Biodiversity and biotechnological properties of lactic acid bacteria isolated from traditional Moroccan sourdoughs

EL Boujamaai, Mounir; Mannani, Nysrine; Aloui, Amina; Errachidi, Faouzi; Ben Salah-Abbès, Jalila; Riba, Amar; Abbès, Samir; Rocha, João Miguel; Bartkiene, Elena; Brabet, Catherine; Zinedine, Abdellah

doi:10.1007/s11274-023-03784-0

World J Microbiol Biotechnol

2023

DOI: 10.1007/s11274-023-03784-0

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Biodiversity and biotechnological properties of lactic acid bacteria isolated from traditional Moroccan sourdoughs

Mounir EL Boujamaai,

Nysrine Mannani,

Amina Aloui

et al.

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Cited by 3 publications

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Biotechnological properties and antifungal activity of lactic acid bacteria isolated from two marine algae Ulva lactuca and Sargassum muticum collected from the Moroccan coast of Sidi Bouzid–El Jadida

Brahimi,

EL Boujamaai,

Errachidi

et al. 2023

Euro-Mediterr J Environ Integr

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Biotechnological properties and antifungal activity of lactic acid bacteria isolated from two marine algae Ulva lactuca and Sargassum muticum collected from the Moroccan coast of Sidi Bouzid–El Jadida

Brahimi,

EL Boujamaai,

Errachidi

et al. 2023

Euro-Mediterr J Environ Integr

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Lactic acid bacteria from Moroccan traditional foods: Techno-functional, health-promoting, nutraceutical value and application as a starter and bio-preservative agent in the food products

Abouloifa,

Gaamouche,

Ghabbour

et al. 2024

Bioresource Technology Reports

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Antibacterial activity of Lactic acid bacteria strains Isolated from Marine Algae against Pathogenic Bacteria

Belasla,

Brahimi,

Benyamane

et al. 2024

BIO Web Conf.

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This work aims at evaluating the antibacterial activity of 14 lactic acid bacteria (LAB) strains isolated from two species of marine algae (Sargassum muticum and Ulva lactuca) against six pathogenic bacteria, including Escherichia coli ATCC 10536, Staphylococcus aureus ATCC 9144, Bacillus subtilis ATCC 6633, Bacillus cereus ATCC 33019, Bacillus sp. CIP 104717, and Salmonella sp. LAB inhibitory capacity was assessed by using agar well diffusion test. Results showed that significant inhibitory zones of 30.33, 23.33, 13, 12, 9, and 8 mm were obtained against E. coli, B. subtilis, B. cereus, Bacillus sp., Salmonella sp. and S. aureus, respectively. These findings underscore the potential use of marine LAB for producing antibacterial substances, suggesting their applications in biotechnological processes targeting food spoilage and human infections.

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Biodiversity and biotechnological properties of lactic acid bacteria isolated from traditional Moroccan sourdoughs

Cited by 3 publications

References 49 publications

Biotechnological properties and antifungal activity of lactic acid bacteria isolated from two marine algae Ulva lactuca and Sargassum muticum collected from the Moroccan coast of Sidi Bouzid–El Jadida

Biotechnological properties and antifungal activity of lactic acid bacteria isolated from two marine algae Ulva lactuca and Sargassum muticum collected from the Moroccan coast of Sidi Bouzid–El Jadida

Lactic acid bacteria from Moroccan traditional foods: Techno-functional, health-promoting, nutraceutical value and application as a starter and bio-preservative agent in the food products

Antibacterial activity of Lactic acid bacteria strains Isolated from Marine Algae against Pathogenic Bacteria

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