International Journal of Biological and Chemical Sciences

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Screening of antimicrobial activity of lactic acid bacteria isolated from anango baca slurry, a spontaneously fermented maize product used in Côte d’Ivoire

Solange Aka-Gbezo, Amoin Georgette Konan, Mathias N’Cho, Patricia Achi, Rose Koffi-Nevry, Marina Koussemon-Camara, Bassirou Bonfoh


Anango baca is a traditional porridge-like food product made from fermented maize slurry which is widely used as a complementary food for infants in Côte d’Ivoire. The present study was conducted to assess antimicrobial activities of lactic acid bacteria (LAB) from this fermented infant’s product. Thereby, LAB were isolated into the slurry and their antimicrobial effects were examined via agar spot test and agar diffusion method prior to their identification by molecular tools. Anango baca slurry was found to be acidic (pH between 2.98 ± 0.02 and 3.75 ± 0.01). Counts of mesophilic LAB from MRS agar and thermophilic LAB varied from 6.4 ± 0.6 log UFC.g-1 to 10.9 ± 0.5 log UFC.g-1 and from 5.6 ± 2.3 log UFC.g-1 to 10.6 ± 0.5 log UFC.g-1, respectively. Thirteen LAB produced antibacterial substances able to inhibit the growth of pathogens and foodborne spoilage indicator bacteria. They were identified as Lactobacillus fermentum (46%), L. plantarum (23%), Enterococcus faecium (23%) and Staphylococcus pasteuri (8%). Among them, E. faecium and S. pasteuri produced bacteriocins. However, these bacteria are considered sometimes to be opportunistic pathogens. Thus, fermented maize slurry production must be to do from LAB selected to improve the hygiene and safety of anango baca slurry and also children’s health. Further studies will be conducted to select LAB able to be used as starters.

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Keywords:  Anango baca slurry, lactic acid bacteria, fermented maize porridge, antimicrobial activity, bacteriocin, molecular identification
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