Molecular identification of acetic acid bacteria isolated from fermented mango juices of Burkina Faso: 16S rRNA gene sequencing

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Résumé

Acetic acid bacteria are known for their ability to oxidize ethanol to acetic acid. This study investigated
to identify dominant strain acetic acid bacteria involving in fermented juice of mango and capable to
produce Vinegar, total of 4 bacteria (CRSBAN-BVA1, CRSBAN-BVK1, CRSBAN-BVK2, CRSBAN-BVI1)
bacteria strains were preselected for the analyses. The strains were examined with biochemical,
physiological and phenotypical methods such as Gram die, catalase and oxidase test, ethanol oxidation
to acetic acid, and over to CO2 and H2O and also metabolism of carbohydrate was tested, for their
affiliation to the genera of acetic acid bacteria. Subsequently, genotypic identification was conducted
by sequencing the gene coding for 16S rRNA of one targeted strain and phylogenetic analysis was
realized throughout 16S rRNA sequences. The results showed that one of the isolated strain (CRSBAN
BVA1) present 99. 90% of similarity in the sequence 16S rRNA region with Acetobacter tropicalis. It
demonstrated that bacterial diversity in the mango vinegar is dominated by A. tropicalis. Therefore this
strain is potentially useful for its utilization as a starter in vinegar production

Mots-clés

Fermented juice, acetic acid bacteria, 16S rRNA gene sequence, Acetobacter tropicalis