Aka, S., Camara, F., Nanga, Y.Z., Loukou, Y.G. and Dje, K.M. (2008) Evaluation of Organic Acids and Sugars Contents during the Production of Tchapalo, a Traditional Sorghum Beer in Côte d’Ivoire. Journal of Food Technology, 6, 189-195.

has been cited by the following article:

• TITLE: Partial Characterization of Bacteriocins from Two Pediococcus acidilactici Strains Isolated during Traditional Sorghum Beer Processing in Côte d’Ivoire

  AUTHORS: Solange Aka-Gbezo, Florent Kouadio N’Guessan, Théodore N’Dédé Djeni, Marcellin Koffi Djè, Bassirou Bonfoh

  KEYWORDS: Bacteriocin, Pediococcus acidilactici, Lactic Acid Bacteria, Tchapalo Production

  JOURNAL NAME: Advances in Microbiology, Vol.4 No.16, December 31, 2014

  ABSTRACT: Two lactic acid bacteria strains (At1BEAE22 and At344E21) isolated during tchapalo production were identified on the basis of phenotypic analyses. Bacteriocins produced by these strains were tested for their antimicrobial activities using well diffusion agar method. Heat resistance, pH sensitivity and enzyme treatments were also analyzed. Results showed that both lactic acid bacteria strains were identified as Pediococcus acidilactici. Their bacteriocins inhibited growth of Lactobacillus delbrueckii F/31, Listeria innocua ATCC 33090, Enterococcus faecalis, Enterococcus faecalis ATCC 29212, Streptococcus sp, Enterococcus faecalis CIP 105042 and Enterococcus faecium ATCC 51558. These bacteriocins were heat stable at 60°C for 30 min for all indicator bacteria. However, they remained active only against Lactobacillus delbrueckii and Listeria innocua at 121°C for 60 min. Moreover, they were active in a wide range of pH (3 to 9) with a maximum activity observed at pH 5 and 6 on all indicator bacteria. But, bacteriocin from Pediococcus acidilactici At34E21 was more stable at acidic pH than basic one. The fact that the bacteriocin was inactivated by proteinase K and α-chymotrypsin indicated its proteinaceous nature, a general characteristics of bacteriocins.