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Multifunctional properties and safety evaluation of lactic acid bacteria and yeasts associated with fermented cereal doughs

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Abstract

Spontaneous cereal fermentations involve diverse lactic acid bacteria (LAB) and yeasts which may include multifunctional and safe or unsafe strains. This study assessed acidification ability, safety, antifungal activity and free amino acids release ability of LAB and yeasts previously isolated from spontaneously fermented cereal doughs in Benin. Fourteen LAB and thirteen yeast strains were studied in liquid media and/or in a model cereal dough prepared in laboratory conditions. Antifungal activity was assessed against Candida glabrata in liquid medium. Amino acids were determined by pre-column derivatization and separation with reversed-phase HPLC. Antimicrobial susceptibility was analysed by minimum inhibitory concentration determination. The acidification ability was higher for LAB compared to yeast strains. All LAB strains retarded the growth of C. glabrata Cg1 with the highest inhibition recorded for Weissella confusa Wc1 and Wc2. The highest free amino acid content was found in the doughs fermented with Pichia kudriavzevii Pk2 and Pk3. All the LAB strains were susceptible to ampicillin, chloramphenicol, erythromycin, but displayed phenotypic resistance to kanamycin, streptomycin and tetracycline. Positive PCR amplicon of resistance genes were detected in the following cases: 2 LAB strains were positive for kanamycin (aph(3)III), 5 strains were positive for streptomycin (aadA and/or strA and/or strB) and 3 strains were positive for tetracycline (tet (L) and/or tet (M)). For yeasts, most of the P. kudriavzevii strains were resistant to amphotericin B, fluconazole and itraconazole opposite to K. marxianus and Saccharomyces cerevisiae strains which were susceptible. The results obtained are valuable for selecting safe and multifunctional strains for cereal fermentation in West Africa.

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Acknowledgements

Funding was kindly provided by the International Foundation for Science (Grant n° IFS I-1-E-6165-1); the International Committee on Food Microbiology and Hygiene (ICFMH) and Danida through the project Preserving African food microorganisms for Green Growth (project number DFC No. 13 − 04 KU).

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Authors and Affiliations

  1. Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, Université d’Abomey-Calavi, 03, BP 2819, Jéricho, Cotonou, Benin

    Marcel Houngbédji, S. Wilfrid Padonou, Mathias Hounsou, B. Pélagie Agbobatinkpo, Hagretou Sawadogo-Lingani & D. Joseph Hounhouigan

  2. ESTCTPA, Université Nationale d’Agriculture, 01, BP 55, Porto-Novo, Benin

    S. Wilfrid Padonou

  3. Département Technologie Alimentaire/IRSAT/CNRST, 03, BP 7047, Ouagadougou 03, Burkina Faso

    Charles Parkouda & Hagretou Sawadogo-Lingani

  4. Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958, Frederiksberg C., Denmark

    Pernille Greve Johansen & Lene Jespersen

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  1. Marcel Houngbédji
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  2. S. Wilfrid Padonou
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  3. Charles Parkouda
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  4. Pernille Greve Johansen
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  9. D. Joseph Hounhouigan
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Contributions

MarH conceived and designed the research. SWP and DJH corrected and approved the research design. MarH conducted experiments. MartH, CP, PGJ, BPA, HSL, NA and LJ contributed to analytical tools. MarH analysed data and wrote the manuscript. All authors read and corrected the manuscript. MarH and DJH validated the submitted version of the manuscript.

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Correspondence to Marcel Houngbédji.

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Houngbédji, M., Padonou, S.W., Parkouda, C. et al. Multifunctional properties and safety evaluation of lactic acid bacteria and yeasts associated with fermented cereal doughs. World J Microbiol Biotechnol 37, 34 (2021). https://doi.org/10.1007/s11274-021-02994-8

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