Study of some Probiotic Properties of Lactic Acid Bacteria Isolated from Local Infant Flours Sold in Côte d'Ivoire

In Côte d’Ivoire, the most fermented cassava food product is “attiéké”. Various microorganisms involved in this fermentation process. Bacillus spp. are well-known for their multi-potential enzymatic activities. In this study, Bacillus spp. strains were studied for their ability of growing in environmental stress as follow: NaCl (2 to 9%) and lactic acid (0.1 to 1%). The growth of the studied strains was inhibited at 5% (1 strain), 7% (2 strains) and 8% (7 strains) for NaCl and beyond 0.25% for lactic acid. The ability of the isolated Bacillus strains to ferment cassava dough for “attiéké” production was also tested. The results of sensory tests showed that “attiéké” produced with Bacillus spp. strains was quite similar to “attiéké” control (traditional “attiéké”) except for the brilliance and granulation for which the control obtained the highest scores. The present research indicated that cassava dough fermentation, initiated by the inoculation of Bacillus strains associated with or without lactic acid bacteria should be useful to improve and standardize the quality of “attiéké” produced in Côte d’Ivoire.

Download Full-text

Effect of Lactic Acid on Inactivation of Enterotoxigenic Escherichia Coli (ETEC) Isolated from Tuna Loins Produced in Côte D’Ivoire

Journal of Advances in Microbiology ◽

10.9734/jamb/2020/v20i430235 ◽

2020 ◽

pp. 41-50

Author(s):

Andree Emmanuelle Sika ◽

Yolande Ake-Assi ◽

Therese Anoman ◽

Ollo Kambire ◽

Rose Koffi-Nevry ◽

...

Keyword(s):

Escherichia Coli ◽

Lactic Acid ◽

Liquid Medium ◽

Cote D'ivoire ◽

Côte D’Ivoire ◽

Enterotoxigenic Escherichia Coli ◽

Cote D’Ivoire ◽

E Coli ◽

Côte D'ivoire ◽

Study Laboratory

Aims: The aim of this work was to study the effect of lactic acid on the growth of pathogenic strains of Escherichia coli (ETEC) isolated from tuna loins. Study Design: Bacteriological study. Place and Duration of Study: Laboratory of Microbiology of the Central Laboratory of Food hygiene and Agrobusiness (LCHAI), Abidjan, Côte d’Ivoire between September 2014 and December 2014. Methodology: Enterotoxigenic Escherichia coli (ETEC) strains were isolated from tuna loins. Lactic acid (LA) 1%, 2% and 3% were tested in pathogenic strains in liquid medium (brain heart infusion broth, BHI) and in tuna loins. Results: At lactic acid 1%, the bacterial loads decreased during the first two days and then stabilized. E. coli strains in tuna loins were higher (1.25 to 0.9 log CFU/g) than E. coli in liquid medium (0.69 to 0.3 log CFU/g). No bacterial growth was observed in the tuna loins and in BHI for concentrations of 2% and 3% of lactic acid. Conclusion: Lactic acid has an inhibitory effect at 1% and bactericidal effect at 2% and 3% on the growth of E. coli. The use of lactic acid as a preservative could be a solution for the preservation of these products.

Download Full-text