Isolation and Characterization of Lactic Acid Bacteria Producing Bacteriocin like Inhibitory Substance (BLIS) from “Gappal”, a Dairy Product from Burkina Faso

作     者：Abel Tankoano Michel Bakar Diop Hagrétou Sawadogo-Lingani Malick Mbengue Donatien Kaboré Yves Traoré Aly Savadogo 

作者机构：Laboratoire de Biochimie et Immunologie Appliquée (LaBIA) Université Ouaga I Professeur Joseph Ki-Zerbo UFR/SVT Ouagadougou Burkina Faso Département Technologie Alimentaire Centre National de la Recherche Scientifique et Technologique IRSAT Ouagadougou Burkina Faso Section de Technologies Agroalimentaires (T2A) Université Gaston Berger UFR S2ATA Saint-Louis Sénégal Laboratoire de Microbiologie Appliquée et Génie Industriel Université Cheikh Anta Diop Ecole Supérieure Polytechnique Dakar-Fann Sénégal 

出 版 物：《Advances in Microbiology》 (微生物学（英文）)

年 卷 期：2019年第9卷第4期

页      面：343-358页

学科分类：1002[医学-临床医学] 100214[医学-肿瘤学] 10[医学] 

主　　题：Bacteriocin Lactic Acid Bacteria Pediococcus acidilactici “Gappal” Burkina Faso 

摘      要：Indigenous fermented foods are known for their nutritional and functional properties but they are often spoiled by pathogenic bacteria that can constitute a food safety problem. “Gappal is a no-thermal treat food based on millet dough and milk and its production conditions can constitute a food safety problem. The aim of this study was to screen and identify LAB producing Bacteriocin-like inhibitory substances using a matrix similar to “Gappal. The detection of potential BLIS was first performed using overlaid method after enrichment of samples in whey and millet dough. The isolates demonstrating inhibiting area were preselected, purified and tested for the presence of antibacterial properties using their neutralized cell-free culture supernatant and subsequently treated with catalase in combination with protease, pepsin or trypsin. The antimicrobial effect of two isolates (Gbf48 and Gbf50) after growth on MRS broth over 12 h at 30?C were active against E. faecalis ATCC 19433, M. luteus ATCC 49732, S. aureus ATCC 2523, L. monocytogenes, B. megaterium, B. sphaericus and B. cereus with an activity of 2560 AU/mL. The 16S RNA gene sequencing identification indicated that these isolates are Pediococcus acidilactici. Gbf 48 and Gbf 50 could be used to improve preservative factors for a controlled fermentation of non thermal treatment fermented food for their potential of acidification adds to BLIS production.