Biodiversity and biotechnological properties of lactic acid bacteria isolated from traditional Moroccan sourdoughs
The present study aimed at characterizing lactic acid bacteria (LAB) strains isolated from traditional sourdoughs collected in different regions of Morocco. Isolated strains were firstly identified using Gram staining and catalase reaction test. Presumptive LAB strains were then checked for various phenotypical properties including growth at 45 °C, resistance to NaCl, enzyme production, acidification capacity, diacetyl and exopolysaccharide (EPS) production, and antifungal activity. Finally, selected LAB strains were identified using 16S rDNA sequencing. Results showed that 32.1% of the isolates were thermophilic (45 °C) and 83.9% were resistant to NaCl (6.5%). Moreover, 51.7 and 37.5% were able to produce diacetyl and EPS, respectively. Regarding enzyme production, 55.3 and 7.1% of the isolates showed lipolytic and proteolytic activities, respectively. Low pH values (3.37–3.76) were obtained after 24 h of incubation of LAB strains in de Man, Rogosa and Sharpe (MRS) broth. Antifungal activity test against Aspergillus flavus, Aspergillus niger and Penicillium spp. showed an inhibition rate up to 50%. Bacterial DNA sequencing showed that LAB isolates belong to seven species, chiefly Levilactobacillus brevis, Lentilactobacillus parabuchneri, Lactiplantibacillus plantarum, Pediococcus pentosaceus, Enterococcus hirae, Bifidobacterium pseudocatenulatum, and Companilactobacillus paralimentarius. These findings, for the first time in Moroccan sourdoughs, indicate that the isolated LAB strains have good multifunctional properties and could be suitable as good starters for sourdough bread production under controlled conditions.
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Language: | eng |
Subjects: | Q04 - Composition des produits alimentaires, Q01 - Sciences et technologies alimentaires - Considérations générales, bactérie lactique, propriété antifongique, levain panaire, activité enzymatique, Aspergillus flavus, épreuve catalase, diacétyle, Enterococcus, enzyme lipolytique, http://aims.fao.org/aos/agrovoc/c_15990, http://aims.fao.org/aos/agrovoc/c_26757, http://aims.fao.org/aos/agrovoc/c_34039, http://aims.fao.org/aos/agrovoc/c_2604, http://aims.fao.org/aos/agrovoc/c_26370, http://aims.fao.org/aos/agrovoc/c_e579f725, http://aims.fao.org/aos/agrovoc/c_16176, http://aims.fao.org/aos/agrovoc/c_15967, http://aims.fao.org/aos/agrovoc/c_12197, http://aims.fao.org/aos/agrovoc/c_4940, |
Online Access: | http://agritrop.cirad.fr/608569/ http://agritrop.cirad.fr/608569/1/ID608569.pdf |
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dig-cirad-fr-6085692024-03-04T20:57:09Z http://agritrop.cirad.fr/608569/ http://agritrop.cirad.fr/608569/ Biodiversity and biotechnological properties of lactic acid bacteria isolated from traditional Moroccan sourdoughs. El Boujamaai Mounir, Mannani Nysrine, Aloui Amina, Errachidi Faouzi, Ben Salah-Abbès Jalila, Riba Amar, Abbes Samir, Rocha João Miguel, Bartkiene Elena, Brabet Catherine, Zinedine Abdellah. 2023. World Journal of Microbiology and Biotechnology, 39:331, 11 p.https://doi.org/10.1007/s11274-023-03784-0 <https://doi.org/10.1007/s11274-023-03784-0> Biodiversity and biotechnological properties of lactic acid bacteria isolated from traditional Moroccan sourdoughs El Boujamaai, Mounir Mannani, Nysrine Aloui, Amina Errachidi, Faouzi Ben Salah-Abbès, Jalila Riba, Amar Abbes, Samir Rocha, João Miguel Bartkiene, Elena Brabet, Catherine Zinedine, Abdellah eng 2023 World Journal of Microbiology and Biotechnology Q04 - Composition des produits alimentaires Q01 - Sciences et technologies alimentaires - Considérations générales bactérie lactique propriété antifongique levain panaire activité enzymatique Aspergillus flavus épreuve catalase diacétyle Enterococcus enzyme lipolytique http://aims.fao.org/aos/agrovoc/c_15990 http://aims.fao.org/aos/agrovoc/c_26757 http://aims.fao.org/aos/agrovoc/c_34039 http://aims.fao.org/aos/agrovoc/c_2604 http://aims.fao.org/aos/agrovoc/c_26370 http://aims.fao.org/aos/agrovoc/c_e579f725 http://aims.fao.org/aos/agrovoc/c_16176 http://aims.fao.org/aos/agrovoc/c_15967 http://aims.fao.org/aos/agrovoc/c_12197 Maroc http://aims.fao.org/aos/agrovoc/c_4940 The present study aimed at characterizing lactic acid bacteria (LAB) strains isolated from traditional sourdoughs collected in different regions of Morocco. Isolated strains were firstly identified using Gram staining and catalase reaction test. Presumptive LAB strains were then checked for various phenotypical properties including growth at 45 °C, resistance to NaCl, enzyme production, acidification capacity, diacetyl and exopolysaccharide (EPS) production, and antifungal activity. Finally, selected LAB strains were identified using 16S rDNA sequencing. Results showed that 32.1% of the isolates were thermophilic (45 °C) and 83.9% were resistant to NaCl (6.5%). Moreover, 51.7 and 37.5% were able to produce diacetyl and EPS, respectively. Regarding enzyme production, 55.3 and 7.1% of the isolates showed lipolytic and proteolytic activities, respectively. Low pH values (3.37–3.76) were obtained after 24 h of incubation of LAB strains in de Man, Rogosa and Sharpe (MRS) broth. Antifungal activity test against Aspergillus flavus, Aspergillus niger and Penicillium spp. showed an inhibition rate up to 50%. Bacterial DNA sequencing showed that LAB isolates belong to seven species, chiefly Levilactobacillus brevis, Lentilactobacillus parabuchneri, Lactiplantibacillus plantarum, Pediococcus pentosaceus, Enterococcus hirae, Bifidobacterium pseudocatenulatum, and Companilactobacillus paralimentarius. These findings, for the first time in Moroccan sourdoughs, indicate that the isolated LAB strains have good multifunctional properties and could be suitable as good starters for sourdough bread production under controlled conditions. article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/608569/1/ID608569.pdf text Cirad license info:eu-repo/semantics/restrictedAccess https://agritrop.cirad.fr/mention_legale.html https://doi.org/10.1007/s11274-023-03784-0 10.1007/s11274-023-03784-0 info:eu-repo/semantics/altIdentifier/doi/10.1007/s11274-023-03784-0 info:eu-repo/semantics/altIdentifier/purl/https://doi.org/10.1007/s11274-023-03784-0 info:eu-repo/grantAgreement///09MAG20//(MAR) Projet PHC Maghreb/ |
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Q04 - Composition des produits alimentaires Q01 - Sciences et technologies alimentaires - Considérations générales bactérie lactique propriété antifongique levain panaire activité enzymatique Aspergillus flavus épreuve catalase diacétyle Enterococcus enzyme lipolytique http://aims.fao.org/aos/agrovoc/c_15990 http://aims.fao.org/aos/agrovoc/c_26757 http://aims.fao.org/aos/agrovoc/c_34039 http://aims.fao.org/aos/agrovoc/c_2604 http://aims.fao.org/aos/agrovoc/c_26370 http://aims.fao.org/aos/agrovoc/c_e579f725 http://aims.fao.org/aos/agrovoc/c_16176 http://aims.fao.org/aos/agrovoc/c_15967 http://aims.fao.org/aos/agrovoc/c_12197 http://aims.fao.org/aos/agrovoc/c_4940 Q04 - Composition des produits alimentaires Q01 - Sciences et technologies alimentaires - Considérations générales bactérie lactique propriété antifongique levain panaire activité enzymatique Aspergillus flavus épreuve catalase diacétyle Enterococcus enzyme lipolytique http://aims.fao.org/aos/agrovoc/c_15990 http://aims.fao.org/aos/agrovoc/c_26757 http://aims.fao.org/aos/agrovoc/c_34039 http://aims.fao.org/aos/agrovoc/c_2604 http://aims.fao.org/aos/agrovoc/c_26370 http://aims.fao.org/aos/agrovoc/c_e579f725 http://aims.fao.org/aos/agrovoc/c_16176 http://aims.fao.org/aos/agrovoc/c_15967 http://aims.fao.org/aos/agrovoc/c_12197 http://aims.fao.org/aos/agrovoc/c_4940 |
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Q04 - Composition des produits alimentaires Q01 - Sciences et technologies alimentaires - Considérations générales bactérie lactique propriété antifongique levain panaire activité enzymatique Aspergillus flavus épreuve catalase diacétyle Enterococcus enzyme lipolytique http://aims.fao.org/aos/agrovoc/c_15990 http://aims.fao.org/aos/agrovoc/c_26757 http://aims.fao.org/aos/agrovoc/c_34039 http://aims.fao.org/aos/agrovoc/c_2604 http://aims.fao.org/aos/agrovoc/c_26370 http://aims.fao.org/aos/agrovoc/c_e579f725 http://aims.fao.org/aos/agrovoc/c_16176 http://aims.fao.org/aos/agrovoc/c_15967 http://aims.fao.org/aos/agrovoc/c_12197 http://aims.fao.org/aos/agrovoc/c_4940 Q04 - Composition des produits alimentaires Q01 - Sciences et technologies alimentaires - Considérations générales bactérie lactique propriété antifongique levain panaire activité enzymatique Aspergillus flavus épreuve catalase diacétyle Enterococcus enzyme lipolytique http://aims.fao.org/aos/agrovoc/c_15990 http://aims.fao.org/aos/agrovoc/c_26757 http://aims.fao.org/aos/agrovoc/c_34039 http://aims.fao.org/aos/agrovoc/c_2604 http://aims.fao.org/aos/agrovoc/c_26370 http://aims.fao.org/aos/agrovoc/c_e579f725 http://aims.fao.org/aos/agrovoc/c_16176 http://aims.fao.org/aos/agrovoc/c_15967 http://aims.fao.org/aos/agrovoc/c_12197 http://aims.fao.org/aos/agrovoc/c_4940 El Boujamaai, Mounir Mannani, Nysrine Aloui, Amina Errachidi, Faouzi Ben Salah-Abbès, Jalila Riba, Amar Abbes, Samir Rocha, João Miguel Bartkiene, Elena Brabet, Catherine Zinedine, Abdellah Biodiversity and biotechnological properties of lactic acid bacteria isolated from traditional Moroccan sourdoughs |
description |
The present study aimed at characterizing lactic acid bacteria (LAB) strains isolated from traditional sourdoughs collected in different regions of Morocco. Isolated strains were firstly identified using Gram staining and catalase reaction test. Presumptive LAB strains were then checked for various phenotypical properties including growth at 45 °C, resistance to NaCl, enzyme production, acidification capacity, diacetyl and exopolysaccharide (EPS) production, and antifungal activity. Finally, selected LAB strains were identified using 16S rDNA sequencing. Results showed that 32.1% of the isolates were thermophilic (45 °C) and 83.9% were resistant to NaCl (6.5%). Moreover, 51.7 and 37.5% were able to produce diacetyl and EPS, respectively. Regarding enzyme production, 55.3 and 7.1% of the isolates showed lipolytic and proteolytic activities, respectively. Low pH values (3.37–3.76) were obtained after 24 h of incubation of LAB strains in de Man, Rogosa and Sharpe (MRS) broth. Antifungal activity test against Aspergillus flavus, Aspergillus niger and Penicillium spp. showed an inhibition rate up to 50%. Bacterial DNA sequencing showed that LAB isolates belong to seven species, chiefly Levilactobacillus brevis, Lentilactobacillus parabuchneri, Lactiplantibacillus plantarum, Pediococcus pentosaceus, Enterococcus hirae, Bifidobacterium pseudocatenulatum, and Companilactobacillus paralimentarius. These findings, for the first time in Moroccan sourdoughs, indicate that the isolated LAB strains have good multifunctional properties and could be suitable as good starters for sourdough bread production under controlled conditions. |
format |
article |
topic_facet |
Q04 - Composition des produits alimentaires Q01 - Sciences et technologies alimentaires - Considérations générales bactérie lactique propriété antifongique levain panaire activité enzymatique Aspergillus flavus épreuve catalase diacétyle Enterococcus enzyme lipolytique http://aims.fao.org/aos/agrovoc/c_15990 http://aims.fao.org/aos/agrovoc/c_26757 http://aims.fao.org/aos/agrovoc/c_34039 http://aims.fao.org/aos/agrovoc/c_2604 http://aims.fao.org/aos/agrovoc/c_26370 http://aims.fao.org/aos/agrovoc/c_e579f725 http://aims.fao.org/aos/agrovoc/c_16176 http://aims.fao.org/aos/agrovoc/c_15967 http://aims.fao.org/aos/agrovoc/c_12197 http://aims.fao.org/aos/agrovoc/c_4940 |
author |
El Boujamaai, Mounir Mannani, Nysrine Aloui, Amina Errachidi, Faouzi Ben Salah-Abbès, Jalila Riba, Amar Abbes, Samir Rocha, João Miguel Bartkiene, Elena Brabet, Catherine Zinedine, Abdellah |
author_facet |
El Boujamaai, Mounir Mannani, Nysrine Aloui, Amina Errachidi, Faouzi Ben Salah-Abbès, Jalila Riba, Amar Abbes, Samir Rocha, João Miguel Bartkiene, Elena Brabet, Catherine Zinedine, Abdellah |
author_sort |
El Boujamaai, Mounir |
title |
Biodiversity and biotechnological properties of lactic acid bacteria isolated from traditional Moroccan sourdoughs |
title_short |
Biodiversity and biotechnological properties of lactic acid bacteria isolated from traditional Moroccan sourdoughs |
title_full |
Biodiversity and biotechnological properties of lactic acid bacteria isolated from traditional Moroccan sourdoughs |
title_fullStr |
Biodiversity and biotechnological properties of lactic acid bacteria isolated from traditional Moroccan sourdoughs |
title_full_unstemmed |
Biodiversity and biotechnological properties of lactic acid bacteria isolated from traditional Moroccan sourdoughs |
title_sort |
biodiversity and biotechnological properties of lactic acid bacteria isolated from traditional moroccan sourdoughs |
url |
http://agritrop.cirad.fr/608569/ http://agritrop.cirad.fr/608569/1/ID608569.pdf |
work_keys_str_mv |
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