Biopreservative Potential of Indigenous Lactic Acid Bacteria From Fermented <scp> <i>Dacryodes edulis</i> </scp> Seeds: A Novel Approach for Sustainable Food Safety in West African Traditional Foods

Abstract

The increasing demand for natural food preservatives has intensified research into indigenous microorganisms with biopreservative properties. This study investigated the antimicrobial efficacy and biopreservative potential of lactic acid bacteria (LAB) isolated from traditionally fermented <i>Dacryodes edulis</i> seeds. From 187 initial isolates, 45 LAB strains were comprehensively characterized across three agroecological zones in Kogi State, Nigeria. Molecular identification using 16S rRNA gene sequencing revealed five species, with <i>Lactiplantibacillus plantarum</i> predominating (42.2%). Novel strain DE-LAB-23 demonstrated exceptional antimicrobial activity against <i>Escherichia coli</i> O157:H7 (inhibition zone: 28.4 ± 1.2 mm), <i>Salmonella Typhimurium</i> (26.8 ± 0.9 mm), and <i>Listeria monocytogenes</i> (24.6 ± 1.1 mm). Multi-omics validation (RNA-seq, mass spectrometry, Western blot) confirmed production of novel bacteriocins with remarkable thermal stability (85% activity at 100°C for 15 min) and broad pH tolerance (pH 3.0-9.0). Whole-genome sequencing revealed four novel biosynthetic gene clusters encoding previously uncharacterized antimicrobial peptides. Application in a traditional African porridge model achieved 3.2-log pathogen reduction and 72-h shelf-life extension at ambient temperature. These findings establish indigenous <i>D. edulis</i>-derived LAB as promising natural biopreservatives for sustainable food safety enhancement in West African traditional foods.