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

References

• Amoa-Awua, W., Appoh, F., Jakobsen, M. (1996). Lactic acid fermentation of cassava dough into Agbelima. Int. J. Food Microbiol. 31:87–98.
   PubMed Web of Science ®Google Scholar
• Antony, U., Chandra, T. (1997). Microbial population and biochemical changes in fermenting finger millet (Eleusine coracana). World J. Microbiol. Biotechnol. 13(5):533–537.
   Web of Science ®Google Scholar
• Anyogu, A., Awamaria, B., Sutherland, J., Ouoba, L. (2014). Molecular characterisation and antimicrobial activity of bacteria associated with submerged lactic acid cassava fermentation. Food Control 39:119–127.
   Web of Science ®Google Scholar
• Barakat, O., Ibrahim, G., Tawfik, N., El-Kholy, W., Gad El-Rab, A. (2011). Identification and probiotic characteristics of Lactobacillus strains isolated from traditional Domiati cheese. Int. J. Microbiol. Res. 3:59–66.
   Google Scholar
• Bautista-Gallego, J., Arroyo-López, F., Rantsiou, K., Jiménez-Díaz, R., Garrido-Fernández, A., Cocolin, L. (2013). Screening of lactic acid bacteria isolated from fermented table olives with probiotic potential. Food Res. Int. 50:135–142.
   Web of Science ®Google Scholar
• Begley, M., Hill, C., Gahan, C. (2006). Bile salt hydrolase activity in probiotics. Appl. Environ. Microbiol. 72(3):1729–1738.
   PubMed Web of Science ®Google Scholar
• Caplice, E., Fitzgerald, G. (1999). Food fermentations, role of microorganisms in food production and preservation. Int. J. Food Microbiol; 50:131–149.
   PubMed Web of Science ®Google Scholar
• Charalampopoulos, D., Pandiella, S., Webb, C. (2002). Evaluation of the effect of malt, wheat, and barley extracts on the viability of potentially probiotic lactic acid bacteria under acidic conditions. Int. J. Food Microbiol. 82:133–141.
   Web of Science ®Google Scholar
• Chateau, N., Deschamps, A., Hadj Sass, A. (1994). Heterogeneity of bile salts resistance in the Lactobacillus isolates of a probiotic consortium. Lett. Appl. Microbiol. 18:42–44.
   Web of Science ®Google Scholar
• Chen, P., Zhang, Q., Dang, H., Liu, X., Tian, F., Chen, Y., Zhang, H., Chen, W. (2014). Screening for potential new probiotic based on probiotic properties and α-glucosidase inhibitory activity. Food Control 35:65–72.
   Web of Science ®Google Scholar
• Dirar, H. (1993). The Indigenous Fermented Foods of Sudan. Walling-ford, UK: CAB International. pp. 417–422.
   Google Scholar
• Djeni, C., Bouatenin, K., Assohoun, N., Toka, D., Dousset, X., Dje, K. (2015). Biochemical and microbial characterization of cassava inocula from the three main attieke production zones in Cote d’Ivoire. Food Control 50:133–140.
   Web of Science ®Google Scholar
• Djouldé, D. R. (2004). Development of a mixt starter culture for cassava roots bioconversion,(Doctoral dissertation). Ngaoundere University, Cameroon.
   Google Scholar
• Dunne, C., Mahony, M., Thornton, G., Morrisey, D., Hallorans, S., Feeney, M., Flynn, S., Kiely, B., Daly, C., Collins, K. (2001). In vitro selection criteria for probiotic bacteria of human origin: correlation with in vivo findings. Am. J. Clin. Nutr. 73:386–392.
   PubMed Web of Science ®Google Scholar
• Edward, V., Moutairou, E., Melanie, H., Petrus, J., Suren, S., Naledzani, D., Vetja, M., Franz, C. (2012). Isolation and screening of microorganisms from a gari fermentation process for starter culture development. Afr. J. Biotechnol. 11(65):12865–12877.
   Google Scholar
• Fang, F., Li, Y., Bumann, M., Raftis, E., Casey, P., Cooney, J., Walsh, M., O’Toole, P. (2009). Allelic variation of bile salt hydrolase genes in Lactobacillus salivarius does not determine bile resistance levels. J. Bacteriol. 191:5743–5757.
   PubMed Web of Science ®Google Scholar
• Food and Agriculture Organization of the United Nations and the World Health Organization Joint (FAO/WHO). (2002). Expert consultation on evaluation of health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria. Report no. 10-1-2001
   Google Scholar
• Franz, C., Huch, M., Mathara, J., Abriouel, H., Benomar, N., Reid, G., Galvez, A., Holzapfel, W. (2014). African fermented foods and probiotics. Int. J. Food. Microbiol. 190:84–96.
   PubMed Web of Science ®Google Scholar
• Gilliland, S., Staley, T., Bush, L. (1984). Importance of bile tolerance of Lactobacillus acidophilus used as dietary adjunct. J. Dairy Science. 67:3045–3051.
   PubMed Web of Science ®Google Scholar
• Giraud, E., Brauman, A., Kéléke, S., Gosselin, L., Raimbaultt, M. (1989). A lactic acid bacterium with potential application in cassava fermentation. In Dufour, D., O’Brien, G.M., Rupert, B., ed. Cassava Flour and Starck Hgress in Research and Development. Paris: CIAD. pp. 210–219.
   Google Scholar
• Ha, C., Cho, J., Chai, Y., Ha, Y., Shin, S. (2006). Purification and characterization of bile salt hydrolase from Lactobacillus plantarum CK 102. J. Microbiol. Biotechnol. 16:1047–1052.
   Web of Science ®Google Scholar
• Harrigan, W., McCance, M. (1976). Laboratory Methods. In Harrigan, W.F., Mc Cance, M.E., ed. Food and Dairy Microbiology. New York: Academic press. pp. 12–15.
   Google Scholar
• Hill, M. (2002). Factors controlling the microflora of the healthy upper gastointestinal tract. In Hill, M.J., Marsh, P.D., ed. Human Microbial Ecology. Boca Raton: CRC Press. pp. 57–85.
   Google Scholar
• Holzapfel, W. (2002). Appropriate starter culture technologies for small-scale fermentation in developing countries. Int. J. Food Microbiol. 75:197–212.
   PubMed Web of Science ®Google Scholar
• Hoque, M., Akter, F., Hossain, K., Rahman, M., Billah, M., Islam, K. (2010). Isolation, identification and analysis of probiotic properties of Lactobacillus spp. from selective regional yoghurts. World J. Dairy Food Sci. 5(1):39–46.
   Google Scholar
• Jiang, J., Hang, X., Zhang, M., Liu, X., Li, D., Yang, H. (2010). Diversity of bile salt hydrolase activities in different lactobacilli toward human bile salts. Ann. Microbiol. 60:81–88.
   Web of Science ®Google Scholar
• Kaktcham, P., Temgoua, J., Zambou, N., Diaz-Ruiz, G., Wacher, C., Pérez-Chabela, M. (2017). Quantitative analyses of the bacterial microbiota of rearing environment, tilapia and common carp cultured in earthen ponds and inhibitory activity of its lactic acid bacteria on fish spoilage and pathogenic bacteria. World J. Microbiol. Biotechnol. 33(32):1–12.
   PubMedGoogle Scholar
• Kim, G., Lee, B. (2005). Biochemical and molecular insights into bile salt hydrolase in the gastrointestinal microflora: a review. Asian-Aust. J. Anim. Sci. 18:1505–1512.
   Web of Science ®Google Scholar
• Kimaryo, V., Massaw, G., Olasupo, N., Holzapfel, W. (2000). The use of starter culture in the fermentation of cassava for the production of “kivunde”, a traditional Tanzanian food product. Int. J. Food Microbiol. 56:179–190.
   PubMed Web of Science ®Google Scholar
• Kostinek, M., Specht, I., Edward, V., Schillinger, U., Hertel, C., Holzapfel, W., Franz, C. (2005). Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of Gari, a traditional African food. Syst. Appl. Microbiol. 28:527–540.
   PubMed Web of Science ®Google Scholar
• Kumar, R., Grover, S., Batish, K. V. (2012). Bile salt hydrolase (Bsh) activity screening of Lactobacilli: in vitro selection of indigenous Lactobacillus strains with potential bile salt hydrolysing and cholesterol-lowering ability. Probiotics & Antimicro. Prot. 4:162–172.
   PubMed Web of Science ®Google Scholar
• Lambert, J., Bongers, R., Willem, M., Kleerebezem, M. (2008). Functional Analysis of Four Bile Salt Hydrolase and Penicillin Acylase Family Members in Lactobacillus plantarum WCFS1. Appl. Environ. Microbiol. 74(15):4719–4726.
   PubMed Web of Science ®Google Scholar
• Lavermicocca, P., Valerio, F., Visconti, A. (2003). Antifungal activity of phenyllactic acid against molds isolated from bakery products. Appl. Environ. Microbiol. 69:634–640.
   PubMed Web of Science ®Google Scholar
• Mami, A., Henni, J., Kihal, M. (2008). Antimicrobial activity of Lactobacillus species isolated from Algerian Raw Goat’s milk against Staphylococcus aureus. World J. Dairy Food Sci 3:39–49.
   Google Scholar
• Mante, E.S., Sakyi-Dawson, E., Amoa-Awua, W.K. (2003). Antimicrobial interactions of microbial species involved in the fermentation of cassava dough into agbelima with particular reference to the inhibitory effect of lactic acid bacteria on enteric pathogens. Int. J. Food Microbiol. 89:41–50.
   PubMed Web of Science ®Google Scholar
• Minekus, M., Carriere, F., Golding, M., Macierzanka, A., Recio, I., Alminger, M., Boutrou, R., Karakaya, S., Mackie, A., Santos, C.N., Weitschies, W., Alvito, P., Corredig, M., Kirkhus, S., Marze, R.P., Singh, A., Brodkorb, S., Ballance, D., Dupont, T., Bohn, S., Le Feunteun, B., Dufour, C., McClements, D.J., Vegarud, G.E., Bourlieu, C., Egger, L., Lesmes, U., Menard, O., Wickham, M.S.J. (2014). A standardised static in vitro digestion method suitable for food – an international consensus. Food Funct 5:11–13.
   Web of Science ®Google Scholar
• Nithya, V., Halami, P. (2013). Evaluation of the probiotic characteristics of Bacillus species isolated from different food sources. Ann. Microbiol. 63:129–137.
   Web of Science ®Google Scholar
• Okafor, N., Ejiofor, O. (1990). Rapid detoxification of cassava mash by a yeast simultaneously producing linamarase and amylase. Process. Biochem. Int. 25:82–86.
   Web of Science ®Google Scholar
• Oyewole, O. (1997). Lactic fermented foods in Africa and their benefits. Food Control 8:289–297.
   Web of Science ®Google Scholar
• Pelinescu, D., Sasarman, E., Chifiriuc, M., Stoica, I., Nohita, A., Avram, I., Serbancea, F., Dimov, T. (2009). Isolation and identification of some Lactobacillus and Enterococcus strains by a polyphasic taxonomical approach. Rom. Biotechnol. Lett. 14:4225–4233.
   Web of Science ®Google Scholar
• Pereira, D., Gibson, G. (2002). Cholesterol assimilation by lactic acid bacteria and bifidobacteria isolated from the human gut. Appl. Environ. Microbiol. 68:4689–4693.
   PubMed Web of Science ®Google Scholar
• Ray, R., Sivakumar, P. (2009). Traditional and novel fermented foods and beverages from tropical root and tuber crops. Int. J. Food Sci. Technol. 44:1073–1087.
   Web of Science ®Google Scholar
• Rivera-Espinoza, G.-N. (2010). Non-dairy probiotic products. Food Microbiol 27:1–11.
   PubMed Web of Science ®Google Scholar
• Sharpe, M. (1979). Identification of lactic acid bacteria. In Skinner, F.A., Lovelock, D.W., ed. Identification Methods for Microbiologists. London: Academic press. pp. 233–259.
   Google Scholar
• Sieladie, D., Zambou, N., Kaktcham, P., Cresci, A., Fonteh, F. (2011). Probiotic properties of lactobacilli strains isolated from raw cow milk in the western highlands of Cameroon. Innov. Rom. Food. Biotechnol. 9:12–28.
   Google Scholar
• Sirilun, S., Chaiyasut, C., Kantachote, D., Luxananil, P. (2010). Characterization of non human origin probiotic Lactobacillus plantarum with cholesterol-lowering property. Afr. J. Microbiol. Res. 4:994–1000.
   Google Scholar
• Solieri, L., Bianchi, A., Mottolese, G., Lemmetti, F., Giudici, P. (2014). Tailoring the probiotic potential of non-starter Lactobacillus strains from ripened Parmigiano Reggiano cheese by in vitro screening and principal component analysis. Food Microbiol 38:240–249.
   PubMed Web of Science ®Google Scholar
• Tamime, A., Saarela, M., Korslund, S., Mistry, V. (2005). Production and maintenance of viability of probiotic microorganisms in dairy products. In Tamime, A.Y., Ed. Probiotic Dairy Products. Oxford: Blackwell Publishing Ltd., pp. 39–72.
   Google Scholar
• Van Kranenburg, R., Kleerebezem, M., Van Hylckama, V., Ursing, B. (2002). Flavor formation from amino acids by lactic acid bacteria: predictions from genome sequence analysis. Int. Dairy J. 12:111–112.
   Web of Science ®Google Scholar
• Varnam, A., Awamaria, B. (2007) Probiotic and prebiotic properties of lactic acid bacteria isolated from cassava fermentations. Proceedings of the 13th ISTRC Symposium
   Google Scholar
• Wang, Y., Zhang, H., Zhang, L., Liu, W., Zhang, Y., Zhang, X., Sun, T. (2010). In vitro assessment of probiotic properties of Bacillus isolated from naturally fermented congee from Inner Mongolia of China. World J. Microbiol. Biotechnol. 26:1369–1377.
   Web of Science ®Google Scholar
• Wedajo, B. (2015). Lactic Acid Bacteria: benefits, Selection Criteria and Probiotic Potential in Fermented Food. J. Prob. Health. 3(2):1–9.
   Google Scholar
• Weisburg, W., Barns, S., Pelletier, D., Lane, D. (1991). 16S ribosomal DNA amplification for phylogenetic study. J. Bacteriol. 173:697–703.
   PubMed Web of Science ®Google Scholar
• Yao, A., Dortu, C., Egounlety, M., Pinto, C., Edward, V., Kostinek, M., Franz, C., Holzapfel, W., Mbugua, S., Mengu, M., Thonart, P. (2009). Production of freeze-dried lactic acid bacteria starter culture for cassava fermentation into gari. Afr. J. Biotechnol. 8(19):4996–5004.
   Google Scholar