The aim of our study was to use a biosurfactant produced by Bacillus and Lactobacillus isolates as an antiseptic in the formulation of local soap. A total of 60 isolates were characterized by microbiological technique...The aim of our study was to use a biosurfactant produced by Bacillus and Lactobacillus isolates as an antiseptic in the formulation of local soap. A total of 60 isolates were characterized by microbiological techniques (30 Bacillus and 30 Lactobacillus) and the ability to produce biosurfactants was demonstrated by a hydrocarbon emulsification index (E24). The emulsification indexes (E24) varied from 9% to 100% for Bacillus and from 33% to 100% for Lactobacillus as well. The antagonistic assay showed that biosurfactants were able to inhibit the formation of biofilms and growth of pathogens such as Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, Bacillus cereus, Salmonella typhirium, Shigella boydii and Proteus mirabilis. The biosurfactant consortium (BioC) from Bacillus consortium and from Lactobacillus was able to inhibit biofilm formation and the pathogens growth. The BioC was stable to alkaline pH and the temperatures stability of Biosurfactant was ranging from 50°C to 90°C. The soap was made by the cold saponification process using one biosurfactant consortium formulated. This soap has a pH of 10 and showed good cleaning power and good foam stability. Similarly, the soap showed good antiseptic power and disinfection power against all pathogens tested. Handwashing is critical to preventing disease transmission. The persistence of pathogens in waste water was evaluated. The BioS produced showed good disinfection power against all pathogens tested. The valor of reduction on the hands and in the waste water was significantly more than compared to the control soaps used. This soap could be used in the prevention, fighting, and treatment of bacterial and viral infections.展开更多
Cassava is the most widely distributed food crop in Central Africa. Chikwangue, also known as kwanga in the Republic of Congo, is a starchy fermented cassava product that is a staple food in the country. This work aim...Cassava is the most widely distributed food crop in Central Africa. Chikwangue, also known as kwanga in the Republic of Congo, is a starchy fermented cassava product that is a staple food in the country. This work aims to determine the composition of bioactive compounds in chikwangue, including biosurfactant-like molecules and proteins content. Antibacterial activities were investigated through the preliminary emulsification index of chikwangue and fermented paste. Antibacterial assay, 16S rRNA, cytK, hblD, nheB and entFM PCR amplifications, DNA sequence analysis, NCBI homology analysis, and phylogenic tree were performed using NGPhylogeny. fr and iTOL (interactive of live). Fermented cassava paste and chikwangue contain biosurfactants with an emulsification index of 50%. The total protein concentration in fermented cassava paste was 4 g/ml and the chikwangue was 2.5 g/mL Further sequence analysis showed that isolates shared a homology of up to 99.9% with Bacillus cereus PQ432941.1, B. licheniformis PQ432758.1, B. altitudinis PQ432754.1, B. subtilis PQ432759.1, B. mojavensis PQ432755.1, B. tequilensis MT994788.1, B. subtilis MT994789.1, Paenibacillus polymyxa PQ452544.1, B. velezensis PQ452545.1, B. thuringiensis PQ432763.1, B. pumilus PQ432762.1, B. subtilis MT994787.1, B. mycoides PQ432890.1, B. thuringiensis PQ432766.1, B. subtilis PQ432757.1 and B. amyloliquefaciens PQ432756.1. Importantly, the emulsification index (E24) ranged from 60 to 100% and the crude biosurfactant for the Bacillus strains mentioned above could easily inhibit the growth for pathogen Gram-negative bacteria (S. enterica, S. flexneri, E. coli, Klebsiella sp. and P. aeruginosa) with diameters ranging from 2.3 ± 0.1 cm to 5.5 ± 0.4 cm. On the other hand, the diameters of Gram-positive pathogenic bacteria (B. cereus and S. aureus) varied between 1.5 ± 0.5 cm and 4.0 ± 0.2 cm. These findings involve the promise purpose of Bacillus isolated from retted cassava, and this study systematically uncovered the biodiversity and distribution characteristics of retted paste cassava and chikwangue.展开更多
文摘The aim of our study was to use a biosurfactant produced by Bacillus and Lactobacillus isolates as an antiseptic in the formulation of local soap. A total of 60 isolates were characterized by microbiological techniques (30 Bacillus and 30 Lactobacillus) and the ability to produce biosurfactants was demonstrated by a hydrocarbon emulsification index (E24). The emulsification indexes (E24) varied from 9% to 100% for Bacillus and from 33% to 100% for Lactobacillus as well. The antagonistic assay showed that biosurfactants were able to inhibit the formation of biofilms and growth of pathogens such as Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, Bacillus cereus, Salmonella typhirium, Shigella boydii and Proteus mirabilis. The biosurfactant consortium (BioC) from Bacillus consortium and from Lactobacillus was able to inhibit biofilm formation and the pathogens growth. The BioC was stable to alkaline pH and the temperatures stability of Biosurfactant was ranging from 50°C to 90°C. The soap was made by the cold saponification process using one biosurfactant consortium formulated. This soap has a pH of 10 and showed good cleaning power and good foam stability. Similarly, the soap showed good antiseptic power and disinfection power against all pathogens tested. Handwashing is critical to preventing disease transmission. The persistence of pathogens in waste water was evaluated. The BioS produced showed good disinfection power against all pathogens tested. The valor of reduction on the hands and in the waste water was significantly more than compared to the control soaps used. This soap could be used in the prevention, fighting, and treatment of bacterial and viral infections.
文摘Cassava is the most widely distributed food crop in Central Africa. Chikwangue, also known as kwanga in the Republic of Congo, is a starchy fermented cassava product that is a staple food in the country. This work aims to determine the composition of bioactive compounds in chikwangue, including biosurfactant-like molecules and proteins content. Antibacterial activities were investigated through the preliminary emulsification index of chikwangue and fermented paste. Antibacterial assay, 16S rRNA, cytK, hblD, nheB and entFM PCR amplifications, DNA sequence analysis, NCBI homology analysis, and phylogenic tree were performed using NGPhylogeny. fr and iTOL (interactive of live). Fermented cassava paste and chikwangue contain biosurfactants with an emulsification index of 50%. The total protein concentration in fermented cassava paste was 4 g/ml and the chikwangue was 2.5 g/mL Further sequence analysis showed that isolates shared a homology of up to 99.9% with Bacillus cereus PQ432941.1, B. licheniformis PQ432758.1, B. altitudinis PQ432754.1, B. subtilis PQ432759.1, B. mojavensis PQ432755.1, B. tequilensis MT994788.1, B. subtilis MT994789.1, Paenibacillus polymyxa PQ452544.1, B. velezensis PQ452545.1, B. thuringiensis PQ432763.1, B. pumilus PQ432762.1, B. subtilis MT994787.1, B. mycoides PQ432890.1, B. thuringiensis PQ432766.1, B. subtilis PQ432757.1 and B. amyloliquefaciens PQ432756.1. Importantly, the emulsification index (E24) ranged from 60 to 100% and the crude biosurfactant for the Bacillus strains mentioned above could easily inhibit the growth for pathogen Gram-negative bacteria (S. enterica, S. flexneri, E. coli, Klebsiella sp. and P. aeruginosa) with diameters ranging from 2.3 ± 0.1 cm to 5.5 ± 0.4 cm. On the other hand, the diameters of Gram-positive pathogenic bacteria (B. cereus and S. aureus) varied between 1.5 ± 0.5 cm and 4.0 ± 0.2 cm. These findings involve the promise purpose of Bacillus isolated from retted cassava, and this study systematically uncovered the biodiversity and distribution characteristics of retted paste cassava and chikwangue.
