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Screening and molecular identification of lactic acid bacteria from gari and fufu and gari effluents

Ayodeji, Busayo D., Piccirillo, Clara, Ferraro, Vincenza, Moreira, PatrĂ­cia R., Obadina, Adewale O., Sanni, Lateef O., Pintado, Maria M. E.
Annals of microbiology 2017 v.67 no.1 pp. 123-133
Bacillus cereus, Escherichia coli, Lactobacillus fermentum, Listeria monocytogenes, Salmonella Enteritidis, Staphylococcus aureus, Yersinia enterocolitica, antibacterial properties, bacteriocins, bile salts, byproducts, cassava, cassava flour, dough, effluents, lactic acid bacteria, pH, pathogens, probiotics, ribosomal DNA, screening
Bacterial strains were isolated from cassava-derived food products and, for the first time, from cassava by-products, with a focus on gari, a flour-like product, and the effluents from the production processes for gari and fufu (a dough also made from cassava flour). A total of 47 strains were isolated, all of which were tested to determine their resistance to acidic pH and to bile salt environments. Four of the 47 isolates tested positive in both environments, and these four isolates also showed antibacterial behaviour towards both Gram-positive and Gram-negative microbial pathogens (i.e. Methicillin-resistance Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus, Salmonella enteritidis, Escherichia coli, Escherichia coli (O157), Yersinia enterocolitica). In most cases, the antibacterial activity was related to bacteriocin production. Molecular identification analysis (16S rDNA and randomly amplified polymorphic DNA-PCR) revealed that the four isolates were different strains of the same species, Lactobacillus fermentum. These results demonstrate that bacteria isolated from cassava-derived food items and cassava by-products have interesting properties and could potentially be used as probiotics.