African Journal of
Microbiology Research

  • Abbreviation: Afr. J. Microbiol. Res.
  • Language: English
  • ISSN: 1996-0808
  • DOI: 10.5897/AJMR
  • Start Year: 2007
  • Published Articles: 5233

Full Length Research Paper

Probiotic profiling of Leuconostoc species isolated from a traditional fermented cassava product

Coulibaly Kougoman Emmanuel*
  • Coulibaly Kougoman Emmanuel*
  • Laboratoire de biotechnologie, Université Félix Houphouët-Boigny, BP V 34, Abidjan, Côte d’Ivoire.
  • Google Scholar
Coulibaly Kalpy-Julien
  • Coulibaly Kalpy-Julien
  • Institut Pasteur de Côte d’Ivoire 01 BP 490, Abidjan 01, Côte d’Ivoire.
  • Google Scholar
Thierry Lessoy
  • Thierry Lessoy
  • Laboratoire de biotechnologie, Université Félix Houphouët-Boigny, BP V 34, Abidjan, Côte d’Ivoire.
  • Google Scholar
Akpa Esso Eric
  • Akpa Esso Eric
  • Laboratoire de biotechnologie, Université Félix Houphouët-Boigny, BP V 34, Abidjan, Côte d’Ivoire.
  • Google Scholar
Goualie Glossi Bernadette
  • Goualie Glossi Bernadette
  • Laboratoire de biotechnologie, Université Félix Houphouët-Boigny, BP V 34, Abidjan, Côte d’Ivoire.
  • Google Scholar
Niamke Sebastien Lamine
  • Niamke Sebastien Lamine
  • Laboratoire de biotechnologie, Université Félix Houphouët-Boigny, BP V 34, Abidjan, Côte d’Ivoire.
  • Google Scholar
Dosso Mireille
  • Dosso Mireille
  • Institut Pasteur de Côte d’Ivoire 01 BP 490, Abidjan 01, Côte d’Ivoire.
  • Google Scholar


  •  Received: 19 January 2017
  •  Accepted: 27 February 2017
  •  Published: 14 March 2017

References

Aleksandr M, George C, Yan R, Thomas LM, Richa A, Alejandro AS (2008). Database Indexing for Production MegaBLAST Searches Bioinformatics 24:1757-1764.

 

Assanvo JB, Agbo GN, Behi YEN, Coulin P, Farah Z (2006). Microflora of traditional starter made from cassava for attiéké production in Dabou (Côte d'Ivoire). Food Control 17:37-41.
Crossref

 

Bayane A, Dominique R, Robin DD, Jacqueline D, Brehima D, Philippe T (2006). Assessment of the physiological and biochemical characterization of a Lactic acid bacterium isolated from chicken faeces in sahelian region. Afr. J. Biotechnol. 5(8):629-634.

 

Bruno FA, Lankaputhra WEV, Shab NP (2002). Growth, viabilty and activity of bifidobacterium spp in skim milk containing prebiotics. J. Food Sci. 67:2740-2744
Crossref

 

Coulibaly KE, Coulibaly KJ, Goualié GB, Akpa EE, Niamké SLA, Mireille D (2016). Benchmarking Loads of Lactic Acid Bacteria from Traditional Ferment of Cassava Used for the Preparation of Cassava Meal in Abidjan. Int. J. Curr. Res. Biosci. Plant Biol. 3(8):69-73.
Crossref

 

Djeni NT, N'guessan KF, Dadie AT, Dje KM (2008). Impact of different rates of a traditional starter on biochemical and microbiological changes during the fermentation of cassava for attiéké production. Food 2:145-151.

 

Dortu C, Philippe T (2009). Les bactériocines des bactéries lactiques: caractéristiques et intérêts pour la bio conservation des produits alimentaires. Biotechnol. Agron. Soc. Environ. 13(1):143-154.

 

Ezendam J, van Loveren H (2006). Probiotics: immunomodulation and evaluation of safety and efficacy. Nutr. Rev. 64:1-14
Crossref

 

FAO/WHO (2002). Guidelines for the evaluation of probiotics in food. Report of a joint FAO/WHO working group on drafting guidelines for the evaluation of probiotics in food. World Health Organization, London Ontario, Canada, 2002: 8. 

View

 

Fioramonti J, Theodorou V, Bueno L (2003). Probiotics: What are they? What are their effects on gut physiology?, Best Pract. Res. Clin. Gastroenterol. 17:711-724.
Crossref

 

Fooks IJ, Gibson GR (2002). Probiotics as modulators of the gut flora. Br. J. Nutr. 88(1):S39-S49
Crossref

 

Garvie EI (1983). Leuconostoc mesenteroides subsp cremoris (Knudsen and Sorensen) comb. Nov. and Leuconostoc mesenteroides subsp dextranicum (Beijerinck) comb. nov. Int.J. Syst. Bacterial. 33: 118-119.
Crossref

 

Harir A, Ouis N, Sahnouni F, Bouhadi D (2009). Mise en œuvre de la fermentation de certains ferments lactiques dans des milieux à base d'extraits de carouche. Rev. Microbiol. Ind. San. Environ. pp. 37-55.

 

Hastings JW, Stiles ME, Von HA (1994). Bacteriocins of leuconostocs isolated from meat Int. J. Food Microbiol. 24(1-2):75-81.
Crossref

 

Kumar S, Stecher G, Koichiro T (2016). MEGA7: Molecular evolutionary genetics analysis version 7.0 for bigger datasets. Mol. Biol. Evol. 33(7):1870-1874.
Crossref

 

Labiou H, Elmoualdi L, El Yachioui M, Ouhssine M (2005). Sélection de souches de bactéries lactiques antibactériennes. Bull. Soc. Pharm. Bordeaux 144:237-250.

 

Larpent-Gourgaud M, Odile M, Larpent J-P, Desmasures N, Desmazeaud M, Mangin I, Masson F, Montel M-C, Patrick T (1997). Les ferments lactiques et bactéries apparentées. In. Microbiologie alimentaire techniques de laboratoire. Pp.199-255.

 

Leveau J-Y, Marielle Bouix, H de Roissart (1991). La flore lactique. In. Techniques d'analyses et de contrôle dans les industries agroalimentaires : le contrôle microbiologique, C. M. Bourgeois et Leveau, J.-Y. Pp. 152-186

 

Liong MT, Shah P (2005). Optimization of cholesterol removal by probiotics in the presence of prebiotics by using a response surface method. Appl. Environ. Microbiol. 71(4):1745-1753.
Crossref

 

Makras L, Triantafyllou V, Fayol-Messaoudi D, Adriany T, Zoumpopoulou G, Tsakalidou E, Servin A, De Vuyst L (2006). Kinetic analysis of the antibacterial activity of probiotic lactobacilli towards Salmonella enterica serovar Typhimurium reveals a role for lactic acid and other inhibitory compounds. Res. Microbiol. 157(3):241-247.
Crossref

 

Mannu L, Paba A, Pes M, Scintu MF (2000). Genotypic and phenotypic heterogeneity among lactococci from traditional Pecorino Sardo Cheese. J. Appl. Microbiol. 89:191-197.
Crossref

 

Ramirez-Chavarin ML, Wacher C, Eslava-Campos CA, Perez-Chabela ML. (2013). Probiotic potential of thermotolerant lactic acid bacteria strains isolated from cooked meat products. Int. Food Res. J. 20:991-1000.

 

Salminen S, Wright AV, Ouwehand A (2004). Lactic acid bacteria. microbiological and functional aspects. Marcel Dekker. Inc., U.S.A.
Crossref

 

Saxelin M, Tynkkynen S, Mattila-Sandholm T, de Vos WM (2005). Probiotic and other functional microbes: from markets to mechanisms. Curr. Opin. Biotechnol. 16:204-211.
Crossref

 

Schillinger U, Becker B, Vignolo G, Holzapfel WH (2001). Efficacy of nisin in combinaison with protective culture against Listeria monocytogenes Scott A in tofu. Int. J. Food Microbiol. 71:159-168
Crossref

 

Servin A (2004). Antagonistic activities of lactobacilli and bifidobacteria against microbial pathogens. FEMS Microbiol. Rev. 28:405-440
Crossref

 

Siddiqee MH, Sarker H, Shurovi KM (2013). Assessment of probiotic application of lactic acid bacteria (LAB) isolated from different food items. Stamford J. Microbiol. 2:10-14.
Crossref

 

Soccol CR, Vandenberghe LP, Spier MR, Medeiros AB, Yamaguishi CT, Lindner JD, Pandey A, Thomaz-Soccol V (2010). The Potential of Probiotics: A Review. Food Technol. Biotechnol. 48(4):413-434.

 

Ström-Bestor M, Wiklund T (2011). Inhibitory activity of Pseudomonas sp. on Flavobacterium psychrophilum, in vitro. J. Fish Dis. 34:255-264.
Crossref

 

Todorov SD, Dicks LMT (2005). Production of Bacteriocin ST33LD, produced by Leuconostoc mesenteroides subsp. mesenteroides, as Recorded in the Presence of Different Medium Components. World J. Microbiol. Biotechnol. 21(8):1585-90.
Crossref

 

Tou EH, Guyot JP, Mouquet-Rivier C, Rochette I, Counil E, Traoré AS, Treche S (2006). Study through surveys and fermentation kinetics of the traditional processing of pearl millet (Pennisetum glaucum) into bensaalga, a fermented gruel from Burkina Faso. Int. J. Food Microbiol. 106:52-60.
Crossref

 

Wulijideligen, Asahina T, Hara K, Arakawa K, Nakano H, Miyamoto T (2012). Production of bacteriocin by Leuconostoc mesenteroides 406 isolated from Mongolian fermented mare's milk, airag. Anim. Sci. J. 83:704-711.
Crossref

 

Zheng Z, Scott S, Lukas W, Webb M (2000). A greedy algorithm for aligning DNA sequences J. Comput. Biol. 7(1-2):203-214.
Crossref