Molecular Characterization and Technological Properties of Lactic Acid Bacteria, Bacillus and Yeast of Probiotic Interest Isolated from Fermented Porridges
Cereal-based porridges are
among fermented foods with a composite microbiota. The objective of this work
is to characterize the microbiota of porridge. Samples of porridge were
collected in Ouagadougou and analyzed according
to standard methods in microbiology. The presumed strains obtained were characterized by polymerase chain
reaction (PCR). Technological abilities were estimated by tests for resistance
to acid pH, bile, antibiotics and antimicrobial, proteolytic and lipolytic
activities. All presumptive Bacillus,
lactic acid bacteria and yeast were characterized by PCR. Four (BC1a; BC9b; BC2a
and BC1b) strains were confirmed to Bacillus by PCR, 6 strains to
Lactobacillus and only to Saccharomyces cerevisiae. All strains were sensitive
to two antibiotics gentamycin and imipenem. In contrast, all strains were
resistant to oxacillin, amoxicillin-clavulanic acid, streptomycin, penicillin
and ticarcillin. Strains tested were resistant to bile but in terms of pH this
resistance was relative. Potential probiotic strains have been shown to be
effective in inhibiting pathogens. Proteolytic and lipolytic activities were
positive on all strains. The characterization of strains, although concerned
with a non-exhaustive list of primers, has made it possible to confirm the
strains that may be of good quality probiotics if a quantitative study is
carried out on technological aptitudes.
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