Biodiversity and biotechnological properties of lactic acid bacteria isolated from traditional Moroccan sourdoughs

El Boujamaai Mounir, Mannani Nysrine, Aloui Amina, Errachidi Faouzi, Ben Salah-Abbès Jalila, Riba Amar, Abbes Samir, Rocha João Miguel, Bartkiene Elena, Brabet Catherine, Zinedine Abdellah. 2023. Biodiversity and biotechnological properties of lactic acid bacteria isolated from traditional Moroccan sourdoughs. World Journal of Microbiology and Biotechnology, 39:331, 11 p.

Résumé : The present study aimed at characterizing lactic acid bacteria (LAB) strains isolated from traditional sourdoughs collected in different regions of Morocco. Isolated strains were firstly identified using Gram staining and catalase reaction test. Presumptive LAB strains were then checked for various phenotypical properties including growth at 45 °C, resistance to NaCl, enzyme production, acidification capacity, diacetyl and exopolysaccharide (EPS) production, and antifungal activity. Finally, selected LAB strains were identified using 16S rDNA sequencing. Results showed that 32.1% of the isolates were thermophilic (45 °C) and 83.9% were resistant to NaCl (6.5%). Moreover, 51.7 and 37.5% were able to produce diacetyl and EPS, respectively. Regarding enzyme production, 55.3 and 7.1% of the isolates showed lipolytic and proteolytic activities, respectively. Low pH values (3.37–3.76) were obtained after 24 h of incubation of LAB strains in de Man, Rogosa and Sharpe (MRS) broth. Antifungal activity test against Aspergillus flavus, Aspergillus niger and Penicillium spp. showed an inhibition rate up to 50%. Bacterial DNA sequencing showed that LAB isolates belong to seven species, chiefly Levilactobacillus brevis, Lentilactobacillus parabuchneri, Lactiplantibacillus plantarum, Pediococcus pentosaceus, Enterococcus hirae, Bifidobacterium pseudocatenulatum, and Companilactobacillus paralimentarius. These findings, for the first time in Moroccan sourdoughs, indicate that the isolated LAB strains have good multifunctional properties and could be suitable as good starters for sourdough bread production under controlled conditions.

Mots-clés Agrovoc : bactérie lactique, propriété antifongique, levain panaire, activité enzymatique, Aspergillus flavus, épreuve catalase, diacétyle, Enterococcus, enzyme lipolytique

Mots-clés géographiques Agrovoc : Maroc

Mots-clés libres : Sourdough, Lactic acid bacteria, Biotechnological properties, Antifungal activity, Morocco

Classification Agris : Q04 - Composition des produits alimentaires
Q01 - Sciences et technologies alimentaires - Considérations générales

Champ stratégique Cirad : CTS 3 (2019-) - Systèmes alimentaires

Agences de financement hors UE : Centre National pour la Recherche Scientifique et Technique, Ministère de l'Enseignement supérieur, de la Recherche scientifique et de l'Innovation, Centre de Coopération Internationale en Recherche Agronomique pour le Développement

Projets sur financement : (MAR) Projet PHC Maghreb

Auteurs et affiliations

• El Boujamaai Mounir, Chouaib Doukkali University (MAR)
• Mannani Nysrine, Chouaib Doukkali University (MAR)
• Aloui Amina, CIRAD-PERSYST-UMR Qualisud (FRA)
• Errachidi Faouzi, USMBA (MAR)
• Ben Salah-Abbès Jalila, University of Monastir (TUN)
• Riba Amar, Laboratoire de recherche sur la biodiversité, biotechnologie, environnement et développement durable (DZA)
• Abbes Samir, CIRAD-PERSYST-UMR Qualisud (FRA)
• Rocha João Miguel, Universidade Catolica Portuguesa (PRT)
• Bartkiene Elena, Lithuanian University of Health Sciences (LTU)
• Brabet Catherine, CIRAD-PERSYST-UMR Qualisud (REU)
• Zinedine Abdellah, Chouaib Doukkali University (MAR) - auteur correspondant

Source : Cirad-Agritrop (https://agritrop.cirad.fr/608569/)

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