Abstract
Fermented beverages have continued to give more surprises in terms of the presence of biomolecules and the diversity of microorganisms that may be contained. Republic of Congo is home to a panoply of fermented foods and beverages that are still not yet studied. This is the case of plantain wine fluently called banana wine. Within this framework, this work aims to study the role of Biosurfactant-like Biomolecules secreted during fermentation of plantain wine. Using MRS medium, 15 isolates bacteria have been found. 100% are able to secrete biosurfactant and 66.66% are extractible biosurfactants. 33% of isolates have been associated to Lactobacillus plantarum (Is2, Is9, Is12 and Is13) by using a one-step multi-plex PCR that targets genes encoding for bacteriocins. Biosurfactants secreted by L. plantarum play an important role in the preservation of banana wine. The biosurfactants extracted with chloroform and ammonium sulphate are able to inhibit the growth of pathogenic bacteria including Shigella flexneri, Salmonella spp., Pseudomonas aeruginosa and Staphy-lococcus aureus.
Highlights
Using MRS medium, 15 isolates bacteria have been found. 100% are able to secrete biosurfactant and 66.66% are extractible biosurfactants. 33% of isolates have been associated to Lactobacillus plantarum (Is2, Is9, Is12 and Is13) by using a one-step multiplex PCR that targets genes encoding for bacteriocins
Production of Biosurfactants In order to carry out our research, we first sought to know if the biosurfactants are directly secreted in the plantain wine
We find that BioIs3, Biosurfactant corresponding to isolate 3 (Is3), had developed a larger inhibition diameter on all selected strains, i.e. 3.3 cm ± 0.2 for E. coli, 4.2 cm ± 0.2 for S. flexneri, 3.3 cm ± 0.4 for Salmonella sp., 3.5 cm ± 0.4 for P. aeruginosa and 4.0 cm ± 0.2 for S. aureus
Summary
In the Republic of the Congo, there is a wide variety of traditional fermented. Other local wines basing on banana, orange, pineapple and grapefruit are not yet documented. The plantain wine commonly known as “banana wine” is known as “Mbamvu” in some Republic of Congo areas [1]. This fermented local beverage is produced according to traditional methods generally in areas where raw materials are grown. Spontaneous fermentation is achieved by the presence of microorganisms from the plant material Physicochemical parameters are generally poorly controlled [1]
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