Isolation and identification of microorganisms in kawal (cassia obtusifolia) fermented leaves

Kawal is an African and Sudanese meat substitute produced traditionally through solid state fermentation of sicklepod (Cassia obtusifolia) fermented leaves. The present study aimed to isolate and identify microorganism involved in kawal fermentation through conventional microbiological analysis and further molecular confirmation. Two samples of kawal were processed in Algeniana and Sinnar cities, Sudan (AK and SK respectively). Isolated bacterial groups were biochemically identified as Bacillus subtilis, Staphylococcus scuiri and Lactobacillus plantarum in AK, while only Bacillus subtilis, Staphylococcus scuiri appeared in SK. Yeasts, molds, Coliform, E.coli and Beta lactamase producing bacteria were not detected. Results were further confirmed using molecular techniques where DNA of isolate bacteria was amplified by PCR, electrophoresed on agarose gel with reference DNA of proposed bacteria. Results were in agreement with the biochemical identification of both AK and SK. Identified bacterial species can be used for further product development.