TITLE:
Bacterial Community Diversity of a Congolese Traditional Fermented Food, “Pandé”, Revealed by Illumina MiseqTM Sequencing of 16S rRNA Gene
AUTHORS:
C. P. Limingui Polo, A. A. Lebonguy, A. E. Lembella Boumba, S. A. E. Nzaou, M Bokamba Moukala, J. Goma-Tchimbakala, M. Diatewa
KEYWORDS:
Diversity, Pandé, Bacterial Community, Fermented Food, Raffia Palm
JOURNAL NAME:
Open Journal of Applied Sciences,
Vol.12 No.3,
March
28,
2022
ABSTRACT: Pandé
is a Congolese fermented food produced from fruit pulps of raffia palm. The aim of this study was to explore the diversities
in bacterial communities in the unfermented pulps (control) (PNFL) and
fermented pulps obtained from fruits using boiling (PMF) and purchased at
markets in Brazzaville (PFL) and using Illumina MiSeqTM sequencing
of 16S rRNA gene. A total number of 157,054 sequences was obtained and grouped
into 737 operational taxonomic units (OTUs).
These were classified into 13 phyla, 26 classes, 48 orders, 96 families
and 176 genera. At the phylum level, the most frequent bacterial communities
were: for PFM, Proteobacteria (38.94%) and Firmicutes (19.37%); for PFL,
Firmicutes (69.10%) and Proteobacteria (30.89%); for PNFL, Firmicutes (84.92%)
and Proteobacteria (14.22%). were the most frequent in PFL, while Acidobacteria
(40.02%), Proteobacteria (38.94%) and Firmicutes
(19.37%) were preponderant in PFM. Firmicutes (84.92%) and Proteobacteria (14.22%) were the most common in unfermented pulps (PNFL).
Lactobacillus (47.70%) and Gluconobacter genera (15.33%) were the most
represented in the PFL sample. Acidipila (35.56%) and Rhizomicrobium (11.41%)
were preponderant genera in the PFM sample. Weissella genus was the most
frequent in the PNFL sample. Hierarchical cluster indicated that the samples
could be grouped into two groups of different origins. PCA showed that main
genera were higher in the fermented samples. The diversity was higher in the
fermented pulps or Pandé than in the unfermented pulps. Pandé can be a
potential source for the isolation of bacteria with biotechnological potential.