Screening of antimicrobial activity of lactic acid bacteria isolated from anango baca slurry, a spontaneously fermented maize product used in Côte d’Ivoire
| Autor: | Rose Koffi-Nevry, Marina Koussemon-Camara, Mathias N’Cho, Amoin Georgette Konan, Patricia Achi, Bassirou Bonfoh, Solange Aka-Gbezo |
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| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
Staphylococcus pasteuri biology Lactobacillus fermentum Gram-positive bacteria Food spoilage food and beverages MRS agar biology.organism_classification Antimicrobial 03 medical and health sciences chemistry.chemical_compound 030104 developmental biology chemistry Anango baca slurry lactic acid bacteria fermented maize porridge antimicrobial activity bacteriocin molecular identification Agar diffusion test Food science Enterococcus faecium |
| Zdroj: | International Journal of Biological and Chemical Sciences; Vol 11, No 6 (2017); 2616-2629 |
| ISSN: | 1991-8631 1997-342X |
| Popis: | Anango baca is a traditional porridge-like food product made from fermented maize slurry which is widely used as a complementary food for infants in Cote d’Ivoire. The present study was conducted to assess antimicrobial activities of lactic acid bacteria (LAB) from this fermented infant’s product. Thereby, LAB were isolated into the slurry and their antimicrobial effects were examined via agar spot test and agar diffusion method prior to their identification by molecular tools. Anango baca slurry was found to be acidic (pH between 2.98 ± 0.02 and 3.75 ± 0.01). Counts of mesophilic LAB from MRS agar and thermophilic LAB varied from 6.4 ± 0.6 log UFC.g -1 to 10.9 ± 0.5 log UFC.g -1 and from 5.6 ± 2.3 log UFC.g -1 to 10.6 ± 0.5 log UFC.g -1 , respectively. Thirteen LAB produced antibacterial substances able to inhibit the growth of pathogens and foodborne spoilage indicator bacteria. They were identified as Lactobacillus fermentum (46%), L. plantarum (23%), Enterococcus faecium (23%) and Staphylococcus pasteuri (8%). Among them, E. faecium and S. pasteuri produced bacteriocins. However, these bacteria are considered sometimes to be opportunistic pathogens. Thus, fermented maize slurry production must be to do from LAB selected to improve the hygiene and safety of anango baca slurry and also children’s health. Further studies will be conducted to select LAB able to be used as starters. © 2017 International Formulae Group. All rights reserved. Keywords: Anango baca slurry, lactic acid bacteria, fermented maize porridge, antimicrobial activity, bacteriocin, molecular identification |
| Databáze: | OpenAIRE |
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