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See detailBiomass production and small-scale testing of freeze-dried lactic acid bacteria starter strains for cassava fermentations
Edward, V.; Huch, M.; Dortu, C. et al

in Food Control (2011), 22(3-4), 389395

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See detailCombined use of bacteriocin-producing strains to control Listeria monocytogenes regrowth in raw pork meat.
Kouakou, P.; Ghalfi, H.; Dortu, C. et al

in International Journal of Food Science & Technology (2010), 45

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See detailPlasmid-associated bacteriocin production by Lactobacillus LMG21688 Listeria monocytogenes growth rebound in a food system.
Kouakou, P.; Dortu, C.; Dubois Dauphin, Robin ULg et al

in FEMS Microbiology Letters (2010), 306(1), 37-44

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See detailLe développement de starters lactiques : de la cellule au produit fini
Thonart, Philippe ULg; Kouakou, P.; Dortu, C. et al

Conference (2009, November 02)

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See detailCharacterisation of an Antilisterial Bacteriocin Produced by Lactobacillus sakei CWBI-B1365 Isolated from Raw Poultry Meat and Determination of Factors Controlling its Production
Dortu, C.; Fickers, P.; Franz, C.M.A.P. et al

in Probiotics and Antimicrobial Proteins (2009), 1

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See detailLes bactériocines des bactéries lactiques : caractéristiques et intérêts pour la bioconservation des produits alimentaires
Dortu, C.; Thonart, Philippe ULg

in Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment [=BASE] (2009), 13(1), 349-356

Bacteriocins from lactic acid bacteria: interest for food products biopreservation. Bacteriocins from lactic acid bacteria are low molecular weight antimicrobial peptides. They have inhibitory activity ... [more ▼]

Bacteriocins from lactic acid bacteria: interest for food products biopreservation. Bacteriocins from lactic acid bacteria are low molecular weight antimicrobial peptides. They have inhibitory activity against the bacteria that are closed related to the producer strains and a narrow inhibitory spectrum. Nevertheless, most of them have activity against some food-born pathogenic bacteria as Listeria monocytogenes. The application of bacteriocins or bacteriocin producing lactic acid bacteria in food products to inhibit pathogenic or food-spoilage bacteria has then been suggested. This review focuses on the classification, structure, function, mode of action, biosynthesis and current food applications of bacteriocins from lactic acid bacteria. [less ▲]

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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 detailAnti-Listerial Activity Of Bacteriocin-Producing Lactobacillus Curvatus Cwbi-B28 And Lactobacillus Sakei Cwbi-B1365 On Raw Beef And Poultry Meat
Dortu, C.; Huch, M.; Holzapfel, Wh. et al

in Letters In Applied Microbiology (2008), 47(6),

Aim: The study aimed to evaluate the effect of the bacteriocins produced by Lactobacillus sakei CWBI-B1365 and Lactobacillus curvatus CWBI-B28 on the growth and survival of Listeria monocytogenes in raw ... [more ▼]

Aim: The study aimed to evaluate the effect of the bacteriocins produced by Lactobacillus sakei CWBI-B1365 and Lactobacillus curvatus CWBI-B28 on the growth and survival of Listeria monocytogenes in raw beef and poultry meat. Methods and Results: The sakacin P and sakacin G structural genes were identified in Lact. curvatus CWBI-B28 and Lact. sakei CWBI-B1365 using PCR amplification, respectively. The effect of the two bacteriocinogenic strains either alone or together, and that of the nonbacteriocin-producing strain Lact. sakei LMG17302, on the growth of L. monocytogenes was evaluated in beef and poultry meat. In raw beef, the pathogenic bacteria were inhibited by the bacteriocinogenic strains. The bacteriocinogenic strains had no activity in raw chicken meat when inoculated separately, while they showed a clear anti-Listeria effect when applied together. Conclusion: Sakacin G producing Lact. sakei and sakacin P producing Lact. curvatus may be applied in raw beef to inhibit L. monocytogenes. In poultry meat, the inhibition of L. monocytogenes could only be achieved by a combined application of these bacteriocin-producing strains. Significance and Impact of the Study: In some meat products, the combined application of different class IIa bacteriocin producing lactic acid bacterium can enhance the anti-listerial activity. [less ▲]

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See detailUse of Lactobacillus strains to start cassava fermentations for Gari production
Huch, M.; Hanak, A.; Specht, I. et al

in International Journal of Food Microbiology (2008), 128(2), 258-267

Two Lactobacillus strains, Lactobacillus plantarum BFE 6710 and Lactobacillus fermentum BFE 6620, were used to start cassava fermentations in a pilot study under field production conditions in Kenya, to ... [more ▼]

Two Lactobacillus strains, Lactobacillus plantarum BFE 6710 and Lactobacillus fermentum BFE 6620, were used to start cassava fermentations in a pilot study under field production conditions in Kenya, to determine their potential to establish themselves as predominant lactobacilli during the fermentation. Predominant strains from three fermentations were isolated throughout the 48 h fermentation period. The use of these strains in high numbers clearly resulted in 1 to 2 log higher lactic acid bacteria (LAB) counts over the course of the fermentation when compared to the uninoculated control. 178 predominant LAB isolates were grouped based on their phenotypic characteristics, and were characterised to strain level by RAPD–PCR, followed by PFGE strain typing. Overall, L. plantarum strains represented the majority of the isolates, followed by Weissella confusa and Lactococcus garvieae strains. The results of RAPD–PCR and PFGE strain typing techniques indicated that L. plantarum BFE 6710 was successful in asserting itself as a predominant strain. In contrast, L. fermentum BFE 6620 failed to establish itself as a predominant organism in the fermentation. The success of the L. plantarum strains to predominate in the cassava fermentation demonstrates the potential for development of Lactobacillus starter cultures to industrialise the Gari production process. [less ▲]

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See detailTowards the industrialization of traditional African fermented foods : a case study of fortified gari in Benin
Egountlety, M.; Adjakidje, A. S.; Segbedji, C. M. et al

Poster (2007, June)

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See detailCharacterisation and biochemical properties of predominant lactic acid bacteria from fermenting cassava for selection as starter cultures
Kostinek, M.; Specht, I.; Edward, V. A. et al

in International Journal of Food Microbiology (2007), 114(3), 342-351

A total of 375 lactic acid bacteria were isolated from fermenting cassava in South Africa, Benin, Kenya and Germany, and were characterised by phenotypic and genotypic tests. These could be divided into ... [more ▼]

A total of 375 lactic acid bacteria were isolated from fermenting cassava in South Africa, Benin, Kenya and Germany, and were characterised by phenotypic and genotypic tests. These could be divided into five main groups comprising strains of facultatively heterofermentative rods, obligately heterofermentative rods, heterofermentative cocci, homofermentative cocci and obligately homofermentative rods, in decreasing order of predominance. Most of the facultatively heterofermentative rods were identified by phenotypic tests as presumptive Lactobacillus plantarum-group strains, which also comprised the most predominant bacteria (54.4% of strains) isolated in the study. The next predominant group of lactic acid bacteria (14.1% of total isolates) consisted of obligately heterofermentative rods belonging either to the genus Lactobacillus or Weissella, followed by the heterofermentative cocci (13.9% of isolates) belonging to the genera Weissella or Leuconostoc. Homofermentative cocci were also isolated (13.3% of isolates). Biochemical properties such as production of alpha-amylase, p-glucosidase, tannase, antimicrobials (presumptive bacteriocin and H2O2-production), acidification and fermentation of the indigestible sugars raffinose and stachyose, were evaluated in vitro for selection of potential starter strains. A total of 32 strains with one or more desirable biochemical properties were pre-selected and identified using rep-PCR fingerprinting in combination with 16S rRNA sequencing of representative rep-PCR cluster isolates. Of these strains, 18 were identified as L. plantarum, four as Lactobacillus pentosus, two each as Leuconostoc fallax, Weissella paramesenteroides and Lactobacillus fermentum, one each as Leuconostoc mesenteroides subsp. mesenteroides and Weissella cibaria, while two remained unidentified but could be assigned to the L. plantarum-group. These strains were further investigated for clonal relationships, using RAPD-PCR with three primers, and of the 32 a total of 16 strains were finally selected for the development as starter cultures for Gari production. (C) 2006 Elsevier B.V. All rights reserved. [less ▲]

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See detailSelection of bacteriocin-producing lactic acid bacteria from Senegalese traditional fermented food for use as bio-preservative in fish
Diop, M.; Dortu, C.; Ngom, A. et al

Poster (2006, September)

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See detailCharacterisation of bacteriocins from lactic acid bacteria
Dortu, C.; Franz, C.; Kostinek, M. et al

Poster (2006, September)

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See detailProduction du gari ordinaire par inoculation de cultures de Lactobacillus plantarum
Egounlety, M.; Adjakidjé, A.; Yao, A. et al

Poster (2006, September)

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