Nisin-producing Lactococcus lactis subsp. lactis 2MT isolated from freshwater Nile tilapia in Cameroon: Bacteriocin screening, characterization, and optimization in a low-cost medium

Kaktcham, Pierre Marie; Marius, Foko Kouam Edith; Tientcheu, Michelle Létitia Tchabou; Temgoua, Jules-Bocamdé; Wacher, Carmen; Ngoufack, François Zambou; Pérez‐Chabela, María de Lourdes

doi:10.1016/j.lwt.2019.03.007

Cited by 26 publications

(15 citation statements)

References 40 publications

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“…Moreover, this LA production was improved when the different production media were supplemented with BC, BF, and BBIP; these by-products would therefore be potential sources of amino acids and peptides that served as a nitrogen source for the lactic ferment. Similar observations were reported by Kaktcham et al [ 9 ] who in their work used fish by-products as a nitrogen source in a liquid medium formulated to optimize the production of bacteriocin by the Lactococcus lactis subsp. lactis 2MT strain.…”

Section: Discussionsupporting

confidence: 86%

“…Indeed, the production medium plays an important part in the cost of producing biomass, metabolites, and therefore LA; it is consequently essential to find a balance between the nutritional and the technological qualities of the raw materials, their prices, and their availability. Thus, by-products from the food industry with regard to their carbohydrate and protein composition [4,[8][9][10] could contribute to reducing the costs involved in the production of lactic acid by the fermentation way. Several scientific studies have focused on the use of by-products from food industry as a carbon source (molasses, fruit by-products, whey, cassava bagasse, starch, sweet sorghum juice, and lignocellulose biomass) [3,7,[11][12][13][14][15] and also as a nitrogen source (corn steep liquor, malt buds, red lentil, and baker's yeast cells) for the LA production [4,16,17].…”

Section: Introductionmentioning

confidence: 99%

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Optimization of Lactic Acid Production from Pineapple By-Products and an Inexpensive Nitrogen Source Using Lactiplantibacillus plantarum strain 4O8

Ngouénam

Kaktcham

Kenfack

et al. 2021

International Journal of Food Science

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Lactic acid (LA) is used in food, cosmetic, chemical, and pharmaceutical industries and has recently attracted much attention in the production of biodegradable polymers. The expensive substances including carbon and nitrogen sources involved in its fermentative synthesis and the increasing market demand of LA have prompted scientists to look for inexpensive raw materials from which it can be produced. This research was aimed at determining the optimum conditions of lactic acid (LA) production from pineapple by-products and an inexpensive nitrogen source using Lactiplantibacillus plantarum strain 4O8. After collection and preparation of the carbon source (pineapple by-products) and nitrogen sources (by-products from fish, chicken, and beer brewing industries), they were used for the formulation of 4 different media in terms of nitrogen sources. Then, the proximate compositions of promising nitrogen sources were determined. This was followed by the screening of factors (temperature, carbon source, nitrogen source, MgSO4, MnSO4, FeSO4, KH2PO4, and KHPO4) influencing the production of LA using the definitive plan. Lastly, the optimization process was done using the central composite design. The highest LA productions ( 14.64 ± 0.05 g / l and 13.4 ± 0.02 g / l ) were obtained in production medium supplemented with chicken and fish by-products, respectively, making them the most promising sources of nitrogen. The proximate analysis of these nitrogen sources revealed that their protein contents were 83.00 ± 1.41 % DM and 74.00 ± 1.41 % DM for chicken by-products and fish by-products, respectively. Concerning the screening of factors, temperature, nitrogen source, and carbon source were the factors that showed a major impact on LA production in the production medium containing chicken by-products as nitrogen source. A pineapple by-product concentration of 141.75 g/l, a nitrogen source volume of 108.99 ml/l, and a temperature of 30.89°C were recorded as the optimum conditions for LA production. The optimization led to a 2.73-fold increase in LA production when compared with the production medium without nitrogen source. According to these results, chicken by-products are a promising and an inexpensive nitrogen source that can be an alternative to yeast extract in lactic acid production.

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Section: Discussionsupporting

confidence: 86%

Section: Introductionmentioning

confidence: 99%

Optimization of Lactic Acid Production from Pineapple By-Products and an Inexpensive Nitrogen Source Using Lactiplantibacillus plantarum strain 4O8

Ngouénam

Kaktcham

Kenfack

et al. 2021

International Journal of Food Science

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“…lactis 521 and Lactococcus lactis subsp. lactis 2 MT had stable antibacterial activity in a pH range of 2.0 to 8.0 and of pH 2.0 to 10.0, respectively (Albano et al, 2007;Sip et al, 2012;Kaktcham et al, 2019). It is noticeable that many dairy products have pH values near neutral, such as some cheese varieties, and therefore can be targets to receive antibacterial substances without large pH stability.…”

Section: Discussionmentioning

confidence: 99%

“…Bacteriocins produced by LAB can inhibit growth and survival of pathogenic and spoilage microorganisms in foods. Assayed in food-based systems, bacteriocins from LAB inhibit Bacillus cereus, Staphylococcus aureus, Clostridium tyrobutyricum, Pseudomonas aeruginosa and L. monocytogenes (Bizani et al, 2008;Furtado et al, 2015;Malheiros;Cuccovia and Franco, 2016;Barman;Ghosh and Mandal, 2018;Kaktcham et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Characterization of inhibitory supernatants produced by bacteria isolated from goat milk

Silva

Raposo

Neto

et al. 2022

RSD

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Several compounds can be produced by lactic acid bacteria (LAB) isolated from milk such as bacteriocins, small cationic and thermostable peptides, that possess antimicrobial activity. The technological application of these antimicrobial compounds became important for the industry mainly because of chemical preservatives. This study aimed to isolate LAB with anti-Listeria monocytogenes activity from raw goat milk and to characterize their inhibitory cell-free supernatants (CFS). It was performed Isolation of LAB from raw goat milk, inhibitory activity of the CFS, characterization of CFS inhibitory activity under different conditions, mode of action of the active CFS, adsorption of the anti-Listeria substances present in the CFS of LS2 to L. monocytogenes, molecular identification of LAB isolates with anti-Listeria activity. Three isolated strains produced CFS with active inhibitory substances of proteinaceous nature, identified by 16S rDNA as Weissella cibaria (LS1) and Lactococcus lactis (LS2 and LS3). The CFS of LS2 showed the highest anti-Listeria activity (1600 arbitrary units/mL) after 2 h at pH 6.0 and was bacteriostatic and active at low pH at temperatures of 4 °C to 80 °C. The results suggest that the LS2 strain is a biopreservative culture with potential for applications to control L. monocytogenes in foods.

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“…A codominance of lactic acid bacteria and Brochothrix thermosphacta in modified atmosphere packaged (40% CO 2 ) gilthead seabream has been reported by Drosinos et al (1997), while Dalgaard et al (1997) reported considerable contribution of Photobacterium phosphoreum in the spoilage of chilled modified atmosphere packaged cod, trout and tuna. Although microbial analysis of fish and fish products has been mostly implemented using conventional culture methods, recently novel molecular tools have been applied in order to most accurately evaluate the spoilage and pathogenic bacteria present in these products (Özdemir & Arslan, 2019;Kaktcham et al, 2019) .…”

Section: Introductionmentioning

confidence: 99%

Next Generation Sequencing (NGS) for the Determination of Fish Flesh Microbiota

Tsironi¹,

Lougovois²,

Simou³

et al. 2019

JFR

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The objective of the study is the assessment of the microbial ecology and safety of fish in Greece using next-generation sequencing (NGS) and the correlation of the species of microbial flora with the production of histamine. Fourteen different fish species were obtained from local fish stores (Greece) within 1 day from capture. The initial microbiota in fish flesh was determined using NGS. The main pathogenic bacterial species identified in the tested fish samples included Vibrio spp., Clostridium spp., Staphylococcus, Flavobacterium and Janthinobacterium representing both native freshwater habitats and contaminants arising from different sources, including sewage and direct contamination by wild animals, livestock, and feed. The initial spoilage microbiota of fish consisted of several psychrotrophic Gram-negative bacteria, such as Pseudomonas, Acinetobacter, Moraxella, Shewanella, Psychrobacter, Lactobacillus, Brochothrix and Photobacterium. The results of the study show the potential of the application and the usefulness of NGS for the determination of microbial flora associated with food-borne diseases and spoilage in fish products. Histamine formation correlated with the valid reads (concentration and number of bacteria) and slightly with the genus of the identified microorganisms.

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Nisin-producing Lactococcus lactis subsp. lactis 2MT isolated from freshwater Nile tilapia in Cameroon: Bacteriocin screening, characterization, and optimization in a low-cost medium

Cited by 26 publications

References 40 publications

Optimization of Lactic Acid Production from Pineapple By-Products and an Inexpensive Nitrogen Source Using Lactiplantibacillus plantarum strain 4O8

Optimization of Lactic Acid Production from Pineapple By-Products and an Inexpensive Nitrogen Source Using Lactiplantibacillus plantarum strain 4O8

Characterization of inhibitory supernatants produced by bacteria isolated from goat milk

Next Generation Sequencing (NGS) for the Determination of Fish Flesh Microbiota

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