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Mobilisporobacter senegalensis gen. nov.,

A Gram-stain positive, endospore-forming, strictly anaerobic bacterium, designated strain Gal1T, was isolated from shea cake, a waste material from the production of shea butter, originating from Saraya, Senegal. The cells were rod-shaped, slightly curved, and motile with peritrichous flagella. The strain was oxidase-negative and catalase-negative. Growth was observed at temperatures ranging from 15 to 45 8C (optimum 30 8C) and at pH 6.5–9.3 (optimum pH 7.8). The salinity range for growth was 0–3.5 % NaCl (optimum 1 %). Yeast extract was required for growth. Strain Gal1T fermented various carbohydrates such as mannose, mannitol, arabinose, cellobiose, fructose, glucose, maltose, sucrose, trehalose and lactose and the major ; end-products were ethanol and acetate. The only major cellular fatty acid was C16 : 0 (19.5 %). The DNA base G+C content of strain Gal1T was 33.8 mol%. Analysis of the 16S rRNA gene sequence of the isolate indicated that this strain was related to Mobilitalea sibirica DSM 26468T with 94.27 % similarity, Clostridium populeti ATTC 3225T < with 93.94 % similarity, and Clostridium aminovalericum DSM 1283T and Anaerosporobacter mobilis DSM 15930T with 93.63 % similarity. On the basis of phenotypic characteristics, phylogenetic analysis and the results of biochemical and physiological tests, strain Gal1T was clearly distinguished from closely related genera, and strain Gal1T can be assigned to a novel species of a new genus for which the name Mobilisporobacter senegalensis gen. nov., sp. nov. is proposed. The type strain is Gal1T (5DSM 26537T5JCM 18753T). Several agricultural by-products are responsible for serious problems of pollution or the accumulation of toxic compounds throughout the Sudan-Sahelian area and particularly in Senegal. Because of their toxicity and low biodegradability, aromatic compounds are major players in these environmental problems. Of these by-products, shea cake is a waste material generated during the production of shea butter. Shea butter is extracted from the almond of Vitellaria paradoxa C. F. Gaertn. Shea cake, a by-product of shea butter, is essentially used in cosmetology and represents a solid waste produced by agrifood industries in many countries ofWest Africa (Ye´ et al., 2007). Physiological analysis on shea cake has demonstrated its utility in food processing (Ye´ et al., 2007). Phenolic compounds and anti-methanogenic properties of shea cake have not yet been fully prospected. However, shea cake can potentially be used as an ingredient in livestock feed because of its richness in energy and proteins, but also for its capacity to eliminate the methanogen enteric bacteria (Bhatta et al., 2012). In view of the above, an investigation was conducted to isolate, from shea cake, bacteria that could detoxify shea cake for the valorization of this by-product. In this paper, we report on the isolation and characterization of a novel strictly anaerobic, endosporeforming bacterium, obtained from shea cake, and its The GenBank/EMBL/DDBJ accession number for the 16S rRNA gene sequence of Gal1T is JX999366.


Auteur(s) : Malick Mbengue,1,2 Abdoulaye Thioye,1,2 Marc Labat,1
Pages : 1–6
Année de publication : 2016
Revue : International Journal of Systematic and Evolutionary Microbiology
Type : Article
Mise en ligne par : MBENGUE Malick