil (9.3.104 CFU/g) than in fermented pepper (7.7.104 CFU/g). The morphotypes of all isolates presented small, medium and pink and whitish colored colonies, are catalases positive, protease producers, Gram positive, and spore forming, including one Gram negative isolate. 16S rDNA PCR of the isolates, Agarose Gel electrophoresis, sequencing and in silico analysis of the sequences were performed. The amplicons showed sizes closed to 1500bp, BLASTn analysis of the sequences made it possible to identify Twenty (20) strains, with a predominance Bacillus cereus sensu stricto strains (40%). Taking by environment, six (6) in the soil, namely Bacillus cereus sensu stricto (16.66%), Bacillus thuringiensis (16.66%), Bacillus anthracis (16.66%), Bacillus welmani (16.66%) and a Bacillus albus (16.66%), fourteen (14) strains in fermented peppers namely: Bacillus cereus sensu stricto (21.42%), Bacillus thuringiensis (7.14%), two Pseudomonas sp, Bacillus thuringiensis (3.57%), Bacillus sp (3.57%), Bacillus albus (1), Lysinibacillus sp (3.57%), uncultured (3.57%). All strains produce the proteolytic enzyme with diameters ranging of more than two cm. The phylogenetic inference using 16S rDNA analysis shows that these bacteria are very closed, excepted the Pseudomonas sp and uncultured bacteria, all belong to Bacillus cereus group, forming a coherent taxonomic group.},
 year = {2022}
}

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TY  - JOUR
T1  - Diversity and Phylogenetic Relationships of Proteolytic Bacteria Isolated from Fermented Pepper and Soil in Brazzaville, Republic of Congo
AU  - Isaac Onyankouang
AU  - Cyr Jonas Morabandza
AU  - Irène Marie Cécile Mboukou Kimbatsa
AU  - Faly Armel Soloka Mabika
AU  - Itsouhou Ngô
AU  - Thantique Moutali Lingouangou
AU  - Rachel Moyen
AU  - Etienne Nguimbi
Y1  - 2022/08/17
PY  - 2022
N1  - https://doi.org/10.11648/j.ijmb.20220703.13
DO  - 10.11648/j.ijmb.20220703.13
T2  - International Journal of Microbiology and Biotechnology
JF  - International Journal of Microbiology and Biotechnology
JO  - International Journal of Microbiology and Biotechnology
SP  - 124
EP  - 134
PB  - Science Publishing Group
SN  - 2578-9686
UR  - https://doi.org/10.11648/j.ijmb.20220703.13
AB  - The diversity of bacteria was explored in two different environments in Brazzaville: soil and fermented peppers. The count showed that the total flora is greater in the fermented pepper (9.4. 104 CFU/g) than in the soil of 3.7. CFU/g, bacteria of the Bacillus genus are numerically more important in soil (9.3.104 CFU/g) than in fermented pepper (7.7.104 CFU/g). The morphotypes of all isolates presented small, medium and pink and whitish colored colonies, are catalases positive, protease producers, Gram positive, and spore forming, including one Gram negative isolate. 16S rDNA PCR of the isolates, Agarose Gel electrophoresis, sequencing and in silico analysis of the sequences were performed. The amplicons showed sizes closed to 1500bp, BLASTn analysis of the sequences made it possible to identify Twenty (20) strains, with a predominance Bacillus cereus sensu stricto strains (40%). Taking by environment, six (6) in the soil, namely Bacillus cereus sensu stricto (16.66%), Bacillus thuringiensis (16.66%), Bacillus anthracis (16.66%), Bacillus welmani (16.66%) and a Bacillus albus (16.66%), fourteen (14) strains in fermented peppers namely: Bacillus cereus sensu stricto (21.42%), Bacillus thuringiensis (7.14%), two Pseudomonas sp, Bacillus thuringiensis (3.57%), Bacillus sp (3.57%), Bacillus albus (1), Lysinibacillus sp (3.57%), uncultured (3.57%). All strains produce the proteolytic enzyme with diameters ranging of more than two cm. The phylogenetic inference using 16S rDNA analysis shows that these bacteria are very closed, excepted the Pseudomonas sp and uncultured bacteria, all belong to Bacillus cereus group, forming a coherent taxonomic group.
VL  - 7
IS  - 3
ER  -

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Author Information

Isaac Onyankouang

Cellular and Molecular Biology Laboratory, Faculty of Science and Techniques, Marien Ngouabi University, Brazzaville, Congo
Cyr Jonas Morabandza

Cellular and Molecular Biology Laboratory, Faculty of Science and Techniques, Marien Ngouabi University, Brazzaville, Congo
Irène Marie Cécile Mboukou Kimbatsa

Cellular and Molecular Biology Laboratory, Faculty of Science and Techniques, Marien Ngouabi University, Brazzaville, Congo
Faly Armel Soloka Mabika

Cellular and Molecular Biology Laboratory, Faculty of Science and Techniques, Marien Ngouabi University, Brazzaville, Congo
Itsouhou Ngô

Cellular and Molecular Biology Laboratory, Faculty of Science and Techniques, Marien Ngouabi University, Brazzaville, Congo
Thantique Moutali Lingouangou

Cellular and Molecular Biology Laboratory, Faculty of Science and Techniques, Marien Ngouabi University, Brazzaville, Congo
Rachel Moyen

Cellular and Molecular Biology Laboratory, Faculty of Science and Techniques, Marien Ngouabi University, Brazzaville, Congo
Etienne Nguimbi

Cellular and Molecular Biology Laboratory, Faculty of Science and Techniques, Marien Ngouabi University, Brazzaville, Congo

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Isaac Onyankouang, Cyr Jonas Morabandza, Irène Marie Cécile Mboukou Kimbatsa, Faly Armel Soloka Mabika, Itsouhou Ngô, et al. (2022). Diversity and Phylogenetic Relationships of Proteolytic Bacteria Isolated from Fermented Pepper and Soil in Brazzaville, Republic of Congo. International Journal of Microbiology and Biotechnology, 7(3), 124-134. https://doi.org/10.11648/j.ijmb.20220703.13

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ACS Style

Isaac Onyankouang; Cyr Jonas Morabandza; Irène Marie Cécile Mboukou Kimbatsa; Faly Armel Soloka Mabika; Itsouhou Ngô, et al. Diversity and Phylogenetic Relationships of Proteolytic Bacteria Isolated from Fermented Pepper and Soil in Brazzaville, Republic of Congo. Int. J. Microbiol. Biotechnol. 2022, 7(3), 124-134. doi: 10.11648/j.ijmb.20220703.13

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AMA Style

Isaac Onyankouang, Cyr Jonas Morabandza, Irène Marie Cécile Mboukou Kimbatsa, Faly Armel Soloka Mabika, Itsouhou Ngô, et al. Diversity and Phylogenetic Relationships of Proteolytic Bacteria Isolated from Fermented Pepper and Soil in Brazzaville, Republic of Congo. Int J Microbiol Biotechnol. 2022;7(3):124-134. doi: 10.11648/j.ijmb.20220703.13

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@article{10.11648/j.ijmb.20220703.13,
  author = {Isaac Onyankouang and Cyr Jonas Morabandza and Irène Marie Cécile Mboukou Kimbatsa and Faly Armel Soloka Mabika and Itsouhou Ngô and Thantique Moutali Lingouangou and Rachel Moyen and Etienne Nguimbi},
  title = {Diversity and Phylogenetic Relationships of Proteolytic Bacteria Isolated from Fermented Pepper and Soil in Brazzaville, Republic of Congo},
  journal = {International Journal of Microbiology and Biotechnology},
  volume = {7},
  number = {3},
  pages = {124-134},
  doi = {10.11648/j.ijmb.20220703.13},
  url = {https://doi.org/10.11648/j.ijmb.20220703.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijmb.20220703.13},
  abstract = {The diversity of bacteria was explored in two different environments in Brazzaville: soil and fermented peppers. The count showed that the total flora is greater in the fermented pepper (9.4. 104 CFU/g) than in the soil of 3.7. CFU/g, bacteria of the Bacillus genus are numerically more important in soil (9.3.104 CFU/g) than in fermented pepper (7.7.104 CFU/g). The morphotypes of all isolates presented small, medium and pink and whitish colored colonies, are catalases positive, protease producers, Gram positive, and spore forming, including one Gram negative isolate. 16S rDNA PCR of the isolates, Agarose Gel electrophoresis, sequencing and in silico analysis of the sequences were performed. The amplicons showed sizes closed to 1500bp, BLASTn analysis of the sequences made it possible to identify Twenty (20) strains, with a predominance Bacillus cereus sensu stricto strains (40%). Taking by environment, six (6) in the soil, namely Bacillus cereus sensu stricto (16.66%), Bacillus thuringiensis (16.66%), Bacillus anthracis (16.66%), Bacillus welmani (16.66%) and a Bacillus albus (16.66%), fourteen (14) strains in fermented peppers namely: Bacillus cereus sensu stricto (21.42%), Bacillus thuringiensis (7.14%), two Pseudomonas sp, Bacillus thuringiensis (3.57%), Bacillus sp (3.57%), Bacillus albus (1), Lysinibacillus sp (3.57%), uncultured (3.57%). All strains produce the proteolytic enzyme with diameters ranging of more than two cm. The phylogenetic inference using 16S rDNA analysis shows that these bacteria are very closed, excepted the Pseudomonas sp and uncultured bacteria, all belong to Bacillus cereus group, forming a coherent taxonomic group.},
 year = {2022}
}

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TY  - JOUR
T1  - Diversity and Phylogenetic Relationships of Proteolytic Bacteria Isolated from Fermented Pepper and Soil in Brazzaville, Republic of Congo
AU  - Isaac Onyankouang
AU  - Cyr Jonas Morabandza
AU  - Irène Marie Cécile Mboukou Kimbatsa
AU  - Faly Armel Soloka Mabika
AU  - Itsouhou Ngô
AU  - Thantique Moutali Lingouangou
AU  - Rachel Moyen
AU  - Etienne Nguimbi
Y1  - 2022/08/17
PY  - 2022
N1  - https://doi.org/10.11648/j.ijmb.20220703.13
DO  - 10.11648/j.ijmb.20220703.13
T2  - International Journal of Microbiology and Biotechnology
JF  - International Journal of Microbiology and Biotechnology
JO  - International Journal of Microbiology and Biotechnology
SP  - 124
EP  - 134
PB  - Science Publishing Group
SN  - 2578-9686
UR  - https://doi.org/10.11648/j.ijmb.20220703.13
AB  - The diversity of bacteria was explored in two different environments in Brazzaville: soil and fermented peppers. The count showed that the total flora is greater in the fermented pepper (9.4. 104 CFU/g) than in the soil of 3.7. CFU/g, bacteria of the Bacillus genus are numerically more important in soil (9.3.104 CFU/g) than in fermented pepper (7.7.104 CFU/g). The morphotypes of all isolates presented small, medium and pink and whitish colored colonies, are catalases positive, protease producers, Gram positive, and spore forming, including one Gram negative isolate. 16S rDNA PCR of the isolates, Agarose Gel electrophoresis, sequencing and in silico analysis of the sequences were performed. The amplicons showed sizes closed to 1500bp, BLASTn analysis of the sequences made it possible to identify Twenty (20) strains, with a predominance Bacillus cereus sensu stricto strains (40%). Taking by environment, six (6) in the soil, namely Bacillus cereus sensu stricto (16.66%), Bacillus thuringiensis (16.66%), Bacillus anthracis (16.66%), Bacillus welmani (16.66%) and a Bacillus albus (16.66%), fourteen (14) strains in fermented peppers namely: Bacillus cereus sensu stricto (21.42%), Bacillus thuringiensis (7.14%), two Pseudomonas sp, Bacillus thuringiensis (3.57%), Bacillus sp (3.57%), Bacillus albus (1), Lysinibacillus sp (3.57%), uncultured (3.57%). All strains produce the proteolytic enzyme with diameters ranging of more than two cm. The phylogenetic inference using 16S rDNA analysis shows that these bacteria are very closed, excepted the Pseudomonas sp and uncultured bacteria, all belong to Bacillus cereus group, forming a coherent taxonomic group.
VL  - 7
IS  - 3
ER  -

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