International Journal of Biochemistry and Biotechnology

International Journal of Biochemistry and Biotechnology ISSN 2169-3048 Vol. 9 (1), pp. 001-009, January, 2020. © International Scholars Journals

Full Length Research Paper

Identification of cultivable Bifidobacterium species isolated from breast-fed infants feces in West-Algeria

Miloud HADADJI, Rabha BENAMA, Noureddine SAIDI, Djamal Eddine HENNI and Mebrouk KIHAL*

*Laboratory of Applied Microbiology. Department of Biology. Faculty of Sciences. Oran University. 31100 Es-senia Oran. Algeria.

Accepted 12 October, 2019

Abstract

Gastrointestinal microflora exerts a high impact on its host mainly by performing a great variety of metabolic activities, protecting the host against colonization by pathogen and stimulating the gut immune system. The integration of bifidobacteria in dairy products is of interest for reinstalling the intestinal microflora. The mother's milk is a prebiotic factor which stimulate the bifidobacteria growth in vivo. Results obtained in west Algeria area show that the number of bifidobacteria reach 26 10⁹ cfu/g in breast-fed infant feces. The microbiological, fructose–6-phospho -ketolase and the biochemical tests have revealed Bifidobacterium strains. The most prevalent isolates belong to the species Bifidobacterium longum (75%) and Bifidobacterium breve (25%). In order to evaluate the potential use as a starter culture, the occurrence of some selected properties such as growth and survival in fermented milk were investigated. These strains have a fast growth in glucose, galactose and lactose media compared to reference species. All isolates studied are sensitive to the pH 8. The B. breve strain support the conservation conditions in pure culture better than in mixed culture with Streptococcus thermophilus or Lactobacillus acidophilus.

Key words: Lactic acid bacteria, Bifidobacterium, probiotic, fermented milk, growth, survival.

International Journal of Biochemistry and Biotechnology ISSN 2169-3048 Vol. 9 (1), pp. 001-006, January, 2020. © International Scholars Journals

Full Length Research Paper

Isolation of a Lactobacillus plantarum strain used for obtaining a product for the preservation of fodders

Vamanu Emanuel, Vamanu Adrian, Popa Ovidiu., Câmpeanu Gheorghe

Applied Biochemistry and Biotechnology Center – Biotehnol, Bd. M r      ti no. 59, sector 1, Bucharest, Romania.

Accepted 19 October, 2019

Abstract

An important problem in the field of animal nutrition is the preservation of fodder, which is done in silos for maintaining the nutritive value of the fodders. In anaerobic conditions, the lactic bacteria ferment the glucosides in the silo, leading to the formation of lactic acid and acetic acid, which cause the pH to decrease and inhibit the development of butyric bacteria. The enrichment of the ensiled fodders with probiotic products confer on them the role of maintaining a microbial flora inside the digestive tract favourable to animal health.

Key words: Lactobacillus plantarum, molasses, corn extract, lactic acid.

International Journal of Biochemistry and Biotechnology ISSN 2169-3048 Vol. 9 (1), pp. 001-003, January, 2020. © International Scholars Journals

Short Communication

Centromeric banding pattern of mitotic chromosomes in Vigna vexillata (TVnu 73)

Adetula, O.A.¹, Fatokun, C.A.² and Obigbesan, G.³

¹National Horticultural Research Institute, Ibadan

²Grain Legume Improvement Program, International Institute of Tropical Agriculture, Ibadan. ³University of Ibadan, Ibadan, Nigeria.

Accepted 16 September, 2019

Abstract

Vigna vexillata chromosome characterization was carried out using the Leishman C-banding technique. The results showed that the chromosomes mostly exhibited bands at both the centromeric and telomeric regions. These bands will serve, as a valuable marker for the identification of the chromosomes. Chromosomes 2 was the most variable and differed from the other chromosomes by the presence of satellite on the short arm. Diploid chromosome numbers of 22 consisting of 11 pairs of homologues were observed for V. vexillata. The homologues chromosomes were arranged in the descending order. The idiogram representing the chromosomes was also constructed.

Key words: LeishmanC-banding, Vigna vexillata and Chromosomes.

International Journal of Biochemistry and Biotechnology ISSN 2169-3048 Vol. 9 (1), pp. 001-011, January, 2020. © International Scholars Journals

Full Length Research Paper

Assessment of the genetic diversity of geographically unrelated Microcystis aeruginosa strains using amplified fragment length polymorphisms (AFLPs)

PJ Oberholster¹, A-M Botha^2,3*, K Muller² and TE Cloete¹

¹Department of Microbiology and Plant Pathology, ²Department of Genetics, University of Pretoria, Hillcrest, Pretoria, ZA0002, South Africa.

³Department of Soil and Crop Sciences, Colorado State University, Fort Collins, CO80521, USA.

Accepted 15 October, 2019

Abstract

Molecular marker analysis is becoming increasingly capable of identifying informative genetic variation. Amplified fragment length polymorphism markers (AFLPs) are among the recent innovations in genetic marker technologies, and provide a greater capacity for genome coverage and more reproducible results than previous technologies. We have investigated the usefulness of AFLP, which is based on the selective amplification of genomic restriction fragments by PCR, to differentiate between geographical unrelated Microcystis strains. In total 23 strains were subjected to the AFLP fingerprinting. After analysis of the data on the basis of the average linkage method, known as the Unweighted Pair Group Method using Arithmetic averages (UPGMA), a dendrogram with four clusters was obtained. Cluster 1 consisted mainly of the NIES strains that originated from Japan, while in cluster 2 the European strains grouped together. The South African strains that originated from the northern part of the country group together in cluster 3, while the strains collected from the central and southern regions group together with the US strains in cluster 4. The study had revealed extensive evidence for the applicability of AFLP in cyanobacterial taxonomy, and furthermore clearly demonstrates the superior discriminative power of AFLP towards the differentiation of geographical unrelated Microcystis aeruginosa strains that belong to the same species, as well as highlighting the potential of this fingerprinting method in evolutionary studies.

Key words: Molecular markers, distribution, cyanobacteria, genetic diversity.

International Journal of Biochemistry and Biotechnology ISSN 2169-3048 Vol. 9 (1), pp. 001-008, January, 2020. © International Scholars Journals

Review

Secondary metabolites of the argan tree (Morocco) may have disease prevention properties

Khallouki F, Spiegelhalder B, Bartsch H and Owen RW*

Division of Toxicology and Cancer risk Factors, Im Neunheimer Feld, 280, German Cancer Research Center (DKFZ), Heidelberg, Germany

Accepted 11 September, 2019

Abstract

The argan tree (Argania spinosa L. Skeels) is native to Morocco, where after the Holly oak it constitutes the second most common tree in the country. Recent studies suggest that dietary argan oil, an endemic seed oil from argan fruits, may have a relevant role in disease prevention, and its consumption could protect against atherosclerosis and cancer. Unfortunately, in less than a century, more than a third of the forest has disappeared. It is therefore imperative to improve the tree's production potential so that it can regain its key position in the agricultural systems of the region. On the basis of ethnobotanical knowledge, researchers are screening metabolites of this rare plant to identify bioactive compounds for the development of new therapeutic agents and food supplements. This includes studies on secondary metabolites with chemopreventive activities. In this review, a complete outline of components (triglycerides, unsaponifiable, phenolic antioxidants and aroma constituents) are described. Finally, a discussion of the biological functions of the polar and non- polar A. spinosa products which have been evaluated using a range of in vitro bioassays are described.

Key words: Argania spinosa, fatty acids, sterols, vitamine E, g-tocopherols, triterpenes, saponins, nutritional,chemopreventive properties

International Journal of Biochemistry and Biotechnology ISSN 2169-3048 Vol. 9 (1), pp. 001-006, January, 2020. © International Scholars Journals

Review

The potential for upgrading traditional fermented foods through biotechnology

O.K. Achi

Michael Okpara University of Agriculture, Umudike P.M.B 7267 Umuahia Abia State, Nigeria. E-mail: [email protected].

Accepted 17 September, 2019

Abstract

Fermented foods play an important socio–economic role in developing countries as well as making a major contribution to the protein requirements of natural populations. In general, traditional fermented foods are made under primitive conditions, which result in low yield and poor quality. This paper outlines the present status of some indigenous fermented foods and beverages with some information on the microbiology and biochemistry of the fermentations. Among these are ogi, a fermented cereal gruel used as a weaning food, pito and burukutu, alcoholic cereal beverages. Dawadawa from fermented oil seeds is also popular as nutritious non–meat protein foods, while serving as a condiments and flavors in soups. Traditionally, women carry out fermented food processing activities. The production is craft-based despite the dawn of science and technology. The techniques they use are labour intensive, time consuming and have low productivities, with success depending upon observation of good manufacturing practice. Factors contributing to lack of consumer appeal of indigenous manufactured foods will be also considered. In the change from craft to a technology based production system, several strategies should be adopted. These include the use of starter cultures, stabilization of spontaneous fermentations, and production of food processing enzymes. In view of the considerable range of technologies for improving traditional bioprocessing, the challenges and potential application of biotechnology in upgrading these foods will be discussed.

Key words: Traditional fermented foods, biotechnology, upgrading potentials, microbiology research assessment.