Phylogenetic Relationship of Indigenous Bacteria Fermetodege based on Next-Generation Sequencing (NGS) Molecular Analysis

Universitas Negeri Surabaya, Biology Department, 60231 Surabaya, East Java, Indonesia

^* Corresponding author: fitriarimuhaimin@unesa.ac.id

Abstract

The objective of this study was to reveal the phylogenetic relationship of indigenous bacteria in a fermented feed called Fermetodege made from fermented water hyacinth (Eichhornia crassipes), corn (Zea mays) cobs and rice (Oryza sativa) bran using a phylogenetic tree. This mixture is rich in cellulose and a good source of cellulolytic bacterial isolates. Phylogenetic trees can provide important information, including the evolutionary processes, the similarity of characters, and their bio prospects. To establish the phylogenetic relationship of indigenous bacteria, fermetodege was made through a series of procedures. Afterwards, molecular analysis was carried out using NGS. Based on UPGMA analysis, there were ten definphylaylum and oindefiniteite groups. The phylum includes Firmicutes, Bacteroidota, Proteobacteria, Actinobacteriota, Desulfobacteriota, Cyanobacteria, Chloroflexi, Campilobacteriota, Acidobacteriota, and Synergistota. It was found that Proteobacteria are closely related to Actinobacteriota, which are more closely related to Firmicutes than Bacteroidota. The main characteristic of bacteria in each phase of the fermentation process is their optimum growth temperature. The optimum growth temperature in the mesophilic phase I, II and ripening phase is around 30-50 ^oC. Meanwhile, bacteria in the thermophilic phase grow well at temperatures around 70 ^oC. In addition, another characteristic of these bacterial species is its ability to degrade cellulose.