eng Science and Education Publishing American Journal of Microbiological Research 2328-4137 2023-05-21 11 2 31 39 10.12691/ajmr-11-2-1 AJMR20231121 article Konan Jean Noel Yao ykjeannoel@gmail.com 1 Hadja Djeneba Ouattara 1 Kouadio Eric Donald N¡¯dri 1 Allah Antoine Assamoi 1 Laboratory of Biotechnology, Agriculture and Valorization of Biological Resources, University Felix Houphouet Boigny, Cote d¡¯Ivoire (Abidjan) 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 Côte d¡¯Ivoire. This preliminary study resulted in obtaining four strains identified by their ARN sequencage as Lactobacillus plantarum (TC4 and TC7), Pediococcus acidilactili (PL1), Enterococcus faecalis (C13) with excellent in Vitro probiotic aptitudes (hydrophobicity, resistance to pH 2 and bile salt). They all presented antioxidant (25,50 ± 2,36 - 33,05 ± 4,45%), anti-inflammatory (28,35 ± 10,42 - 74,65 ± 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. http://pubs.sciepub.com/ajmr/11/2/1/ajmr-11-2-1.pdf technological properties lactic acid bacteria antioxidant antiinfmattaory traditional fermented stapple foods