Antimicrobial activity of lactic acid bacteria isolated from some Cameroonian dairy products

CaHReF 20116, Yaoundé Conges hall, 23 – 26 August 2016 , PL126

This study was embarked upon to obtain laboratory strains of lactic acid bacteria from some Cameroonian dairy products (“garri”, “pap”, powder milk (Nido®), raw milk, Sodeva®, Camlait®, Dolait®, “water fufu”). With potentials for the production of antimicrobial activity which is an important factor for insuring food safety. A large number of lactic acid were isolated and assess for their antimicrobial activity from these dairy products. This was done in the following ways: first the collection of samples was done scrupulously respecting laboratory aseptical techniques. Then secondly the preparation and sterilization of media, serial dilution of samples and inoculation on the media using the streak and spread plate techniques. The lactic acid bacteria isolated and identified were most from the following genera: L. fermentum, L. casei, L. plantarum, L. brevis, L. cellobiousus, L.delbrueckii, L.coryniformis, L.coprophilus, L. gensenii, L. lechmanii, and Leu paramensenteroides. Then finally the antimicrobial activity of the isolates were assess by using the disc diffusion and the well diffusion methods on Eosin methylene blue, Nutrient agar, Muller Hinton agar and salmonella shigella agar and an antibiogram was obtained. This work support recent scientific evidence of the role of bacteriocins like inhibitory substance such as nisin produced by lactic acid bacteria in the preservation of food and mediating many positive health effects. Traditional probiotics and bacteriocins dairy strains of lactic acid bacteria have a long history of safe use and most strains are considered commensal microorganism with no pathogenic potential.

antibiogram, Bacteriocins, lactic acid bacteria, nisin, probiotics