Publications scientifiques
SANDRINE AIMÉE YOUTE FANCHE
Autres affiliations : University of Agronomic Sciences and Veterinary Medicine of Bucharest
ANTOINE LAURENT WOUAPI TCHOKONTHE
Jean‐Justin Essia Ngang
Camelia Diguță
Florentina Israel-Roming
Florentina Matei
ROMANIAN BIOTECHNOLOGICAL LETTERS
The objective of this study was to identify lactic acid bacteria (LAB) with antifungal activity usable in the fermentation of cocoa beans to limit the moulds growth and to characterize their inhibitory mechanism. A total of 28 LAB strains were isolated from fermented cocoa beans and tested for their antifungal activity against 10 moulds of the genus Aspergillus and Penicillium. An initial selection was made using the transversal method and the inhibition percentage was determined. The most active isolates were subjected to biochemical and molecular analysis; their cell free supernatant was analysed by HPLC and submitted to various treatments (acid neutralization, heat and enzymes). The best lactic acid selection has been subjected to molecular identification and were identified by molecular tools and belong to the species Lactobacillus farciminis, Lactobacillus brevis, Pediococcus pentosaceus, Weissella cibaria and Enterococcus faecium.
