Preliminary study on antimicrobial properties of lactic acid bacteria involved in the fermentation of corn dough during doklu processing in Cote d'Ivoire.

摘要

This study aimed to assess the antimicrobial activities of lactic acid bacteria (LAB) isolated from corn dough for doklu productionduring spontaneous fermentation. Fermentation was conducted for 10 days by mixing corn dough with water at room temperature and biochemical analysis and LAB isolation was performed every 2 days. LAB isolated were then tested for potential antimicrobial activity. Biochemical analyses revealed the presence of 3 main organic acids in corn dough: tartaric acid, oxalic acid and lactic acid. Moreover, pH decreased while titratable acidity increased. Corn dough contains a diversity of LAB including homo- and heterofermentatives. From the 109 isolates, 83.33% showed the ability to inhibit the growth of a pathogen bacterium, Staphylococcus aureus ATCC 25915 with diameters of inhibition ranging from 10.4+or-0.55 mm to 16 mm. Twenty six of these positive LAB produced inhibitory substances which could be bacteriocins with a large spectrum of action against several human pathogens.