Identification of lactic acid bacteria and yeast from Oshikundu using 16S and 26S rDNA gene sequencing
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Date
2018
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International Journal of Science and Technology of Namibia
Abstract
Oshikundu is brewed from fermentation of pearl millet (Pennisetum glaucum (L.) R.Br) meal commonly known as mahangu, sorghum (Sorghum bicolor (L.) Moench)/pearl millet malt, water and/or bran (from pearl millet). Consumption of this brew is daily in many households mostly in the Northern Namibia. Oshikundu samples were collected from north central and central region of Namibia. Isolation of lactic acid bacteria (LAB) was carried out on deMan Rogosa Sharpe (MRS), M17 and Rogosa agars, meanwhile malt extract and potato dextrose agars were used for yeast. DNA from isolates was amplified using standard polymerase chain reaction (PCR) and PCRâĂŞproducts were sequenced thereafter. Sequence was multiple aligned through Basic Local Alignment Search Tool (BLAST) and compared to the known DNA sequences in databases found in National Center for Biotechnology Information (NCBI)/GenBank database for LAB and yeast identification from oshikundu. Identified LAB were Lactobacillus plantarum, L. pentosus, L. fermentum, L. acidifarinae, L. spicheri, L. namurensis, L. zymae, L. brevis, Leuconostoc gurlium, L. delbrueckiee subsp. bulgaricus, L. buncheri and Pediococcus acidilactici. Meanwhile for yeast were Saccharomyces spp., and Pichia
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Keywords
Oshikundu, mahangu (pearl millet), lactic acid bacteria, yeast