Antimicrobial Activities of Lactic Acid Bacteria Strains Isolated from Burkina Faso Fermented Milk
Eight strains of lactic acid bacteria producing bacteriocin were isolated from Burkina Faso fermented milk samples. These strains were identified to species: Lactobacillus fermentum, Pediococcus spp., Leuconostoc mesenteroides subsp. meseteroides, Lactococcus. Isolated bacteriocin exhibited antibacterial activity against Enterococcus faecalis 103907 CIP, Bacillus cereus 13569 LMG, Staphylococcus aureus ATCC 25293, Escherichia coli 105182 CIP using the agar drop diffusion test. The inhibition diameters obtained with bacteriocin are between 8 mm and 12 mm. Gram-positive indicator bacteria were most inhibited. The activities of the bacteriocin were lost after treatment with all the proteolytic enzymes (alpha-chymotrypsin, trypsin, pesin), whereas treatment with lipase, catalase, alpha-amylase did not affect the activity of the bacteriocin.
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- "LAB produce various compounds such as organic acids, diacetyl, hydrogen peroxide, and bacteriocin or bactericidal proteins during lactic fermentations . The bacteriocins from the generally recognised as safe (GRAS) LAB have arisen a great deal of attention as a novel approach to control pathogens in food-stuffs (Savadogo et al., 2004). Levels and types of organic acids produced during the fermentation process depend on LAB species or strains, culture compositions and growth conditions (Lindgren & Dobrogosz, 1990). "
- "Some bacteriocins are also active against gram-positive food-borne pathogens such as Listeria monocytogenes, Staphylococcus aureus, Bacillus subtilis and spores of Clostridium perfringens. For this reason, they have received much attention for using as natural or so-called 'biopreservatives' in food in recent years (Savadogo et al., 2004). "
Dataset: بحث احمد حسانين
- "Fermented foods are more easily digestible over unfermented food. This is because there is a partial or complete hydrolysis of some substances present in the substrate which will enhance their digestion (Savadogo et al., 2004). Fermented foods generally enrich the human dietary through development of a wide diversity of aromas, flavours, and textures in foods (Soomro et al., 2002). "