scholarly journals Lactic acid bacteria from traditionally processed corn beer and palm wine against selected food-borne pathogens isolated in south west region of Cameroon

2016 ◽  
Vol 10 (30) ◽  
pp. 1140-1147 ◽  
Author(s):  
Tatsinkou Fossi Bertrand ◽  
Anyangwe Irene ◽  
Tavea Frederic ◽  
Ebong Lucas Kome ◽  
Akenji Nkuo Theresa
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Palm Wine ◽  
Food Borne Pathogens ◽  
West Region ◽  
South West ◽  
Food Borne ◽  
South West Region

scholarly journals Evaluation of Probiotic Potential of Lactic Acid Bacteria Isolated from Raphia Palm Wine (Raffia mambillensis)

2019 ◽  
pp. 1-14
Author(s):  
Quentin Metsatedem Tongwa ◽  
Linda Manet ◽  
Hippolyte Tene Mouafo ◽  
Bertrand Tatsinkou Fossi
Keyword(s):  
Escherichia Coli ◽  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bile Salts ◽  
Palm Wine ◽  
Probiotic Potential ◽  
West Region ◽  
South West ◽  
South West Region

Aim: The present study was undertaken to assess the probiotic potential of lactic acid bacteria strains isolated from raphia palm wine (Raffia mambillensis O.) of the South West region of Cameroon. Study Design: The study site and sample were randomly chosen and the responses assessed were submitted to analyses of variance. Place and Duration of Study: The study was carried out in Ekona in the South West region of Cameroon, between February 2017 and October 2018. Methodology: Physicochemical analyses were performed to characterize the Raphia palm wine samples. Lactic acid bacteria were isolated from these samples using pour plate method, and the isolates were tested for their antimicrobial activity, low pH and bile salts tolerance, antibiotic sensitivity, hemolytic activity and enzymes production. The active isolates were identified phenotypically using API 50 CHL. Results: The results revealed that among the nine isolates, only three were active against Escherichia coli BL21, Escherichia coli, Salmonella typhi, Salmonella enterica and Staphylococcus aureus with inhibition diameters ranging from 10 to 25 mm. The three isolates which exhibited antimicrobial activity were able to survive at simulated stomach pH (pH 3.0) with survival rate above 80% and in the presence of bile salts at 1% with survival rates above 50%. All three isolates gave negative results for hemolytic activity and were resistant to most antibiotic treatments. These three isolates produced β-galactosidase, which is beneficial for lactose intolerance. They also produced some non-carcinogenic enzymes including leucine arylamidase, crystine arylamidase, acid phosphatase, α-galactosidase, α-glucosidase, β-glucosidase, and N-acetyl-β-glucosamidase. Identification of these three isolates with API kit 50 CHL reveals that they are Lactobacillus lactis, Lactobacillus plantarum and Lactobacillus brevis. Conclusion: Our findings revealed that raphia palm wine can be an excellent source of probiotic lactic acid bacteria.

scholarly journals Isolation and Identification of Lactic Acid Bacteria and Acetic Acid Bacteria Playing a Lead Role in the Fermentation of Cocoa in Fako Division of Cameroon

2021 ◽  
pp. 28-41
Author(s):  
Lewis D. Levai ◽  
Rauwitta O. Afoh ◽  
Yannick Tah ◽  
Ekwa Y. Monono ◽  
Lewis Enow ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acetic Acid Bacteria ◽  
Phenotypic Characterization ◽  
Growth Media ◽  
The South ◽  
West Region ◽  
South West ◽  
South West Region

Heaps of cocoa beans and mucilage placed within plantain leaves in Ekona, Fako Division of the South West Region of Cameroon was studied to isolate and identify bacteria playing a lead role during natural fermentation process. All experiments were performed at JP Johnson Biotechnology Laboratory at IRAD Ekona, Fako Division, South West Region, Cameroon between March – October, 2020. Heaps of 10kg were placed on and covered with plantain leaves and allowed to ferment naturally. Before every sample was collected the temperature and pH were measured. Samples were inoculated into de Mann Rogosa and Sharpe (MRS) agar and Caar agar for the isolation of lactic acid bacteria (LAB) and acetic acid bacteria (AAB) respectively. Standard microbiological procedures for obtaining bacteria counts and isolation of pure cultures were performed and isolated bacteria were identified following morphological and phenotypic characterization on API50CHL for LAB and Enrichment Media for AAB. The fermentation temperature rose to 45oC after 4 days while the pH fluctuated with a peak at 4.82 after 108 hours. Maximum counts of Acetic Acid Bacteria (AAB) (5.8x108 Colony Forming Units (CFU)/ mL) and Lactic Acid Bacteria (LAB) (8.9x8x108 (CFU)/mL were obtained at 2 days and 5 days respectively. Twelve isolates each of AAB and LAB were identified on growth media. After phenotypic characterization, 03 Lactobacillus species and 02 Acetobacter species were identified. The most abundant bacteria were L. plantarum (41.77%) and Acetobacter tropicalis (24.11%) on MRS agar and Caar Agar respectively.L. plantarum and A. tropicalis have been identified as the bacteria playing a lead role in the fermentation of cocoa in Fako Division of the South West Region of Cameroon. These organisms may be used as good candidates in a consortium for use as a starter culture.

Combined effect of reuterin and lactic acid bacteria bacteriocins on the inactivation of food-borne pathogens in milk

Food Control ◽  
2011 ◽  
Vol 22 (3-4) ◽  
pp. 457-461 ◽  
Author(s):  
Juan L. Arqués ◽  
Eva Rodríguez ◽  
Manuel Nuñez ◽  
Margarita Medina
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Combined Effect ◽  
Food Borne Pathogens ◽  
Food Borne

scholarly journals Microbiological Properties of Probioticated Kununzaki Drink Enriched with Cocoa Powder

2020 ◽  
Vol 2 (6) ◽  
Author(s):  
H. A. Adeniran ◽  
D. M. Adeniyi ◽  
K. A. Taiwo
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Delbrueckii ◽  
Lactobacillus Fermentum ◽  
Broth Culture ◽  
Bacillus Brevis ◽  
Cocoa Powder ◽  
Food Borne Pathogens ◽  
Food Borne ◽  
Probiotic Lactic Acid Bacteria

Kununzaki- a popular and an affordable West African cereal-based beverage was enriched with cocoa powder and subjected to ‘probiotication’ with ‘probiotic’ lactic acid bacteria and subsequently investigated for sustained viability of the microbes and ability to suppress growth of food-borne bacteria. This study enumerated the different microbes in enriched kununzaki drink before and during storage, identified the isolated microbes and assessed the viability of the ‘probiotic’ lactic acid bacteria (LABs) in the drink and determined the antagonistic effect of the LABs on two selected food-borne pathogens. This was with a view to enhancing the health giving attributes of affordable kununzaki, which is already a popular beverage in Nigeria. Laboratory results revealed total viable bacteria, lactic acid bacteria and mould counts to range from 4.69 – 8.76, 6.45 – 9.74 and 6.04 – 8.77 log cfu ml-1, respectively. The microorganisms isolated were identified as: Bacillus brevis, B. Badius, B. polymyxa, B. macquariensis, B. pantothenticus, Staphylococcus aureus, S. epidermidis, Serratia marcescens, Lactobacillus delbrueckii, L. fermentum, L. plantarum, L. casei, Aspergillus niger, and Curvularia affinis. ‘Probiotic’ lactic acid bacteria were viable (69.75 log cfu ml-1) at the end of four weeks of storage. The viabilities of Lactobacillus fermentum which were 9.75 and 9.58 log cfu ml-1 at ambient and refrigerated temperatures, respectively were higher than those of other lactic acid bacteria species. The same organism was found to be active against one of the tested food-borne pathogens, Escherichia coli as evident in the diameter of zone of inhibition on plate and broth culture analyses. The study concluded that Lactobacillus fermentum could be effectively used for ‘probiotication’ of kununzaki enriched with 20% cocoa powder and the resulting product exhibited potential of checkmating a food-borne bacterial strain and by implication has the potential of promoting the health of consumers. The product was also found to be microbiologically stable for 4 weeks of storage at ambient and refrigeration temperatures.

scholarly journals Antibacterial activity of selenium-enriched lactic acid bacteria against common food-borne pathogens in vitro

2018 ◽  
Vol 101 (3) ◽  
pp. 1930-1942 ◽  
Author(s):  
Jingpeng Yang ◽  
Jing Wang ◽  
Kun Yang ◽  
Miaomiao Liu ◽  
Yiman Qi ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Common Food ◽  
Food Borne Pathogens ◽  
Food Borne
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