International Journal of Biochemistry, Bioinformatics and Biotechnology Studies (IJBBBS)

EA Journals

Classical Identification, 16s Rdna Sequencing, And Molecular Characterization of Bacillus Species from Convenience Foods

Abstract

Identification of microorganisms is central to the study of microbiology at all levels of research. The methods employed are also important. It is however very pertinent that scientists the world over continuously improve on the method of microbial identification for greater efficiency. A study was conducted to isolate and identify Bacillus species from some ready-to-eat (RTE)/convenience food samples. The Bacillus species isolated were identified by using the classical method. The same isolates were further identified via use of the 16S rDNA sequencing method. The classical method identified all bacilli isolates as members of a precise species in the genus Bacillus, but with discrepancies observed in 3 out of 9 identified cases (33.3%) when comparison was made with PCR/sequencing method. PCR/sequencing method provided results which were in accordance with both classical and genotypical identification in more than 70% of cases. This study emphasized the presumptive nature of classical methods in identifying Bacillus species/strains, without additional sensitive and molecular methods. Identities from the PCR method hold greatest sway and are regarded as most reliable as it involves the analysis of genetic sequences of this group of microorganisms.

Keywords: Bacillus, Classical, Convenience Foods, Identification, PCR

cc logo

This work by European American Journals is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 4.0 Unported License

 

Recent Publications

Email ID: editor.ijbbbs@ea-journals.org
Impact Factor: 7.05
Print ISSN: 2397-7728
Online ISSN: 2397-7736
DOI: https://doi.org/10.37745/ijbbbs.15

Author Guidelines
Submit Papers
Review Status

 

Scroll to Top

Don't miss any Call For Paper update from EA Journals

Fill up the form below and get notified everytime we call for new submissions for our journals.