Molecular Study of the Phytase Gene in Lactic Acid Bacteria Isolated from Ogi and Kunun-Zaki, African Fermented Cereal Gruel and Beverage
作者： Gbemisola Onipede , Bukola Aremu , Abiodun Sanni , Olubukola Babalola , None
关键词: Lactic acid 、 Lactobacillus pentosus 、 Fermentation 、 Lactobacillus plantarum 、 Phytase 、 Food science 、 Biology 、 Bacteria 、 Lactobacillus brevis 、 Lactobacillus paraplantarum
摘要: Background and objective: Phytate is an anti-nutritional agent in cereal foods, making nutritional health problems human. The gene responsible for the degradation of phytate has been identified many bacterial species but not lactic acid bacteria . objective this study was to isolate characterize phy isolated from Ogi Kunun-zaki Materials methods: Lactic were phenotypically screened phytase production. phytate-degrading isolates using 16S rRNA sequencing. Amplification ( ) carried out polymerase chain reaction. Furthermore, phylogenetic analyses out. Soluble proteins three selected extracted analyzed sodium dodecyl sulphate polyacrylamide agarose gel electrophoresis. Results conclusion: Totally, 16 as Lactobacillus brevis , plantarum subsp. pentosus paraplantarum with amplicon size 2.0 kb amplified sequenced. Sequence similarities between genes that Bacillus GenBank included 97-99% a relationship less than 40%. SDS-PAGE electrophoresis analysis revealed 50-kDa molecular weight isolates. This shown presents fermented suggesting its potential product use starter produce foods improved qualities. Conflict interest: authors declare no conflict interest.
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