Biopreservation of a Cameroonian Indigenous Fermented Milk (Pendidam) Using Biosurfactants | Chapter 08 | Advances and Trends in Biotechnology and Genetics Vol. 3
Natural compounds with bio-preservative
properties are gaining attention of researchers worldwide. It is the case of
biosurfactants known as surface active compounds produced by microorganisms
which deserved antimicrobial and antioxidant properties. The present study was
aimed to improve the shelf life of a Cameroonian indigenous fermented milk
“pendidam” using biosurfactants derived from that food matrix. Biosurfactants
was extracted from pendidam, purified, characterized preliminarly and its in
vitro antimicrobial activity against microorganisms isolated from pendidam was
assessed. Then, the biosurfactants was applied in pendidam and the
microbiological quality of pendidam was followed up during 4 days of
preservation at room temperature. The results obtained show that the crude
extract of biosurfactants exhibit emulsifying and surface activities which
remained stable after heat treatment at 100°C for 15 min, NaCl concentration of
20% and pH values ranging from 2 to 12. Furthermore, the biosurfactants was microbicidal
against Candida spp. and E. coli at a concentration of 100 mg/mL. Solution of
Biosurfactants (50 mg/mL) introduced into pendidam at a ratio of 10% (v/v),
reduced significantly (p<0.05) the proliferation of the total aerobic
mesophilic flora, E. coli and Candida spp. during 4 days of preservation at
room temperature while no adverse effects were noticed on the growth of lactic
acid bacteria. The present study highlights the bio-preservative potential of
biosurfactants and suggests its use in food industry as food preservatives.
Author(s) Details
Dr. Mbawala Augustin,
Associate Professor
Department of Food Sciences
and Nutrition, National School of Agro-Industrial Sciences, University of
Ngaoundere, P.O.Box 455, Ngaoundere, Cameroon.
Dr. Pahane Mbiada Majesté,
Ph.D
Department of Food Sciences
and Nutrition, National School of Agro-Industrial Sciences, University of
Ngaoundere, P.O.Box 455, Ngaoundere, Cameroon.
Dr. Mouafo Tene Hippolyte,
Ph.D
Department of Food Sciences
and Nutrition, National School of Agro-Industrial Sciences, University of
Ngaoundere, P.O.Box 455, Ngaoundere, Cameroon.
Centre for Food and
Nutrition Research, Institute of Medical Research and Medicinal Plants Studies,
P.O.Box 6163, Yaounde, Cameroon.
Dr. Tatsadjieu Ngoune Léopold,
Professor
Department of Food
Engineering and Quality Control, University Institute of Technology, University
of Ngaoundere, P.O.Box 455, Ngaoundere, Cameroon.
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