Characterization of exopolysaccharide producing LAB isolated from Zoom-koom, a cereal-based traditional beverage from Burkina Faso
Paper Details
Characterization of exopolysaccharide producing LAB isolated from Zoom-koom, a cereal-based traditional beverage from Burkina Faso
Abstract
Zoom-koom is a traditional fermented beverage from Burkina Faso produced from millet or sorghum grains. A total of 33 Lactic acid bacteria (LAB) that produce exopolysaccharides (EPS) were isolated from zoom-koom and characterized in order to select the most efficient as starter cultures to improve the quality of zoom-koom. Physiological and morphological characteristics were determined using growth tests and microscopic observation, respectively. Activities of starch degrading enzymes (amylases) were performed using biochemical methods. Antimicrobial activities were determined using disc diffusion assay and overlay method. Genotypic characterization and identification of selected LAB EPS synthetizing isolates which were able to produce antimicrobial compound were performed through 16S rRNA sequencing. EPSs Structures of selected LAB isolates were determined using NMR spectroscopy. Among LAB isolates76% was hetero-fermentative while the other was homo-fermentative. Some isolates (15%) could grow in the presence of bile and esculin and 12% were able to grow on MRS-starch. Although all the isolates were able to produce EPSs, only 6% were efficient producers. Among the screened LAB isolates, 7had inhibitory activities against Escherichiacoli81 nr.149 SKN 541, Pseudomonas aeruginosa ATCC and Salmonella typhimurium O:1036340P/t49. In addition 6 isolates displayed antifungal activities against Aspergillus fumugatus, Aspergillus flavus and Aspergillus niger. The 16S rRNA sequencing showed that most of the isolates were clustered with Weissella cibaria/confusa and the others were clustered with Lactobacillus plantarum/pentosus and Lactococcus lactis/garvieae. The NMR spectroscopy showed that excreted EPSs are ramified glucanpolyaccharides containing α-(1®3) and α-(1®6) linkages, where the later are the main chains.
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Fidèle Wend-bénédo Tapsoba, Hagrétou Sawadogo-Lingani, Rossana Coda, Diarra Compaore-Sereme, Katina Katina, Donatien Kabore, HadouHaro, Mamoudou Hama Dicko, Ndegwa Henry Maina (2017), Characterization of exopolysaccharide producing LAB isolated from Zoom-koom, a cereal-based traditional beverage from Burkina Faso; IJB, V11, N6, December, P45-60
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