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Optimized Nematodes Isolation Protocol for Soils from Tissue Culture Banana Field
Dancun King’ang’i Muchira,
Elias Mwangi,
Richard Odour
Issue:
Volume 7, Issue 3, September 2022
Pages:
115-117
Received:
22 June 2022
Accepted:
19 July 2022
Published:
5 August 2022
DOI:
10.11648/j.ijmb.20220703.11
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Abstract: Nematodes are one of the most economically important pests affecting banana production worldwide. Studies on how nematodes affect banana production involve isolating the nematodes from the banana fields for further analysis laboratory. Different protocols have been developed however, the protocols have not been fine-tuned to save on time and increase efficiency. The time required for isolation therefore needs to be optimized so that the optimal number of nematodes is isolated. This study reports optimization of nematodes isolation time from soil samples in a tissue culture banana plantation at 5 and 9 months. The nematodes harvesting experiments were set at different times (12, 20, 24, 30, 35 and 48 hours). It also reports the influence of harvesting time at 5 and 9 months when bananas were growing in the field. The study recorded the highest number of nematodes at 48 hours which was significantly different from all the other hours evaluated. It also found that harvesting time trends at 5 and 9 months did not have significant differences. The results imply that laboratories isolating nematodes from soils where tissue culture bananas are planted can use 48 hours as optimal time for extraction of nematodes.
Abstract: Nematodes are one of the most economically important pests affecting banana production worldwide. Studies on how nematodes affect banana production involve isolating the nematodes from the banana fields for further analysis laboratory. Different protocols have been developed however, the protocols have not been fine-tuned to save on time and increa...
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A Review of Banana Xanthomonas Wilt (BXW) Current Control Measures and Genome Editing as a Potential Intervention
Dancun Muchira,
Elias Mwangi,
Richard Oduor
Issue:
Volume 7, Issue 3, September 2022
Pages:
118-123
Received:
30 June 2022
Accepted:
19 July 2022
Published:
5 August 2022
DOI:
10.11648/j.ijmb.20220703.12
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Abstract: Bananas are important to millions of people around the world as a source of food and income. Many children especially from the African continent eat mashed bananas as their first solid food during weaning. Banana Xanthomonas wilt (BXW) is a huge threat to banana production and if nothing is done to control the disease, 50% of production could be lost. Different interventions towards the control of the wilt have been tried, including cultural, biological, chemical, and genetic modifications. However, measures are inadequate in their capacities. The cultural methods are hindered by inconsistencies by farmers while administering. Biological, chemical, and genetic modifications face the challenge of resistance that might arise due to pathogen evolution. In addition, genetic modification attracts non-acceptance due to the novel genes introduced into the crop and the misconceptions created by interested groups. There is, therefore, a need to embrace new technological advances like gene editing (GE) which is viewed as the future of creating resistance in crops against diseases because, unlike genetic modifications, the novel genes are removed through the cell's natural processes. GE technology utilizes clustered regularly interspaced short palindromic repeats (CRISPR-Cas9) to target genes intending to create resistance by knocking the susceptible genes out or by activating the expression of the defense genes. This review gives a synopsis of BXW's current control measures and the potential that GE has to address the disease more adequately.
Abstract: Bananas are important to millions of people around the world as a source of food and income. Many children especially from the African continent eat mashed bananas as their first solid food during weaning. Banana Xanthomonas wilt (BXW) is a huge threat to banana production and if nothing is done to control the disease, 50% of production could be lo...
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Diversity and Phylogenetic Relationships of Proteolytic Bacteria Isolated from Fermented Pepper and Soil in Brazzaville, Republic of Congo
Isaac Onyankouang,
Cyr Jonas Morabandza,
Irène Marie Cécile Mboukou Kimbatsa,
Faly Armel Soloka Mabika,
Itsouhou Ngô,
Thantique Moutali Lingouangou,
Rachel Moyen,
Etienne Nguimbi
Issue:
Volume 7, Issue 3, September 2022
Pages:
124-134
Received:
20 June 2022
Accepted:
29 July 2022
Published:
17 August 2022
DOI:
10.11648/j.ijmb.20220703.13
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Abstract: The diversity of bacteria was explored in two different environments in Brazzaville: soil and fermented peppers. The count showed that the total flora is greater in the fermented pepper (9.4. 104 CFU/g) than in the soil of 3.7. CFU/g, bacteria of the Bacillus genus are numerically more important in soil (9.3.104 CFU/g) than in fermented pepper (7.7.104 CFU/g). The morphotypes of all isolates presented small, medium and pink and whitish colored colonies, are catalases positive, protease producers, Gram positive, and spore forming, including one Gram negative isolate. 16S rDNA PCR of the isolates, Agarose Gel electrophoresis, sequencing and in silico analysis of the sequences were performed. The amplicons showed sizes closed to 1500bp, BLASTn analysis of the sequences made it possible to identify Twenty (20) strains, with a predominance Bacillus cereus sensu stricto strains (40%). Taking by environment, six (6) in the soil, namely Bacillus cereus sensu stricto (16.66%), Bacillus thuringiensis (16.66%), Bacillus anthracis (16.66%), Bacillus welmani (16.66%) and a Bacillus albus (16.66%), fourteen (14) strains in fermented peppers namely: Bacillus cereus sensu stricto (21.42%), Bacillus thuringiensis (7.14%), two Pseudomonas sp, Bacillus thuringiensis (3.57%), Bacillus sp (3.57%), Bacillus albus (1), Lysinibacillus sp (3.57%), uncultured (3.57%). All strains produce the proteolytic enzyme with diameters ranging of more than two cm. The phylogenetic inference using 16S rDNA analysis shows that these bacteria are very closed, excepted the Pseudomonas sp and uncultured bacteria, all belong to Bacillus cereus group, forming a coherent taxonomic group.
Abstract: The diversity of bacteria was explored in two different environments in Brazzaville: soil and fermented peppers. The count showed that the total flora is greater in the fermented pepper (9.4. 104 CFU/g) than in the soil of 3.7. CFU/g, bacteria of the Bacillus genus are numerically more important in soil (9.3.104 CFU/g) than in fermented pepper (7.7...
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Hydrolysis of Gelatin from Animal Hoof Using Bacterial Gelatinase
Miraf Mekonnen,
Selfu Girma,
Abay Atnafu
Issue:
Volume 7, Issue 3, September 2022
Pages:
135-142
Received:
9 August 2022
Accepted:
30 August 2022
Published:
14 September 2022
DOI:
10.11648/j.ijmb.20220703.14
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Abstract: Enzymatic hydrolysis of gelatin increases its functional, textural, and nutritional characteristics. Gelatinases are enzymes used to hydrolyze gelatin into peptides and amino acids. In recent years gelatin hydrolysates have gained a considerable indication in the applications of food and non-food products. This study aimed to isolate the gelatinase enzyme from bacteria and optimize the reaction condition for gelatin hydrolysis. A total of 100 bacterial isolates were isolated from soil and water samples. All isolates were screened for the production of gelatinase on gelatin-containing media. One isolate was selected for further analysis based on the eminent properties of the enzymatic reaction. The organism can grow under solid-state fermentation and produce gelatinase enzyme with a high activity using wheat bran as a carbon source. Gelatinase was optimally active at a temperature of 50°C and at pH 8. The optimum enzyme production under solid-state fermentation includes an incubation period of 120 h and a moisture content of 66.7%. The isolate produced more enzymes with the addition of peptone as a nitrogen source. The enzyme was used to produce gelatin hydrolysate by hydrolyzing animal hooves. The production process for the gelatin hydrolysis was optimized by varying enzyme concentration and incubation time. The hydrolysis has maximum activity at 4 h incubation period and at a high amount of enzyme concentration. This study indicated that animal waste like hoofs can be converted to useful gelatin hydrolysate using microbial gelatinase and used for various applications.
Abstract: Enzymatic hydrolysis of gelatin increases its functional, textural, and nutritional characteristics. Gelatinases are enzymes used to hydrolyze gelatin into peptides and amino acids. In recent years gelatin hydrolysates have gained a considerable indication in the applications of food and non-food products. This study aimed to isolate the gelatinase...
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Molecular Identification and Phylogenetic Classification of Producing-Antibacterial Substances Bacteria Isolated from Mbala Pinda, a Congolese Traditional Food
Priscillia Renée Nguimbi-Tsati,
Saturnin Nicaise Mokemiabeka,
Christian Aimé Kayath,
Thantique Moutali Lingouangou,
Yannich Okouakoua,
Gabriel Ahombo
Issue:
Volume 7, Issue 3, September 2022
Pages:
143-158
Received:
17 August 2022
Accepted:
16 September 2022
Published:
29 September 2022
DOI:
10.11648/j.ijmb.20220703.15
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Abstract: Congo has a wide range of traditional foods including Mbala pinda. The objective of this work was to explore the microbiological quality of this food by identifying bacteria of the genus Bacillus capable of producing antibacterial substances isolated from this food. Samples of Mbala pinda were collected in six localities namely Pointe-Noire, Dolisie, Makabana, Loudima, Nkayi and Madingou. Exposed to the open air, a quantification of the bacteria was hold and showed that the microorganisms only appear on the 5th day of exposure. The quantity of microorganisms varies from one sample to another. The total mesophilic microorganisms are slightly more numerous in the Dolisie samples. This quantity is between 44·103 UFC/g and 52·103 UFC/g. Enterobacteriaceae are between 0.441·103 and 0.142·103 and more represented in Makabana. Bacillus genus bacteria are between 4.51·103 and 2.24·103 and are more represented in Dolisie. All isolates were generally elongated in shape with two particular morphotypes with whitish or light yellow and isolated colonies. The isolates were all catalase positive, oxidase positive, gram positive, motile, assigned to the genus Bacillus. The analysis of the 16S rRNA gene of five isolates has been hold, with PCR, Agarose Gel electrophoresis, sequencing and bioinformatics analysis. All PCR fragments were about 1500pb od size. Five strains have been identified, which 16SrRNA sequences genes were put in GenBank. New accession numbers were given as the following strains: Bacillus safensis MPRN8 (MT107116), Bacillus megaterium MPRN5 (MT107117), Bacillus amyloliquefaciens MPRN2 (MT107118), Bacillus subtilis MPRN7 (MT107119), Bacillus velezensis MPRN1 (MT107120). All these strains belonging to the genus Bacillus are phylogenetically very similar forming a group within this genus keeping the same taxonomic level. Moreover, identified Bacillus strains were explored for their ability to produce antibacterial substances. It appears that the five strains inhibit differently the growth of three pathogenic strains namely E coli, Pseudomonas aeruginosa and Staphylococcus aureus IMa1 (Bacillus velezensis MPRN1), IL1 (Bacillus megaterieum MPRN5) and ID1 (Bacillus subtilis MPRN7) were those which inhibited the growth of the three pathogens with larger diameters, thus testifying the production of antibacterial substances by the identified strains. Correlations between identified strains and their inhibition according to each pathogen show the importance of these strains in the search for antibacterial substances and therefore the importance of promoting this food at a lower cost and adapted to our country.
Abstract: Congo has a wide range of traditional foods including Mbala pinda. The objective of this work was to explore the microbiological quality of this food by identifying bacteria of the genus Bacillus capable of producing antibacterial substances isolated from this food. Samples of Mbala pinda were collected in six localities namely Pointe-Noire, Dolisi...
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