Preliminary Screening of Four Lactic Acid Bacteria with Better Health-Promoting Attributes Isolated from Five Ivorian Stapple Foods for Food Industry

Konan Jean Noel Yao^1, , Hadja Djeneba Ouattara¹, Kouadio Eric Donald N’dri¹ and Allah Antoine Assamoi¹

¹Laboratory of Biotechnology, Agriculture and Valorization of Biological Resources, University Felix Houphouet Boigny, Cote d’Ivoire (Abidjan)

Cite this paper:
Konan Jean Noel Yao, Hadja Djeneba Ouattara, Kouadio Eric Donald N’dri and Allah Antoine Assamoi. Preliminary Screening of Four Lactic Acid Bacteria with Better Health-Promoting Attributes Isolated from Five Ivorian Stapple Foods for Food Industry. American Journal of Microbiological Research. 2023; 11(2):31-39. doi: 10.12691/ajmr-11-2-1

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 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.

Keywords:
technological properties lactic acid bacteria antioxidant antiinfmattaory traditional fermented stapple foods

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