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Proceedings of the National Academy of Sciences, India, Section B: biological sciences/Proceedings of the National Academy of Sciences, India, Section B : biological sciences, Jun 17, 2024
Science World Journal, Jan 15, 2024
Microbiology resource announcements, Mar 8, 2024
Genomic features of Staphylococcus auricularis PAPLE_T1 isolated from waste sample of Carica papa... more Genomic features of Staphylococcus auricularis PAPLE_T1 isolated from waste sample of Carica papaya obtained from Lagos State, Nigeria, revealed its putative capability to synthesize valuable secondary metabolites. S. auricularis PAPLE_T1 has a 2.4 Mb genome and could be useful as biological agro-antibiotics, for soil bioremediation and in biotechnological industry. KEYWORDS agro-antibiotics, biotechnology, environmental reclamation, pathways and soil bioremediation M icrobe-based production of valuable biotechnological products (1, 2) and environmental reclamation research have gained interest over the years (3-5). Members of the genus Staphylococcus have shown promise in the aforementioned research areas (6-8); however, few reports exist on biotechnological relevance of Staphylococcus auricularis (7, 9). Staphylococcus auricularis PAPLE_T1 was isolated from Carica papaya deteriorating samples obtained from Ikotun market, Lagos State, Nigeria (N 6° 27' 11.0016", E 3° 23' 44.9988"). Carica papaya waste flesh and peels (10 g) were rinsed, homogenized, and blended in sterile distilled water (100 mL) and then centri fuged at 250 r.p.m/2 mins. After serial dilution of the pellets, inoculated dilutions were 10 −4 , 10 −6 , and 10 −8 in enrichment broth (yyeast extract 0.8%, glucose 1%, acetic acid 0.3%, ethanol 0.5%, peptone 1.5%) and distilled water (100 mL) for 3-7 days at pH 6.5. From each dilution, 0.1 mL was plated on Carr's (yeast extract 3%, agar 2%, bromocresol green 0.002%, ethanol 2%) and Frateur's media (yeast extract 10 g/L, ethanol 20 g/L, agar 20 g/L, calcium carbonate 20 g/L, and distilled water 1 L) and incubated for 3-7 days. Bacterial colonies were purified by streaking in fresh Frateur's medium (10, 11). For useful insights on S. auricularis PAPLE_T1 intrinsic potentials, its entire genome was sequenced maintaining default parameters. Quick-DNA fungal/bacterial miniprep kit by Zymo Research, Irvine, CA, USA, was adopted in the extraction of genomic DNA from fresh glucose, yeast extract, and peptone broth at 28°C-30°C/48 h (12). Nextera XT Index Kit v2 (FC-131-2001-2004) was adopted for library preparation, while 2 × 150 bp paired-end sequencing was conducted using NexSeq 500 system (Illumina, San Diego, CA, USA). Trim Galore v0.6.6 was adopted for pre-assembly trimming (13). The quality of reads was ascertained with QUAST v5.0.2 (14). Assemblage of sequence reads into contigs was carried out with SPAdes v3.15.3 on KBase platform (15, 16). Contigs from KBase platform were uploaded on online servers of Bacterial and Viral Bioinformatics Resource Center (BV-BRC) (v3.30.19) (17), NCBI prokaryotic Genome Automatic Annotation Pipeline (PGAAP v4.2), and SEED Viewer v2.0 (18, 19) for automated annotation and comparison. Default settings were adopted for all bioinformatics analyses. Table 1 shows the genomic sequence data of S. auricularis PAPLE_T1. Pathosystems Resource Integration center Month XXXX Volume 0 Issue 0
Microbiology Resource Announcements
Lysinibacillus fusiformis PwPw_T2 isolated from deteriorating Ananas comosus sample collected fro... more Lysinibacillus fusiformis PwPw_T2 isolated from deteriorating Ananas comosus sample collected from Lagos State, Nigeria putatively possesses genomic features like potential enzymes catalyzing acetic acid production and xenobiotic compounds degradation via various pathways as indicated by its genome sequences. These could make the organism relevant in food waste valorization and micro-biotechnology.
Scientific Reports
Fermented foods play a major role in the diet of people in Africa, where a wide variety of raw ma... more Fermented foods play a major role in the diet of people in Africa, where a wide variety of raw materials are fermented. Understanding the microbial populations of these products would help in the design of specific starter cultures to produce standardized and safer foods. In this study, the bacterial diversity of African fermented foods produced from several raw materials (cereals, milk, cassava, honey, palm sap, and locust beans) under different conditions (household, small commercial producers or laboratory) in 8 African countries was analysed by 16S rRNA gene amplicon sequencing during the Workshop “Analysis of the Microbiomes of Naturally Fermented Foods Training Course”. Results show that lactobacilli were less abundant in fermentations performed under laboratory conditions compared to artisanal or commercial fermentations. Excluding the samples produced under laboratory conditions, lactobacilli is one of the dominant groups in all the remaining samples. Genera within the order...
Scientific Reports, Sep 25, 2019
fermented foods play a major role in the diet of people in Africa, where a wide variety of raw ma... more fermented foods play a major role in the diet of people in Africa, where a wide variety of raw materials are fermented. Understanding the microbial populations of these products would help in the design of specific starter cultures to produce standardized and safer foods. In this study, the bacterial diversity of African fermented foods produced from several raw materials (cereals, milk, cassava, honey, palm sap, and locust beans) under different conditions (household, small commercial producers or laboratory) in 8 African countries was analysed by 16S rRNA gene amplicon sequencing during the Workshop "Analysis of the Microbiomes of naturally fermented foods training course". Results show that lactobacilli were less abundant in fermentations performed under laboratory conditions compared to artisanal or commercial fermentations. excluding the samples produced under laboratory conditions, lactobacilli is one of the dominant groups in all the remaining samples. Genera within the order Lactobacillales dominated dairy, cereal and cassava fermentations. Genera within the order Lactobacillales, and genera Zymomonas and Bacillus were predominant in alcoholic beverages, whereas Bacillus and Lactobacillus were the dominant genera in the locust bean sample. the genus Zymomonas was reported for the first time in dairy, cereal, cassava and locust bean fermentations. Traditional fermented foods play a major role in the diet of numerous communities worldwide. Africa is perhaps the continent with the richest variety of fermented foods, where fermentation still plays a major role in combating food spoilage, foodborne diseases and represents a significant postharvest value addition. In fact, fermentation is still a largely home-based process used throughout the continent 1. A wide variety of raw materials are traditionally fermented in different regions of Africa. As a result, fermented foods with different characteristics are produced and they have been classified in groups such as fermented non-alcoholic cereals (mainly produced from sorghum, millet and maize), starchy root crops (mainly produced from cassava), animal proteins (mainly dairy
Proceedings of the National Academy of Sciences, India, Section B: biological sciences/Proceedings of the National Academy of Sciences, India, Section B : biological sciences, Jun 17, 2024
Science World Journal, Jan 15, 2024
Microbiology resource announcements, Mar 8, 2024
Genomic features of Staphylococcus auricularis PAPLE_T1 isolated from waste sample of Carica papa... more Genomic features of Staphylococcus auricularis PAPLE_T1 isolated from waste sample of Carica papaya obtained from Lagos State, Nigeria, revealed its putative capability to synthesize valuable secondary metabolites. S. auricularis PAPLE_T1 has a 2.4 Mb genome and could be useful as biological agro-antibiotics, for soil bioremediation and in biotechnological industry. KEYWORDS agro-antibiotics, biotechnology, environmental reclamation, pathways and soil bioremediation M icrobe-based production of valuable biotechnological products (1, 2) and environmental reclamation research have gained interest over the years (3-5). Members of the genus Staphylococcus have shown promise in the aforementioned research areas (6-8); however, few reports exist on biotechnological relevance of Staphylococcus auricularis (7, 9). Staphylococcus auricularis PAPLE_T1 was isolated from Carica papaya deteriorating samples obtained from Ikotun market, Lagos State, Nigeria (N 6° 27' 11.0016", E 3° 23' 44.9988"). Carica papaya waste flesh and peels (10 g) were rinsed, homogenized, and blended in sterile distilled water (100 mL) and then centri fuged at 250 r.p.m/2 mins. After serial dilution of the pellets, inoculated dilutions were 10 −4 , 10 −6 , and 10 −8 in enrichment broth (yyeast extract 0.8%, glucose 1%, acetic acid 0.3%, ethanol 0.5%, peptone 1.5%) and distilled water (100 mL) for 3-7 days at pH 6.5. From each dilution, 0.1 mL was plated on Carr's (yeast extract 3%, agar 2%, bromocresol green 0.002%, ethanol 2%) and Frateur's media (yeast extract 10 g/L, ethanol 20 g/L, agar 20 g/L, calcium carbonate 20 g/L, and distilled water 1 L) and incubated for 3-7 days. Bacterial colonies were purified by streaking in fresh Frateur's medium (10, 11). For useful insights on S. auricularis PAPLE_T1 intrinsic potentials, its entire genome was sequenced maintaining default parameters. Quick-DNA fungal/bacterial miniprep kit by Zymo Research, Irvine, CA, USA, was adopted in the extraction of genomic DNA from fresh glucose, yeast extract, and peptone broth at 28°C-30°C/48 h (12). Nextera XT Index Kit v2 (FC-131-2001-2004) was adopted for library preparation, while 2 × 150 bp paired-end sequencing was conducted using NexSeq 500 system (Illumina, San Diego, CA, USA). Trim Galore v0.6.6 was adopted for pre-assembly trimming (13). The quality of reads was ascertained with QUAST v5.0.2 (14). Assemblage of sequence reads into contigs was carried out with SPAdes v3.15.3 on KBase platform (15, 16). Contigs from KBase platform were uploaded on online servers of Bacterial and Viral Bioinformatics Resource Center (BV-BRC) (v3.30.19) (17), NCBI prokaryotic Genome Automatic Annotation Pipeline (PGAAP v4.2), and SEED Viewer v2.0 (18, 19) for automated annotation and comparison. Default settings were adopted for all bioinformatics analyses. Table 1 shows the genomic sequence data of S. auricularis PAPLE_T1. Pathosystems Resource Integration center Month XXXX Volume 0 Issue 0
Microbiology Resource Announcements
Lysinibacillus fusiformis PwPw_T2 isolated from deteriorating Ananas comosus sample collected fro... more Lysinibacillus fusiformis PwPw_T2 isolated from deteriorating Ananas comosus sample collected from Lagos State, Nigeria putatively possesses genomic features like potential enzymes catalyzing acetic acid production and xenobiotic compounds degradation via various pathways as indicated by its genome sequences. These could make the organism relevant in food waste valorization and micro-biotechnology.
Scientific Reports
Fermented foods play a major role in the diet of people in Africa, where a wide variety of raw ma... more Fermented foods play a major role in the diet of people in Africa, where a wide variety of raw materials are fermented. Understanding the microbial populations of these products would help in the design of specific starter cultures to produce standardized and safer foods. In this study, the bacterial diversity of African fermented foods produced from several raw materials (cereals, milk, cassava, honey, palm sap, and locust beans) under different conditions (household, small commercial producers or laboratory) in 8 African countries was analysed by 16S rRNA gene amplicon sequencing during the Workshop “Analysis of the Microbiomes of Naturally Fermented Foods Training Course”. Results show that lactobacilli were less abundant in fermentations performed under laboratory conditions compared to artisanal or commercial fermentations. Excluding the samples produced under laboratory conditions, lactobacilli is one of the dominant groups in all the remaining samples. Genera within the order...
Scientific Reports, Sep 25, 2019
fermented foods play a major role in the diet of people in Africa, where a wide variety of raw ma... more fermented foods play a major role in the diet of people in Africa, where a wide variety of raw materials are fermented. Understanding the microbial populations of these products would help in the design of specific starter cultures to produce standardized and safer foods. In this study, the bacterial diversity of African fermented foods produced from several raw materials (cereals, milk, cassava, honey, palm sap, and locust beans) under different conditions (household, small commercial producers or laboratory) in 8 African countries was analysed by 16S rRNA gene amplicon sequencing during the Workshop "Analysis of the Microbiomes of naturally fermented foods training course". Results show that lactobacilli were less abundant in fermentations performed under laboratory conditions compared to artisanal or commercial fermentations. excluding the samples produced under laboratory conditions, lactobacilli is one of the dominant groups in all the remaining samples. Genera within the order Lactobacillales dominated dairy, cereal and cassava fermentations. Genera within the order Lactobacillales, and genera Zymomonas and Bacillus were predominant in alcoholic beverages, whereas Bacillus and Lactobacillus were the dominant genera in the locust bean sample. the genus Zymomonas was reported for the first time in dairy, cereal, cassava and locust bean fermentations. Traditional fermented foods play a major role in the diet of numerous communities worldwide. Africa is perhaps the continent with the richest variety of fermented foods, where fermentation still plays a major role in combating food spoilage, foodborne diseases and represents a significant postharvest value addition. In fact, fermentation is still a largely home-based process used throughout the continent 1. A wide variety of raw materials are traditionally fermented in different regions of Africa. As a result, fermented foods with different characteristics are produced and they have been classified in groups such as fermented non-alcoholic cereals (mainly produced from sorghum, millet and maize), starchy root crops (mainly produced from cassava), animal proteins (mainly dairy