Antimicrobial Activity of a Bacteriocin Produced by Lactobacillus Plantarum 29V and Strain’S Viability in Palm Kernel Oil

Zambou Ngoufack François; Kaktcham Pierre Marie; Tiogo Azemfack Huguette Noëlle; Guetiya Wadoum Raoul Emeric

doi:doi:10.11648/j.ijnfs.20130203.12

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Antimicrobial Activity of a Bacteriocin Produced by Lactobacillus Plantarum 29V and Strain’S Viability in Palm Kernel Oil

Zambou Ngoufack François, Kaktcham Pierre Marie, Tiogo Azemfack Huguette Noëlle, Guetiya Wadoum Raoul Emeric

Published in International Journal of Nutrition and Food Sciences (Volume 2, Issue 3)

Received: 17 April 2013 Published: 2 May 2013

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Abstract

The present investigation reports the characterization of the bacteriocin produced by the probiotic strain Lac-tobacillus plantarum 29V isolated from raw cow milk in the Western’s highlands of Cameroon, as well as the viability of this strain in the palm kernel oil. The antimicrobial compound synthesized by Lactobacillus plantarum 29V was sensitive to some proteolytic enzymes. It showed remarkable stability at high temperatures and in the presence of organic solvents, detergents and surfactants. It was also active in pH 2.0–10 and NaCl range of 1-7%. The neutralized cell-free supernatant of this bacterium inhibited the growth of several Lactobacillus spp., pathogenic and food spoilage microorganisms. The results of this study showed that palm kernel oil maintains the viable cell numbers of the probiotic strain Lactobacillus plantarum 29V, without any changes of peroxide and acid indexes of palm kernel oil.

Published in	International Journal of Nutrition and Food Sciences (Volume 2, Issue 3)
DOI	10.11648/j.ijnfs.20130203.12
Page(s)	102-108
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2013. Published by Science Publishing Group

Keywords

Bacteriocin, Probiotic, Lactobacillus Plantarum, Palm Kernel Oil

References

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APA Style

Zambou Ngoufack François, Kaktcham Pierre Marie, Tiogo Azemfack Huguette Noëlle, Guetiya Wadoum Raoul Emeric. (2013). Antimicrobial Activity of a Bacteriocin Produced by Lactobacillus Plantarum 29V and Strain’S Viability in Palm Kernel Oil. International Journal of Nutrition and Food Sciences, 2(3), 102-108. https://doi.org/10.11648/j.ijnfs.20130203.12

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ACS Style

Zambou Ngoufack François; Kaktcham Pierre Marie; Tiogo Azemfack Huguette Noëlle; Guetiya Wadoum Raoul Emeric. Antimicrobial Activity of a Bacteriocin Produced by Lactobacillus Plantarum 29V and Strain’S Viability in Palm Kernel Oil. Int. J. Nutr. Food Sci. 2013, 2(3), 102-108. doi: 10.11648/j.ijnfs.20130203.12

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AMA Style

Zambou Ngoufack François, Kaktcham Pierre Marie, Tiogo Azemfack Huguette Noëlle, Guetiya Wadoum Raoul Emeric. Antimicrobial Activity of a Bacteriocin Produced by Lactobacillus Plantarum 29V and Strain’S Viability in Palm Kernel Oil. Int J Nutr Food Sci. 2013;2(3):102-108. doi: 10.11648/j.ijnfs.20130203.12

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@article{10.11648/j.ijnfs.20130203.12,
  author = {Zambou Ngoufack François and Kaktcham Pierre Marie and Tiogo Azemfack Huguette Noëlle and Guetiya Wadoum Raoul Emeric},
  title = {Antimicrobial Activity of a Bacteriocin Produced by Lactobacillus Plantarum 29V and Strain’S Viability in Palm Kernel Oil},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {2},
  number = {3},
  pages = {102-108},
  doi = {10.11648/j.ijnfs.20130203.12},
  url = {https://doi.org/10.11648/j.ijnfs.20130203.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20130203.12},
  abstract = {The present investigation reports the characterization of the bacteriocin produced by the probiotic strain Lac-tobacillus plantarum 29V isolated from raw cow milk in the Western’s highlands of Cameroon, as well as the viability of this strain in the palm kernel oil. The antimicrobial compound synthesized by Lactobacillus plantarum 29V was sensitive to some proteolytic enzymes. It showed remarkable stability at high temperatures and in the presence of organic solvents, detergents and surfactants. It was also active in pH 2.0–10 and NaCl range of 1-7%. The neutralized cell-free supernatant of this bacterium inhibited the growth of several Lactobacillus spp., pathogenic and food spoilage microorganisms. The results of this study showed that palm kernel oil maintains the viable cell numbers of the probiotic strain Lactobacillus plantarum 29V, without any changes of peroxide and acid indexes of palm kernel oil.},
 year = {2013}
}

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TY  - JOUR
T1  - Antimicrobial Activity of a Bacteriocin Produced by Lactobacillus Plantarum 29V and Strain’S Viability in Palm Kernel Oil
AU  - Zambou Ngoufack François
AU  - Kaktcham Pierre Marie
AU  - Tiogo Azemfack Huguette Noëlle
AU  - Guetiya Wadoum Raoul Emeric
Y1  - 2013/05/02
PY  - 2013
N1  - https://doi.org/10.11648/j.ijnfs.20130203.12
DO  - 10.11648/j.ijnfs.20130203.12
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 102
EP  - 108
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20130203.12
AB  - The present investigation reports the characterization of the bacteriocin produced by the probiotic strain Lac-tobacillus plantarum 29V isolated from raw cow milk in the Western’s highlands of Cameroon, as well as the viability of this strain in the palm kernel oil. The antimicrobial compound synthesized by Lactobacillus plantarum 29V was sensitive to some proteolytic enzymes. It showed remarkable stability at high temperatures and in the presence of organic solvents, detergents and surfactants. It was also active in pH 2.0–10 and NaCl range of 1-7%. The neutralized cell-free supernatant of this bacterium inhibited the growth of several Lactobacillus spp., pathogenic and food spoilage microorganisms. The results of this study showed that palm kernel oil maintains the viable cell numbers of the probiotic strain Lactobacillus plantarum 29V, without any changes of peroxide and acid indexes of palm kernel oil.
VL  - 2
IS  - 3
ER  -

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Author Information

Zambou Ngoufack François
Kaktcham Pierre Marie

Laboratory of Biochemistry, Food Science and Nutrition (LABPMAN) - Department of Biochemistry - Faculty of Science - University of Dschang, Cameroon
Tiogo Azemfack Huguette Noëlle
Guetiya Wadoum Raoul Emeric

Laboratory of Biochemistry, Food Science and Nutrition (LABPMAN) - Department of Biochemistry - Faculty of Science - University of Dschang, Cameroon

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APA Style

Zambou Ngoufack François, Kaktcham Pierre Marie, Tiogo Azemfack Huguette Noëlle, Guetiya Wadoum Raoul Emeric. (2013). Antimicrobial Activity of a Bacteriocin Produced by Lactobacillus Plantarum 29V and Strain’S Viability in Palm Kernel Oil. International Journal of Nutrition and Food Sciences, 2(3), 102-108. https://doi.org/10.11648/j.ijnfs.20130203.12

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ACS Style

Zambou Ngoufack François; Kaktcham Pierre Marie; Tiogo Azemfack Huguette Noëlle; Guetiya Wadoum Raoul Emeric. Antimicrobial Activity of a Bacteriocin Produced by Lactobacillus Plantarum 29V and Strain’S Viability in Palm Kernel Oil. Int. J. Nutr. Food Sci. 2013, 2(3), 102-108. doi: 10.11648/j.ijnfs.20130203.12

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AMA Style

Zambou Ngoufack François, Kaktcham Pierre Marie, Tiogo Azemfack Huguette Noëlle, Guetiya Wadoum Raoul Emeric. Antimicrobial Activity of a Bacteriocin Produced by Lactobacillus Plantarum 29V and Strain’S Viability in Palm Kernel Oil. Int J Nutr Food Sci. 2013;2(3):102-108. doi: 10.11648/j.ijnfs.20130203.12

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@article{10.11648/j.ijnfs.20130203.12,
  author = {Zambou Ngoufack François and Kaktcham Pierre Marie and Tiogo Azemfack Huguette Noëlle and Guetiya Wadoum Raoul Emeric},
  title = {Antimicrobial Activity of a Bacteriocin Produced by Lactobacillus Plantarum 29V and Strain’S Viability in Palm Kernel Oil},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {2},
  number = {3},
  pages = {102-108},
  doi = {10.11648/j.ijnfs.20130203.12},
  url = {https://doi.org/10.11648/j.ijnfs.20130203.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20130203.12},
  abstract = {The present investigation reports the characterization of the bacteriocin produced by the probiotic strain Lac-tobacillus plantarum 29V isolated from raw cow milk in the Western’s highlands of Cameroon, as well as the viability of this strain in the palm kernel oil. The antimicrobial compound synthesized by Lactobacillus plantarum 29V was sensitive to some proteolytic enzymes. It showed remarkable stability at high temperatures and in the presence of organic solvents, detergents and surfactants. It was also active in pH 2.0–10 and NaCl range of 1-7%. The neutralized cell-free supernatant of this bacterium inhibited the growth of several Lactobacillus spp., pathogenic and food spoilage microorganisms. The results of this study showed that palm kernel oil maintains the viable cell numbers of the probiotic strain Lactobacillus plantarum 29V, without any changes of peroxide and acid indexes of palm kernel oil.},
 year = {2013}
}

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TY  - JOUR
T1  - Antimicrobial Activity of a Bacteriocin Produced by Lactobacillus Plantarum 29V and Strain’S Viability in Palm Kernel Oil
AU  - Zambou Ngoufack François
AU  - Kaktcham Pierre Marie
AU  - Tiogo Azemfack Huguette Noëlle
AU  - Guetiya Wadoum Raoul Emeric
Y1  - 2013/05/02
PY  - 2013
N1  - https://doi.org/10.11648/j.ijnfs.20130203.12
DO  - 10.11648/j.ijnfs.20130203.12
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 102
EP  - 108
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20130203.12
AB  - The present investigation reports the characterization of the bacteriocin produced by the probiotic strain Lac-tobacillus plantarum 29V isolated from raw cow milk in the Western’s highlands of Cameroon, as well as the viability of this strain in the palm kernel oil. The antimicrobial compound synthesized by Lactobacillus plantarum 29V was sensitive to some proteolytic enzymes. It showed remarkable stability at high temperatures and in the presence of organic solvents, detergents and surfactants. It was also active in pH 2.0–10 and NaCl range of 1-7%. The neutralized cell-free supernatant of this bacterium inhibited the growth of several Lactobacillus spp., pathogenic and food spoilage microorganisms. The results of this study showed that palm kernel oil maintains the viable cell numbers of the probiotic strain Lactobacillus plantarum 29V, without any changes of peroxide and acid indexes of palm kernel oil.
VL  - 2
IS  - 3
ER  -

Copy | Download