Antimicrobial Activity and Chemical Composition of “Kpètè-Kpètè”: A Starter of Benin Traditional Beer Tchoukoutou
Joint Authors
Gbenou, Joachim
N’tcha, Christine
Kayodé, Adéchola Pierre Polycarpe
Baba Moussa, Lamine
Sina, Haziz
Source
Issue
Vol. 2017, Issue 2017 (31 Dec. 2017), pp.1-10, 10 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2017-03-06
Country of Publication
Egypt
No. of Pages
10
Main Subjects
Abstract EN
The aim of this study was to investigate the antibacterial effect of the crude starter “kpètè-kpètè” and lactic acid bacteria used during the production of “tchoukoutou.” To achieve this, a total of 11 lactic acid bacteria and 40 starter samples were collected from four communes.
The samples were tested on 29 gram + and − strains by disk diffusion method.
The minimum inhibitory and bactericidal concentrations of starter and lactic acid bacteria were determined by conventional methods.
Organic acids, sugar, and volatile compounds were determined using the HPLC method.
The “kpètè-kpètè” displays a high antibacterial activity against the tested strains.
The most sensitive strain was S.
epidermidis (12.5 mm) whereas the resistance strain was Proteus mirabilis (8 mm).
All the tested ferment has not any inhibitory effect on Enterococcus faecalis.
The lactic acid bacteria isolates of Parakou showed the highest (17.48 mm) antibacterial activity whereas the smallest diameter was obtained with the ferment collected from Boukoumbé (9.80 mm).
The starters’ chemical screening revealed the presence of tannins, anthocyanin flavonoids, triterpenes, steroids, reducing compounds, and mucilage O-glycosides.
These compounds are probably the source of recorded inhibition effect.
The lactic acid bacteria of the “kpètè-kpètè” could be used to develop a food ingredient with probiotic property.
American Psychological Association (APA)
N’tcha, Christine& Sina, Haziz& Kayodé, Adéchola Pierre Polycarpe& Gbenou, Joachim& Baba Moussa, Lamine. 2017. Antimicrobial Activity and Chemical Composition of “Kpètè-Kpètè”: A Starter of Benin Traditional Beer Tchoukoutou. BioMed Research International،Vol. 2017, no. 2017, pp.1-10.
https://search.emarefa.net/detail/BIM-1138154
Modern Language Association (MLA)
N’tcha, Christine…[et al.]. Antimicrobial Activity and Chemical Composition of “Kpètè-Kpètè”: A Starter of Benin Traditional Beer Tchoukoutou. BioMed Research International No. 2017 (2017), pp.1-10.
https://search.emarefa.net/detail/BIM-1138154
American Medical Association (AMA)
N’tcha, Christine& Sina, Haziz& Kayodé, Adéchola Pierre Polycarpe& Gbenou, Joachim& Baba Moussa, Lamine. Antimicrobial Activity and Chemical Composition of “Kpètè-Kpètè”: A Starter of Benin Traditional Beer Tchoukoutou. BioMed Research International. 2017. Vol. 2017, no. 2017, pp.1-10.
https://search.emarefa.net/detail/BIM-1138154
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1138154