International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 5, Issue:8, August, 2016

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.2016.5(8): 936-942

Physiological Characterization of Staphylococci and Micrococci Isolated from Fermented Cassava Leave (Manihot esculenta Crantz), Ntoba mbodi
Roniche Nguie1, Rachel Moyen 1 *, Saturnin Nicaise Mokemiabeka 1 , Clement Armand Gaspard Nyanga Koumou 2 , S.C. Kobawila 1 and D. Louembe 1
1 Laboratoire de Biotechnologie et Microbiologie alimentaire, Faculte des Sciences et Techniques BP: 3029 Brazzaville
2 de Microbiologie, hopital centrale des armees Pierre MOBENGO Brazzaville
*Corresponding author

The Ntomba mbodi is a food who is consumed in the Republic of Congo. It is obtained by fermentation of cassava leaves. During the fermentation of cassava leaves develop several genera or species of fermentative bacteria. However other non-fermentative bacteria may be present. In order to study microbial diversity in the fermentation of cassava leaves, Staphylococci and Micrococci were isolated and their physiological and biochemical characteristics were followed during growth. The identification of Staphylococci and Micrococci was made from the cultural characters. The various staphylococci were identified were using API Staph gallery. The tube culture method was used to determine the respiratory type. Bacterial growth was followed as a function of pH and NaCl concentration. These parameters were analyzed as a function of fermentation time. The identification results are given: 100% Microcuccus spp. 50%, Staphylococcus sciuri, 40% of Staphylococcus xylosus and respectively 5% of Staphylococcus chromogen and Staphylococcus lentus. The research of respiratory type gave the following breakdown: , 64.5% of bacteria were strict aerobic and 35.5% aerobic-anaerobic. The determination of the growth parameters showed that strains grow at alkaline pH 8.6 and tolerate effective 15% NaCl. However, some strains are tolerant of acidic pH (pH 3.5) and grow at low salt concentrations.

Keywords: Ntoba mbodi, fermentation, staphylococci and Micrococci.

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How to cite this article:

Roniche Nguie, Rachel Moyen, Saturnin Nicaise Mokemiabeka, Clément Armand Gaspard Nyanga Koumou, S.C. Kobawila and D. Louembe.2016. Physiological Characterization of Staphylococci and Micrococci Isolated from Fermented Cassava Leave (Manihot esculenta Crantz), Ntoba mbodi. Int.J.Curr.Microbiol.App.Sci. 5(8): 936-942. doi:
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