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

## TL;DR

This study explores natural bacteria from fermented seeds in Nigeria as a sustainable way to preserve traditional West African foods and improve food safety.

## Contribution

The discovery of novel antimicrobial-producing lactic acid bacteria from Dacryodes edulis seeds offers a sustainable biopreservative solution.

## Key findings

- A novel strain, DE-LAB-23, showed strong antimicrobial activity against key pathogens like E. coli and Salmonella.
- Multi-omics analysis confirmed the production of heat-stable and pH-tolerant bacteriocins.
- Application in traditional porridge reduced pathogens and extended shelf life by 72 hours.

## 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
Dacryodes edulis
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 Lactiplantibacillus plantarum predominating (42.2%). Novel strain DE‐LAB‐23 demonstrated exceptional antimicrobial activity against
Escherichia coli
O157:H7 (inhibition zone: 28.4 ± 1.2 mm),
Salmonella Typhimurium
(26.8 ± 0.9 mm), and
Listeria monocytogenes
(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
D. edulis
‐derived LAB as promising natural biopreservatives for sustainable food safety enhancement in West African traditional foods.

Indigenous lactic acid bacteria from fermented Dacryodes edulis seeds: A novel natural biopreservative for sustainable food safety in West African traditional foods.