Volume 15, Issue 35, January - June, 2021

Evaluation of probiotic potentials of Lactococcus lactis sp. and its antimicrobial activity against some foodborne pathogens

Dangang BDS^1,2, Zambou NF^1♦, Agrawal R², Fonteh AF³

¹Faculty of science, Department of Biochemistry, University of Dschang, P.O.BOX 67, Cameroon
²Microbiology and Fermentation Technology Department, Central Food Technological Research Institute (CFTRI), India
³Faculty of Agronomy and Agricultural Sciences, University of Dschang, Cameroon

^♦Corresponding author
François Ngoufack Zambou, Faculty of science, Department of Biochemistry, University of Dschang, Cameroon P.O.BOX 67. E-mail: fzambou@yahoo.fr, Tel: +237677811129

ABSTRACT

Probiotics are usually used in functional foods due to their nutraceutical effects. But before using a strain to formulate functional foods, many tests have to be done to check some probiotic properties. Lactococcus lactis sp (L. lactis sp) strain isolated from fermented maize beverage “Sha’a” used in this study was grown in M17 broth for 56 h to determine the growth curve. Tolerance to the extreme gastrointestinal conditions (pH 2.0 and bile tolerance to 3.0%) was studied after gradual adaptation of the culture. Antibiotic resistance and antioxidant activity were evaluated. The ability to inhibit the growth of harmful bacteria was also checked. Results showed that culture strain could resist pH 2.0 and 3% bile for 24 hours. L. lactis sp. was able to produce acid which decreased the pH of the medium. Higher antioxidant activity was observed after 18 h of incubation (47.76 ± 0.00%). The strain was susceptible of most the antibiotics tested. Cultures presented a strong inhibition activity against the food-borne pathogens tested (Citrobacter sp., Shigella sp., Shigella dysenteriae, Enterococcus feacalis, and Pseudomonas sp.).

Keywords: Lactococcus lactis sp., acid and bile salt tolerances, antibiotic resistance, antioxidant activity, antimicrobial activity.

Drug Discovery, 2021, 15(35), 95-102

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