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Seasonal Diversity of Lactic Acid Bacteria in Artisanal Yoghurt and Their Antibiotic Susceptibility Pattern

The microbiological quality of artisanal yoghurt marketed in some regions of Cameroon was evaluated during the dry and rainy seasons alongside three commercial brands and the susceptibility of isolates to some conventional antibiotics. A total of ninety-six (96) samples were collected, and the micro...

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Autores principales: Moh, Lamye Glory, Etienne, Pamo Tedonkeng, Jules-Roger, Kuiate
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7895560/
https://www.ncbi.nlm.nih.gov/pubmed/33628770
http://dx.doi.org/10.1155/2021/6674644
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author Moh, Lamye Glory
Etienne, Pamo Tedonkeng
Jules-Roger, Kuiate
author_facet Moh, Lamye Glory
Etienne, Pamo Tedonkeng
Jules-Roger, Kuiate
author_sort Moh, Lamye Glory
collection PubMed
description The microbiological quality of artisanal yoghurt marketed in some regions of Cameroon was evaluated during the dry and rainy seasons alongside three commercial brands and the susceptibility of isolates to some conventional antibiotics. A total of ninety-six (96) samples were collected, and the microbiological quality was based on the total count of lactic acid bacteria (lactobacilli and cocci) as well as the identification of species present using identification kits. The susceptibility of isolates was determined using the microdilution method. The lactobacillus counts of locally made yoghurts during both seasons were lower than those of the commercial samples. However, there was a general reduction of viable count of lactobacilli within the samples during the rainy season when compared to the dry season while a general increase in the total coccus count was observed during the rainy season except samples from Bamenda which instead decreased. Five (5) Lactobacillus species belonging to one genera were identified from 29 lactobacillus isolates. Lactobacillus bulgaricus was the highest (64.28%), present in 71.42%, 50.00%, 33.33%, and 33.33% (dry season) compared to 85.71%, 100%, 33.33%, and 25.00% (rainy season) from Bamenda, Dschang, Bafoussam, and commercial, respectively. More so, 14 cocci, 3 coccobacilli, and 1 rod species belonging to 5, 3, and 1 genera were identified, from 74 cocci, 12 coccobacilli, and 3 rod isolates, respectively, with Streptococcus thermophilus being the highest (35.55%). However, 93.33% of the lactobacillus isolates were very sensitive to the antibiotics used, while only 20% of cocci were sensitive. This result suggests that the paucity of the appropriate lactic acid bacteria (LAB) and presence of pathogenic LAB caused by the absence of quality control and ignorance might hinder its health benefits and protection offered to consumers with a resultant exposure to high risk of food borne infection and intoxication coupled to the resistant strains.
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spelling pubmed-78955602021-02-23 Seasonal Diversity of Lactic Acid Bacteria in Artisanal Yoghurt and Their Antibiotic Susceptibility Pattern Moh, Lamye Glory Etienne, Pamo Tedonkeng Jules-Roger, Kuiate Int J Food Sci Research Article The microbiological quality of artisanal yoghurt marketed in some regions of Cameroon was evaluated during the dry and rainy seasons alongside three commercial brands and the susceptibility of isolates to some conventional antibiotics. A total of ninety-six (96) samples were collected, and the microbiological quality was based on the total count of lactic acid bacteria (lactobacilli and cocci) as well as the identification of species present using identification kits. The susceptibility of isolates was determined using the microdilution method. The lactobacillus counts of locally made yoghurts during both seasons were lower than those of the commercial samples. However, there was a general reduction of viable count of lactobacilli within the samples during the rainy season when compared to the dry season while a general increase in the total coccus count was observed during the rainy season except samples from Bamenda which instead decreased. Five (5) Lactobacillus species belonging to one genera were identified from 29 lactobacillus isolates. Lactobacillus bulgaricus was the highest (64.28%), present in 71.42%, 50.00%, 33.33%, and 33.33% (dry season) compared to 85.71%, 100%, 33.33%, and 25.00% (rainy season) from Bamenda, Dschang, Bafoussam, and commercial, respectively. More so, 14 cocci, 3 coccobacilli, and 1 rod species belonging to 5, 3, and 1 genera were identified, from 74 cocci, 12 coccobacilli, and 3 rod isolates, respectively, with Streptococcus thermophilus being the highest (35.55%). However, 93.33% of the lactobacillus isolates were very sensitive to the antibiotics used, while only 20% of cocci were sensitive. This result suggests that the paucity of the appropriate lactic acid bacteria (LAB) and presence of pathogenic LAB caused by the absence of quality control and ignorance might hinder its health benefits and protection offered to consumers with a resultant exposure to high risk of food borne infection and intoxication coupled to the resistant strains. Hindawi 2021-02-12 /pmc/articles/PMC7895560/ /pubmed/33628770 http://dx.doi.org/10.1155/2021/6674644 Text en Copyright © 2021 Lamye Glory Moh et al. https://creativecommons.org/licenses/by/4.0/ This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Research Article
Moh, Lamye Glory
Etienne, Pamo Tedonkeng
Jules-Roger, Kuiate
Seasonal Diversity of Lactic Acid Bacteria in Artisanal Yoghurt and Their Antibiotic Susceptibility Pattern
title Seasonal Diversity of Lactic Acid Bacteria in Artisanal Yoghurt and Their Antibiotic Susceptibility Pattern
title_full Seasonal Diversity of Lactic Acid Bacteria in Artisanal Yoghurt and Their Antibiotic Susceptibility Pattern
title_fullStr Seasonal Diversity of Lactic Acid Bacteria in Artisanal Yoghurt and Their Antibiotic Susceptibility Pattern
title_full_unstemmed Seasonal Diversity of Lactic Acid Bacteria in Artisanal Yoghurt and Their Antibiotic Susceptibility Pattern
title_short Seasonal Diversity of Lactic Acid Bacteria in Artisanal Yoghurt and Their Antibiotic Susceptibility Pattern
title_sort seasonal diversity of lactic acid bacteria in artisanal yoghurt and their antibiotic susceptibility pattern
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7895560/
https://www.ncbi.nlm.nih.gov/pubmed/33628770
http://dx.doi.org/10.1155/2021/6674644
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