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Published:
Mar 30, 2017DOI:
10.4314/jab.v106i1.3Keywords:
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Main Article Content
Influence des substrats carbonés et minéraux sur l’activité des substances BLIS (Bacteriocin-Like Inhibitory Substances) produites par des souches de <i>Bacillus</i> isolées à partir d’aliments fermentés au Burkina Faso
Abstract
Objectif: La présente étude a porté sur les souches de Bacillus productrices de substances inhibitrices (BLIS) isolées à partir d’échantillons de Soumbala, Bikalga, Attiéké et Maari au Burkina Faso.
Méthodologie et résultats: La diffusion sur gélose a été utilisée pour détecter la production de BLIS. L’influence des substrats (carbonés, minéraux) sur la production de BLIS et leur thermostabilité ont été étudiées. Les tests morphologiques et biochimiques montrent que les souches appartiennent au genre Bacillus. Parmi les souches isolées, 11 produisent des BLIS avec des inhibitions variant de 07,90 ± 0,14 mm (AB6) à 16,50 ± 0,71 mm (AB7) à l’encontre de Micrococcus luteus. La souche et la concentration en substrat influencent significativement cette production (p < 0,0001). Les BLIS étudiées ont été stables aux traitements thermiques variant de 50°C à 100 °C pendant 30 min.
Conclusion et application: Ces BLIS produites pourraient donc être des bactériocines et pourraient contribuer à une meilleure conservation des aliments.
Mots clés: Aliments fermentés, Bacillus, substances inhibitrices, diamètre d’inhibition, Micrococcus luteus
English Title: Influence of carbon and inorganic substrates on the activity of BLIS (bacteriocin-Like Inhibitory Substances) produced by Bacillus strains isolated from fermented foods in Burkina Faso
English Abstract
Objective: This study focused on production of inhibitory substances (BLIS) by Bacillus strains isolated from fermented foods (Soumbala, Bikalga, Attieke and Maari) in Burkina Faso.
Methods and results: The agar diffusion method through the well was used to detect the BLIS production. The influence of the substrates (carbon, minerals) on production BLIS and their thermostability were studied. The morphological and biochemical tests studied strains showed that these strains belong to the Bacillus genus. Eleven strains have revealed producing BLIS with the inhibition from 16.50 ± 0.71 mm for the AB7 strain to 07.90 ± 0.14 mm for the strain AB6. The strain and the substrate concentration significantly influence this production (p < 0.0001). BLIS were stable to heat treatment ranging from 50 °C to 100 °C for 30 min.
Conclusion and application of findings: These inhibitory substances produced, could be bacteriocins and could contribute to a better food preservation.
Keywords: Fermented food, Bacillus, inhibitory substance, inhibition diameter, Micrococcus luteus
