Molecular identification and safety assessment of Bacillus strains isolated from Burkinabe traditional Condiment “soumbala”.

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Résumé

Purpose: Alkaline-fermented foods (AFFs) play an essential role in the diet of millions of Africans particularly in the fight against hidden hunger. Among AFFs, soumbala is a very popular condiment in Burkina Faso, available and afford-able, rich in macronutrients (proteins, lipids, carbohydrates, essential amino acids, and fatty acids), micronutriments
(minerals, B group vitamins), and fibers. Bacillus spp. are known to be the predominant microbial species in AFFs and thus have elicited enhanced interest as starter cultures or probiotics. However, few data exist on identification and safety attributes of relevant Bacillus species from African AFFs, particularly from Burkinabe soumbala.
Methods: This study aimed to genotypically characterize 20 Bacillus strains previously isolated from soumbala, using PCR and sequencing of the 16S rRNA genes, and to evaluate their safety attributes.
Results: Phylogenetic analysis revealed that the strains were most closely related by decreasing numbers to B. cereus, B. subtilis, Bacillus sp., B. tropicus, B. toyonensis, B. nealsonii, B. amyloliquefaciens, Brevibacillus parabrevis, and B. altitudinis. Among the isolates, 10 were β-hemolytic and 6 were γ-hemolytic while 4 were of indeterminate hemolysis. The 6
γ-hemolytic (presumptively non-pathogenic) strains were susceptible to all tested antibiotics except bacitracin. Strains
B54 shoF20, and F21 wwed the wer eake the most sensitivest sensitivity te to bacitracin (11.00 o imipenem (38.04 ± 0.63 mm) with high sig 1.73 mm and 38.80 ±nificant diff 1.57 mm, rerespecences (tivp < 0.0001).ely) while strain± Conclusion: The findings highlight identification and safety quality of Bac

Mots-clés

Bacillus spp., Genotypic Identification, Safety assessment, Soumbala, Burkina Faso