Multifunctional properties and safety evaluation of lactic acid bacteria and yeasts associated with fermented cereal doughs.

Autor: Houngbédji M; Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, 03, BP 2819, Jéricho, Cotonou, Benin. houngbedjimarcel@gmail.com., Padonou SW; Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, 03, BP 2819, Jéricho, Cotonou, Benin.; ESTCTPA, Université Nationale d'Agriculture, 01, BP 55, Porto-Novo, Benin., Parkouda C; Département Technologie Alimentaire/IRSAT/CNRST, 03, BP 7047, Ouagadougou 03, Burkina Faso., Johansen PG; Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958, Frederiksberg C., Denmark., Hounsou M; Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, 03, BP 2819, Jéricho, Cotonou, Benin., Agbobatinkpo BP; Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, 03, BP 2819, Jéricho, Cotonou, Benin., Sawadogo-Lingani H; Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, 03, BP 2819, Jéricho, Cotonou, Benin.; Département Technologie Alimentaire/IRSAT/CNRST, 03, BP 7047, Ouagadougou 03, Burkina Faso., Jespersen L; Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958, Frederiksberg C., Denmark., Hounhouigan DJ; Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, 03, BP 2819, Jéricho, Cotonou, Benin.
Jazyk: angličtina
Zdroj: World journal of microbiology & biotechnology [World J Microbiol Biotechnol] 2021 Jan 21; Vol. 37 (2), pp. 34. Date of Electronic Publication: 2021 Jan 21.
DOI: 10.1007/s11274-021-02994-8
Abstrakt: Spontaneous cereal fermentations involve diverse lactic acid bacteria (LAB) and yeasts which may include multifunctional and safe or unsafe strains. This study assessed acidification ability, safety, antifungal activity and free amino acids release ability of LAB and yeasts previously isolated from spontaneously fermented cereal doughs in Benin. Fourteen LAB and thirteen yeast strains were studied in liquid media and/or in a model cereal dough prepared in laboratory conditions. Antifungal activity was assessed against Candida glabrata in liquid medium. Amino acids were determined by pre-column derivatization and separation with reversed-phase HPLC. Antimicrobial susceptibility was analysed by minimum inhibitory concentration determination. The acidification ability was higher for LAB compared to yeast strains. All LAB strains retarded the growth of C. glabrata Cg1 with the highest inhibition recorded for Weissella confusa Wc1 and Wc2. The highest free amino acid content was found in the doughs fermented with Pichia kudriavzevii Pk2 and Pk3. All the LAB strains were susceptible to ampicillin, chloramphenicol, erythromycin, but displayed phenotypic resistance to kanamycin, streptomycin and tetracycline. Positive PCR amplicon of resistance genes were detected in the following cases: 2 LAB strains were positive for kanamycin (aph(3)III), 5 strains were positive for streptomycin (aadA and/or strA and/or strB) and 3 strains were positive for tetracycline (tet (L) and/or tet (M)). For yeasts, most of the P. kudriavzevii strains were resistant to amphotericin B, fluconazole and itraconazole opposite to K. marxianus and Saccharomyces cerevisiae strains which were susceptible. The results obtained are valuable for selecting safe and multifunctional strains for cereal fermentation in West Africa.
Databáze: MEDLINE
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