Evaluation of the microbiological quality of maboks smothered fish and, proteolytic activity of bacteria of the genus Bacillus in Brazzaville, Congo

Cyr Jonas Morabandza; Tarcisse Baloki Ngoulou; Valentin Dibangou; Saphia Jemylah Galekoua Ndjiwa Empilo; Armel Faly Soloka Mabika; Christian Ngo-Itsouhou; Rachel Moyen; Gabriel Ahombo

doi:10.5897/AJMR2020.9372

African Journal of
Microbiology Research

Abbreviation: Afr. J. Microbiol. Res.
Language: English
ISSN: 1996-0808
DOI: 10.5897/AJMR
Start Year: 2007
Published Articles: 5238

Full Length Research Paper

Evaluation of the microbiological quality of "mabokÃ©s" smothered fish and, proteolytic activity of bacteria of the genus Bacillus in Brazzaville, Congo

Cyr Jonas Morabandza

Cyr Jonas Morabandza
Normal Superior School, Marien NGOUABI University, BP.69. Brazzaville, Republic of Congo.
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Tarcisse Baloki Ngoulou

Tarcisse Baloki Ngoulou
Cellular and Molecular Biology Laboratory, Faculty of Sciences and Techniques, Marien NGOUABI University, BP.69 Brazzaville, Republic of Congo.
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Valentin Dibangou

Valentin Dibangou
Cellular and Molecular Biology Laboratory, Faculty of Sciences and Techniques, Marien NGOUABI University, BP.69 Brazzaville, Republic of Congo.
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Saphia Jemylah Galekoua Ndjiwa Empilo

Saphia Jemylah Galekoua Ndjiwa Empilo
Normal Superior School, Marien NGOUABI University, BP.69. Brazzaville, Republic of Congo.
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Armel Faly Soloka Mabika

Armel Faly Soloka Mabika
Cellular and Molecular Biology Laboratory, Faculty of Sciences and Techniques, Marien NGOUABI University, BP.69 Brazzaville, Republic of Congo.
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Christian Ngo-Itsouhou

Christian Ngo-Itsouhou
Cellular and Molecular Biology Laboratory, Faculty of Sciences and Techniques, Marien NGOUABI University, BP.69 Brazzaville, Republic of Congo.
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Rachel Moyen

Rachel Moyen
Cellular and Molecular Biology Laboratory, Faculty of Sciences and Techniques, Marien NGOUABI University, BP.69 Brazzaville, Republic of Congo.
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Gabriel Ahombo

Gabriel Ahombo
Cellular and Molecular Biology Laboratory, Faculty of Sciences and Techniques, Marien NGOUABI University, BP.69 Brazzaville, Republic of Congo.
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Article Number - C32CF7164395
Vol.14(8), pp. 374-379 , August 2020
https://doi.org/10.5897/AJMR2020.9372

Received: 09 June 2020
Accepted: 07 July 2020
Published: 31 August 2020

Abstract

In order to assess the health risks related to the consumption of smothered fish "mabokés" sold in the markets of Brazzaville, samples of smothered fish sold in three markets in Brazzaville were analyzed for their microbiological quality. The different samples were cultured for isolation on solid media using conventional microbiological methods. The bacteria isolated were identified on the basis of cultural, morphological and biochemical characteristics. At the end of this analysis, 79 bacteria were isolated, of which 29 (36.70%) at site 2, 25 (31.65%) at site 1 and 25 (31.65%) at site 3. Of the 79 strains, 46 (58.22%) were Gram-positive bacteria and 33 (41.78%) were Gram-negative bacteria. These strains consisted of 34 (43.03%) bacteria of the genus Bacillus, 12 (15.18%) bacteria of the genus Staphylococcus and 33 (41.79%) Enterobacteria including 15 bacteria of the genus Shigella. The enumeration results show that the average value of the total flora varies from 2.90.10⁸±1.5.10⁷ CFU/ml (Site 2) to 5.55.10⁹±2.10⁷CFU/ml (Site 3), that of Bacillus between 1.30.10⁷±1.41.10⁶ CFU/ml (Site 2) and 7.85. 10⁷± 1.02.10⁶ CFU/ml (Site 3), for Staphylococcus between 1.44.10⁶±2.02. 10⁶CFU/ml (Site 1) and 6.17.10⁶±8.25.10⁶CFU/ml (Site 2). The average value of Enterobacteriaceae ranges from 70.10⁴±2.4.10⁴CFU/ml (Site 2) to 9.15.10⁵±1.29.10⁴CFU/mL (Site 3) and from 0 (Site 3) to 5.65.10⁴±7.85.10⁴CFU/ml (Site 1) for Shigella. Proteolytic enzyme production was observed in 9 out of 12 selected strains. Although these smothered fish have strains with proteolytic activity, the presence of Staphylococcus and Enterobacteriaceae make this food unfit for consumption.