Partial Characterization of Bacteriocins from Two &amp;lt;i&amp;gt;Pediococcus acidilactici&amp;lt;/i&amp;gt; Strains Isolated during Traditional Sorghum Beer Processing in C&amp;#244;te d’Ivoire

Aka-Gbezo, Solange; N'guessan, Florent K; Djéni, Theodore N.; Djè, Marcellin Koffi; Bonfoh, Bassirou

doi:10.4236/aim.2014.416135

Cited by 6 publications

(4 citation statements)

References 14 publications

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“…There are so many LAB from various fermented foods that could produce bacteriocin, such as Lactobacillus brevis UN from Indian salted pickle Bdulliachar^ [4], Pediococcus acidilactici AtlBE22 from Côte d'Ivoire traditional sorghum beer Btchapalo^ [5], L. plantarum S34 from Indonesian fermented meat Bbekasam^ [6], and Lactobacillus spp. from Nigerian fermented food Bugba^and Bokpiye^ [7].…”

Section: Introductionmentioning

confidence: 99%

Cloning and Expression of Plantaricin W Produced by Lactobacillus plantarum U10 Isolate from “Tempoyak” Indonesian Fermented Food as Immunity Protein in Lactococcus lactis

Lages

Mustopa

Sukmarini

et al. 2015

Appl Biochem Biotechnol

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Plantaricins, one of bacteriocin produced by Lactobacillus plantarum, are already known to have activities against several pathogenic bacterium. L. plantarum U10 isolated from "tempoyak," an Indonesian fermented food, produced one kind of plantaricin designated as plantaricin W (plnW). The plnW is suggested as a putative membrane location of protein and has similar conserved motif which is important as immunity to bacteriocin itself. Thus, due to study about this plantaricin, several constructs have been cloned and protein was analyzed in Lactococcus lactis. In this study, plnW gene was successfully cloned into vector NICE system pNZ8148 and created the transformant named L. lactis NZ3900 pNZ8148-WU10. PlnW protein was 25.3 kDa in size. The concentration of expressed protein was significantly increased by 10 ng/mL nisin induction. Furthermore, PlnW exhibited protease activity with value of 2.22 ± 0.05 U/mL and specific activity about 1.65 ± 0.03 U/mg protein with 50 ng/mL nisin induction. Immunity study showed that the PlnW had immunity activity especially against plantaricin and rendered L. lactis recombinant an immunity broadly to other bacteriocins such as pediocin, fermentcin, and acidocin.

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Section: Introductionmentioning

confidence: 99%

Cloning and Expression of Plantaricin W Produced by Lactobacillus plantarum U10 Isolate from “Tempoyak” Indonesian Fermented Food as Immunity Protein in Lactococcus lactis

Lages

Mustopa

Sukmarini

et al. 2015

Appl Biochem Biotechnol

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“…It is an accessory pigment to chlorophyll [41]. Chlorophyll not only has a chemical role in the photosynthesis process, but also it acts as a light absorber [42]. Also, in the fluorescence resonance energy transfer, FRET, phycocyanin is an intermediate from phycoerythrin to chlorophyll [42].…”

Section: Discussionmentioning

confidence: 99%

“…Chlorophyll not only has a chemical role in the photosynthesis process, but also it acts as a light absorber [42]. Also, in the fluorescence resonance energy transfer, FRET, phycocyanin is an intermediate from phycoerythrin to chlorophyll [42]. Consequently, the impairment chlorophyll and phycocyanin contents in Trichormus variabilis and Oscillatorials cyanobacterium in the presence of Lactobacillus sakei cells will influence the photosynthetic activity of them.…”

Section: Discussionmentioning

confidence: 99%

Inhibition of Anabaena sp. and Oscillatoria sp. Using Probiotic Lactic Acid Bacteria

et al. 2020

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Water blooms are a serious environmental problem affecting fresh and marine ecosystem. Application of probiotic bacteria has been introduced as an emerging and eco-friendly tool to regulate or inhibit cyanobacterial blooms. In the present study, we have isolated and identified two different cyanobacterial isolates from El Manzala Lake. Afterward, we examined the anticyanobacterial activity to evaluate their effect on cyanobacterial morphology. Furthermore, the effect on cyanobacterial behavior was evaluated through determination of biomass, reduction percentage of both chlorophyll, phycocyanin using the coculture technique between the selected cyanobacterial isolates and probiotic bacteria (MT2, MT3 and MT4). In this study, the relative high occurrence of cyanobacteria was observed during spring and summer seasons. The isolated cyanobacteria were identified as Trichormus variabilis and Oscillatoriales cyanobacterium. Only, MT2 (Lactobacillius sakei) supernatant displayed anticyanobacterial activity with inhibition zone of 13.6±1.25 and 10±1.44 mm against Trichormus variabilis and Oscillatoriales cyanobacterium, isolated from El-Manzala Lake, respectively. Also, the same supernatant has caused in occurring great morphological changes represented by complete lysis of Trichormus variabilis filaments after 60 minutes. Strong decrease in some photosynthetic parameters in the co-culture between Lb. sakei and each of Trichormus variabilis and Oscillatoriales cyanobacterium, individually, was recorded. For Trichormus variabilis, after five days of incubation, the remarkable reduction percentage of chlorophyll and phycocyanin production was observed and reached 90.85±3.55% and 88.84±3.55%, respectively. In Oscillatoriales cyanobacterium co-culture, the reduction percentage reached 100±0.0 and 91.38±2.99% for chlorophyll and phycocyanin, individually.

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“…Also, work on Rwandan Ikigage showed beneficial influence of the yeast from Saccharomyces cerevisiae species and lactic acid bacteria (Lactobacillus fermentum) on taste and aroma [20]. While in Ivorian Tchapalo, the production of bacteriocins by lactic acid bacteria inhibits the development and growth of many pathogenic germs of the genus Lactobacillus, Listeria, Enterococcus, Streptococcus [21]. The fermented Boumkaye was characterized by an ethanol content comparable to sorghum-based Tchapalo (5.03 ± 0.77 g/100g) [11] [12], unlike Dolo (2.3 ± 0.25 g/100g) [22].…”

Section: Study Of the Agingmentioning

confidence: 99%

Process Diagnosis and Aging Effects on a Traditional Millet-Based Drink: <i>Boumkaye</i>

Cisse¹,

Ayessou²,

Faye³

et al. 2018

FNS

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Boumkaye is a traditional fermented millet-based drink (Pennisetum glaucum L.) produced in Casamance (region in Senegal). Unknown and circumcised beverage, it has therapeutic properties due to aqueous creeper extracts from Abrus pulchellus plant and naturally present during the process. The objective of this work was to investigate the fabrication process of a millet-based beverage as an alternative source of nutrients. The diagnosis of beverage production by monitoring its physical and chemical parameters during two months of storage at room temperature was studied. The established manufacturing process, composed by a production of aqueous extracts after maceration of the Abrus pulchellus vines, a preparation of millet slurry, and a fermentation step to obtain the Boumkaye, has several features. The study of aging process showed probable lactic and alcoholic fermentations. Further, the finished Boumkaye was characterized by a high acidity (pH of 3), an alcohol content of 5 g/100g and contains an appreciable amount of polyphenols (54.46 mg/100g).

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Partial Characterization of Bacteriocins from Two <i>Pediococcus acidilactici</i> Strains Isolated during Traditional Sorghum Beer Processing in Côte d’Ivoire

Cited by 6 publications

References 14 publications

Cloning and Expression of Plantaricin W Produced by Lactobacillus plantarum U10 Isolate from “Tempoyak” Indonesian Fermented Food as Immunity Protein in Lactococcus lactis

Cloning and Expression of Plantaricin W Produced by Lactobacillus plantarum U10 Isolate from “Tempoyak” Indonesian Fermented Food as Immunity Protein in Lactococcus lactis

Inhibition of Anabaena sp. and Oscillatoria sp. Using Probiotic Lactic Acid Bacteria

Process Diagnosis and Aging Effects on a Traditional Millet-Based Drink: <i>Boumkaye</i>

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Partial Characterization of Bacteriocins from Two &lt;i&gt;Pediococcus acidilactici&lt;/i&gt; Strains Isolated during Traditional Sorghum Beer Processing in C&#244;te d’Ivoire

Cited by 6 publications

References 14 publications

Cloning and Expression of Plantaricin W Produced by Lactobacillus plantarum U10 Isolate from “Tempoyak” Indonesian Fermented Food as Immunity Protein in Lactococcus lactis

Cloning and Expression of Plantaricin W Produced by Lactobacillus plantarum U10 Isolate from “Tempoyak” Indonesian Fermented Food as Immunity Protein in Lactococcus lactis

Inhibition of Anabaena sp. and Oscillatoria sp. Using Probiotic Lactic Acid Bacteria

Process Diagnosis and Aging Effects on a Traditional Millet-Based Drink: &lt;i&gt;Boumkaye&lt;/i&gt;

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Partial Characterization of Bacteriocins from Two <i>Pediococcus acidilactici</i> Strains Isolated during Traditional Sorghum Beer Processing in Côte d’Ivoire

Process Diagnosis and Aging Effects on a Traditional Millet-Based Drink: <i>Boumkaye</i>