International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 9, Issue:11, November, 2020

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(11): 1221-1228

Study of Biodiversity and Physiological Characters of Lactic Bacteria Isolated in Fermented Pepper (Capsicum fructescens)
Rachel Moyen1*, Nicaise Mokemiabeka1, Etienne Nguimbi1, Armand Gabriel Koumou Nianga2 and Simon Charles Kobawila1
1Laboratory of biotechnology and food microbiology, Faculty of science and technology, University Marien NGOUABI Brazzaville (Congo)
2Microbiology Laboratory, central hospital of the armies Pierre MOMBEGO, Brazzaville (Congo)
*Corresponding author

The pepper (Capsicum fructescens) is a condiment used in human food. In order to demonstrate the presence of lactic bacteria and their biodiversity in the fermentation of peppers, 33 lactic bacteria were isolated from the fermented pepper samples sold in the markets of Brazzaville and samples fermented in the laboratory. The pH was measured every 24 hours from the fermenting peppers homogenized in distilled water. The inoculated cultured were prepared from 10 grams of fermenting chili for 24 hours, homogenized in maximum recovery diluent CMO733 pH 7.0. The decimal dilutions of 10-1 to 10-6 were made from the suspension obtained. Isolation, purification and enumeration were made of 0.1ml seeded suspension on MRS CM0361 pH 6, 2. Three Petri dishes were inoculated for each dilution and incubated for 18 to 24 hours in an oven at 37 ° C. The morphological and physiological identification tests were performed on different cultures. The different bacteria isolated growth parameters were determined using the temperature variation ranges of pH and NaCl concentration. The results obtained have shown that 84.85% of the bacteria were of the genus Lactobacillus, Lactococcus of 12.12% and 3.03% of such kind Pediococcus. We observed the predominance of bacteria of the genus Lactobacillus throughout the fermentation. The measurements pH showed a decrease in pH of pimento during fermentation of 6.14 to 3.80. The Lactococcus or Streptococcus and Pediococcus appear after 24 hours of fermentation and disappear after 48 hours. The genus Pediococcus was absent in samples from some markets. Lactobacillus strains grow at pH ranging from 5 to 9. The growth depending on the temperature and the NaCl concentration of the bacteria isolated varies among species.

Keywords: Biodiversity, Lactic bacteria, Physiological parameters, Food fermented

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How to cite this article:

Rachel Moyen, Nicaise Mokemiabeka, Etienne Nguimbi, Armand Gabriel Koumou Nianga and Simon Charles Kobawila. 2020. Study of Biodiversity and Physiological Characters of Lactic Bacteria Isolated in Fermented Pepper (Capsicum fructescens).Int.J.Curr.Microbiol.App.Sci. 9(11): 1221-1228. doi:
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