Antimicrobial Activity of a Bacteriocin Produced by Lactobacillus Plantarum 29V and Strain’S Viability in Palm Kernel Oil
International Journal of Nutrition and Food Sciences
Volume 2, Issue 3, May 2013, Pages: 102-108
Received: Apr. 17, 2013;
Published: May 2, 2013
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Zambou Ngoufack François, Laboratory of Biochemistry, Food Science and Nutrition (LABPMAN) - Department of Biochemistry - Faculty of Science - University of Dschang, Cameroon
Kaktcham Pierre Marie, Laboratory of Biochemistry, Food Science and Nutrition (LABPMAN) - Department of Biochemistry - Faculty of Science - University of Dschang, Cameroon
Tiogo Azemfack Huguette Noëlle, Laboratory of Biochemistry, Food Science and Nutrition (LABPMAN) - Department of Biochemistry - Faculty of Science - University of Dschang, Cameroon
Guetiya Wadoum Raoul Emeric, Laboratory of Biochemistry, Food Science and Nutrition (LABPMAN) - Department of Biochemistry - Faculty of Science - University of Dschang, Cameroon
The present investigation reports the characterization of the bacteriocin produced by the probiotic strain Lac-tobacillus plantarum 29V isolated from raw cow milk in the Western’s highlands of Cameroon, as well as the viability of this strain in the palm kernel oil. The antimicrobial compound synthesized by Lactobacillus plantarum 29V was sensitive to some proteolytic enzymes. It showed remarkable stability at high temperatures and in the presence of organic solvents, detergents and surfactants. It was also active in pH 2.0–10 and NaCl range of 1-7%. The neutralized cell-free supernatant of this bacterium inhibited the growth of several Lactobacillus spp., pathogenic and food spoilage microorganisms. The results of this study showed that palm kernel oil maintains the viable cell numbers of the probiotic strain Lactobacillus plantarum 29V, without any changes of peroxide and acid indexes of palm kernel oil.
Zambou Ngoufack François,
Kaktcham Pierre Marie,
Tiogo Azemfack Huguette Noëlle,
Guetiya Wadoum Raoul Emeric,
Antimicrobial Activity of a Bacteriocin Produced by Lactobacillus Plantarum 29V and Strain’S Viability in Palm Kernel Oil, International Journal of Nutrition and Food Sciences.
Vol. 2, No. 3,
2013, pp. 102-108.
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