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Browsing Microbiology -Scholarly Publications by Author "Adewumi, G.A."
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- ItemOpen AccessCombination of culture-independent and culture-dependent molecular methods for the determination of bacterial community of iru, a fermented Parkia biglobosa seeds(Frontiers in Microbiology, 2013-01-07) Adewumi, G.A.; Oguntoyinbo, F.A.; Keisam, S.; Jeyaram, K.In this study, bacterial composition of iru produced by natural, uncontrolled fermentation of Parkia biglobosa seeds was assessed using culture-independent method in combination with culture-based genotypic typing techniques. PCR-denaturing gradient gel electrophoresis (DGGE) revealed similarity in DNA fragments with the two DNA extraction methods used and confirmed bacterial diversity in the 16 iru samples from different production regions. DNA sequencing of the highly variable V3 region of the 16S rRNA genes obtained from PCR-DGGE identified species related to Bacillus subtilis as consistent bacterial species in the fermented samples, while other major bands were identified as close relatives of Staphylococcus vitulinus, Morganella morganii, B. thuringiensis, S. saprophyticus, Tetragenococcus halophilus, Ureibacillus thermosphaericus, Brevibacillus parabrevis, Salinicoccus jeotgali, Brevibacterium sp. And uncultured bacteria clones. Bacillus species were cultured as potential starter cultures and clonal relationship of different isolates determined using amplified ribosomal DNA restriction analysis (ARDRA) combined with 16S–23S rRNA gene internal transcribed spacer (ITS) PCR amplification, restriction analysis (ITS-PCR-RFLP), and randomly amplified polymorphic DNA (RAPD-PCR). This further discriminated B. subtilis and its variants from food-borne pathogens such as B. cereus and suggested the need for development of controlled fermentation processes and good manufacturing practices (GMP) for iru production to achieve product consistency, safety quality, and improved shelf life.
- ItemOpen AccessDistinct differentiation of closely related species of Bacillus subtilis group with industrial importance(Elsevier, 2011-08-16) Jeyaram, K.; Romi, W.; Singh, T.A.; Adewumi, G.A.; Basanti, K.; Oguntoyinbo, F.A.PCR amplification of 16S rRNA gene by universal primers followed by restriction fragment length polymorphism analysis using RsaI, CfoI and HinfI endonucleases, distinctly differentiated closely related Bacillus amyloliquefaciens, Bacillus licheniformis and Bacillus pumilus from Bacillus subtilis sensu stricto. This simple, economical, rapid and reliable protocol could be an alternative to misleading phenotype-based grouping of these closely related species.
- ItemOpen AccessDraft Genome Sequences of Lactobacillus helveticus, Lactobacillus fermentum, and Lactobacillus delbrueckii Strains from African Fermented Nono(Microbiology Resource Announcements, ASM, 2020-01-02) Cho, G.S.; Fagbemigun, O.; Brinks, E.; Adewumi, G.A.; Oguntoyinbo, F.A.; Franz, C.M.The genomes of predominant Lactobacillus helveticus, Lactobacillus fermentum, and Lactobacillus delbrueckii strains from fermented nono were sequenced. The genome sizes were 2.1, 1.9, and 1.7 Mbp, respectively, and the GC contents were 36.5%, 51.5%, and 49.7%, respectively. Annotation revealed some genes for bacteriocin and for the potential production of aroma compounds.
- ItemOpen AccessGenome Subtyping of Autochthonous Bacillus Species Isolated from Iru, a Fermented Parkia biglobosa Seed(Taylor & Francis, 2014-07-30) Adewumi, G.A.; Oguntoyinbo, F.A.; Romi, W.; Singh, T.A.; Jeyaram, K.Phylogenetic relationship and strains sub-typing of Bacillus species isolated from iru, a traditional fermented condiment in Africa were studied using polyphasic genomic approaches and the profiles compared with bacilli isolated from similar Asian condiments. The 16S rRNA gene sequencing identified the strains as Bacillus subtilis, Bacillus amyloliquefaciens, Bacillus cereus, Bacillus licheniformis, Bacillus pumilus, and Brevibacillus formosus. The phylogenetic analysis conducted showed five distinct clusters with genetic relatedness among B. subtilis and B. amyloliquefaciens strains from Africa and Asia. Amplified ribosomal DNA restriction analysis (ARDRA) successfully differentiated species of B. subtilis phylogeny from B. cereus. Combined analyses of ARDRA, internal transcribed spacer-polymerase chain reaction (ITS-PCR), ITS-PCR-restriction fragment length polymorphism (ITS-PCR-RFLP) and randomly amplified polymorphic DNA (RAPD-PCR) further confirmed B. subtilis and B. amyloliquefaciens as the dominant Bacillus species associated with fermentation of iru, and revealed high strains genetic diversity, while multilocus sequence analysis (MLSA) data distinguished B. cereus from B. thuringiensis. This information is essential for selection of starter cultures with desirable functional attributes to guarantee product consistency and safety quality of traditional fermented foods
- ItemOpen AccessGrowth, nutrient utilization, haematology and biochemical parameters of African catfish (Clarias gariepinus, Burchell, 1822) fed with varying levels of Bacillus subtilis(2019) Lawal, M. O; Aderolu, A.Z.; Adewumi, G.A.; Mudiaga, AThis study examined the growth response, nutrient utilization, biochemical and haematological properties of Clarias gariepinus juveniles, fed with graded levels of Bacillus subtilis. Five diets were formulated (35% crude protein; 3127 kCal/kg energy), comprising 0 (T1), 20 mg/100g oxytetracycline (T2), 105 (T3), 107 (T4) and 109 (T5) B. subtilis CFU/ml. African catfish, C. gariepinus (n=150; mean weight =94.33±0.67g) were allotted to 15 rectangular tanks and fed experimental diets apparently to satiation for 8 weeks. Growth performance, nutrient utilization, haematological and biochemical parameters were examined using standard methods. The results showed that fish fed with Diet T5 recorded significantly high values for mean weight gain (MWG) (116.67±5.70g), specific growth rate (SGR) (1.58±0.07%) and percentage weight gain (PWG) (133.62±7.47%), while Diet T1 had least values for MWG (89.00±0.58g), SGR (1.36±0.01%) and PWG (94.35±0.91g). Feed conversion ratio (FCR) and protein efficiency ratio (PER) were significantly different (p<0.05) across the test diets, with Diet T5 having the best values for FCR (1.17±0.04) and PER (3.27±0.18). No significant differences (p>0.05) were observed in the haematological, AST, ALP and GSH indices between the fish fed graded levels of probiotic and control diets. The excellent growth performance recorded at the highest inclusion level (T5) of B. subtilis showed that the probiotic could be favourably incorporated into the diet of C. gariepinus juveniles.
- ItemOpen AccessHealth-Promoting Fermented Foods(Elsevier, 2018) Adewumi, G.A.Several varieties of fermented foods and beverages are abundantly available and consumed globally. They are produced from cereal grains, legumes, root and tuber crops, fruits and vegetable leaves, milk, meat and seafoods, and miscellaneous food commodities, by spontaneous fermentation processes or the use of appropriate starter cultures. Fermented foods retain viable microorganisms and their metabolites, which perform specific health beneficial functions in the host. Therefore, this chapter is focused on the different types of fermented foods and the microorganisms involved in their production, including a comprehensive report on their health-promoting benefits, such as antimicrobial, antioxidant, antihypertension, anti-obesity, cancer prevention, cholesterol reduction, fibrinolytic activities, immunomodulation and immunostimulatory effects, as well as probiotic functions.
- ItemOpen AccessPhylogenetics, Safety and In Vitro Functional Properties of Bacillus Species Isolated from Iru, a Nigerian Fermented Condiment(The Korean Society for Microbiology and Biotechnology, 2019-06-03) Adewumi, G.A.; Grover, S.; Isanbor, C.; Oguntoyinbo, F.A.Bacillus species were isolated from iru, a traditional fermented condiment in Nigeria. Polyphasic approach was used to evaluate the phylogenetic relationship and strain sub-type of the isolated species. Additionally, the phylogenetic profiles of the species isolated from iru were compared with those of bacilli isolated from different continents. The phylogenetic diversity analysis was performed using the combination of 16S rRNA gene sequencing, ITS-PCR, ITS-PCR-RFLP, and M13 RAPD-PCR. The analysis revealed that Bacillus subtilis U170B and B. subtilis U146A isolated from iru were the closest relatives of strains belonging to the phylogeny of B. subtilis sensu stricto and were related to other bacilli isolated from different continents that had functional benefits. The two isolated species exhibited resistance to acidic pH (pH 2.0). The survival rates of B. subtilis U170B, B. subtilis U146A, and B. clausii UBBC-07 (commercial probiotic strain) cultured at pH 2.0 for 3 h were 33.45, 12.44, and 9.53%, respectively. The strains were highly tolerant to bile salts [0.3% (w/v)]. B. subtilis U170B exhibited the highest cell viability (43.45%) when cultured for 3 h in the presence of bile salts, followed by B. subtilis U146A (25%) and B. clausii UBBC-07 (18.94%). B. subtilis U170B and B. subtilis U146A did not exhibit haemolytic activity and were susceptible to different antibiotics. Additionally, these two strains exhibited weak antagonistic activity against B. cereus. The diverse wild strains of B. subtilis can be used as a safe multifunctional starter culture for the industrial production of condiments with health benefits
- ItemOpen AccessA review of innovative techniques for rapid detection and enrichment of Alicyclobacillus during industrial processing of fruit juices and concentrates(Elsevier, 2018-12-22) Osopale, B.A.; Adewumi, G.A.; Witthuhn, R.C.; Kuloyo, O.O.; Oguntoyinbo, F.A.Alicyclobacillus genus includes thermo-acidophilic, endospore-forming bacteria that cause spoilage of pasteurized fruit juice through formation of phenolic off-flavours. Effective quality control during fruit juice processing is a prerequisite and early detection of Alicyclobacillus in raw materials and finished products can guarantee product quality and longer shelf life. Highly sensitive, cost-effective traditional microbiological methods for Alicyclobacillus detection are often too slow in achieving results, therefore alternative culture-independent approaches have been proposed for rapid detection of Alicyclobacillus contamination in industrial production line. In this review, the various innovative techniques which have been exploited for rapid detection of Alicyclobacillus in contaminated juices and concentrates were appraised. The techniques were discussed under three analytical approaches, including (i) cells/spores-based detection (spectroscopy and immunoassays), (ii) nucleic acid-based detection (amplification and non-amplification methods), and (iii) metabolites-based detection (detection of specific phenolic off-flavours, assessment of total volatile profile of sample or detection of non-volatile metabolites). The sensitivity and rapidity of individual technique were highlighted as well as their drawbacks and recommendations for optimization. The combination of these innovative detection techniques with immunomagnetic separation and DNA-aptamer binding, as to achieve better assay sensitivity and rapidity are also discussed.