Reference : Bacteriocin producers from traditional food products
Scientific journals : Article
Life sciences : Microbiology
Bacteriocin producers from traditional food products
Diop, Michel Bakar [ > > ]
Dubois Dauphin, Robin [Université de Liège - ULiège > > Gembloux Agro-Bio Tech >]
Tine, Emmanuel [ > > ]
Ngom, Abib [ > > ]
Destain, Jacqueline mailto [Université de Liège - ULiège > > Gembloux Agro-Bio Tech >]
Thonart, Philippe mailto [Université de Liège - ULiège > > Gembloux Agro-Bio Tech - Biochimie et microbiologie industrielles >]
Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment [=BASE]
Presses Agronomiques de Gembloux
Yes (verified by ORBi)
[en] Lactic acid bacteria ; bacteriocin ; food preservation
[en] A total of 220 strains of LAB isolated from 32 samples of traditional fermented food from Senegal were screened for bacteriocin production. Two bacteriocin producers, Lactococcus lactis subsp. lactis and Enterococcus faecium, were identifi ed from 12 bacteriocin-producing isolates on the basis of phenotypic analyses and 16S rDNA sequence. Both bacteriocins produced by new isolates show antimicrobial activity against Listeria monocytogenes and Bacillus coagulans whereas only that produced by Lactococcus lactis has an activity against Bacillus cereus. Bacteriocin-producing Lactococcus lactis strains were found in a variety of traditional foods indicating a high potential of growth of this strain in variable ecological complex environment. Partial 16S rDNA of the two bacteriocin producers obtained in this study has been registered to Genbank databases under the accession number AY971748 for Lactococcus lactis subsp. lactis (named CWBI-B1410) and AY971749 for Enterococcus faecium (named CWBI-B1411). The new bacteriocin-producing Lactococcus lactis subsp. lactis strain has been selected for identification and application of the bacteriocin to food preservation.

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