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Characterisation and biochemical properties of predominant lactic acid bacteria from fermenting cassava for selection as starter cultures.
A total of 375 lactic acid bacteria were isolated from fermenting cassava in South Africa, Benin, Kenya and Germany, and were characterised by phenotypic and genotypic tests. These could be dividedExpand
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Antifungal activity of 2 lactic acid bacteria of the Weissella genus isolated from food.
UNLABELLED In the present study, a total of 116 lactic acid bacteria (LAB) strains isolated from Mill flour and fermented cassava were screened for their antifungal activity. Three strains among 116Expand
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Antilisterial Activity on Poultry Meat of Amylolysin, a Bacteriocin from Bacillus amyloliquefaciens GA1
This paper describes the production, the purification and the antilisterial activity of amylolysin, a novel bacteriocin from B. amyloliquefaciens GA1. The strain genome was first analysed using PCRExpand
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Biomass production and small-scale testing of freeze-dried lactic acid bacteria starter strains for cassava fermentations
Based on their predominance in Gari fermentations, as well as suitable technological properties, Lactobacillus plantarum, Lactobacillus fermentum, Weissella paramesenteroides and LeuconostocExpand
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Anti‐listerial activity of bacteriocin‐producing Lactobacillus curvatus CWBI‐B28 and Lactobacillus sakei CWBI‐B1365 on raw beef and poultry meat
Aim:  The study aimed to evaluate the effect of the bacteriocins produced by Lactobacillus sakei CWBI‐B1365 and Lactobacillus curvatus CWBI‐B28 on the growth and survival of Listeria monocytogenes inExpand
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Use of Lactobacillus strains to start cassava fermentations for Gari production.
Two Lactobacillus strains, Lactobacillus plantarum BFE 6710 and Lactobacillus fermentum BFE 6620, were used to start cassava fermentations in a pilot study under field production conditions in Kenya,Expand
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Production of freeze-dried lactic acid bacteria starter culture for cassava fermentation into gari
Sixteen lactic acid bacteria, eight Lactobacillus plantarum, three L. pentosus, 2Weissella paramesenteroides, two L. fermemtum and one Leuconostocmesenteroides ssp. mesenteroides were previouslyExpand
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Combined use of bacteriocin-producing strains to control Listeria monocytogenes regrowth in raw pork meat
Summary Avoiding the presence of Listeria in meat and dairy products is a major challenge for the food industry. In this work, a Lactobacillus curvatus strain producing the bacteriocin sakacin PExpand
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In Vitro Detection And Characterization Of Bacteriocin-Like Inhibitory Activity Of Lactic Acid Bacteria (Lab) Isolated From Senegalese Local Food Products
The prevalence of lactic acid bacteria (LAB) in Senegalese local food products was determined to be 10 CFU/g in millet flour and milk products, and 10 CFU/g in seafood products. These food productsExpand
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Les bactériocines des bactéries lactiques : caractéristiques et intérêts pour la bioconservation des produits alimentaires
Les bacteriocines produites par les bacteries lactiques sont des peptides antimicrobiens de faible poids moleculaire. Elles ont une activite inhibitrice dirigee contre les bacteries proches de laExpand
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