Preliminary Screening of Probiotic Aptitudes of Five Lactic Acid Bacteria Isolated from Three Ivorian Stapple Foods

Abstract

The search for microorganisms of interest for new applications is of paramount importance. Thus, five Ivorian traditional fermented stapple foods (sorghum beer ‘’tchapalo’’, cocoa beans, cassava paste ‘’placali’’, culinary Parkia biglobosa Seeds condiment “Soumbala” and palm wine ‘’bandji’’) were used for the first time as isolate source of probiotic lactic acid bacteria with antioxidant and anti-inflammatory comparatively to the two starters strains of an international yogurt marketed in Côte d’Ivoire. This preliminary study resulted in obtaining five strains identified by their ARN sequencçng as Lactobacillus plantarum (TC4 and TC7), Pediococcus acidilactili (PL1), Enterococcus faecalis (C13) and Weissella paramesenteroides (C26) with excellent in Vitro probiotic aptitudes (hydrophobicity, resistance to pH 2 and bile salt). They all presented antioxidant (24.77 ± 0.88 - 41.86 ± 4.11%), anti-inflammatory (27.50 ± 0.00-58.54 ± 3.52%), exopolysaccharides activities, synthetized beneficial enzymes (amylase, cellulase, phytase, tannase), fermented the indigestible sugar raffinose and were strain-dependant resistant to some food pathogens, antibiotic and environmental stresses, respectively. These remarkable technological properties in regarding to the yogurt starters strains position them as good candidates for the agri-food, nutrition and health sectors.

Keywords: Technological propertieslactic acid bacteriaantioxidantantiinfmattaory traditional fermented stapple foods