Assessment of probiotic and technological properties of Bacillus spp. Isolated from Burkinabe Soumbala. BMC Microbiology,
Lien de l'article:
https://doi.org/10.1186/s12866-022-02642-7
Auteur(s):
29. Dabire Yerobessor, Namwin Siourime Somda, Marius K. Somda, Clarisse B. Compaore, Iliassou Mogmenga, Lewis I. Ezeogu, Alfred S. Traore1, Jerry O. Ugwuanyi and Mamoudou H. DICKO
Auteur(s) tagués:
Mamoudou Hama DICKO ;
Résumé
All tested Bacillus strains (B54, F20, F24, F21, F26 and F44) presented variable relevant probiotic properties
(good tolerance to pH 2 and pH 4, gastric juice, bile salts, intestinal juice and phenol), with marked differences in
hydrophobicity and auto-aggregation capacity ranging from 73.62—94.71% and 49.35—92.30%, respectively. They
exhibited a broad spectrum of activity against foodborne pathogens depending on target pathogen, with the highest
activity exhibited by strain F20 (29.52 mm) against B. cereus 39 (p
Mots-clés
Bacillus spp. Enzymes Probiotic Starter Soumbala