Open AccessEffect of Lactic Acid on Inactivation of Enterotoxigenic Escherichia Coli (ETEC) Isolated from Tuna Loins Produced in Côte D’Ivoire
Author(s) -
Andrée Emmanuelle Sika,
Y. Ake-Assi,
Therese Anoman,
Kambiré Ollo,
Rose Koffi-Névry,
Koffi Marcellin Djè
Publication year - 2020
Publication title -
journal of advances in microbiology
Language(s) - English
Resource type - Journals
ISSN - 2456-7116
DOI - 10.9734/jamb/2020/v20i430235
Subject(s) - lactic acid , tuna , cote d ivoire , enterotoxigenic escherichia coli , escherichia coli , food science , microbiology and biotechnology , biology , preservative , bacteria , chemistry , biochemistry , fishery , enterotoxin , philosophy , genetics , fish <actinopterygii> , humanities , gene
Aims: The aim of this work was to study the effect of lactic acid on the growth of pathogenic strains of Escherichia coli (ETEC) isolated from tuna loins.
Study Design: Bacteriological study.
Place and Duration of Study: Laboratory of Microbiology of the Central Laboratory of Food hygiene and Agrobusiness (LCHAI), Abidjan, Côte d’Ivoire between September 2014 and December 2014.
Methodology: Enterotoxigenic Escherichia coli (ETEC) strains were isolated from tuna loins. Lactic acid (LA) 1%, 2% and 3% were tested in pathogenic strains in liquid medium (brain heart infusion broth, BHI) and in tuna loins.
Results: At lactic acid 1%, the bacterial loads decreased during the first two days and then stabilized. E. coli strains in tuna loins were higher (1.25 to 0.9 log CFU/g) than E. coli in liquid medium (0.69 to 0.3 log CFU/g). No bacterial growth was observed in the tuna loins and in BHI for concentrations of 2% and 3% of lactic acid.
Conclusion: Lactic acid has an inhibitory effect at 1% and bactericidal effect at 2% and 3% on the growth of E. coli. The use of lactic acid as a preservative could be a solution for the preservation of these products.