TY - JOUR
T1 - Screening and molecular identification of lactic acid bacteria from gari and fufu and gari effluents
AU - Ayodeji, Busayo D.
AU - Piccirillo, Clara
AU - Ferraro, Vincenza
AU - Moreira, Patrícia R.
AU - Obadina, Adewale O.
AU - Sanni, Lateef O.
AU - Pintado, Maria M. E.
N1 - Funding Information:
Acknowledgements This work was financially supported by the Gratitude project (Ref. FP7-KBBE 2011.2.5-02/289843/2012) and by Fundação Ciência e Tecnologia—FCT (UID/Multi/50016/2013). Drs. Clara Piccirillo and Patricia Moreira thank FCT for the Grants SFRH/BPD/86483/2012 and SFRH/BPD/74624/2010 respectively. The authors also thank Dr. RC Pullar for help with the English and editing. The authors declare no conflict of interest.
Publisher Copyright:
© 2016, Springer-Verlag Berlin Heidelberg and the University of Milan.
PY - 2017/1/1
Y1 - 2017/1/1
N2 - Bacterial strains were isolated from cassava-derived food products and, for the first time, from cassava by-products, with a focus on gari, a flour-like product, and the effluents from the production processes for gari and fufu (a dough also made from cassava flour). A total of 47 strains were isolated, all of which were tested to determine their resistance to acidic pH and to bile salt environments. Four of the 47 isolates tested positive in both environments, and these four isolates also showed antibacterial behaviour towards both Gram-positive and Gram-negative microbial pathogens (i.e. Methicillin-resistance Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus, Salmonella enteritidis, Escherichia coli, Escherichia coli (O157), Yersinia enterocolitica). In most cases, the antibacterial activity was related to bacteriocin production. Molecular identification analysis (16S rDNA and randomly amplified polymorphic DNA-PCR) revealed that the four isolates were different strains of the same species, Lactobacillus fermentum. These results demonstrate that bacteria isolated from cassava-derived food items and cassava by-products have interesting properties and could potentially be used as probiotics.
AB - Bacterial strains were isolated from cassava-derived food products and, for the first time, from cassava by-products, with a focus on gari, a flour-like product, and the effluents from the production processes for gari and fufu (a dough also made from cassava flour). A total of 47 strains were isolated, all of which were tested to determine their resistance to acidic pH and to bile salt environments. Four of the 47 isolates tested positive in both environments, and these four isolates also showed antibacterial behaviour towards both Gram-positive and Gram-negative microbial pathogens (i.e. Methicillin-resistance Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus, Salmonella enteritidis, Escherichia coli, Escherichia coli (O157), Yersinia enterocolitica). In most cases, the antibacterial activity was related to bacteriocin production. Molecular identification analysis (16S rDNA and randomly amplified polymorphic DNA-PCR) revealed that the four isolates were different strains of the same species, Lactobacillus fermentum. These results demonstrate that bacteria isolated from cassava-derived food items and cassava by-products have interesting properties and could potentially be used as probiotics.
KW - Antibacterial
KW - Cassava
KW - Lactic acid bacteria
KW - Lactobacillus fermentum
KW - Waste valorization
UR - http://www.scopus.com/inward/record.url?scp=85003837102&partnerID=8YFLogxK
U2 - 10.1007/s13213-016-1243-1
DO - 10.1007/s13213-016-1243-1
M3 - Article
AN - SCOPUS:85003837102
SN - 1590-4261
VL - 67
SP - 123
EP - 133
JO - Annals of Microbiology
JF - Annals of Microbiology
IS - 1
ER -