Title : Probiotic potential of lactobacillus plantarum strains isolated from fermented paste of plantain dockounou enriched with soybean and fish
Abstract:
Bacteria isolated from fermented foods plays an importance role in intestinal flora and can be used as probiotics in human and animal nutrition. The goal of this study was to select, to sequence and to assess the probiotic potential of 10 (ten) lactic acid bacteria isolated from fermented dockounou dough plantain enriched with soybean and fish. To do so, 10 lactic acid bacteria was isolated from fermented dockounou pastes enriched with soybean and fish. Selected isolates were identi?ed on the basis of morphological, physiological and biochemical characterizations and by 16S rRNA gene sequencing. Their resistance to environmental conditions (pH 1.5, 0.3 % of bile salt, pepsin-pH 2, 0.4 % of phenol), safety conditions with respect to the host (hemolytic activity, antimicrobial activity and antibiotic sensibility) and their functional properties (hydrophobicity, self-aggregation and co-aggregation tests) were studied in order to evaluate their potentialities probiotics. Sequencing reveals that 10 isolates of lactic acid bacteria are different strains of Lactobacillus plantarum. Regarding the resistance to environmental conditions, the results show a strong resistance of the strains to pH 1.5 (81.18 % - 98.16 %); to phenol (40.59 % – 128.24 %), to bile salt (68.64 % - 100.65 %) and to pepsin pH2 (99.77 % -88.54 %). All isolates showed non-hemolytic activity and very high anti-microbial activity against S. aureus, Listeria monocytogenes, Escherichia coli and Salmonella tiphy. All the strains showed a sensitivity to antibiotics of protein synthesis inhibitors and cell wall synthesis inhibitors. Concerning the functional properties, the strains showed good capacity of self-aggregation (63.20 % - 99.60 %), hydrophobicity (35.23 % - 69.43 %) and co-aggregation (56.67 % - 71.78 %) against S. Tiphy. S. Tiphy. The findings of this study suggest that Lactobacillus plantarum strains with interesting probiotic properties could be used to develop functional products in the future.
Key words: Lactic bacteria, potential probiotic, senescent plantain, dockounou paste, Lactobacillus plantarum, antimicrobial activity, hydrophobicity.
