From the cells to the end product

The case of lactic starter production.. Destain Université de Liège, Centre Wallon de Biologie Industrielle Boulevard du Rectorat, 29 B40 P70 B-4000 Liège, Belgium ABSTRACT Lactic acid

From the cells to the end product The case of lactic starter production

Phillip Thonart*, P Kouakou, H Ghalfi, I Coulibaly, C Dortu, M Diop, P Antoine,

P Evrard, R Dubois-Dauphin, J Destain

Université de Liège, Centre Wallon de Biologie Industrielle Boulevard du Rectorat,

29 B40 P70 B-4000 Liège, Belgium

ABSTRACT

Lactic acid bacteria isolated by screening method from traditional food products of African

countries were tested for their ability to produce bacteriocin an antimicrobial substances acting

against other bacteria Some of these bacteriocins allow the inhibition of Listeria

monocytogenes, a food-bome pathogen responsible for human listeriosis However, food

ingredients caused an inefficient action of bacteriocins produced by several lactic acid bacteria

against Listeria monocytogenes achieving the phenomenon of Listeria growth rebound in

bacteriocin-supplemented food models Recently, new starter cultures of lactic acid bacteria with

an industrially important functionality are being developed The latter can contribute to inhibit

the rebounding phenomenon of Listeria and offer one or more organoleptic, technological,

nutritional, or health advantages

*

Corresponding author Tel.: +32.4.366.28.61

E-mail: : p.thonart@ulg.ac.be