Effect of ropy and capsular exopolysaccharides producing strain of Lactobacillus plantarum 162RM on characteristics and functionality of fermented milk and soft Kareish type cheese

The contribution of selected ropy and capsular Lactobacillus plantarum 162RM on texture of fermented milk as well as on the functionality of kareish cheese was established in this study. The cell suspension of this strain was used in combination with commercial starter cultures MY900 (Lactobacillus delbrueckii ssp. Bulgaricus/I> and Streptococcus thermophilus) and MM100 (Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris and Lactococcus lactis ssp. diacetyllactis) obtained from Rhodia Food to manufacture fermented milk and Kareish cheese respectively. The final pH of fermented milks manufactured with the combination of starter MY900 and different concentration of strain L. plantarum 162RM were not significantly different. Fermented milk hardness, consistency, and adhesiveness increased significantly when 8 % (V/V) of strain Lactobacillus plantarum 162RM was used. This strain produces exopolysaccharides (EPS), which by attaching to the casein matrix increases and improves the texture characteristics of fermented milk. The Experimental Kareish Cheese (EKC), made by pairing commercial starter MM100 with 8% (v/v) of L. plantarum 162RM were also compared to Control Kareich Cheese (CKC) in terms of their moisture content and textural properties. The EKC showed the greatest moisture retention and the use of ropy and capsular strain of L. plantarum 162RM affects significantly some textural properties of EKC cheese, relative to the control. The CKC samples were gummier and more chewy than the EKC fresh samples. It is therefore evident that, used in appropriate amount, this strain can increase moisture content in low fat Kareish cheese leading to improvement of textural properties. Key Words: Fermented milks, kareish cheese, ropy and capsular strain, moisture, textural properties. African Journal of Biotechnology Vol.3(10) 2004: 512-51

Antimicrobial and Safety Properties of Lactobacilli Isolated from two Cameroonian Traditional Fermented Foods

Twenty-one Lactobacillus isolates from “Sha’a” (a maize – based fermented beverage) and “Kossam” (traditionally fermented cow milk) were selected in accordance with their antagonistic activities and tested for their bacteriocinogenic potential as well as safety properties. These isolates were preliminarily identified as Lactobacillus plantarum (62%), Lactobacillus rhamnosus (24%), Lactobacillus fermentum (10%) and Lactobacillus coprophilus (4%) based on phenotypic characteristics and rep-PCR genomic fingerprinting. Twelve (57.1%) out of the 21 strains tested were found to be bacteriocin producers, as revealed by the sensitivity of their antimicrobial substances to proteolytic enzymes (Trypsin, Proteinase K) and inhibition of other Lactobacillus spp. These bacteriocinogenic strains showed no positive haemolytic and gelatinase activities and proved to be sensitive to penicillin G, ampicillin, tetracycline, erythromycin, amoxicillin, chloramphenicol, co-trimoxazole and doxycyclin, but resistant to ciprofloxacin and gentamicin. The bacteriocins showed a broad inhibitory activity against Gram-positive and Gram-negative pathogenic bacteria, several of which are classified as especially dangerous by the World Health Organization, as well as Multidrug-resistant strains. These include Staphylococcus aureus, Salmonella enterica subsp. enterica serovare Typhi, Bacillus cereus, Streptococcus mutans, Escherichia coli, Pseudomonas aeruginosa, Klebsiella pneumoniae and Shigella flexneri. These Lactobacillus strains are promising candidates for use as protective cultures in food fermentation

Nutritional outcomes in HIV Exposed Infants in the Mingha Program, Dschang-Cameroon (2003-2011)

Background: Prevention of Mother to Child Transmission (PMTCT) is a set of interventions that contribute in reducing the risk of HIV transmission from mother (parents) to the child. The infant feeding choice in the HIV context remains a key item of PMTCT. This study aimed at evaluating the nutritional status of children followed by the Mingha / PMTCT program in the Dschang Health District (DHD) during 09 years of activities. We used a descriptive study based on retrospective data from an intervention conducted at the DHD between 2003 and 2011 on a group of mother-child pairs in the PMTCT (Mingha/PMTCT) facilitation program. The intervention was the formula feeding given to the children from birth till 18 months. The data collected was analyzed using SPSS Version 18 software. Results: Among 328 children accessed, we had a sex ratio of 0.83 with more boys than girls. Severe wasting was found only within 11 boys (3.26%) and only <6 months old children were concerned. Moderate wasting was found among 6 girls (1.74%) and 5 boys (1.52%) and <6 months old children were highly concerned 10 (3.17%). Overweight (3.26%) was highly predominant among 8 boys (2.24%) and except those of <6 months, all the other age groups were concerned. There were no cases of obesity or stunting. Conclusions: The nutritional status of the Mingha/PMTCT program children was quite satisfactory. It characterizes the hope for a suitable nutritional follow up of children in HIV context. Therefore programs like Mingha/PMTCT should be promoted and transferred to other Health Districts and even resource-limited countries

Effect of ropy and capsular exopolysaccharides producing strain of Lactobacillus plantarum 162RM on characteristics and functionality of fermented milk and soft Kareish type cheese

The contribution of selected ropy and capsular Lactobacillus plantarum   162RM on texture of fermented milk as well as on the functionality of kareish cheese was established in this study. The cell suspension of this strain was used in combination with commercial starter cultures MY900 (Lactobacillus delbrueckii   ssp. bulgaricus and Streptococcus thermophilus   ) and MM100 (Lactococcus lactis   ssp.lactis, Lactococcus lactis ssp. L. plantarum 162RM affects significantly some textural properties of EKC cheese, relative to the control. The CKC samples were gummier and more chewy than the EKC fresh samples. It is therefore evident that, used in appropriate amount, this strain can increase moisture content in low fat Kareish cheese leading to improvement of textural properties. L. plantarum 162RM were not significantly different. Fermented milk hardness, consistency, and adhesiveness increased significantly when 8 % (V/V) of strain Lactobacillus plantarum 162RM was used. This strain produces exopolysaccharides (EPS), which by attaching to the casein matrix increases and improves the texture characteristics of fermented milk. The Experimental Kareish Cheese (EKC), made by pairing commercial starter MM100 with 8% (v/v) of L. plantarum 162RM were also compared to Control Kareich Cheese (CKC) in terms of their moisture content and textural properties. The EKC showed the greatest moisture retention and the use of ropy and capsular strain of L. plantarum 162RM affects significantly some textural properties of EKC cheese, relative to the control. The CKC samples were gummier and more chewy than the EKC fresh samples. It is therefore evident that, used in appropriate amount, this strain can increase moisture content in low fat Kareish cheese leading to improvement of textural properties

Development of a non-dairy probiotic beverage based on sorrel and pineapple juices using Lacticaseibacillus paracasei 62L

The increasing prevalence of chronic diseases, has lead to increase in the demand of functional foods and beverages as it prevent and enhance the health of the consumers. However, the formulation of probiotic foods are poorly promoted in low-income countries, as the later require appreciated and affordable food matrices for its survival. Hence this study aimed to formulate a safe probiotic beverage from sorrel and pineapple mixed juice using Lacticaseibacillus paracasei 62L strain. The mixture of pasteurised sorrel and pineapple juices was prepared in the proportions 90:10, 80:20, 70:30, 60:40 and 50:50 (v/v) and the most preferred formulation was selected following a hedonic test. The most preferred juice inoculated with L. paracasei 62L (≈10 log cfu/ml) was divided into two batches and stored at 30 °C and 4 °C for 30 days and viability was determined every 3 days. In addition, the physicochemical parameters, approximate chemical composition, DPPH° scavenging activity and sensory evaluation were assessed. It resulted that, the 50:50 formula was the most appreciated by the panelists. In the latter, the concentration of viable cells slightly decreased (9.84–9.25 log cfu/ml) at 30 °C, whereas the decrease was significant (9.84–4.47 log cfu/ml) at 4 °C. Concerning the pH, reducing sugars, carbohydrate and vitamin C content, they decreased significantly (p < 0.05) in formulated juice except for samples stored at 4 °C. Also, the fibre, lipid and protein contents increased significantly, after 30 days. All samples showed DPPH° scavenging activity with the most effective EC50 recorded with the inoculated sorrel + pineaple juice stored at 4 °C on day 24 (27.81 ± 2.01 μg/ml). Furthermore, no significant differences (p ≥ 0.05) were observed in texture and overall impression. Therefore, the formulation sorrel + pineapple juice (50:50), constitutes a promising carrier to promote the consumption of probiotics such as L. paracasei 62L

Effect of fertilizers’ types on yield parameters, sweetness and nutritional quality of carrot (Daucus carota L.) genotypes

Farmers usually rely on various fertilizers to enhance the yield and productivity of crop species. However, these fertilizers are likely to affect performances and qualities traits of crops. To bring out the interaction between agricultural inputs and carrots characteristics, we studied their effect on yield attributes and chemical composition in three varieties of Daucus carota L.. Some yield parameters and chemical components of carrot roots were determined.Carrot’s sweetness was also measured using a hedonic test. Fertilizers had a significant effect (p&lt;0.05) on both yield attributes and chemical components except moisture content. The results show that chemical components were significantly different between carrot varieties. Interactions between fertilizer treatment and variety were significant for most yield and chemical characteristics. Yield, carbohydrates and carotenoids were significantly higher when using chicken manure as fertilizer. Compost fertilizer enhances important reducing sugars. Treatment using NPK fertilizer induced more proteins and iron. Calcium level was high when using either compost or chicken manure as fertilizer. Better Sweetness was obtained when using chicken manure. Chicken manure or compost; used alone or associated with NPK fertilizer increased agronomic and nutritional characteristics and in carrots.</p

Low-cost dehydrated starter production: Protective effect of maize-based carrier materials and its application in a Cameroonian maize-based traditional fermented beverage (Sha'a)

The objective of this work was to produce a dehydrated starter from Saccharomyces cerevisiae LT16 and Nakaseomyces delphensis LT80 and to evaluate its impact on the quality of Sha'a, a straw-colored or yellowish, milky, alcoholic or non-alcoholic beverage, made exclusively from maize For this purpose, a suspension of each strain was added to the carrier material (maize flour, husks and starch), dehydrated at 40 °C and then stored at 4 °C and room temperature, and the viability of the strains was assessed for 90 days. Sha'a was produced by both the pure and co-fermentation in which the kinetic parameters were determined. The consumers' appreciation was assessed. The highest viabilities after dehydration were 80.58 and 70.47 % for LT80 and LT16 respectively in maize flour. However, after 90 days, viability was higher in maize flour (68.60 % at 4 °C and 62.04 % at room temperature for LT80 and LT16 strains respectively). As a stress marker, only glutathione was positively correlated with viability. In addition, the fermentation efficiency were negatively affected by drying. The strain LT80 significantly (p < 0.05) increased the palatability of the Sha'a. Sha'a produced with LT80, LT80+LT16 starters and the back slope were “quite pleasant”. Therefore, the LT80, LT80+LT16 starters would be of interest to standardise, guarantee hygienic and sensory quality, and meet consumer demand

Isolation, Characterization, and Effect on Biofilm Formation of Bacteriocin Produced by Lactococcus lactis F01 Isolated from Cyprinus carpio and Application for Biopreservation of Fish Sausage

The aim of this work was the screening of bacteriocin-producing LABs isolated from fish, the selection of promising/prominent strain(s), the characterization of the bacteriocin produced, and the evaluation of its potential to be used as biopreservative(s). Amplification and sequencing of the 16S rRNA gene of the bacteriocin-producing strain was performed. Then a partial purification of the produced bacteriocin, using a combination of ammonium sulfate and chloroform-methanol precipitation, was done. Its molecular weight was determined by SDS-PAGE. In addition, the action spectrum, the hemolysis test, and its ability to inhibit biofilm formation were analyzed. A total of 88 isolates of lactic acid bacteria (LAB) including one bacteriocin producer, which was identified as Lactococcus lactis F01, were collected. The bacteriocin was partially purified with an estimated yield of 40%. Regarding the SDS-PAGE profile, the secreted bacteriocin has molecular weight of about 3.5 kDa and was identified as class I bacteriocin. The antimicrobial test showed that the bacteriocin inhibits pathogenic and/or spoilage bacteria, 10 Gram-positive and 16 Gram-negative bacterial species. Moreover, it can inhibit biofilm formation from 1.3% (Escherichia coli) to 63.92% (Pseudomonas aeruginosa ATCC15692) depending on the strain. The hemolytic activity of novel bacteriocin was observed at the concentration of 10 μg/ml of bacteriocin crude extract, which was 0.7±0.0029%. In addition, it exhibited good thermal and pH stability with retained antibacterial activity of 85.25% after treatment at 121°C for 20 min, as well as at a pH range between 2.0 and 10.0. Moreover, this bacteriocin showed the ability to inhibit the growth of bacterial culture load in fish sausage stored at 8°C for 28 days. Considering the results obtained, bacteriocin could be potentially exploited as an alternative to chemical preservatives or as a substitute for antibiotics

Screening and Characterization of <i>Lactobacillus</i> sp. from the Water of Cassava’s Fermentation for Selection as Probiotics

<p>The present study aimed to evaluate selected probiotic properties of <i>Lactobacilli</i> isolated from the water of submerged cassava fermentation. Following <i>Lactobacilli</i> isolation, isolates were screened for their antimicrobial activity. Acid and bile tolerances, bile salt hydrolase (Bsh) activity spectrum were assessed. Among the 113 isolates obtained, 16 showed a broad antimicrobial activity spectrum against the indicator microorganisms. From these 16, 12 were found acid and bile resistant. They hydrolyzed glycoconjugated or tauroconjugated bile salts. From the four bile Bsh genes screened, only Bsh-Lp1 was found in five isolates. They identified as <i>Lactobacillus paraplantarum</i>, <i>Lactobacillus paracasei</i>, <i>Lactobacillus brevis</i>, and <i>Lactobacillus plantarum</i>. Based on the principal component analysis, <i>L. paracasei</i> 62L, <i>L. plantarum</i> 85L and 86L were selected as the most promising strains. These results suggest that water from submerged cassava fermentation can be a source of <i>Lactobacilli</i> with high probiotic potential.</p