International Journal of Applied Microbiology and Biotechnology Research
ISSN: 2053-1818
Vol. 9(1), pp. 1-9, February, 2021
doi.org/10.33500/ijambr.2021.09.001



Growth of enteropathogenic Escherichia coli strains in porridge made from an industrial flour and traditional flours of millet (Pennicetum glaucum) and maize (Zea mays)

Nzebo Désiré KOUAME1,3*, Comoé Koffi Donatien BENIE1,2,3, Atobla Koua1,3, Ahua Réné KOFFI3,4 and Dadié Adjéhi3

1Laboratory of Biotechnologies, Research and Training Unit of Biosciences, Félix Houphouët-Boigny University,
Côte d'Ivoire.
2Institut Pasteur of Côte d’Ivoire, Department of Bacteriology and Virology.
3Laboratory of Biotechnology and Microbiology of Foods, Department of Foods Sciences and Technologies,
Nangui Abrogoua University, Côte d'Ivoire.
4Ecology Research Center (CRE), Nangui Abrogoua University Abidjan Côte d’Ivoire.

*To whom correspondence should be addressed. E-mail: k_nzebo@yahoo.fr.

Received 17 September, 2019; Received in revised form 25 October, 2019; Accepted 29 October, 2019.

Abstract


Keywords:
Escherichia coli Enteropathogenic, Growth, Cereal flour, Porridge.

The growth of microorganisms in food is a major factor in the occurrence of infection. The objective of this study was to determine the growth of enteropathogenic Escherichia coli (EPEC) strains under room temperature in Côte d’Ivoire (25°C-35°C). In this study, seven strains of EPEC which included a strain as control (E. coli control), 2 strains from human (E. coli He33 and E. coli He80) and 4 strains of food origin (E. coli ABmi027, E. coli YOma031, E. coli Bg31, E. coli Pb26) where introduced into a heart infusion for 8 h. A first selection to determine the best strains allowed for the retention of 5 of them (E. coli He33, E. coli He80, E. coli ABmi027, E. coli YOma031 and E. coli Bg31). These ones where used to study the growth in infant porridge made from traditional maize or millet flour and industrial cereal mixed flour. Measurement of the growth of the strains was done at 25, 30 and 35°C. The best temperature for the growth of all strains was 37°C. However, 35 and 30°C are important temperatures for the growth of all strains. EPEC strains of food origin grew better than EPEC strains of human origin. Porridge from industrial mixed flour was the matrice in which the strains grew better. There were no significant differences in growth regardless of the strain, however, the nature of the porridge, the origin of the strain and temperature are key factors in the adaptation and growth of strains. The results obtained show that temperatures used for cooking infant porridge in Côte d’Ivoire promote the growth of EPEC.

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