Molecular Characterisation of Bacterial Isolates from Vegetable, Cow Milk and Locust Bean Samples
T. A. Ihum *
Nigerian Stored Products Research Institute, Ilorin, Kwara State, Nigeria.
O. O. Efunwole
Department of Science Laboratory Technology, Osun State Polytechnic Iree, Nigeria.
S. O. Olarewaju
Department of Applied Science, Osun state Polytechnic Iree, Nigeria.
E. B. Akinro
Department of Science Laboratory Technology, Osun State Polytechnic Iree, Nigeria.
O. R. Adebayo
Department of Applied Science, Osun state Polytechnic Iree, Nigeria.
M. A. Abiona
Department of Applied Science, Osun state Polytechnic Iree, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Molecular characterization involves characterization at molecular level without any effect of environment or development or physiological state of the organism. Biochemical characterization is the characterization of the biochemical state of the organism, which is in fact affected by environment, development as well as physiological state. The objective of this study was to molecularly characterize bacteria isolated from certain food samples. Five bacteria isolates were obtained from the vegetable samples while two LAB isolates were obtained from cow milk and locust bean samples. The bacteria isolates were identified using 16SRNA GENE sequencing using the BLAST algorithm and were identified as Staphylococcus aureus CIP 9973; Pectobacterium carotovorum subsp. carotovorum Pec 1; Enterobacter cloacae AS10 Klebsiella aerogenes OFM28; Escherichia coli 2013C-3342; Proteus mirabilis UPMSD3; Lactobacillus plantarum NCU116; Lactobacillus plantarum NRIC 0383. Characterization of bacteria isolates to molecular level is of enormous advantage as it helps to know the exact genus of a particular organism.
Keywords: Molecular, characterization, bacteria, vegetables, lactobacillus.