Identification of surfactin producing strains in Soumbala and Bikalga fermented condiments using Polymerase Chain Reaction and Matrix Assisted Laser Desorption/Ionization-Mass Spectrometry methods

Savadogo, Aly; Tapi, Arthur; Chollet, Marlène; Wathelet, Bernard; Traoré, Alfred S.; Jacques, Ph.

doi:10.1016/j.ijfoodmicro.2011.09.022

Cited by 39 publications

(44 citation statements)

References 54 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The concentration of 10 -2 , 10 -3 , 10 -4 , 10 -5 , 10 -6 , 10 -7 , and 10 -8 sample suspension were made by serial dilution. Sample suspensions at concentration of 10 -5 , 10 -6 , 10 -7 , and 10 -8 were coated onto LB-Agar (Difco TM LB Broth, Miller; Becton, Dickinson and Company; tryptone 10 g, yeast 5 g, NaCl 10 g, agar 15 g in 1 L distilled water, pH 7.2˜7.4) plates, and incubated at 37°C for 24 h (Morikawa et al, 1992; Savadogo et al, 2011; Zouari et al, 2016). Isolated colonies were numbered as B01, B02, B03, B04, etc.…”

Section: Methodsmentioning

confidence: 99%

Characterization of Lipopeptide Biosurfactants Produced by Bacillus licheniformis MB01 from Marine Sediments

et al. 2017

View full text Add to dashboard Cite

Antibiotic resistance has become one of the world’s most severe problems because of the overuse of antibiotics. Antibiotic-resistant bacteria are more difficult to kill and more expensive to treat. Researchers have been studied on antibiotic alternatives such as antimicrobial peptides and lipopeptides. A functional bacteria MB01 producing lipopeptides which can be used as bacteriostat was isolated from the Bohai Sea sediments, which had been identified as Bacillus licheniformis by the morphological, physiological, and biochemical identification and 16s rDNA sequence. The lipopeptides produced by MB01 were determined to be cyclic surfactin homologs by LC-ESI-MS structural identification after crude extraction and LH-20 chromatography. [M+H]+ m/z 994, 1008, 1022, and 1036 were all the characteristic molecular weight of surfactin homologs. CID analysis revealed that the molecular structure of the lipopeptides was Rn-Glu1-Leu/Ile2-Leu3-Val4-Asp5-Leu6-Leu/Ile7. The lipopeptides showed well resistance to UV light and the change of pH and temperature.

show abstract

Section: Methodsmentioning

confidence: 99%

Characterization of Lipopeptide Biosurfactants Produced by Bacillus licheniformis MB01 from Marine Sediments

et al. 2017

View full text Add to dashboard Cite

show abstract

“…They also bring about degradation of undesirable compounds and anti- nutritive factors; imparts antioxidant and antimicrobial properties; improve digestibility; and stimulate probiotic functions. While fermentation results in a lower proportion of dry matter in the food product, the concentration of the vitamins, minerals, and protein appear to increase when measured on dry weight basis (Adams, 1990; Chung et al, 2010; Shil et al, 2010; Savadogo et al, 2011; Makanjuola and Ajayi, 2012; Okechukwu et al, 2012; Olakunle and Adebayo, 2012; Tofalo et al, 2012). …”

Section: Nutritional Changes Associated With Fermentation Of African mentioning

confidence: 99%

The Biotechnology of Ugba, a Nigerian Traditional Fermented Food Condiment

2016

View full text Add to dashboard Cite

Legumes and oil bean seeds used for the production of condiments in Africa are inedible in their natural state; they contain some anti-nutritional factors especially undigestible oligosaccharides and phytate. Fermentation impact desirable changes by reducing anti-nutritional factors and increasing digestibility. Ugba is an alkaline fermented African oil bean cotyledon (Pentaclethra macrophylla) produced by the Ibos and other ethnic groups in southern Nigeria. Seen as a family business in many homes, its preparation is in accordance with handed-down tradition from previous generations and serves as a cheap source of plant protein. Its consumption as a native salad is made possible by fermentation of the cotyledon for 2–5 days, but could also serve as a soup flavoring agent when fermentation last for 6–10 days. The fermentation process involved is usually natural with an attendant issue of product safety, quality and inconsistency. The production of this condiment is on a small scale and the equipment used are very rudimentary, devoid of good manufacturing procedures that call to question the issue of microbial safety. This paper therefore reviews the production process and the spectrum of microbial composition involved during fermentation. In addition, potential spoilage agents, nutritional and biochemical changes during production are examined. Furthermore, information that can support development of starter cultures for controlled fermentation process in order to guarantee microbiological safety, quality and improved shelf life are also discussed.

show abstract

“…The lipopeptides structural differences are strongly related to their antifungal and antibacterial activities (Ramkumar et al 2013). Thus, fengycin and iturin are known for having antifungal activities (Caldeira et al 2011;Savadogo et al 2011). Interestingly, each type of lipopeptides is indeed a "family" of compounds, i.e.…”

Section: Introductionmentioning

confidence: 99%

Antagonistic effects of Bacillus subtilis subsp. subtilis and B. amyloliquefaciens against Macrophomina phaseolina: SEM study of fungal changes and UV-MALDI-TOF MS analysis of their bioactive compounds

Torres

Brandán

Petroselli

et al. 2016

Microbiological Research

117

View full text Add to dashboard Cite

The antifungal effect of Bacillus subtilis subsp. subtilis PGPMori7 and Bacillus amyloliquefaciens PGPBacCA1 was evaluated against Macrophomina phaseolina (Tassi) Goid. Cell suspension (CS), cell-free supernatant (CFS) and the lipopeptide fraction (LF) of PGPMori7 and PGPBacCA1 were screened against three different M. phaseolina strains. CS exhibited the highest inhibitory effect (around 50%) when compared to those of CFS and LF, regardless of the fungal strain studied. The synthesis of lipopeptides was studied by UV-MALDI TOF. Chemical analysis of Bacillus metabolite synthesis revealed that surfactin and iturin were mainly produced in liquid medium. Potential fengycin was also co-produced when both Bacillus were cultivated in solid medium. In co-culture assays, the bacterial colony-fungal mycelium interface at the inhibition zone was evaluated by both scanning electron microscopy (SEM) and UV-MALDI TOF, the former to determine the structural changes on M. phaseolina cells and the latter to identify the main bioactive molecules involved in the inhibitory effect. PGPBacCA1 produced surfactin, iturin and fengycin in the inhibition zone while PGPMori7 only produced these metabolites within its colony and not in the narrow inhibition zone. Interestingly, SEM revealed that PGPBacCA1 induced damage in M. phaseolina sclerotia, generating a fungicidal effect as no growth was observed when normal growth conditions were reestablished. In turn, PGPMori7 inhibited the growth of the Macrophomina mycelium without fungal injury, resulting only in a fungistatic activity. From these results, it was determined that the two bacilli significantly inhibited the growth of an important phytopathogenic fungus by at least two different mechanisms: lipopeptide synthesis and competition among microorganisms.

show abstract

Identification of surfactin producing strains in Soumbala and Bikalga fermented condiments using Polymerase Chain Reaction and Matrix Assisted Laser Desorption/Ionization-Mass Spectrometry methods

Cited by 39 publications

References 54 publications

Characterization of Lipopeptide Biosurfactants Produced by Bacillus licheniformis MB01 from Marine Sediments

Characterization of Lipopeptide Biosurfactants Produced by Bacillus licheniformis MB01 from Marine Sediments

The Biotechnology of Ugba, a Nigerian Traditional Fermented Food Condiment

Antagonistic effects of Bacillus subtilis subsp. subtilis and B. amyloliquefaciens against Macrophomina phaseolina: SEM study of fungal changes and UV-MALDI-TOF MS analysis of their bioactive compounds

Contact Info

Product

Resources

About