Giving More Benefits to Biosurfactants Secreted by Lactic Acid Bacteria Isolated from Plantain Wine by Using Multiplex PCR Identification

Abstract

Fermented beverages have continued to give more surprises in terms of the presence of biomolecules and the diversity of microorganisms that may be contained. Republic of Congo is home to a panoply of fermented foods and beverages that are still not yet studied. This is the case of plantain wine fluently called banana wine. Within this framework, this work aims to study the role of Biosurfactant-like Biomolecules secreted during fermentation of plantain wine. Using MRS medium, 15 isolates bacteria have been found. 100% are able to secrete biosurfactant and 66.66% are extractible biosurfactants. 33% of isolates have been associated to Lactobacillus plantarum (Is2, Is9, Is12 and Is13) by using a one-step multiplex PCR that targets genes encoding for bacteriocins. Biosurfactants secreted by L. plantarum play an important role in the preservation of banana wine. The biosurfactants extracted with chloroform and ammonium sulphate are able to inhibit the growth of pathogenic bacteria including Shigella flexneri, Salmonella spp., Pseudomonas aeruginosa and Staphylococcus aureus.

Production, Characterization, and Application of Biosurfactant From Lactobacillus plantarum OG8 Isolated From Fermenting Maize (Zea Mays) Slurry

“…However, the emulsification index (E24%) assay has been reported to be a more reliable method for the detection and quantification of the soluble biosurfactant in a liquid medium (Abdalsadiq Nagea and Hassan, 2018). Several species of the genus Lactobacillus isolated from different fermented food products have been reported to exhibit appreciable potential for biosurfactant production (Kaur et al, 2015;Cornea et al, 2016;Moukala et al 2019). In this study, Lactobacillus plantarum OG8 isolated from fermenting maize slurry can be regarded as a good biosurfactantproducing lactic acid bacterium.…”

Recent Trends on Biosurfactants With Antimicrobial Activity Produced by Bacteria Associated With Human Health: Different Perspectives on Their Properties, Challenges, and Potential Applications

“…It was able to strongly inhibit the growth of selected pathogens, such as E. coli (3.3 cm of growth inhibition halo), Shigella flexneri (4.2 cm), Salmonella sp. (3.3 cm), P. aeruginosa (3.5 cm), and S. aureus (4 cm) (Moukala et al, 2019).…”

“…Indeed, these new antimicrobial BS agents showed an antagonist effect against bacteria causing infections and diseases in the urinary, vaginal, and GI tracts, as well as in the skin (Gudina et al, 2010); a very low cytotoxic effect on human lung epithelial cells; and antimicrobial, antiadhesive, and antibiofilm capacity against clinical MDR strains (Sambanthamoorthy et al, 2014). Additionally, they can be used on various surfaces of biomedical devices as antimicrobial, antiadhesive, and antibiofilm agents (Satpute et al, 2019;Kadhum and Haydar, 2020) or for controlling bacterial overgrowth in the food and nutraceutical industry (Cornea et al, 2016;Hippolyte et al, 2018;Mouafo et al, 2018;Emmanuel et al, 2019;Moukala et al, 2019;Isa et al, 2020; Supplementary Table 1).…”

“…Besides, they exert their antimicrobial potential against both Gram-positive and Gram-negative bacteria (Giri et al, 2019). Intriguingly, Moukala et al (2019) and Isa et al (2020) raised the attention on the local fermented food beverages as a source of bioactive molecules together with the intrinsic bioactive substances such as polyphenols, flavonoids, and carotenoids. The BSs produced by L. plantarum strains and P. aeruginosa strain, isolated, respectively, from banana wine and Malaysian fermented foods, could have a role not only in the food industry but also in the health state of the local population.…”