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Antimicrobial and Safety Properties of Lactobacilli Isolated from two Cameroonian Traditional Fermented Foods.

Kaktcham PM, Zambou NF, Tchouanguep FM, El-Soda M, Choudhary MI - Sci Pharm (2011)

Bottom Line: Twenty-one Lactobacillus isolates from "Sha'a" (a maize - based fermented beverage) and "Kossam" (traditionally fermented cow milk) were selected in accordance with their antagonistic activities and tested for their bacteriocinogenic potential as well as safety properties.Twelve (57.1%) out of the 21 strains tested were found to be bacteriocin producers, as revealed by the sensitivity of their antimicrobial substances to proteolytic enzymes (Trypsin, Proteinase K) and inhibition of other Lactobacillus spp.These Lactobacillus strains are promising candidates for use as protective cultures in food fermentation.

View Article: PubMed Central - PubMed

Affiliation: Laboratory of Biochemistry, Food Science and Nutrition (LABPMAN), Department of Biochemistry, Faculty of Science, University of Dschang, P.O. Box 67 Dschang, Cameroon.

ABSTRACT
Twenty-one Lactobacillus isolates from "Sha'a" (a maize - based fermented beverage) and "Kossam" (traditionally fermented cow milk) were selected in accordance with their antagonistic activities and tested for their bacteriocinogenic potential as well as safety properties. These isolates were preliminarily identified as Lactobacillus plantarum (62%), Lactobacillus rhamnosus (24%), Lactobacillus fermentum (10%) and Lactobacillus coprophilus (4%) based on phenotypic characteristics and rep-PCR genomic fingerprinting. Twelve (57.1%) out of the 21 strains tested were found to be bacteriocin producers, as revealed by the sensitivity of their antimicrobial substances to proteolytic enzymes (Trypsin, Proteinase K) and inhibition of other Lactobacillus spp. These bacteriocinogenic strains showed no positive haemolytic and gelatinase activities and proved to be sensitive to penicillin G, ampicillin, tetracycline, erythromycin, amoxicillin, chloramphenicol, co-trimoxazole and doxycyclin, but resistant to ciprofloxacin and gentamicin. The bacteriocins showed a broad inhibitory activity against Gram-positive and Gram-negative pathogenic bacteria, several of which are classified as especially dangerous by the World Health Organization, as well as Multidrug-resistant strains. These include Staphylococcus aureus, Salmonella enterica subsp. enterica serovare Typhi, Bacillus cereus, Streptococcus mutans, Escherichia coli, Pseudomonas aeruginosa, Klebsiella pneumoniae and Shigella flexneri. These Lactobacillus strains are promising candidates for use as protective cultures in food fermentation.

No MeSH data available.


Related in: MedlinePlus

Antimicrobial activity assessed by halo formation of bacteriocin from strain Lb. plantarum 6S treated with enzymes.C1: CFS in Tris-HCl buffer, pH 8.0 (untreated).C: CFS in Phosphate buffer, pH 7.0 (untreated).T: CFS treated with Trypsin (1 mg/ml).A: CFS treated with α-Amylase (1 mg/ml).Li: CFS treated with Lipase (1 mg/ml).Ly: CFS treated with Lysozyme (1 mg/ml).
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f2-scipharm.2012.80.189: Antimicrobial activity assessed by halo formation of bacteriocin from strain Lb. plantarum 6S treated with enzymes.C1: CFS in Tris-HCl buffer, pH 8.0 (untreated).C: CFS in Phosphate buffer, pH 7.0 (untreated).T: CFS treated with Trypsin (1 mg/ml).A: CFS treated with α-Amylase (1 mg/ml).Li: CFS treated with Lipase (1 mg/ml).Ly: CFS treated with Lysozyme (1 mg/ml).

Mentions: Using combination of Triple-agar layer method and AWDA, 12 (57.1%) out of the 21 strains tested were found to be bacteriocin producers. Complete inactivation was observed when the CFS were treated by proteolytic enzymes, thus confirming the proteinaceous nature of the inhibitory substances. Treatment with α-Amylase and Lipase did not affect the antimicrobial activity, suggesting that the bacteriocins are not attached to carbohydrate or lipid moieties (Table 2 and Figure 2).


Antimicrobial and Safety Properties of Lactobacilli Isolated from two Cameroonian Traditional Fermented Foods.

Kaktcham PM, Zambou NF, Tchouanguep FM, El-Soda M, Choudhary MI - Sci Pharm (2011)

Antimicrobial activity assessed by halo formation of bacteriocin from strain Lb. plantarum 6S treated with enzymes.C1: CFS in Tris-HCl buffer, pH 8.0 (untreated).C: CFS in Phosphate buffer, pH 7.0 (untreated).T: CFS treated with Trypsin (1 mg/ml).A: CFS treated with α-Amylase (1 mg/ml).Li: CFS treated with Lipase (1 mg/ml).Ly: CFS treated with Lysozyme (1 mg/ml).
© Copyright Policy
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC3293358&req=5

f2-scipharm.2012.80.189: Antimicrobial activity assessed by halo formation of bacteriocin from strain Lb. plantarum 6S treated with enzymes.C1: CFS in Tris-HCl buffer, pH 8.0 (untreated).C: CFS in Phosphate buffer, pH 7.0 (untreated).T: CFS treated with Trypsin (1 mg/ml).A: CFS treated with α-Amylase (1 mg/ml).Li: CFS treated with Lipase (1 mg/ml).Ly: CFS treated with Lysozyme (1 mg/ml).
Mentions: Using combination of Triple-agar layer method and AWDA, 12 (57.1%) out of the 21 strains tested were found to be bacteriocin producers. Complete inactivation was observed when the CFS were treated by proteolytic enzymes, thus confirming the proteinaceous nature of the inhibitory substances. Treatment with α-Amylase and Lipase did not affect the antimicrobial activity, suggesting that the bacteriocins are not attached to carbohydrate or lipid moieties (Table 2 and Figure 2).

Bottom Line: Twenty-one Lactobacillus isolates from "Sha'a" (a maize - based fermented beverage) and "Kossam" (traditionally fermented cow milk) were selected in accordance with their antagonistic activities and tested for their bacteriocinogenic potential as well as safety properties.Twelve (57.1%) out of the 21 strains tested were found to be bacteriocin producers, as revealed by the sensitivity of their antimicrobial substances to proteolytic enzymes (Trypsin, Proteinase K) and inhibition of other Lactobacillus spp.These Lactobacillus strains are promising candidates for use as protective cultures in food fermentation.

View Article: PubMed Central - PubMed

Affiliation: Laboratory of Biochemistry, Food Science and Nutrition (LABPMAN), Department of Biochemistry, Faculty of Science, University of Dschang, P.O. Box 67 Dschang, Cameroon.

ABSTRACT
Twenty-one Lactobacillus isolates from "Sha'a" (a maize - based fermented beverage) and "Kossam" (traditionally fermented cow milk) were selected in accordance with their antagonistic activities and tested for their bacteriocinogenic potential as well as safety properties. These isolates were preliminarily identified as Lactobacillus plantarum (62%), Lactobacillus rhamnosus (24%), Lactobacillus fermentum (10%) and Lactobacillus coprophilus (4%) based on phenotypic characteristics and rep-PCR genomic fingerprinting. Twelve (57.1%) out of the 21 strains tested were found to be bacteriocin producers, as revealed by the sensitivity of their antimicrobial substances to proteolytic enzymes (Trypsin, Proteinase K) and inhibition of other Lactobacillus spp. These bacteriocinogenic strains showed no positive haemolytic and gelatinase activities and proved to be sensitive to penicillin G, ampicillin, tetracycline, erythromycin, amoxicillin, chloramphenicol, co-trimoxazole and doxycyclin, but resistant to ciprofloxacin and gentamicin. The bacteriocins showed a broad inhibitory activity against Gram-positive and Gram-negative pathogenic bacteria, several of which are classified as especially dangerous by the World Health Organization, as well as Multidrug-resistant strains. These include Staphylococcus aureus, Salmonella enterica subsp. enterica serovare Typhi, Bacillus cereus, Streptococcus mutans, Escherichia coli, Pseudomonas aeruginosa, Klebsiella pneumoniae and Shigella flexneri. These Lactobacillus strains are promising candidates for use as protective cultures in food fermentation.

No MeSH data available.


Related in: MedlinePlus