Identification and antifungal potential of lactic acid bacteria strains isolated from Attiéké (Cassava semolina) ferment for tomato bio-preservation

Seri, Oroh Guillaume and Kakou, Celah and Koffi, Grokoré Yvonne and Amoikon, Tiemélé Laurent-Simon and Kouame, Kohi Alfred and Coulibaly, Wahauwouele Hermann and Koky, N’sa Marc Celaire and Zohore, Gbalé Eva Laurette (2025) Identification and antifungal potential of lactic acid bacteria strains isolated from Attiéké (Cassava semolina) ferment for tomato bio-preservation. GSC Biological and Pharmaceutical Sciences, 31 (3). pp. 117-127. ISSN 2581-3250

Population growth in recent years has led to an increase in the consumption of fruits and vegetables. However, these plant-based foods are often prone to fungal contamination, which poses significant preservation challenges. This study aimed to identify lactic acid bacteria (LAB) strains from cassava ferment and evaluate their antifungal activity. In this study, LAB were isolated from cassava ferment and tested for their antifungal properties as well as their sensitivity to antibiotics. The LAB isolates exhibited antifungal activity with inhibition zones ranging from 1 mm to over 29 mm against various phytopathogenic moulds. They were selected and identified by 16s rRNA sequencing method. Nine strains demonstrated strong inhibitory activity against Fusarium sp., Colletotrichum gloeosporioides, Botryodiplodia theobromae, Aspergillus carbonarius, and Aspergillus niger. These selected LAB were sensitive to penicillin, rifampicin, imipenem, linezolid, clindamycin, and cefepime. Two species Limosilactobacillus fermentum and Weissella confuse were identified. Both supernatant and cells of these species exhibited good preservation of tomatoes at room temperature, the supernatant being the most effective. This study clearly demonstrates the potential of LAB strains from cassava fermented foods and highlights their potential applications in food bio-preservation.