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American Journal of Innovative Research & Applied Sciences
| ISSN: 2429-5396 (e) | www.american-jiras.com | |
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| | ARTICLES | Am. J. innov. res. appl. sci. Volume 7, Issue 6, Pages 371-375 (December 2018) |
| Research Article |
American Journal of innovative
Research & Applied Sciences
Research & Applied Sciences
ISSN 2429-5396 (Online)
OCLC Number: 920041286
OCLC Number: 920041286
| DECEMBER 7 | N° 6 | 2018 |
Authors Contact
*Correspondant author and authors Copyright © 2018:
| Latifa Bousmaha *1 | Mohammed El yachioui 1 | and | Mohammed Ouhssine 1 |
*Correspondant author and authors Copyright © 2018:
| Latifa Bousmaha *1 | Mohammed El yachioui 1 | and | Mohammed Ouhssine 1 |
Affiliation.
1. Université Ibn Tofail | Faculté des sciences | Laboratoire de biotechnologie microbienne | Bp133, 14000 | Kenitra | MAROC |
1. Université Ibn Tofail | Faculté des sciences | Laboratoire de biotechnologie microbienne | Bp133, 14000 | Kenitra | MAROC |
This article is made freely available as part of this journal's Open Access: ID | Latifa-ManuscriptRef.1-ajira291118 |
Abstract
Background Throughout history, lactic acid bacteria were linked to food fermentation. The development of lactic fermentation for bio conservation of food is very promotable. Bacteriocins are produced by several LAB strains and provide an additional hurdle for spoilage and pathogenic microorganisms. They are considered safe additives, useful also for the control of the microorganisms in foods. Objectives To determine the abilities as lactic starter for fermented vegetables, we investigated the potency of acid production, salinity tolerance and antibacterial activity of Lactobacillus amylovorus. Methods Selection focused on technological criteria, such as rapid acidification, the growth in low pH, at 45°C and tolerance of a high concentration of salt 10%.A total of twenty five indigenous lactic acid bacteria (LAB) were isolated from spontaneous fermented lemons. Among these twenty-five isolates, LBL5 was selected for her significant acidifying activity, antibacterial activity and was identified using API 50CH. Results The Lactobacillus amylovorus (LBL5) meets most of the criteria and the strain presents a rapid adaptability to the required conditions. Lactobacillus amylovorus was evaluated for the inhibitory effect toward pathogen and spoilage microorganisms. Furthermore, the strain produces inhibitory substance against Staphylococcus aureus, Klebsiella sp, Pseudomonas aeruginosa and Salmonella sp. Results leads to a large application as a starter culture.
Keywords: vegetable fermentation’s , Lemon, Lactic acid bacteria, lactobacillus amylovorus, bacteriocins.
Background Throughout history, lactic acid bacteria were linked to food fermentation. The development of lactic fermentation for bio conservation of food is very promotable. Bacteriocins are produced by several LAB strains and provide an additional hurdle for spoilage and pathogenic microorganisms. They are considered safe additives, useful also for the control of the microorganisms in foods. Objectives To determine the abilities as lactic starter for fermented vegetables, we investigated the potency of acid production, salinity tolerance and antibacterial activity of Lactobacillus amylovorus. Methods Selection focused on technological criteria, such as rapid acidification, the growth in low pH, at 45°C and tolerance of a high concentration of salt 10%.A total of twenty five indigenous lactic acid bacteria (LAB) were isolated from spontaneous fermented lemons. Among these twenty-five isolates, LBL5 was selected for her significant acidifying activity, antibacterial activity and was identified using API 50CH. Results The Lactobacillus amylovorus (LBL5) meets most of the criteria and the strain presents a rapid adaptability to the required conditions. Lactobacillus amylovorus was evaluated for the inhibitory effect toward pathogen and spoilage microorganisms. Furthermore, the strain produces inhibitory substance against Staphylococcus aureus, Klebsiella sp, Pseudomonas aeruginosa and Salmonella sp. Results leads to a large application as a starter culture.
Keywords: vegetable fermentation’s , Lemon, Lactic acid bacteria, lactobacillus amylovorus, bacteriocins.
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ISOLATION AND CHARACTERIZATION OF LACTOBACILLUS AMYLOVORUS AS A POTENTIAL STARTER CULTURE
| Latifa Bousmaha *1 | Mohammed El yachioui 1 | and | Mohammed Ouhssine 1 | |. Am. J. innov. res. appl. sci. 2018; 7(6):371-375.
| PDF FULL TEXT | | XML FILE | | Received | 06 November 2018 | | Accepted | 12 December 2018 | | Published | 18 December 2018 |
| Latifa Bousmaha *1 | Mohammed El yachioui 1 | and | Mohammed Ouhssine 1 | |. Am. J. innov. res. appl. sci. 2018; 7(6):371-375.
| PDF FULL TEXT | | XML FILE | | Received | 06 November 2018 | | Accepted | 12 December 2018 | | Published | 18 December 2018 |