Molecular Characterization of Bacteria Isolates from Farm-Raised Catfish Clarias gariepinus (Burchell, 1822)

Akinyemi, A. A.; Oyelakin, Oladele

doi:10.9734/bmrj/2014/11996

Cited by 11 publications

(11 citation statements)

References 6 publications

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“…The result also revealed a difference in cultural identification of Micrococcus luteus, Bacillus subtilis and Bacillus cereus. This was also reported by Akinyemi and Oyelakin [14], who reported differences in conventional method and molecular method of bacteria identification. However, the results of this study demonstrate clearly the interest and feasibility to introduce the 16S rDNA gene sequencing method in the identification of bacteria, combination of conventional techniques and molecular approach will improve bacteriological investigation and authentication, allowing specific and efficient identification of microorganisms as against cultural method that is probable.…”

Section: Discussionsupporting

confidence: 74%

Electricity Production Potential of Decayed Tectona grandis Using Microbial Fuel Cell

Adegunloye

Ojo

2019

JAMB

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The potential of decayed Tectona grandis wood to generate current and voltage due to the inherent microorganism present in it was determined in this study. The decayed wood was collected from the Federal University of Technology Akure forest plantation. Microorganisms were isolated from the decayed Tectona grandis wood and the organisms were identified using both cultural and molecular methods. The microbial fuel experimental set up was carried out for 14 days. The microbial fuel cell was made up of two chambers which are the anodic i.e where bacteria oxidise the organic matter present in the wood and cathodic chamber, this contained the substrate (decayed wood) and water respectively. Current and voltage generated by the decayed wood was measured using a multimeter. Results revealed that the microorganisms isolated include Bacillus licheniformis, Micrococcus luteus, Bacillus sp, Acinetobacter iwoffii Bacillus cereus, Pseudomonas putida, Bacillus thuringiensis, Penicillum notantum, Rhizopus stolonifer, Aspergillus penicilloides, Rhizopus oryzae and Aspergillus flavus. It also showed that there was a continuous increase in the current generated which was within the range from (0.032 ± 0.00 to 0.441 ± 0.02) mA. The highest voltage was generated on day 12 with the value (0.369 ± 0.02) mV. It was shown that there was a progressive increase in the voltage generated from day 1 to day 12 with the range of values from 0.023 ± 0.01 to Adegunloye and Ojo; JAMB, 14(3): 1-8, 2019; Article no.JAMB.44635 2 0.369 ± 0.02) mV. Findings from this study affirmed that decayed Tectona grandis wood has the ability to generate current and voltage using microbial fuel cell due to the microorganisms present in them which initiate oxidation reaction. Original Research Article

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Section: Discussionsupporting

confidence: 74%

Electricity Production Potential of Decayed Tectona grandis Using Microbial Fuel Cell

Adegunloye

Ojo

2019

JAMB

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“…This result revealed a difference in cultural identification of Lactobacillus plantarum, Micrococcus roseus and Lactobacillus fermentum. A similar observation was also reported by Akinyemi and Oyelakin [13], who reported differences in conventional method and molecular method of bacteria identification. However, the results of this study demonstrate clearly the interest and feasibility to introduce the 16S rRNA gene sequencing method in identification of bacteria, combination of conventional techniques and molecular approach will improve bacteriological investigation and authentication, allowing specific and efficient identification of microorganisms as against cultural method that is probable.…”

Section: Discussionsupporting

confidence: 88%

“…This agrees with the observation of Enujiugha [12], who reported that Lactobacillus produces acid medium during fermentation to inhibit the growth of other microbes that cannot grow in acidic medium. Molecular techniques are rapid, less laborious, more sensitive, specific and efficient compared to the conventional method [13]. This result revealed a difference in cultural identification of Lactobacillus plantarum, Micrococcus roseus and Lactobacillus fermentum.…”

Section: Discussionmentioning

confidence: 93%

Microorganisms Associated with the Fermentation of Gari Fortified with Sprouted Mung Beans Flour

Bayode

Ojokoh

2020

SAJRM

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Gari’ is consumed regularly by large populations of Nigeria, therefore, it is an excellent means of improving the diet of people through fortification with nutritionally rich foods hence, this study aim to produce ‘Gari’ by co-fermenting cassava mash and sprouted mung bean flour in different ratios in order to assess the effect on the nutritional composition as compared to a standard produced without sprouted mungbeans (SMF) flour fortification. In different ratios, composites of cassava mash (CM) and the sprouted mungbeans flour (SMF) were made (5% SMF + 95% CM, 10% SMF + 90% CM, 15% SMF + 85% CM; and 100% CM which serve as the control) and fermented using semi-solid state fermentation for four days. The Gari was then produced following the standard method of dewatering, sieving and roasting. Isolation of microorganism during the fermentation was carried out using standard microbiological techniques and identification was done using conventional and molecular techniques. The total bacterial (cfu/ml) of the fermented samples increased during the first day of fermentation, and reduced on subsequent days in all samples with the bacterial count ranging from 1.21 x105 CFU/g to 2.45 x105 CFU/g. The organisms isolated include Lysinibacillus alkalisoli, Proteus mirabilis, Pediococcus acidilactici, Lactobacillus plantarum, Staphylococcus aureus, Bacillus subtilis, Bacillus cereus, Penicillium sclerotiorum, Diutina catenulate, Rhizopus stolonifer, Trichoderma viridae, Saccharomyces cerevisiae. Most of the organisms isolated during the first and second day of fermentation such as Proteus spp, Staphylococcus spp, Bacillus spp, Bacillus spp, Diutina spp and Trichoderma spp, later disappeared toward the later days of the fermentation. Lactic acid bacteria, mold and yeast isolates such as Lactobacillus plantarum, Pediococcus spp. Penicillium spp and Saccharomyces cerevisiae dominate toward the later stage of the fermentation in all the fermented samples. Molecular identification of the bacterial isolates shows that Lysinibacillus alkalisoli, Proteus mirabilis, Pediococcus acidilactici, Lactobacillus plantarum, Staphylococcus aureus, Bacillus subtilis and Bacillus cereus were present in the samples. The outcome of this research showed that co-fermentation of cassava mash and sprouted mung bean flour eliminates pathogenic microorganisms and encourages the growth of beneficial microorganism in mung bean fortified Gari production.

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“…Such technique revealed a difference in cultural identification of some organisms. A similar observation was also reported by [18], who reported differences in conventional method and molecular method of bacteria identification. However, the results of this study demonstrated clearly the interest and feasibility to introduce the 16S rRNA gene sequencing method in identification of bacteria.…”

Section: Discussionsupporting

confidence: 86%

“…Molecular techniques are rapid, less laborious, more sensitive, specific and efficient compared to the conventional method [18]. Such technique revealed a difference in cultural identification of some organisms.…”

Section: Discussionmentioning

confidence: 99%

Effects of Fermentation on the Antioxidant and Antinutritional Compositions of Green Pea

Oluremi

Okhonlaye

2020

SAJRM

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Green peas are known to contain anti-nutritional factors like enzymes inhibitors, phytates, oxalates, saponins and polyphenolic compounds, all of which limit their utilization hence, the study evaluate the effect of fermentation on the antioxidant and antinutrients content of green pea. Fermentation of green pea was done using both submerged and solid state fermentation for 7days. Isolation and identification of microorganism from the fermented sample was done on daily basis using standard microbiological and molecular techniques. The type of organism isolated from the submerged fermentation of Green pea included the bacteria (Bacillus subtilis, Lactobacillus Plantarum, Micrococcus roseus, Lactobacillus lactis, and Lactobacillus fermentum) and the fungi Rhizopus oryzae, Penicillium chrysogenum and Rhizopus stolonifer. While the type of organism isolated from the solid state fermentation of Green pea included some bacteria (Bacillus subtilis, Lactobacillus Plantarum and Lactobacillus lactis) and fungi (Penicillium notatum, Rhizopus oryzae, Penicillium chrysogenum, Candida albicans, Alternaria alternate and Rhizopus stolonifer). Fermentation reduced the antinutritional content of the fermented sample with submerged fermentation resulting in the highest reduction from 32.18 mg/g, 4.14 mg/g, 1.62 mg/g, 51.08 mg/g and 36.37 mg/g in the raw sample to 26.27 mg/g, 0.48 mg/g, 0.27 mg/g, 7.82 mg/g and 24.07 mg/g in submerged fermented green pea for saponin, tannin, oxalate, phytate and alkaloid respectively. However, Fermentation significantly p ≤ 0.05 increased the phenol, flavonoid and FRAP content of the fermented green pea with the solid state fermentation resulting in the highest increase from 3.50, 0.03 and 1.41 in the raw sample to 9.32, 0.12 and 9.66 in the solid state fermented green pea for phenol, flavonoid and FRAP content respectively. This study revealed that fermentation had significant effect on the antioxidant and antinutritional compositions of Green pea thereby reducing the antinutrient composition of Green pea in which will improve the nutrient value of Green pea.

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Molecular Characterization of Bacteria Isolates from Farm-Raised Catfish Clarias gariepinus (Burchell, 1822)

Cited by 11 publications

References 6 publications

Electricity Production Potential of Decayed Tectona grandis Using Microbial Fuel Cell

Electricity Production Potential of Decayed Tectona grandis Using Microbial Fuel Cell

Microorganisms Associated with the Fermentation of Gari Fortified with Sprouted Mung Beans Flour

Effects of Fermentation on the Antioxidant and Antinutritional Compositions of Green Pea

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