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Multifunctional properties and safety evaluation of lactic acid bacteria and yeasts associated with fermented cereal doughs
Ist Teil von
World journal of microbiology & biotechnology, 2021-02, Vol.37 (2), p.34-34, Article 34
Ort / Verlag
Dordrecht: Springer Netherlands
Erscheinungsjahr
2021
Link zum Volltext
Quelle
SpringerLink (Online service)
Beschreibungen/Notizen
Spontaneous cereal fermentations involve diverse lactic acid bacteria (LAB) and yeasts which may include multifunctional and safe or unsafe strains. This study assessed acidification ability, safety, antifungal activity and free amino acids release ability of LAB and yeasts previously isolated from spontaneously fermented cereal doughs in Benin. Fourteen LAB and thirteen yeast strains were studied in liquid media and/or in a model cereal dough prepared in laboratory conditions. Antifungal activity was assessed against
Candida glabrata
in liquid medium. Amino acids were determined by pre-column derivatization and separation with reversed-phase HPLC. Antimicrobial susceptibility was analysed by minimum inhibitory concentration determination. The acidification ability was higher for LAB compared to yeast strains. All LAB strains retarded the growth of
C. glabrata
Cg1 with the highest inhibition recorded for
Weissella confusa
Wc1 and Wc2. The highest free amino acid content was found in the doughs fermented with
Pichia kudriavzevii
Pk2 and Pk3. All the LAB strains were susceptible to ampicillin, chloramphenicol, erythromycin, but displayed phenotypic resistance to kanamycin, streptomycin and tetracycline. Positive PCR amplicon of resistance genes were detected in the following cases: 2 LAB strains were positive for kanamycin (
aph(3)III
), 5 strains were positive for streptomycin (
aadA
and/or
strA
and/or
strB
) and 3 strains were positive for tetracycline (
tet
(L) and/or
tet
(M)). For yeasts, most of the
P. kudriavzevii
strains were resistant to amphotericin B, fluconazole and itraconazole opposite to
K. marxianus
and
Saccharomyces cerevisiae
strains which were susceptible. The results obtained are valuable for selecting safe and multifunctional strains for cereal fermentation in West Africa.