Welcome to International Network for Natural Sciences I INNSpub

Paper Details

Research Paper | November 1, 2019

| Download

Isolation, characterization and identification of lactic acid bacteria with antimicrobial activities found in fresh pulp of tomatoes from Ouagadougou, Burkina Faso

Pingdwindé Marie Judith Samadoulougou-Kafando, Donatien Kaboré, Abel Tankoano, Diarra Compaoré-Sérémé, Passinguemsin Alice Sonia Tiendrebeogo, Mamoudou Hama Dicko, Hagretou Sawadogo-Lingani

Key Words:

Int. J. Biosci.15(5), 130-146, November 2019

DOI: http://dx.doi.org/10.12692/ijb/15.5.130-146


IJB 2019 [Generate Certificate]


The objective of this investigation was to isolate, characterize and identify lactic acid bacteria (LAB) from local tomato fresh pulps. A batch of 30 samples of Mongal cultivar tomato purchased at two markets in Ouagadougou, Burkina Faso was used as a matrix for the collection of LAB isolates. From a preliminary biochemical characterization, 97 isolates were collected based on their antimicrobial activity. Seventeen isolates (17.52 % of the isolates collected) displayed antimicrobial activities with an inhibitory zone higher than or equal to 12 mm of diameter, against one to three out to 16 pathogenic indicator strains used including bacteria, moulds and yeasts. Based on their phenotypic characteristics, the 17 isolates were regrouped and 12 representative isolates were used for the identifiation by 16S rDNA sequencing. The results showed that the 17 LAB isolates displaying antimicrobial activity, were capable of fermenting various carbohydrates, and three of them were capable of producing bacteriocin-like substances (BLS) against Salmonella infantis SKN 557 (2 isolates) and Pseudomonas aeruginosa ATCC (1 isolate). Fourtheen isolates showed inhibitory activity against both A. flavus and A. fumugatus.The isolates identified belong to the species Lactobacillus plantarum (50% of the isolates), Lactobacillus fermentum (25%), Lactobacillus pentosus (8.33%), Lactobacillus plantarum/pentosus (8.33%) and Pediococcus acidilactici (8.33%) with a dominance of Lactobacillus genus which represents 91% of the identified isolates against 9% of Pediococus genus. The isolates revealed interesting properties and shoud be potential candidates to be used as starter cultures for food fermentation and preservation including fruits and vegetables products.


Copyright © 2019
By Authors and International Network for
Natural Sciences (INNSPUB)
This article is published under the terms of the Creative
Commons Attribution Liscense 4.0

Isolation, characterization and identification of lactic acid bacteria with antimicrobial activities found in fresh pulp of tomatoes from Ouagadougou, Burkina Faso

Biswas K, Upadhayay S, Rapsang GF, Joshi SR. 2017. Antibacterial and Synergistic Activity Against β-Lactamase-Producing Nosocomial Bacteria by Bacteriocin of LAB Isolated From Lesser Known Traditionally Fermented Products of India. HAYATI Journal of Biosciences 24, 87–95.  https://doi.org/10.1016/j.hjb.2017.08.008

Bringel F, Castioni A, Olukoya DK, Felis GE, Torriani S, Dellaglio F. 2005. Lactobacillus plantarum subsp Argentoratensis subsp nov isolated from vegetable matrices.International Journal of Systematic and Evolutionary Microbiology 55, 1629–1634. https://doi.org/10.1099/ijs.0.63333-0

Chiu HH, Tsai CC, Hsih HY, Tsen HY. 2007. Screening from pickled vegetables the potential probiotic strains of lactic acid bacteria able to inhibit the Salmonella invasion in mice. Journal of Applied Microbiology 104, 605-612. https://doi.org/10.1111/j.1365-2672.2007.03573.x

Compaore H, Sawadogo-Lingani H, Guira F, Samandoulougou S, Savadogo A, Dianou D, Traore AS. 2016. Enhancement of antibacterial compounds production by Aspergillus flavus and Penicillium citrinum isolated from locals foods in BoboDioulasso and Ouahigouya, Burkina Faso. European Journal of Pharmaceutical and Medical Research 3, 354-363. https://doi.org/10.4314/jab.v110i1.7

Dellaglio F, Bottazzi V, Vescovo M. 1975. Deoxyribonucleic acid homology among Lactobacillus species 01 the subgenus Streptobacterium Orla-Jensen. International Journal of Systematic Bacteriology 25, 160-172.

Demir N, Bahçeci KS, Acar J. 2006. The effects of different initial Lactobacillus plantarum concentrations on some properties of fermented carrot juice. Journal of Food Processing and Preservation 30, 352–363. https://doi.org/10.1111/j.1745-4549.2006.00070.x

Di Cagno R, Coda R, De Angelis M, Gobbetti M. 2013. Exploitation of vegetables through lactic acid fermentation.  Food Microbiology 33, 1-10. https://doi.org/10.1016/j.fm.2012.09.003

Di Cagno R, Minervini G, Rizzello CG, De Angelis M, Gobbetti M. 2011. Effect of lactic acid fermentation on antioxidant texture color and sensory properties of red and green smoothies. Food Microbiology 28, 1062-1071. https://doi.org/10.1016/j.fm.2011.02.011

Di Cagno R, Surico RF, Paradiso A, De Angelis M, Salmon JC, Buchin S, De Gara L, Gobbetti M. 2009. Effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices. International Journal of Food Microbiology 128, 473-483. https://doi.org/10.1016/j.ijfoodmicro.2008.10.017

ECOWAS. 2011. Strategic Orientation Document for the Mango Value Chain in the African States Report, p 146.

Endo A, Dicks LMT. 2014. Lactic Acid Bacteria: Biodiversity and Taxonomy ed Holzapfel WH and Wood BJB. John Wiley and Sons, 13-30.

FAO. 2012. West African Food Composition Table Rome Italie, p 148.

Farrow JAE, Collins MD. 1988. Lactobacillus oris sp nov from the Human Oral Cavity. International Journal of Systematic Bacteriological 38, 116-118.

Fessard A. 2017. Recherche de bactéries lactiques autochtones capables de mener la fermentation de fruits tropicaux avec une augmentation de l’activité antioxydante Thèse de Doctorat Université de la Réunion, p 192.

Fleming HP, Etchells JL, Costilow RN. 1975. Microbial Inhibition by an Isolate of Pediococcus from Cucumber Brines. Applied Microbiology 30, 1040-1042.

Garmasheva I, Kovalenko N, Voychuk S, Ostapchuk A, Livins’ka O, Oleschenko L. 2016. Lactobacillus species mediated synthesis of silver nanoparticles and their antibacterial activity against opportunistic pathogens in vitro. Bio Impacts 6, 219-223. https://doi.org/10.15171/bi.2016.29

Gregersen T. 1978. Rapid method for distinction of Gram-negative from Gram-positive bacteria. European Journal of Applied Microbiology and Technology 5, 123-127. https://doi.org/10.1007/BF00498806

Guiraud JP. 1998. Microbiologiealimentaire. Paris France Ed Dunod, 282-295.

Hammes WP, Vogel RF. 1995. The genus Lactobacillus.In:Wood, B.J.B. & Holzapfel,W.H. (eds), The Genera of Lactic Acid Bacteria, 2 Blackie Academic & Professional, 19–54.

Hernandez SM, Rodriguez REM, Diaz RC. 2008. Chemical Composition of Tomato Lycopersicon esculentum from Tenerife the Canary Islands. Food Chemistry 106, 1046-1056. https://doi.org/10.1016/j.foodchem.2007.07.025

International Sandard ISO. 6887-1. 2017. Microbiology of the food chain-Preparation of test samples initial suspension and decimal dilutions for microbiological examination Part 1: general rules for the preperation of the initial suspension on the decimal dilution Second edition, p 11.

Khemariya P, Singh S, Jaiswal N, Chaurasia SNS. 2016. Isolation and identification of Lactobacillus plantarum from Vegetable Samples. Food Biotechnology 3, 49–62. https://doi.org/10.1080/08905436.2015.1132428

Kumar S, Stecher G, Li M, Knyaz C, Tamura K. 2018. MEGA X: Molecular Evolutionary Genetics Analysis across computing platforms. Molecular Biology and Evolution 35, 1547-1549. https://doi.org/10.1093/molbev/msy096

Lee H, Yoon H, Ji Y, Kim H, Park H, Lee J. 2011. Functional properties of Lactobacillus strains from kimchi. International Journal of Food Microbiology 145, 155-161. https://doi.org/10.1016/j.ijfoodmicro.2010.12.003

Lindegaard-Pedersen L., Owusu-Kwarteng J, Thorsen L, Jespersen L. 2012. Biodiversity and probiotic potential of yeasts isolated from Fura, a West african spontaneously fermented cereal. International Journal of Food Microbiology 159, 144-151. https://doi.org/10.1016/j.ijfoodmicro.2012.08.016

Lund T, De Buyser ML, Granum PE. 2000. A new cytotoxin from Bacillus cereus that may cause necrotic enteritis. Molecular Microbiology 38, 254-61. https://doi.org/10.1046/j.1365-2958.2000.02147.x

Magnusson J, Ström K, Roos S, Sjögren J, Schnürer J. 2003. Broad and complex antifungal activity among environmental isolates of lactic acid bacteria. FEMS Microbiology Letters 219, 129–135. https://doi.org/10.1016/S0378-1097(02)01207-7

Makras L,Triantafyllou V, Fayol-Messaoudi D, Adriany T, Zoumpopoulou G, Tsakalidou E, Servin A, De Vuyst L. 2006. Kinetic analysis of the antibacterial activity of probiotic lactobacilli towards Salmonella enterica serovar Typhimurium reveals a role for lactic acid and other inhibitory compounds. Research in Microbiology 157, 241–247. https://doi.org/10.1016/j.resmic.2005.09.002

MASA 2013. Situation de référence des principales filières agricoles au Burkina Faso, p 208.

Pot B, Felis EG, De Bruyne K, Tsakalidou E, Papadimitriou K, Leisner J, Vandamme P. 2014. Lactic Acid Bacteria: Biodiversity and Taxonomy, First Edition. Edited by Wilhelm H. Holzapfel and Brian J.B. Wood. John Wiley and Sons, Ltd., 249-353.

Plenghvidhya V, Breidt F, Lu Z, Fleming HP. 2007. DNA fingerprinting of lactic acid bacteria in sauerkraut fermentations. Applied and Environmental Microbiology 73, 7697-7702. https://doi.org/10.1128/AEM.01342-07

Ren D, Zhu J, Gong S, Liu H, Yu H. 2018. Antimicrobial Characteristics of Lactic Acid Bacteria Isolated from Homemade Fermented Foods. BioMed Research International 2018, 1-9. https://doi.org/10.1155/2018/5416725

Rizzello C, Filannino P, Di Cagno R, Calasso M, Gobbetti M. 2013. Quorum-Sensing Regulation of Constitutive Plantaricin by Lactobacillus plantarum Strains under a Model System for Vegetables and Fruits. Applied and Environmental Microbiology 80, 777-787. https://dx.doi.org/10.1128%2FAEM.03224-13

Samadoulougou-Kafando PMJ, Sawadogo-Lingani H, Kaboré D, Kanté-Traoré H,  Compaoré-Sérémé D, Dicko MH. 2018. Processing of Canned Mango using Natural Preservatives: Effect on the Physicochemical Characteristics and Hygienic Quality. International Journal of Food and Nutritional Science 5, 38-46. https://doi.org/10.15436/2377-0619.18.1823

Savadogo A, Ouattara CAT, Bassole IHN, Traore AS. 2004. Antimicrobial activities of lactic acid bacteria strains isolated from Burkina Faso fermented milk. Pakistan Journal of Nutrition 3, 174-179. http://dx.doi.org/10.3923/pjn.2004.174.179

Sawadogo-Lingani H, Diawara B, Traoré AS, Jakobsen M. 2008. Technological properties of Lactobacillus fermentum involved in the processing of dolo and pito West African sorghum beers for the selection of starter cultures. Journal of Applied Microbiology 104, 873-882. https://doi.org/10.1111/j.1365-2672.2007.03306.x

Schillinger U, Lucke FK. 1989. Antimicrobial activity of Lactobacillus sake isolated from meat. Applied and Environmental Microbiology 55, 1901-1906.

Somashekaraiah R, Shruthi B, Deepthi BV, Sreenivasa MY. 2019. Probiotic Properties of Lactic Acid Bacteria Isolated From Neera: A Naturally Fermenting Coconut Palm Nectar. Frontière in Microbiologie 10, 1-11. https://doi.org/10.3389/fmicb.2019.01382

Ström K, Sjögren J, Broberg A, Schnürer J. 2002. Lactobacillus plantarum MiLAB 393 produces the antifungal cyclic dipeptides cyclo L-Phe-L-Pro and cyclo L-Phe trans-4-OH-L-Pro and phenyllactic acid. Applied and Environmental Microbiology 68, 4322-4327. https://doi.org/10.1128/aem.68.9.4322-4327.2002

Tagg JR, McGiven AR. 1971. Assay System for Bacteriocins. Applied Microbiology 21, 943.

Tailliez P, Quénée P, Chopin A. 1996. Estimation de la diversité parmi les souches de la collection CNRZ: application de la RAPD à un groupe de lactobacilles. Lait 76, 147-158.

Tamang JP, Tamang B, Schillinger U, Guigas C, Holzapfel WH. 2009. Functional properties of lactic acid bacteria isolated from ethnic fermented vegetables of the Himalayas. International Journal of Food Microbiology 135, 28-33. https://doi.org/10.1016/j.ijfoodmicro.2009.07.016

Tamura K, Nei M. 1993. Estimation of the number of nucleotide substitutions in the control region of mitochondrial DNA in humans and chimpanzees. Molecular Biology and Evolution 10, 512-526. https://doi.org/10.1093/oxfordjournals.molbev.a040023

Tapsoba FW, Sawadogo-Lingani H, Coda R, Compaoré-Sérémé D, Katina K, Kaboré D, Haro H, Dicko MH, Maina HN. 2017. Characterization of exopolysaccharide producing LAB isolated from zoom-koom a cereal-based traditional beverage from Burkina Faso. International Journal of Biosciences 11, 45-60. http://dx.doi.org/10.12692/ijb/11.6.45-60

Vitali B, Minervini G, Rizzello CG, Spisni E, Maccaferri S, Brigidi P, Gobbetti M, Di Cagno R. 2012 Novel probiotic candidates for humans isolated from raw fruits and vegetables. Food Microbiology 31, 116-125. http://dx.doi.org/10.1016/j.fm.2011.12.027

World Cancer Research Fund. 2007. Food, nutrition, physical activity and the prevention of cancer: a global perspective: a project of World Cancer Research Fund International. Washington, D.C: American Institute for Cancer Research, p 517.

Zanoni P, Farrow JAE, Phillips BA, Collins MD. 1987. Lactobacillus pentosus (Fred Peterson and Anderson) sp. Nov. nom. rev. International Journal of Systematic Bacteriology 37, 339-341.


Style Switcher

Select Layout
Chose Color
Chose Pattren
Chose Background