PCR-denaturing gradient gel electrophoresis analysis of microbial community in soy-daddawa, a Nigerian fermented soybean (Glycine max (L.) Merr.) condiment

International Journal of Food Microbiology
Obinna T EzeokoliCornelius C Bezuidenhout

Abstract

Soy-daddawa, a fermented soybean (Glycine max (L.) Merr.) condiment, plays a significant role in the culinary practice of West Africa. It is essential to understand the microbial community of soy-daddawa for a successful starter culture application. This study investigated the microbial community structure of soy-daddawa samples collected from Nigerian markets, by PCR-denaturing gradient gel electrophoresis (DGGE) targeting the V3-V5 region of the 16S rRNA gene of bacteria and internal transcribed spacer 2 (ITS2) region of fungi. Six bacterial and 16 fungal (nine yeasts and seven molds) operational taxonomic units (OTUs)/species were obtained at 97% sequence similarity. Taxonomic assignments revealed that bacterial OTUs belonged to the phyla Firmicutes and Actinobacteria, and included species from the genera Atopostipes, Bacillus, Brevibacterium and Nosocomiicoccus. Densitometric analysis of DGGE image/bands revealed that Bacillus spp. were the dominant OTU/species in terms of population numbers. Fungal OTUs belonged to the phyla Ascomycota and Zygomycota, and included species from the genera, Alternaria, Aspergillus, Candida, Cladosporium, Dokmaia, Issatchenkia, Kodamaea, Lecythophora, Phoma, Pichia, Rhizopus, Saccharomyces an...Continue Reading

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Citations

Jun 28, 2018·Letters in Applied Microbiology·O M AdemolaC N Ezekiel
Mar 28, 2017·World Journal of Microbiology & Biotechnology·Ramadimetja A MashianeCornelius C Bezuidenhout
Aug 31, 2016·Food Science and Biotechnology·Obinna EzeokoliCornelius Bezuidenhout
Oct 9, 2020·Critical Reviews in Food Science and Nutrition·James Owusu-KwartengLene Jespersen

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