Characterization of some atypical lactic acid bacteria associated with the fermentation of Hibiscus sabdariffa seeds

The fermentation of most African seeds into traditional condiments is known to be carried out by Bacillus species and other genera. In the Mbuja (condiment), produced by fermentation of Hibiscus sabdariffa seeds, lactic acid bacteria appear to play a secondary but important role alongside Bacillus. In the present study, the diversity of eight lactic acid bacteria isolated during the manufacturing process of Mbuja was studied. Morphological, cultural, physiological and biochemical characteristics of the strains were assessed. Some lactic acid bacteria showed unspecific physiological characters and were not easily identifable. These isolates were identified using 16S rDNA sequencing. Both lactic cocci and rods were isolated. Very good identifications were obtained for Lactobacillus brevis (98%) and Leuconostoc mesenteroides dextranicum (99%) using API 5OCHL. Three isolates showed variable but non-specific biochemical and growth properties and were identified as Pediococcus pentosaceus by 16S rDNA. However, the phylogenetic analysis revealed variability with its close relative, probably explaining the atypical expression of phenotypic characters.