Lysinibacillus louembei sp. nov., a spore-forming bacterium isolated from Ntoba Mbodi, alkaline fermented leaves of cassava from the Republic of the Congo

Abstract

Investigation of the microbial diversity of Ntoba Mbodi, an African food made from the alkaline fermentation of cassava leaves, revealed the presence of a Gram-positive, catalase-positive, aerobic, motile and rod-shaped endospore-forming bacterium (NM73) with unusual phenotypic and genotypic characteristics. spacer-PCR profile of the isolate was different from those of closely related bacteria. The cellwall peptidoglycan type was A4a, L-Lys-D-Asp and the major fatty acids were iso-C15 : 0, anteiso-C15 : 0, anteiso-C17 : 0 and iso-C17 : 0 and iso-C17 : 1v10c. The polar lipids included phosphatidylethanolamine, diphosphatidylglycerol, phosphatidylglycerol, phosphoaminolipid, aminolipid, two phospholipids and two unknown lipids. The predominant menaquinones were MK-7 and MK-6.Ribose was the only whole-cell sugar detected. The DNA G+C content was 38 mol%. Based on the results of the phenotypic and genotypic characterization, it was concluded that the isolate represents a novel species of the genus Lysinibacillus, for which the name of Lysinibacillus louembei sp. nov. is proposed. NM73

Molecular Characterization of Bacillus-Genus Bacteria with Fibrinolytic Potential Isolated from Squashes «NTETE» in Brazzaville in the Republic of Congo

“…These results are almost similar to those published by [23] but who worked on a fermented food. The presence of bacteria of the genus Bacillus in fermented foods has already been reported [21,24,25]. Therefore these isolates have been called Bacillus Sp.…”

Prime Enzymatic Exocellular Background of <i>Lysinibacillus louembei</i>

“…In very recent study, L. macrolides and L. fusiformis isolated of from the gut of the subterranean termite Psammotermes hypostoma Desneux are able to digest cellulose [10] and xylan [11]. L. louembei has been isolated from Ntoba Mbodi, an alkaline fermented leaves of cassava from the Republic of the Congo [4]. Enzymatic landscapes could clearly explain the softening of leaves in three days by combining cellulolytic, amylolytic and pectinolytic activities.…”

“…The main biological material used is Lysinibacillus louembei strain a bacterium that has been discovered and isolated from Ntoba Mbodi, a fermented cassava leaves in the Republic of Congo [4]. This bacterium is an integral part of our future potential strains for more characterization.…”

“…Menaquinone MK-7 is the most predominant respiratory lipoquinone system among the genus Lysinibacillus, and major polar lipids found are diphosphatidylglycerol, phosphatidylglycerol and ninhydrin-positive phosphoglycolipid [2]. L. louembei is a novel spore-forming bacterium isolated from Ntoba Mbodi which is an alkaline fermented leave of cassava from the Republic of the Congo [4]. By drafting this paper, the genus Lysinibacillus contains about thirty species.…”

“…Microorganisms that can play the probiotic role and that belong to the genus Lisinibacillus are not numerous. The study conducted by Ouoba et al has allowed asserting that these bacteria could be a bright probiotic and prebiotic candidate [4].…”