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

Biopreservative Potential of Indigenous Lactic Acid Bacteria From Fermented Dacryodes edulis Seeds: A Novel Approach for Sustainable Food Safety in West African Traditional Foods Zakari Adeiza David Department of Microbiology Prince Abubakar Audu University Anyigba Kogi State Nigeria https://orcid.org/0000-0002-7111-6065 Muhammad Farhan Nasir Department of Zoology, Division of Science & Technology University of Education Lahore Lahore Pakistan https://orcid.org/0000-0002-9446-9234 Syed Parween Ali Department of Clinical Laboratory Sciences, College of Applied Medical Sciences King Khalid University Abha Saudi Arabia https://orcid.org/0000-0001-5595-3536 E. Joel Mart Department of Pharmacology Vels Institute of Science, Technology and Advanced Studies (VISTAS) Chennai India https://orcid.org/0009-0000-9560-674X Sara Zahid Institute of Molecular Biology and Biotechnology The University of Lahore Lahore Pakistan https://orcid.org/0000-0001-8556-4793 Adefila Moyosore Adebimpe Construction Department, Institute of Technical Training University of Applied Science Engineering and Technology Banjul The Gambia https://orcid.org/0009-0001-1848-642X Humara Adnan Department of Mathematics COMSATS University Islamabad Islamabad Pakistan Samandarov Abrorbek Islomboyevich Department of Food Technology Urgench State University Urgench City Uzbekistan https://orcid.org/0000-0002-6225-1097 Mukhayya Ruzieva Department of Sport and Psychology Mamun University Khiva Uzbekistan 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.
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