Singh, B., Singh, J.P., Kaur, A. and Singh, N. (2016) Bioactive Compounds in Banana and Their Associated Health Benefits—A Review. Food Chemistry, 206, 1-11.
https://doi.org/10.1016/j.foodchem.2016.03.033

has been cited by the following article:

• TITLE: Giving More Benefits to Biosurfactants Secreted by Lactic Acid Bacteria Isolated from Plantain Wine by Using Multiplex PCR Identification

  AUTHORS: Michaelle Bokamba Moukala, Christian Aimé Kayath, Gabriel Ahombo, Nicole Prisca Makaya Dangui, Duchel Jeanedvi Kinouani Kinavouidi, Effort Concentré Nguimbi Mouélé, Martin Diatewa

  KEYWORDS: Plantain Wine, Fermented Beverage, Lactobacillus spp., Multiplexe PCR, Biosurfactants, Pathogenic Inhibition

  JOURNAL NAME: Advances in Microbiology, Vol.9 No.11, November 14, 2019

  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.