Rasheed Adeleke

Bacterial Diversity and Mycotoxin Reduction During Maize Fermentation (Steeping) for Ogi Production

Bacterial diversity and community structure of two maize varieties (white and yellow) during fermentation/steeping for ogi production, and the influence of spontaneous fermentation on mycotoxin reduction in the gruel were studied. A total of 142 bacterial isolates obtained at 24–96 h intervals were preliminarily identified by conventional microbiological methods while 60 selected isolates were clustered into 39 OTUs consisting of 15 species, 10 genera, and 3 phyla by 16S rRNA sequence analysis. Lactic acid bacteria constituted about 63% of all isolated bacteria and the genus Pediococcus dominated (white maize = 84.8%; yellow maize = 74.4%). Pediococcus acidilactici and Lactobacillus paraplantarum were found at all steeping intervals of white and yellow maize, respectively, while P. claussenii was present only at the climax stage of steeping white maize. In both maize varieties, P. pentosaceus was found at 24–72 h. Mycotoxin concentrations (μg/kg) in the unsteeped grains were: white maize (aflatoxin B1 = 0.60; citrinin = 85.8; cyclopiazonic acid = 23.5; fumonisins (B1/B2/B3) = 68.4–483; zearalenone = 3.3) and yellow maize (aflatoxins (B1/B2/M1) = 22.7–513; citrinin = 16,800; cyclopiazonic acid = 247; fumonisins (B1/B2/B3) = 252–1,586; zearalenone = 205). Mycotoxins in both maize varieties were significantly (p < 0.05) reduced across steeping periods. This study reports for the first time: (a) the association of L. paraplantarum, P. acidilactici, and P. claussenii with ogi production from maize, (b) citrinin occurrence in Nigerian maize and ogi, and (c) aflatoxin M1, citrinin and cyclopiazonic acid degradation/loss due to fermentation in traditional cereal-based fermented food.

Culturable microorganisms associated with Sishen iron ore and their potential roles in biobeneficiation

With one of the largest iron ore deposits in the world, South Africa is recognised to be among the top ten biggest exporters of iron ore. Increasing demand and consumption of this mineral triggered search for processing technologies, which can be utilised to “purify” the low-grade iron ore minerals that contain high levels of unwanted potassium (K) and phosphorus (P). This study investigated a potential biological method that can be further developed for the full biobeneficiation of low-grade iron ore minerals. Twenty-three bacterial strains that belong to Proteobacteria, Firmicutes, Bacteroidetes and Actinobateria were isolated from the iron ore minerals and identified with sequence homology and phylogenetic methods. The abilities of these isolates to lower the pH of the growth medium and solubilisation of tricalcium phosphate were used to screen them as potential mineral solubilisers. Eight isolates were successfully screened with this method and utilised in shake flask experiments using iron ore minerals as sources of K and P. The shake flask experiments revealed that all eight isolates have potentials to produce organic acids that aided the solubilisation of the iron ore minerals. In addition, all eight isolates produced high concentrations of gluconic acid followed by relatively lower concentrations of acetic, citric and propanoic acid. Scanning electron microscopy (SEM) and Fourier transform infrared (FTIR) analyses also indicated extracellular polymeric substances could play a role in mineral solubilisation.

Bacterial species and mycotoxin contamination associated with locust bean, melon and their fermented products in south-western Nigeria

The microbiological safety of spontaneously fermented foods is not always guaranteed due to the undefined fermenting microbial consortium and processing materials. In this study, two commonly consumed traditional condiments (iru and ogiri) and their respective raw seeds (locust bean and melon) purchased from markets in south-western Nigeria were assessed for bacterial diversity and mycotoxin contamination using 16S rRNA gene sequencing and liquid chromatography tandem mass spectrometry (LC-MS/MS), respectively. Two hundred isolates obtained from the raw seeds and condiments clustered into 10 operational taxonomic units (OTUs) and spanned 3 phyla, 10 genera, 14 species and 2 sub-species. Bacillus (25%) and Staphylococcus (23.5%) dominated other genera. Potentially pathogenic species such as Alcaligenes faecalis, Bacillus anthracis, Proteus mirabilis and Staphylococcus sciuri subsp. sciuri occurred in the samples, suggesting poor hygienic practice during production and/or handling of the condiments. A total of 48 microbial metabolites including 7 mycotoxins [3-nitropropionic acid, aflatoxin B1 (AFB1), AFB2, beauvericin, citrinin, ochratoxin A and sterigmatocystin] were quantified in the food samples. Melon and ogiri had detectable aflatoxin levels whereas locust bean and iru did not; the overall mycotoxin levels in the food samples were low. There is a need to educate processors/vendors of these condiments on good hygienic and processing practices.

Draft Genome Sequence of Pseudomonas sp. Strain 10-1B, a Polycyclic Aromatic Hydrocarbon Degrader in Contaminated Soil.

ABSTRACT Pseudomonas sp. strain 10-1B was isolated from artificially polluted soil after selective enrichment. Its draft genome consists of several predicted genes that are involved in the hydroxylation of the aromatic ring, which is the rate-limiting step in the biodegradation of polycyclic aromatic hydrocarbons.

Ecological guild and enzyme activities of rhizosphere soil microbial communities associated with Bt‐maize cultivation under field conditions in North West Province of South Africa

Insecticidal proteins expressed by genetically modified Bt maize may alter the enzymatic and microbial communities associated with rhizosphere soil. This study investigated the structure and enzymatic activity of rhizosphere soil microbial communities associated with field grown Bt and non‐Bt maize. Rhizosphere soil samples were collected from Bt and non‐Bt fields under dryland and irrigated conditions. Samples were subjected to chemical tests, enzyme analyses, and next generation sequencing. Results showed that nitrate and phosphorus concentrations were significantly higher in non‐Bt maize dryland soils, while organic carbon was significantly higher in non‐Bt maize irrigated field soil. Acid phosphatase and β‐glucosidase activities were significantly reduced in soils under Bt maize cultivation. The species diversity differed between fields and Bt and non‐Bt maize soils. Results revealed that Actinobacteria, Proteobacteria, and Acidobacteria were the dominant phyla present in these soils. Redundancy analyses indicated that some chemical properties and enzyme activities could explain differences in bacterial community structures. Variances existed in microbial community structures between Bt and non‐Bt maize fields. There were also differences between the chemical and biochemical properties of rhizosphere soils under Bt and non‐Bt maize cultivation. These differences could be related to agricultural practices and cultivar type.

Phylogenetic analyses of bacteria associated with the processing of iru and ogiri condiments

Analysis of the bacterial community dynamics during the production of traditional fermented condiments is important for food safety assessment, quality control and development of starter culture technology. In this study, bacteria isolated during the processing of iru and ogiri, two commonly consumed condiments in Nigeria, were characterized based on phylogenetic analyses of the bacterial 16S rRNA gene. A total of 227 isolates were obtained and clustered into 12 operational taxonomic units (OTUs) based on 97% 16S rRNA gene similarity. The OTUs spanned three phyla (Firmicutes, Actinobacteria and Proteobacteria), and nine genera: Acinetobacter, Aerococcus, Bacillus, Enterococcus, Enterobacter, Lysinibacillus, Micrococcus, Proteus and Staphylococcus. OTUs closely related to species of Bacillus dominated the processing stages of both condiments. Although no single OTU occurred throughout iru processing stages, an OTU (mostly related to B. safensis) dominated the ogiri processing stages indicating potentials for the development of starter culture. However, other isolates such as those of Enterococcus spp. and Lysinibacillus spp. may be potential starters for iru fermentation. Presumptive food‐borne pathogens were also detected at some stages of the condiments’ processing, possibly due to poor hygienic practices.

Assessing the mycotoxicological risk from consumption of complementary foods by infants and young children in Nigeria

This study assessed, for the first time, the mycotoxicological risks from consumption of complementary foods by infants and young children in Nigeria. Molds belonging to Aspergillus aculeatinus, A. flavus, A. luchuensis, A. tubingensis, A. welwitschiae and Geotrichum candidum were recovered from the complementary foods. Twenty-eight major mycotoxins and derivatives, and another 109 microbial metabolites including chloramphenicol (a bacterial metabolite), were quantified in 137 food samples by LC-MS/MS. Aflatoxins and fumonisins co-contaminated 42% of the cereal- and nut-based food samples, at mean concentrations exceeding the EU limits of 0.1 and 200 μg/kg set for processed baby foods by 300 and six times, respectively. Milk contained mainly beauvericin, chloramphenicol and zearalenone. The trichothecenes, T-2 and HT-2 toxins, were quantified only in infant formula and at levels three times above the EU indicative level of 15 μg/kg for baby food. Chronic exposure estimate to carcinogenic aflatoxin was high causing low margin of exposure (MOE). Exposures to other mycotoxins either exceeded the established reference values by several fold or revealed low MOEs, pointing to important health risks in this highly vulnerable population. The observed mycotoxin mixtures may further increase risks of adverse health outcomes of exposure; this warrants urgent advocacy and regulatory interventions.

Comparative assessment of bio-fertiliser quality of cow dung and anaerobic digestion effluent

Abstract The elevated use of inorganic fertilizers due to poor soil quality and the need for an increase in food production to meet the demand of the increasing global population has led to fertility decline in soil. Anaerobic digestion for the production of biogas and digestate is considered a sustainable alternative to non-renewable energy and inorganic fertilisers respectively. In this study, the potential use of anaerobic digestate as an alternative to dung as fertilizer was evaluated. The digestate and dung samples were screened for plant growth promoting bacteria (PGPB), the nutrient and heavy metal contents. The dung contained higher concentrations of heavy metals, phosphorus and potassium (p < 0.05). The identified genera from both samples include Acinetobacter, Bacillus, Pseudomonas, Escherichia, Staphylococcus and Micrococcus. The presence of higher amounts of mineralised nitrogen, reduced heavy metal content and PGPB in the digestate highlighted the potential ability of the digestate to enhance soil fertility.

Relationship between plant growth and organic acid exudates from ectomycorrhizal and non-ectomycorrhizal Pinus patula

Plant–mycorrhizal interaction is an important association in the ecosystem with significant impacts on the physical, biological and chemical properties of the soil. In the present study, potential relationships that exist between organic acid production by ectomycorrhizal pine seedlings and plant parameters in the absence of any significant environmental stress were investigated. The aim of the study was to investigate the contribution of organic acid production to plant growth. Four different ectomycorrhizal fungi were used in a mycorrhizal synthesis experiment to colonise roots of Pinus patula. Ectomycorrhizal and non-ectomycorrhizal plants were used in a pot trial experiment that lasted for 24 weeks. After harvesting, plant materials as well as soil samples underwent different analyses, which included the determination of pH, organic acids, plant biomass, and foliar and root phosphorus and potassium. The results indicated a significant interaction (P<0.0001) between fungal type and organic acid production. This reflects the influence of fungal type on organic acid production. However, it was observed that organic acids secreted into the soil are not directly linked with the quantity of nutrients detected in either the root or shoot, but seemed to positively influence plant growth as reflected in the result from root and shoot biomass.

Getting rid of the unwanted: highlights of developments and challenges of biobeneficiation of iron ore minerals—a review

The quest for quality mineral resources has led to the development of many technologies that can be used to refine minerals. Biohydrometallurgy is becoming an increasingly acceptable technology worldwide because it is cheap and environmentally friendly. This technology has been successfully developed for some sulphidic minerals such as gold and copper. In spite of wide acceptability of this technology, there are limitations to its applications especially in the treatment of non-sulphidic minerals such as iron ore minerals. High levels of elements such as potassium (K) and phosphorus (P) in iron ore minerals are known to reduce the quality and price of these minerals. Hydrometallurgical methods that are non-biological involving the use of chemicals are usually used to deal with this problem. However, recent advances in mining technologies favour green technologies, known as biohydrometallurgy, with minimal impact on the environment. This technology can be divided into two, namely bioleaching and biobeneficiation. This review focuses on Biobeneficiation of iron ore minerals. Biobeneficiation of iron ore is very challenging due to the low price and chemical constitution of the ore. There are substantial interests in the exploration of this technology for improving the quality of iron ore minerals. In this review, current developments in the biobeneficiation of iron ore minerals are considered, and potential solutions to challenges faced in the wider adoption of this technology are proposed.