|
|
| |
| Articles
by
Ngoufack Francois ZAMBOU |
Total Records (
1 ) for
Ngoufack Francois ZAMBOU |
|
 |
| |
|
| |
Pierre Marie KAKTCHAM
,
Ngoufack Francois ZAMBOU
,
Felicite Mbiapo TCHOUANGUEP
,
Morsi EL-SODA
and
Muhammad Iqbal CHOUDHARY
|
| |
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 bacterio-cinogenic potential as well as safety properties.
These isolates were prelim-inarily 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. |
|
|
|
|
| |
|
