Priscillia Renée Nguimbi-Tsati¹, Christian Aimé Kayath^{1, 2}, Nicaise Saturnin Mokemiabeka¹, Tarcis Baloki Ngoulou¹, Thantique Moutali Lingouangou^{1, 3}, Yannich Okouakoua^{1, 2}, Gabriel Ahombo^{1, 3,}

Mbala pinda is one of the traditional foods consumed in Congo. In this study, the objective of which was to analyze the production of biosurfactants and that of hydrolytic enzymes from five strains of the Bacillus genus isolated from Mbala pinda and identified by gene analysis and 16S rRNA. These five strains already present in GenBank are the following:IM1=Bacillus safensis MPRN8 (MT107116), IL1=Bacillus megaterium MPRN5 (MT107117), IN1=Bacillus amyloliquefaciens MPRN2 (MT107118), ID1=Bacillus subtilis MPRN7 (MT107119), IMa1=Bacillus velezensis MPRN1 (MT107120). These bacteria are cultured, the cultures are then centrifuged, the supernatant obtained is used to demonstrate the production of biosurfactants and hydrolytic enzymes. Finally, an evaluation of the production of biosurfactants and that of hydrolytic enzymes is made, the correlations for each strain are established between the production of biosurfactants and that of hydrolytic enzymes. The results obtained showed that all five strains produce revealable bioisurfactants from the supernatant of the cultures and both in the presence of gasoline and diesel. The emulsification indexes for the five strains tested are greater than 60% for gasoline and greater than 50% for diesel. The five strains produce proteolytic enzymes with higher productions for IN1 and ID1. The Five strains produce cellulolytic enzymes, IN1 and ID1 are the best producers in our working conditions. The five strains also produce amylolytic enzymes in significant proportions in comparison with the control strain, but here it is IMa1 the main producer and also IM1 and IN1 which also produce significant quantities of these enzymes. The PCA analytic correlations for the production of hydrolytic enzymes according to the different strains and their growth show that each strain has its own characteristics, but all produce these enzymes.

mbala pinda, Biosurfactants, hydrolytic enzymes, traditional food