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

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.

Changes in sensory, physicochemical, and microbiological properties of fresh captured tropical pink shrimps (Penaeus duorarum notialis) inoculated with Lactobacillusplantarum Lp6SH, Lactobacillus rhamnosus Yoba, and their cell‐free culture supernatants during storage at 4°C

“…This is in conformity with previous work reporting the in vitro bactericidal action of L. plantarum Lp6SH on S. aureus (Kaktcham et al, ). Sudalayandi and Manja () obtained similar results with L. acidophilus and Lactobacillus helveticus on sliced mackerel.…”

“…Sudalayandi and Manja () obtained similar results with L. acidophilus and Lactobacillus helveticus on sliced mackerel. The CFS of strain Lp6SH proved to be less effective on the growth of Staphylococci, in spite of its previously demonstrated in vitro antibacterial action against S. aureus (Kaktcham et al, ). Its action could have been impaired by several physicochemical and biological factors in shrimps, such as enzymes which could hydrolyze the bacteriocin (Kouakou et al, ).…”

Identification of potential probiotic Lactobacillus plantarum isolates with broad-spectrum antibacterialactivity

“…The production of antibacterial compounds such as organic acids, short-chain fatty acids, and bacteriocins is a desirable characteristic of probiotics. The broad-spectrum antibacterial activity against both Gram-positive and Gram-negative bacteria observed in the nine selected isolates was similar to the results of Kaktcham et al (2012).…”

Antioxidant and antimicrobial profile of chicken sausages prepared after fermentation of minced chicken meat with Lactobacillus plantarum and with additional dextrose and starch

“…Decline in coliform count might be due to their susceptibility to low pH prevailed in fermented sausages and bacteriocins produced by LAB. The same conclusion regarding bacteriocin production by L. plantarum and its effect on microorganism has been suggested by Glass, Loeffelholz, Ford, and Doyle (1992), Faith, Parniere, Larson, Lorang, and Luchansky (1997), Kaktcham, Zambou, Tchouanguep, El-soda, and Choudhary (2012) and Das et al (2014). Patience & Obinna-Echem (2015) observed the inhibitory effects of Lactobacillus plantarum and fermentation temperature against the survivability of E. coli in the product concluding that low pH and high acidity had an inhibitory effect on the survival of E. coli.…”