Title : Evaluation of the antibiotic potential of probiotic (lactic) bacteria isolated from fermented artisanal dairy products sold in Benin
Abstract:
The objective of the present work was to evaluate some antibiotic properties of probiotic (lactic) bacteria strains isolated from artisanal fermented dairy products sold in Benin. A total of 30 strains of lactic acid bacteria isolated from three types of artisanal fermented dairy products (yogurt, dèguè couscous, dèguè millet) were studied. Macroscopic and microscopic examinations were carried out followed by biochemical and molecular characterizations. The hemolysis production test showed that none of the strains produced hemolysis. The susceptibility of the strains to 18 antibiotics of different classes was performed by the Kirby Bauer method and revealed a high sensitivity of lactic acid bacteria to different antibiotics (66.66%). Antimicrobial activity was tested by agar diffusion test on 4 pathogenic strains and revealed antibacterial activity of lactic acid bacteria strains on all pathogenic strains tested (100%). The bacteriocin production test revealed that 16 of the lactic bacteria strains produced bacteriocin (53.33%). In view of the recurrent problem of resistance of microorganisms to antibiotics and food safety under our skies, it becomes urgent, in addition to reinforced preventive measures, to find alternatives to antibiotics. The antimicrobial abilities of probiotics are becoming a solution of choice to traditional antibiotic therapy and especially for the bio-preservation of food.
Key words: Fermented dairy products, Lactic acid bacteria, Probiotics, Antibiotics, Benin.
