Lactic acid bacteria from traditionally processed corn beer and palm wine against selected food-borne pathogens isolated in south west region of Cameroon

Abstract

The present study was undertaken to assess the inhibitory potential of lactic acid bacteria isolated from traditionally processed corn-beer and palm-wine on Escherichia coli, Salmonella typhi and Staphylococcus aureus. Lactic acid bacteria were isolated on MRS agar using pour plate method. The catalase negative and Gram positive isolates were selected as presumptive lactic acid bacteria and were biochemically characterized using the API 50 CHL BioMerieux kit to identify them at species level. The LAB isolates were then assessed for antimicrobial activity potentials against food-borne pathogens. Thirteen LAB isolates which constituted nine different species namely: Lactobacillus fermentum, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus acidophilus, Lactobacillus bulgaricus, Leuconostoc mesenteroides, Leuconostoc carnosum, Pedioccocus acidilactici and Lactobacillus pentosus were isolated from these two beverages. The entire LAB isolates demonstrated great potentials to inhibit the test pathogens. P. acidilactici from corn-beer exhibited the overall highest inhibitory activity with zones of inhibition of 19, 20 and 16 mm on E. coli, S. typhi and S. aureus, respectively; while the isolate from palm-wine, L. pentosus exerted the highest antimicrobial action on the test pathogens. It was observed that most of the LAB isolates inhibited the indicator pathogens mainly by bacteriocin production. S. typhi was the most susceptible food-borne bacterial pathogen to the inhibitory activity of the LAB isolates, followed by E. coli.

Isolation, Characterisation and Evaluation of Antiulcerogenic Potentials of Probiotic Lactic Acid Bacteria Isolated from Fermented Milk and Palm Wine against Ethanol-Induced Gastric Ulcer in Mice

“…From our study, probiotic bacterium lactobacillus fermentum strain BB101 (F1) and Lactobacillus casei strain 02 (F2) had a good acid and bile tolerance capacity. These results of acid and bile salt tolerance is similar to that obtained by other authors who reported that Lactobacilli which were isolated from milk products and palm wine showed resistance to low and high pH respectively [26] [27]. Safety is also a significant consideration while selecting potential probiotics before they are available for public usage, these strains were gamma haemolytic (no haemolysis) and sensitive to all antibiotics tested, these results is similar to previous studies [26] [27].…”

Production and characterization of plantaricin Y11 from <i>Lactiplantibacillus Plantarum</i> strain y11 (MW642245.1) isolated from Nigerian food samples and their applications in preserving milk

“…This phenomenon implies their potential applicability in counteracting diverse foodborne pathogens, thereby reaffirming their role in enhancing food safety measures. This observation aligns with the conclusions drawn by Fossi et al (2016), who extensively explored the potential of LAB bacteriocins in the context of food preservation.…”

Screening and molecular characterization of cholesterol-lowering lactic acid bacteria isolated from African oil palm wine (Elaeis guineensis) and corn beer.

“…Locally harvested palm wine and traditionally processed corn beer have been exploited as suitable sources for screening various LAB [23]. In Cameroon, palm wine and corn beer are widely consumed with little or no knowledge of the presence of a predominant LAB population [13].…”