Benchmarking Loads of Lactic Acid Bacteria from Traditional Ferment of Cassava Used for the Preparation of Cassava Meal in Abidjan

Emmanuel, Coulibaly Kougoman; Julien, Coulibaly Kalpy; Bernadette, Goualie Glossi; Eric, Akpa Esso; Lamine, Niamké Sébastien; Dosso, Mireille

doi:10.20546/ijcrbp.2016.308.011

Int. J. Curr. Res. Biosci. Plant Biol.

2016

DOI: 10.20546/ijcrbp.2016.308.011

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Benchmarking Loads of Lactic Acid Bacteria from Traditional Ferment of Cassava Used for the Preparation of Cassava Meal in Abidjan

Coulibaly Kougoman Emmanuel¹,

Coulibaly Kalpy Julien²,

Goualie Glossi Bernadette³

et al.

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Probiotic profiling of Leuconostoc species isolated from a traditional fermented cassava product

Emmanuel¹,

Kalpy-Julien²,

Lessoy³

et al. 2017

Afr. J. Microbiol. Res.

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The various properties of lactic acid bacteria have made them good auxiliary in the manufacturing process in agro food industries and farms. They are widely used as probiotics which can be defined as living microorganisms that have beneficial effects on human health probiotics could replace antibiotic growth promoters in livestock without creating new threats such as that observed with antibiotics. Before their use as probiotics lactic acid bacteria require a perfect knowledge in view to their biochemical and genetic characteristics because it is difficult to differentiate morphologically some Leuconostoc and Lactobacillus strains using morphological characteristics. This study was undertaken in order to evaluate the probiotics potential of Leuconostoc strains isolated from traditional fermented cassava. The results showed that 5 strains of Leuconostoc have antibacterial activity against Staphylococcus aureus (MetiR), Klebsiella pneumoniae (BLSE), Escherichia coli, Salmonella typhimurium and Pseudomonas aeruginosa. The molecular identification of species using the conserved region of the 16S rRNA helped distinguish the species Leuconostoc mesenteroides. All these results showed that the studied Leuconostoc strains could be used as potential probiotics for the biopreservation of various foods.

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Probiotic profiling of Leuconostoc species isolated from a traditional fermented cassava product

Emmanuel¹,

Kalpy-Julien²,

Lessoy³

et al. 2017

Afr. J. Microbiol. Res.

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show abstract

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Benchmarking Loads of Lactic Acid Bacteria from Traditional Ferment of Cassava Used for the Preparation of Cassava Meal in Abidjan

Cited by 1 publication

References 0 publications

Probiotic profiling of Leuconostoc species isolated from a traditional fermented cassava product

Probiotic profiling of Leuconostoc species isolated from a traditional fermented cassava product

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