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Assessment of probiotic and technological properties of Bacillus spp. isolated from Burkinabe Soumbala.
Dabiré, Yérobessor; Somda, Namwin Siourimè; Somda, Marius K; Compaoré, Clarisse B; Mogmenga, Iliassou; Ezeogu, Lewis I; Traoré, Alfred S; Ugwuanyi, Jerry O; Dicko, Mamoudou H.
Afiliação
  • Dabiré Y; Laboratoire de Biochimie, Biotechnologie, Technologie Alimentaire et Nutrition (LABIOTAN), Département de Biochimie Microbiologie, Ecole Doctorale Sciences et Technologies (EDST), Université Joseph KI-ZERBO, 03 P.B. 7031, Ouagadougou 03, Burkina Faso. yerobessordabire@gmail.com.
  • Somda NS; Department of Microbiology, Faculty of Biological Sciences, University of Nigeria Nsukka (UNN), Enugu state, 410001, Nigeria. yerobessordabire@gmail.com.
  • Somda MK; Département Technologie Alimentaire (DTA), Centre National de Recherche Scientifique et Technologique (CNRST) / Institut de Recherche en Sciences Appliquées et Technologies (IRSAT) / Direction Régional de L'Ouest, 03 B.P.2393, Bobo - Dioulasso 03, Burkina Faso.
  • Compaoré CB; Laboratoire de Biochimie, Biotechnologie, Technologie Alimentaire et Nutrition (LABIOTAN), Département de Biochimie Microbiologie, Ecole Doctorale Sciences et Technologies (EDST), Université Joseph KI-ZERBO, 03 P.B. 7031, Ouagadougou 03, Burkina Faso.
  • Mogmenga I; Laboratoire de Microbiologie et de Biotechnologie Microbienne (LAMBM), Département de Biochimie-Microbiologie, Ecole Doctorale Sciences et Technologies (EDST), Université Joseph KI-ZERBO, 03 P.B. 7031, Ouagadougou 03, Burkina Faso.
  • Ezeogu LI; Département Technologie Alimentaire (DTA), Centre National de Recherche Scientifique et Technologique (CNRST) / Institut de Recherche en Sciences Appliquées et Technologies (IRSAT), 03 B.P. 7047, Ouagadougou 03, Burkina Faso.
  • Traoré AS; Laboratoire de Microbiologie et de Biotechnologie Microbienne (LAMBM), Département de Biochimie-Microbiologie, Ecole Doctorale Sciences et Technologies (EDST), Université Joseph KI-ZERBO, 03 P.B. 7031, Ouagadougou 03, Burkina Faso.
  • Ugwuanyi JO; Department of Microbiology, Faculty of Biological Sciences, University of Nigeria Nsukka (UNN), Enugu state, 410001, Nigeria.
  • Dicko MH; Laboratoire de Biochimie, Biotechnologie, Technologie Alimentaire et Nutrition (LABIOTAN), Département de Biochimie Microbiologie, Ecole Doctorale Sciences et Technologies (EDST), Université Joseph KI-ZERBO, 03 P.B. 7031, Ouagadougou 03, Burkina Faso.
BMC Microbiol ; 22(1): 228, 2022 09 29.
Article em En | MEDLINE | ID: mdl-36175837
BACKGROUND: Soumbala is a highly loved alkaline traditional fermented food condiment in Burkina Faso. It harbors various microbiota dominated by fermentative Bacillus spp. as functional microorganism with little confirmed health-promoting properties. METHODS: The present study aimed to evaluate six Bacillus strains previously isolated and identified from soumbala. These strains were selected as presumptively safe bacteria for probiotic and technological characteristics. These strains were assessed for in vitro probiotic criteria (tolerance to acidic pH, gastric juice, 0.3% (m/v) bile salts, intestinal juice and 0.4% (w/v) phenol, cell surface hydrophobicity, auto-aggregation capacity, antimicrobial activity against foodborne pathogens, antibiotic susceptibility and biofilm production) and technological properties, including protease, amylase, lipase, and tannase activity, as well as poly-γ-glutamic acid (PGA) production and thermo-tolerance. RESULTS: All tested Bacillus strains (B54, F20, F24, F21, F26 and F44) presented variable relevant probiotic properties (good tolerance to pH 2 and pH 4, gastric juice, bile salts, intestinal juice and phenol), with marked differences in hydrophobicity and auto-aggregation capacity ranging from 73.62-94.71% and 49.35-92.30%, respectively. They exhibited a broad spectrum of activity against foodborne pathogens depending on target pathogen, with the highest activity exhibited by strain F20 (29.52 mm) against B. cereus 39 (p < 0.001). They also showed good biofilm production as well as variable hydrolytic enzyme activities, including protease (43.00-60.67 mm), amylase (22.59-49.55 mm), lipase (20.02-24.57 mm), and tannase (0-10.67 mm). All tested Bacillus strains tolerated temperature up to 50 °C, while only strains F26 and F44 showed the best PGA production. CONCLUSION: Overall, the tested cultures exhibiting potential probiotic and technological characteristics; particularly B. cereus F20, B. benzoevorans F21, B. cabrialessi F26, and B. tequilensis F44 could be a source of probiotic-starters of commercial interest in the production of high-quality soumbala.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Bacillus / Probióticos / Anti-Infecciosos Tipo de estudo: Prognostic_studies Limite: Animals / Humans Idioma: En Ano de publicação: 2022 Tipo de documento: Article

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Bacillus / Probióticos / Anti-Infecciosos Tipo de estudo: Prognostic_studies Limite: Animals / Humans Idioma: En Ano de publicação: 2022 Tipo de documento: Article