A number of studies reported that traditional fermented beverages possessed pharmaceutical biomolecules involved in biocatalysis for good therapeutic effects on various pathology including tumor, diabetes, inflammation, and obesity. This dimension of understanding is the prerogative of the biomolecular profile found in these fermented foods and beverages. The current work aimed to study the postfermentation molecular profile of the Congolese fermented beverage (Lougwila). The determination of pH, the acidity titratable, the distillation of sugar cane, the determination of total polyphenols and flavonoids and the matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF MS) have been used. As results, the fermenting sugar cane juice at room temperature for a period of seven days, leading to a decrease of the pH value to 4.25 ± 0.10 and increase in titratable acidity and alcohol content of at least 6.421 g/L (w/v) and 7% respectively. The polyphenol concentration of Loungouila increase from 14.9 to 20.5 mg Eq AG/g Ms after 10 days of fermentation. The flavonoid concentration varies from 1.70 to 5.22 mg Eq Cat/g Ms. among 46 isolates of Bacillus species, 55% (25/45) were able to show a very interesting clear zones in terms of cellulolytic activity with the percentage ranging from 37.3% to 83.9%, and 41.3% of amylolytic activity for the percentage ranging from 52.02% to 75%. 65.21% (30/46) of the isolates tested were found to be positive by the caseinolytic test with zones of inhibition ranging in diameter from 1.10 ± 0.09 to 3.25 ± 0.07 cm. In addition to the determination of biomolecule profile, 34.78% (16/46) of Bacillus isolates were able to produce biosurfactants with percentages ranging from 14% to 100%. Proteomic profiling of Loungouila has been investigated by using MALDI-TOF Technique. Short sequences showed 100% identity and were associated with AprE, SubC, amyE, NprE, CelA, lytF, Mut, and ykfC proteins. The National Center for Biotechnology Information (NCBI) allowed to associate short sequences to Bacillus species.
Barnabas, L., Ramadass, A., Sundar Amalraj, R., Malathi Palaniyandi, M. and Rasappa, V. (2015) Sugarcane Proteomics: An Update on Current Status, Challenges, and Future Prospects. Proteomics, 15, 1658-1670. https://doi.org/10.1002/pmic.201400463
Lepengue, A.N., Mokea-Niaty, A., Ikanbanga, D.U., Lingombe, R., Tshi-Tshi Ontod, D.S., Nzengue, E., Mombo, S., Yala, J.F., Souza, A. and Mbatchi, B. (2020) Effet de Garcinia kola (Clusiaceae) dans les processus de fermentation du vin de canne à sucre (Saccharum officinarum; Poaceae) au Gabon. International Journal of Biological and Chemical Sciences, 14, 1074-1084. https://doi.org/10.4314/ijbcs.v14i3.33
Chen, G.L., Zheng, F.J., Lin, B., Lao, S.B., He, J., Huang, Z., Zeng, Y., Sun, J. and Verma, K.K. (2020) Phenolic and Volatile Compounds in the Production of Sugarcane Vinegar. ACS Omega, 5, 30587-30595. https://doi.org/10.1021/acsomega.0c04524
Payet, B., Shum Cheong Sing, A. and Smadja, J. (2005) Assessment of Antioxidant Activity of Cane Brown Sugars by ABTS and DPPH Radical Scavenging Assays: Determination of Their Polyphenolic and Volatile Constituents. Journal of Agricultural and Food Chemistry, 53, 10074-10079. https://doi.org/10.1021/jf0517703
Resende Oliveira, E., Caliari, M., Junior SoaresSoares, M., Ribeiro Oliveira, A., Marques Duarte, R.C. and Valério de Barros Vilas Boas, E. (2018) Assessment of Chemical and Sensory Quality of Sugarcane Alcoholic Fermented Beverage. Journal of Food Science and Technology, 55, 72-81. https://doi.org/10.1007/s13197-017-2792-4
Tresserra-Rimbau, A., Medina-Remón, A., Lamuela-Raventós, R.M., Bulló, M., Salas-Salvadó, J., Corella, D., Fitó, M., Gea, A., Gómez-Gracia, E., Lapetra, J., Arós, F., Fiol, M., Ros, E., Serra-Majem, L., Pintó, X., Munoz, M.A. and Estruch, R. (2015) Moderate Red Wine Consumption Is Associated with a Lower Prevalence of the Metabolic Syndrome in the PREDIMED Population. British Journal of Nutrition, 113, S121-S130. https://doi.org/10.1017/S0007114514003262
Toth, A., Sandor, B., Papp, J., Rabai, M., Botor, D., Horvath, Z., Kenyeres, P., Juricskay, I., Toth, K. and Czopf, L. (2014) Moderate Red Wine Consumption Improves Hemorheological Parameters in Healthy Volunteers. Clinical Hemorheology and Microcirculation, 56, 13-23. https://doi.org/10.3233/CH-2012-1640
Munoz-Gonzalez, I., Espinosa-Martos, I., Rodríguez, J.M., Jiménez-Girón, A., Martín-álvarez, P.J., Bartolomé, B. and Moreno-Arribas, M.V. (2014) Moderate Consumption of Red Wine Can Modulate Human Intestinal Inflammatory Response. Journal of Agricultural and Food Chemistry, 62, 10567-10575. https://doi.org/10.1021/jf503310c
Lippi, G., Franchini, M., Favaloro, E.J. and Targher, G. (2010) Moderate Red Wine Consumption and Cardiovascular Disease Risk: Beyond the “French Paradox”. Seminars in Thrombosis and Hemostasis, 36, 59-70. https://doi.org/10.1055/s-0030-1248725
Kechagias, S., Zanjani, S., Gjellan, S., Leinhard, O.D., Kihlberg, J., Smedby, O., Johansson, L., Kullberg, J., Ahlstrom, H., Lindstrom, T. and Nystrom, F.H. (2011) Effects of Moderate Red Wine Consumption on Liver Fat and Blood Lipids: A Prospective Randomized Study. Annals of Medicine, 43, 545-554. https://doi.org/10.3109/07853890.2011.588246
Kayath, C.A., IbalaZamba, A., Mokémiabeka, S.N., Opa-Iloy, M., Elenga Wilson, P.S., Kaya-Ongoto, M.D., MouelletMaboulou, R.J. and Nguimbi, E. (2020) Synergic Involvements of Microorganisms in the Biomedical Increase of Polyphenols and Flavonoids during the Fermentation of Ginger Juice. International Journal of Microbiology, 2020, Article ID: 8417693. https://doi.org/10.1155/2020/8417693
Kaya-Ongoto, M.D., Kayath, C.A., Nguimbi, E., Lebonguy, A.A., Nzaou, S.A.E., Elenga Wilson, P.S. and Ahombo, G. (2019) Genetic Clearness Novel Strategy of Group I Bacillus Species Isolated from Fermented Food and Beverages by Using Fibrinolytic Enzyme Gene Encoding a Serine-Like Enzyme. Journal of Nucleic Acids, 2019, Article ID: 5484896. https://doi.org/10.1155/2019/5484896
Ben Omar, N., Abriouel, H., Keleke, S., Valenzuela, A.S., Martínez-Canamero, M., López, R.L., Ortega, E. and Gálvez, A. (2008) Bacteriocin-Producing Lactobacillus Strains Isolated from Potopoto, a Congolese Fermented Maize Product, and Genetic Fingerprinting of Their Plantaricin Operons. International Journal of Food Microbiology, 127, 18-25. https://doi.org/10.1016/j.ijfoodmicro.2008.05.037
Abriouel, H., Omar, N.B., López, R.L., Martínez-Canamero, M., Keleke, S. and Gálvez, A. (2006) Culture-Independent Analysis of the Microbial Composition of the African Traditional Fermented Foods Poto Poto and Dégué by Using Three Different DNA Extraction Methods. International Journal of Food Microbiology, 111, 228-233. https://doi.org/10.1016/j.ijfoodmicro.2006.06.006
Abriouel, H., Omar, N.B., López, R.L., Canamero, M.M., Ortega, E. and Gálvez, A. (2007) Differentiation and Characterization by Molecular Techniques of Bacillus Cereus Group Isolates from Poto Poto and Dégué, Two Traditional Cereal-Based Fermented Foods of Burkina Faso and Republic of Congo. Journal of Food Protection, 70, 1165-1173. https://doi.org/10.4315/0362-028X-70.5.1165
Tusekwa, A.B., Mosha, T.C., Laswai, H.S. and Towo, E.E. (2000) Traditional Alcoholic Beverages of Tanzania: Production, Quality and Changes in Quality Attributes during Storage. International Journal of Food Sciences and Nutrition, 51, 135-143. https://doi.org/10.1080/096374800100831
Fentie, E.G., Emire, S.A., Demsash, H.D., Dadi, D.W. and Shin, J.-H. (2020) Cereal- and Fruit-Based Ethiopian Traditional Fermented Alcoholic Beverages. Foods, 9, Article No. 1781. https://doi.org/10.3390/foods9121781
Francis, J.M., Grosskurth, H., Kapiga, S.H., Weiss, H.A., Mwashiuya, J. and Changalucha, J. (2017) Ethanol Concentration of Traditional Alcoholic Beverages in Northern Tanzania. Journal of Studies on Alcohol and Drugs, 78, 476-477. https://doi.org/10.15288/jsad.2017.78.476
Platt, B.S. (1955) Some Traditional Alcoholic Beverages and Their Importance in Indigenous African Communities. Proceedings of the Nutrition Society, 14, 115-124. https://doi.org/10.1079/PNS19550026
Egea, T., Signorini, M.A., Ongaro, L., Rivera, D., Obón de Castro, C. and Bruschi, P. (2016) Traditional Alcoholic Beverages and Their Value in the Local Culture of the Alta Valle del Reno, a Mountain Borderland between Tuscany and Emilia-Romagna (Italy). Journal of Ethnobiology and Ethnomedicine, 12, Article No. 27. https://doi.org/10.1186/s13002-016-0099-6
Shen, D., Shi, H., Wu, C., Fan, G. and Li, T. (2020) Evaluation of Proximate Composition, Flavonoids, and Antioxidant Capacity of Ginkgo Seeds Fermented with Different Rice Wine Starters. Journal of Food Science, 85, 4351-4358. https://doi.org/10.1111/1750-3841.15516
Al-Wahaibi, Y., Joshi, S., Al-Bahry, S., Elshafie, A., Al-Bemani, A. and Shibulal, B. (2014) Biosurfactant Production by Bacillus subtilis B30 and Its Application in Enhancing Oil Recovery. Colloids and Surfaces B: Biointerfaces, 114, 324-333. https://doi.org/10.1016/j.colsurfb.2013.09.022
Nitschke, M. and Pastore, G.M. (2004) Biosurfactant Production by Bacillus subtilis Using Cassava-Processing Effluent. Applied Biochemistry and Biotechnology, 112, 163-172. https://doi.org/10.1385/ABAB:112:3:163
Gudina, E.J., Fernandes, E.C., Rodrigues, A.I., Teixeira, J.A. and Rodrigues, L.R. (2015) Biosurfactant Production by Bacillus subtilis Using Corn Steep Liquor as Culture Medium. Frontiers in Microbiology, 6, Article No. 59. https://doi.org/10.3389/fmicb.2015.00059
Singh, P., Patil, Y. and Rale, V. (2019) Biosurfactant Production: Emerging Trends and Promising Strategies. Journal of Applied Microbiology, 126, 2-13. https://doi.org/10.1111/jam.14057
Jimoh, A.A. and Lin, J. (2019) Biosurfactant: A New Frontier for Greener Technology and Environmental Sustainability. Ecotoxicology and Environmental Safety, 184, Article ID: 109607. https://doi.org/10.1016/j.ecoenv.2019.109607
Alcaraz, L.D., Moreno-Hagelsieb, G., Eguiarte, L.E., Souza, V., Herrera-Estrella, L. and Olmedo, G. (2010) Understanding the Evolutionary Relationships and Major Traits of Bacillus through Comparative Genomics. BMC Genomics, 11, Article No. 332. https://doi.org/10.1186/1471-2164-11-332
Barbieri, G., Albertini, A.M., Ferrari, E., Sonenshein, A.L. and Belitsky, B.R. (2016) Interplay of CodY and ScoC in the Regulation of Major Extracellular Protease Genes of Bacillus subtilis. Journal of Bacteriology, 198, 907-920. https://doi.org/10.1128/JB.00894-15
Szklarczyk, D., Franceschini, A., Wyder, S., Forslund, K., Heller, D., Huerta-Cepas, J., Simonovic, M., Roth, A., Santos, A., Tsafou, K.P., Kuhn, M., Bork, P., Jensen, L.J. and von Mering, C. (2015) STRING v10: Protein-Protein Interaction Networks, Integrated over the Tree of Life. Nucleic Acids Research, 43, D447-D452. https://doi.org/10.1093/nar/gku1003
Ohnishi, R., Ishikawa, S. and Sekiguchi, J. (1999) Peptidoglycan Hydrolase LytF Plays a Role in Cell Separation with CwlF during Vegetative Growth of Bacillus subtilis. Journal of Bacteriology, 181, 3178-3184. https://doi.org/10.1128/JB.181.10.3178-3184.1999
Hansen, C.K., Diderichsen, B. and Jorgensen, P.L. (1992) celA from Bacillus lautus PL236 Encodes a Novel Cellulose-Binding Endo-beta-1,4-glucanase. Journal of Bacteriology, 174, 3522-3531. https://doi.org/10.1128/jb.174.11.3522-3531.1992
Grady, E.N., MacDonald, J., Liu, L., Richman, A. and Yuan, Z.-C. (2016) Current Knowledge and Perspectives of Paenibacillus: A Review. Microbial Cell Factories, 15, Article No. 203. https://doi.org/10.1186/s12934-016-0603-7
Ouoba, L.I.I., VouidibioMbozo, A.B., Thorsen, L., Anyogu, A., Nielsen, D.S., Kobawila, S.C. and Sutherland, J.P. (2015) Lysinibacillus louembei sp. nov., a Spore-Forming Bacterium Isolated from Ntoba Mbodi, Alkaline Fermented Leaves of Cassava from the Republic of the Congo. International Journal of Systematic and Evolutionary Microbiology, 65, 4256-4262. https://doi.org/10.1099/ijsem.0.000570
Kaya-Ongoto, M.D., Kayath, C.A., VouidibioMbozo, A.B., MobandolakaMitoko, G., Elenga Wilson, S.P., KinouaniKinavouidi, D.J. and Nguimbi, E. (2020) Prime Enzymatic Exocellular Background of Lysinibacillus louembei. Advances in Microbiology, 10, 95-109. https://doi.org/10.4236/aim.2020.103009
Tsirigotaki, A., De Geyter, J., Sostaric, N., Economou, A. and Karamanou, S. (2017) Protein Export through the Bacterial Sec Pathway. Nature Reviews Microbiology, 15, 21-36. https://doi.org/10.1038/nrmicro.2016.161
Shi, C., Zhang, Y., Lu, Z. and Wang, Y. (2017) Solid-State Fermentation of Corn-Soybean Meal Mixed Feed with Bacillus subtilis and Enterococcus faecium for Degrading Antinutritional Factors and Enhancing Nutritional Value. Journal of Animal Science and Biotechnology, 8, Article No. 50. https://doi.org/10.1186/s40104-017-0184-2
Xu, Q., Abdubek, P., Astakhova., T., Axelrod, H.L., Bakolitsa, C., Cai, X., Carlton, D., Chen, C., Chiu, H.J., Chiu, M., Clayton, T., Das, D., Deller, M.C., Duan, L., Ellrott, K., Farr, C.L., Feuerhelm, J., Grant, J.C., et al. (2010) Structure of the Gamma-D-glutamyl-L-diamino Acid Endopeptidase YkfC from Bacillus cereus in Complex with L-Ala-gamma-D-Glu: Insights into Substrate Recognition by NlpC/P60 Cysteine Peptidases. Acta Crystallographica Section F, Structural Biology and Crystallization Communications, 66, 1354-1364. https://doi.org/10.1107/S1744309110021214
Pleszczynska, M., Wiater, A., Skowronek, M. and Szczodrak, J. (2012) Purification and Characterization of Mutanase Produced by Paenibacillus curdlanolyticus MP-1. Preparative Biochemistry & Biotechnology, 42, 335-347. https://doi.org/10.1080/10826068.2011.622329