Isolation and Screening of Lactobacillus Plantarum Strains with Potential Probiotic Aptitudes from Neglected Edible Vegetable and Fruits of Côte D’Ivoire

N'Dri, Kouadio Eric Donald; Assamoi, Allah Antoine; Ouattara, Hadja Djeneba; Yao, Konan Jean Noel

doi:10.30476/ijns.2023.98478.1232

Isolation and Screening of Lactobacillus Plantarum Strains with Potential Probiotic Aptitudes from Neglected Edible Vegetable and Fruits of Côte D’Ivoire

Document Type : Original Article

Authors

Kouadio Eric Donald N'Dri

Allah Antoine Assamoi

Hadja Djeneba Ouattara

Konan Jean Noel Yao

Université Félix Houphouet-Boigny, UFR Biosciences, Laboratoire de Biotechnologies, Agriculture et Valorisation des Ressources Biologiques, Unité Pédagogique et de Recherches en Biotechnologies, Côte d’Ivoire

10.30476/ijns.2023.98478.1232

Abstract

Background: Lactofermentation by probiotics would help valorize ENUS (edible neglected and underutilized species). Probiotic lactic acid bacteria (LAB) are considered as vectors of molecules of nutrition-health interest. This study has isolated and screened Lactobacillus plantarum strains with potential probiotic aptitudes from neglected edible vegetable
and fruits of Côte D’ivoire.
Methods: Three L. plantarum strains (Pa6, A6, and Pe3) isolated from Ivorian ENUS (passion fruit, garlic and parsley) were isolated and screened for potential probiotic aptitudes from neglected edible vegetable and fruits of Côte D’ivoire.
Results: The screening of three strains revealed that they presented interesting probiotic potentialities (hydrophobicity values higher than 65% and pH=2, 0.3% bile salt, antibiotic and intestinal microbial pathogens resistances, respectively). They also presented antioxidant (14.51±0.39-39.48±0.88%), anti-inflammatory (8.88±00.00% 78.61%±00.00%) and exopolysaccharide aptitudes, respectively. They synthetized degradinganti-nutritional- factor enzymes (phytase and tannase) and cell-wall
degrading enzymes (amylase and cellulase). They fermented the indigestible sugar raffinose, survived at 6.5% NaCl for Pa6 and Pe3, pH=9 and 45°C for Pe3.
Conclusion: These strains with such interesting technological properties would be suitable for industry in general, and particularly as starters for the controlled fermentation of Ivorian ENUS.

Keywords

Lactofermenattion

Lactobacillus plantarum

Anti-oxidant

Anti-inflammatory

Côte D’ivoire