Assessment of Probiotic Potential of Lactic Acid Bacteria Isolated from Bottle Gourds (Calabash) of Milk Fermentation of Mbéré, Cameroon
Tchamba Mbiada Mervie Noël
National School of Agro-Industrial Sciences, University of Ngaoundere, Ngaoundere, Cameroon.
Bouba Adji Mohammadou
Department of Food Engineering and Quality Control, University Institute of Technology, Ngaoundere, Cameroon.
Nodem Shanang Francky Steve
National School of Agro-Industrial Sciences, University of Ngaoundere, Ngaoundere, Cameroon.
Léopold Ngoune Tatsadjieu
Department of Food Engineering and Quality Control, University Institute of Technology, Ngaoundere, Cameroon.
Mbarga Manga Joseph Arsene *
Department of Microbiology and Virology, Institute of Medicine, RUDN University, Moscow, Russia.
Rehailia Manar
Department of Agrobiotechnology, Agrarian Institute, RUDN University, Moscow, Russia.
Ibrahim Khelifi
Department of Microbiology and Virology, Institute of Medicine, RUDN University, Moscow, Russia.
Kezimana Parfait
Department of Agrobiotechnology, Agrarian Institute, RUDN University, Moscow, Russia.
*Author to whom correspondence should be addressed.
Abstract
Background and Aim: Lactic acid bacteria (LAB) became a field of interest by scientists in recent years due to their technological and probiotic properties. The aim of this work was to study the technological and probiotic properties of LAB isolated from the bottle gourds (calabashes)of milk fermentation, in Mbéré, Cameroun.
Methods: Five different bottle gourds from milk fermentation were collected and used for LAB isolation. These LABs were characterized using conventional cultural method, the technological (such as proteolytic, lipolytic activities) and probiotic properties (including acid and bile salt tolerance, cholesterol assimilation and antioxidant activities) were assessed.
Results: From these samples, 30 LABs were isolated and among them, 21 exhibited great lipolytic and proteolytic activities with the maximum values of 18 and 29 mm respectively. In addition, 10 LAB isolates showed interesting antimicrobial activity against pathogens germs tested and good tolerance ability under acid and bile salt stress after 24h of incubation. Cholesterol assimilation and antioxidant tests revealed that isolated BC4 and BC3 have the greatest activity (35 and 39 mm respectively) while, BC4 and BL4 have the greatest antioxidant activity (IC50 = 0,15 and 0,13 respectively).
Conclusion: LAB isolated from the bottle gourds (calabashes) of milk fermentation, in Mbéré, Cameroon can be used to develop dairy industry and manage the cardiovascular diseases.
Keywords: Lactic acid bacteria, technological and probiotic properties, bottle gourds, Mbéré