Genotypic and phenotypic diversity among Bacillus species isolated from Mbuja, a Cameroonian traditional fermented condiment

  • Bouba-Adji Mohamadou
  • Carl Moses Mbofung
  • Georges Barbier


Dichotomous keys based on morphological, cultural and biochemical tests have long been used to identify Bacillus species. The analysis of 16S rDNA is suggested to be used for identification that is more exact. The present study was carried out to compare a conventional phenotypic method with the analysis of the 16S rRNA and gyrB gene for better identification, to determine their phylogenetic relationships and to contribute to selecting starter cultures for Mbuja production. Twenty-six (26) Bacillus strains isolated from 12 samples of Mbuja formerly identified by phenotyping as representatives of eight species (licheniformis, polymyxa, laterosporus, cereus, circulans, subtilis, pumilus and brevis) were studied. Results of genotypic analyses were not concurrent with previous phenotypic identification. Bacillus from different species were able to cluster together to form phylogenetic groups. An insight of these groups revealed important genetic diversity between strains from the same species. Bacillus subtilis and close relatives were the most abundant and presented appreciable biochemical traits. This group could therefore be considered for starter selection.

Keywords: Mbuja, Bacillus sp., phenotyping, genotyping, starter

African Journal of Biotechnology Vol. 12(12), pp. 1335-1343

Author Biographies

Bouba-Adji Mohamadou
Department of Food Engineering and Quality Control, University Institute of Technology, P. O. Box 454 Ngaoundere, Cameroon
Carl Moses Mbofung
Department of Food Science and Nutrition, National School of Agro-Industrial Sciences of Ngaoundere
P. O. Box 455, Cameroon
Georges Barbier
Laboratoire Universitaire de Biodiversité et Ecologie Microbienne (EA 3882), IFR 148, ESMISAB, Université Européenne de Bretagne, Technopôle Brest-Iroise, 29280 Plouzané, France

Journal Identifiers

eISSN: 1684-5315