@article{ajmr20231121,
author={{Yao, Konan Jean Noel and Ouattara, Hadja Djeneba and N¡¯dri, Kouadio Eric Donald and Assamoi, Allah Antoine},
title={Preliminary Screening of Four Lactic Acid Bacteria with Better Health-Promoting Attributes Isolated from Five Ivorian Stapple Foods for Food Industry},
journal={American Journal of Microbiological Research},
volume={11},
number={2},
pages={31--39},
year={2023},
url={http://pubs.sciepub.com/ajmr/11/2/1},
issn={2328-4137},
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 aptitudes comparatively to the two starters strains of an international yogurt marketed in C?te d¡¯Ivoire. This preliminary study resulted in obtaining four strains identified by their ARN sequencage as <i>Lactobacillus plantarum</i> (TC4 and TC7), <i>Pediococcus acidilactili</i> (PL1), <i>Enterococcus</i><i> </i><i>faecalis</i> (C13) with excellent in Vitro probiotic aptitudes (hydrophobicity, resistance to pH 2 and bile salt). They all presented antioxidant (25,50 ¡À 2,36<SUP> </SUP>- 33,05 ¡À 4,45%), anti-inflammatory (28,35 ¡À 10,42 - 74,65 ¡À 8,18%), 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.},
doi={10.12691/ajmr-11-2-1}
publisher={Science and Education Publishing}
}