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See detailIn Vitro Detection And Characterization Of Bacteriocin-Like Inhibitory Activity Of Lactic Acid Bacteria (Lab) Isolated From Senegalese Local Food Products
Diop, Mb.; Dubois Dauphin, Robin ULg; Dortu, C. et al

in African Journal of Microbiology Research [=AJMR] (2008), 2(8),

The prevalence of lactic acid bacteria (LAB) in Senegalese local food products was determined to be 109 CFU/g in millet flour and milk products, and 103 CFU/g in seafood products. These food products are ... [more ▼]

The prevalence of lactic acid bacteria (LAB) in Senegalese local food products was determined to be 109 CFU/g in millet flour and milk products, and 103 CFU/g in seafood products. These food products are generally preserved by spontaneous fermentation (without addition of starters). Of 220 lactic acid bacteria strains randomly selected from such products, 12 isolates capable of producing bacteriocin-like substances (bac+) were detected. Based on the use of API 50 CH test kits and 16S rDNA sequencing, 11 isolates were characterized as Lactococcus lactis subsp. lactis strains and one as an Enterococcus faecium strain. Nisin- and enterocin B-encoding genes were respectively identified in the bac+ lactococcal strains and the E. faecium strain. Since the bac+ Lc. lactis strains were isolated from different products, it suggests a high potential of growth by these strains in variable ecological environments. Expression of the nisin gene was indicated for one of the lactococcal strains, designated Lc. lactis subsp. lactis CWBI-B1410, which showed the highest in vitro antibacterial activity. An antibacterial preparation prepared from the CWBI-B1410 strain showed many similarities with nisin with regards to its inhibitory effects, heat resistance, protease sensitivity profile, as well as retention time of the antibacterial substances on a C18 column. These results suggest that a nisin-like substance is produced by the CWBI-B1410 strain. This strain has been selected for application as an additional barrier to supplementation with sodium chloride as a means to improve the bacterial quality of fish commodities in Senegal. [less ▲]

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See detailEnhancing The Antilisterial Effect Of Lactobacillus Curvatus Cwbi-B28 In Pork Meat And Cocultures By Limiting Bacteriocin Degradation
Kouakou, P.; Ghalfi, H.; Destain, Jacqueline ULg et al

in Meat Science (2008), 80(3),

This work focused on Listeria monocytogenes growth inhibition and growth rebound in raw and cooked pork meat inoculated with Lactobacillus curvatus strains. During storage of raw meat homogenates in the ... [more ▼]

This work focused on Listeria monocytogenes growth inhibition and growth rebound in raw and cooked pork meat inoculated with Lactobacillus curvatus strains. During storage of raw meat homogenates in the presence of the bacteriocin-producing strain Lactobacillus curvatus CWBI-B28wt, the Listeria monocytogenes cfu count was initially reduced to an undetectable level, but a growth rebound occurred after two weeks, coinciding with loss of 70% of the bacteriocin activity present at the end of week 2. The Listeria growth rebound was suppressed when proteolysis of bacteriocin was countered by the absence of proteases (bacteriocin addition to cooked meat) or the presence of 1% soy flour (added to provide competing substrates). Further experiments confirmed that bacteriocin is sensitive to the action of proteolytic enzymes isolated from both Lactobacillus curvatus CWBI-B28wt and the meat matrix. Bacteriocin proteolysis thus emerges as a cause of Listeria growth rebound. [less ▲]

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See detailBacteriocin producers from traditional food products
Diop, Michel Bakar; Dubois Dauphin, Robin ULg; Tine, Emmanuel et al

in Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment [=BASE] (2007), 11(4), 275-281

A total of 220 strains of LAB isolated from 32 samples of traditional fermented food from Senegal were screened for bacteriocin production. Two bacteriocin producers, Lactococcus lactis subsp. lactis and ... [more ▼]

A total of 220 strains of LAB isolated from 32 samples of traditional fermented food from Senegal were screened for bacteriocin production. Two bacteriocin producers, Lactococcus lactis subsp. lactis and Enterococcus faecium, were identifi ed from 12 bacteriocin-producing isolates on the basis of phenotypic analyses and 16S rDNA sequence. Both bacteriocins produced by new isolates show antimicrobial activity against Listeria monocytogenes and Bacillus coagulans whereas only that produced by Lactococcus lactis has an activity against Bacillus cereus. Bacteriocin-producing Lactococcus lactis strains were found in a variety of traditional foods indicating a high potential of growth of this strain in variable ecological complex environment. Partial 16S rDNA of the two bacteriocin producers obtained in this study has been registered to Genbank databases under the accession number AY971748 for Lactococcus lactis subsp. lactis (named CWBI-B1410) and AY971749 for Enterococcus faecium (named CWBI-B1411). The new bacteriocin-producing Lactococcus lactis subsp. lactis strain has been selected for identification and application of the bacteriocin to food preservation. [less ▲]

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See detailSelection of bacteriocin-producing lactic acid bacteria from Senegal traditional fermented food
Diop, M.; Dubois Dauphin, Robin ULg; Tine, E. et al

Poster (2006, September)

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See detailThermoresistant properties of acetic acids bacteria isolated from tropical products of Sub-Saharan Africa and destined to industrial vinegar
Ndoye, B.; Lebecque, S.; Dubois Dauphin, Robin ULg et al

in Enzyme & Microbial Technology (2006), 39(4), 916-923

Among 17 strains isolated from over-producing fruits, such as mangos, and cereals, two specific acetic acids bacteria, CWBI-B418 and CWBI-B419, were selected for their ability of growth and acetate ... [more ▼]

Among 17 strains isolated from over-producing fruits, such as mangos, and cereals, two specific acetic acids bacteria, CWBI-B418 and CWBI-B419, were selected for their ability of growth and acetate production at higher temperatures. They have confirmed as Acetobacter tropicalis and A. pasteurianus, respectively, through phylogenetic study based on the 16S rDNA gene sequence analysis. The nucleotide sequence data of CWBI-B418 and CWBI-B419 strains had been deposited in the GenBank database under the respective accession nos. AY883036 and AY883035. In an other hand, their ability of growth and acetification with those of the wild-type strain A. pasteurianus LMG 1625(T) showed that CWBI-B418 and CWBI-B419 strains developed an optimum of growth without any appreciable lag phase and a high level of acetic acid production at 35 and 38 degrees C, respectively. The ability of growth and acetification of the wild strain was impossible under such conditions. The CWBI-B418 and CWBI-B419 strains exhibited then thermoresistance and acidoresistance property. The measure of alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH) activity (two enzymes membrane-bound involved in acetic fermentation), realized on a range of temperatures from 25 to 40 degrees C, showed an increasing denaturation more marked in the wild type strain. The inactivation constant of the enzymes ADH and ALDH of these strains was indeed much lower than that of the wild strain. By taking into account of all these physiological potentialities, the use of the CWBI-B418 and CWBI-B419 strains in industrial vinegar production in Sub-Saharan Africa would make it possible to reduce in a considerable way the cooling water expenses. (c) 2006 Elsevier Inc. All rights reserved. [less ▲]

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See detailPrevalence and sources of Campylobacter spp. contamination in free-range broiler production in Belgium
Vandeplas, Sabrina ULg; Dubois Dauphin, Robin ULg; Beckers, Yves ULg et al

in World's Poultry Science Journal (2006), 62(supplément), 557

An one year epidemiological study was carried out between February 2005 and January 2006 in Belgium to assess the Campylobacter prevalence in free-range broiler production. Three successive broiler flocks ... [more ▼]

An one year epidemiological study was carried out between February 2005 and January 2006 in Belgium to assess the Campylobacter prevalence in free-range broiler production. Three successive broiler flocks on 6 belgian farms were investigated for the presence of Campylobacter ssp. during the rearing period. Each flock was visited four times, before and after the outdoor rearing period. During each visit, samples were taken in the broiler houses (litter, cecal droppings, water-lines, feed, entrance premises) as well as from the outer rearing environment (open-air range). Conventional microbiological methods combined with biochemical tests were used for the Campylobacter detection, species identification and isolation. Campylobacter prevalence was very high in free-range broiler production during the experimental period. C. jejuni is the main species isolated from all contaminated samples, while mixed C. jejuni/C. coli infections sometimes occured. Contamination of the broiler flocks was increased in summer/autumn, with a 100% flocks contamination, whereas only 4 (66.7%) and 3 (50%) of the flocks became Campylobacter positive in spring and winter respectively, at the end of the rearing period. Moreover, about 53.8% of contaminated flocks were infected with Campylobacter before chicks have access to the open-air range. In 69.2% of the Campylobacter-positive flocks, the open-air range soil belonged partly of fully to environmental samples found to be Campylobacter-positive before flock infection. The other potential sources of infection were delivery tray, entrance premises floor and water-lines. The access to an open-air range seems to be an important way of contamination of broilers because Campylobacter prevalence in the flocks increased after going out. [less ▲]

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See detailSelection of bacteria to decrease in vitro growth of Campylobacter jejuni and Campylobacter coli and characterization of their antagonistic activities
Marcq, Christopher ULg; Didderen, Isabelle; Dubois Dauphin, Robin ULg et al

in Proceedings of the Eleventh Conference on Food Microbiology (2006)

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See detailQuantification of Bifidobacterium spp. and Lactobacillus spp. in rat fecal samples by real-time PCR.
Delroisse, Jean-Marc; Boulvin, Anne-Lise; Parmentier, Isabelle et al

in Microbiological research (2006), (5),

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See detailAdherence And Colonization Properties Of Lactobacillus Rhamnosus Tb1, A Broiler Chicken Isolate
Bouzaine, T.; Dubois Dauphin, Robin ULg; Thonart, Philippe ULg et al

in Letters In Applied Microbiology (2005), 40(5),

Aims: Selected lactic acid bacteria (LAB) isolated from intestinal tract of chicken have been studied in order to investigate their ability to adhere in vitro to Basement Membrane Matrigel (BMM). A ... [more ▼]

Aims: Selected lactic acid bacteria (LAB) isolated from intestinal tract of chicken have been studied in order to investigate their ability to adhere in vitro to Basement Membrane Matrigel (BMM). A selected strain showing a good adherence in BMM test was used for in vivo colonization assays. Methods and Results: In vitro assessment of adhesion of broiler chicken isolates was performed using BMM assay. Among LAB strains tested, Lactobacillus rhamnosus TB1 showed a good adherence that was comparable to the one of an Escherichia coli EPEC strain used as positive control. For in vivo colonization assays this strain was fluorescently stained with the carboxyfluorescein diacetate succinimidyl ester (cFDA-SE) thus allowing its detection in different layers of intestinal tract after inoculation in broiler chicken. Further, stained L. rhamnosus were found with a highest value in rectum, jejunum and ileum both 3 and 24 h after administration. Conclusions: BMM assay is a quick method to test in vitro adhesion properties of bacterial strains and cFDASE- stained bacteria may be considered as an alternative method to test in vivo adhesion and colonization properties. Significance and Impact of the Study: Lactobacillus rhamnosus TB1 was therefore showed to be able to adhere strongly in vitro to BMM and in vivo to intestinal epithelial cells of chicken and may be considered as a potential probiotic for chicken. [less ▲]

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See detailPolyphasic Identification Of A New Thermotolerant Species Of Lactic Acid Bacteria Isolated From Chicken Faeces
Sow, Nm.; Dubois Dauphin, Robin ULg; Weber, Dominique ULg et al

in African Journal of Biotechnology (2005), 4(5),

Two thermotolerant and desiccation tolerant lactic acid bacteria (TDLAB) were pointed out from twenty isolated strains from soils and dried chicken faeces. Samples were collected in poultry farms in the ... [more ▼]

Two thermotolerant and desiccation tolerant lactic acid bacteria (TDLAB) were pointed out from twenty isolated strains from soils and dried chicken faeces. Samples were collected in poultry farms in the vicinity of Dakar, Senegal (West Africa). The two new isolates were called Sp.4 (Sp.4=CWBI-B534=LMG7278) and Sp.20 (Sp.20=CWBI-B545=LMG7279). They are Grampositive, catalase-negative, facultatively anaerobic, non-motile, and non-spore-forming rods. Both produce D/L lactic acid via homofermentative pathway. Growth of the strains occurred between 15°C and 44°C. The optimum temperature for growth was in 30°C-37°C temperature and pH 3-8 range. Desiccation treatment in glycerol showed 30% survival rates. Complex total fatty acid pattern of the strains showed the presence of C14:0, C16:0, C16:1, C18:0, C18:1, C18:2, C18:3. SDS-PAGE of total protein of both strains placed them in L. plantarum group. AFLP analysis showed a phylogenetic proximity of the two strains with L. plantarum stricto sensu species. Specific amplified 16s rDNA restriction analysis (ARDRA) of the 16S rDNA gene, however, showed that these thermotolerant strains were not L. plantarum. ITS sequencing revealed that Sp.20 (LMG 7279) could be classed into Lactobacillus paraplantarum species since the short sequence of ITS showed 95% of similarity with reference species. Polyphasic identification shows that Sp.4, (the type strain is LMG 7278T) represent a new species within the genus Lactobacillus with only 88%+/-1 ITS sequence similarity with reference species. For which the name Lactobacillus aminata sp. nov. is proposed. [less ▲]

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See detailUtilization of a probiotic-hemicellulases combination to prevent effects of Salmonella contamination of broilers
Dubois Dauphin, Robin ULg; Vandeplas, Sabrina ULg; Welling, Gjalt W. et al

in Proceedings of the Ninth Conference on Food Microbiology (2004, September 16)

The aim of this study was to determine the effectiveness of a combination probiotic - hemicellulases by its relative incidence on gastrointestinal (GI) tract microbiota, correlated to the animal ... [more ▼]

The aim of this study was to determine the effectiveness of a combination probiotic - hemicellulases by its relative incidence on gastrointestinal (GI) tract microbiota, correlated to the animal performances during the growing period of broilers infected or not with Salmonella typhimurium [less ▲]

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See detailUtilization of a probiotic-hemicellulases combination to prevent effects of Samonella contamination of broilers.
Dubois Dauphin, Robin ULg; Vandeplas, Sabrina ULg; Welling, Gjalt et al

in Proceeding of the 9th Conference on Food Microbiology, University of Gent (Belgium), September 16-17, 2004 (2004, September)

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See detailEtude in vivo d’une adsorption de probiotique (Lb. Plantarum) au niveau du tractus intestinal d’un poulet
Dubois Dauphin, Robin ULg; Amor, L.; Roblain, D. et al

Poster (2003, January)

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