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.
Highlights
Probiotics are defined as living microorganisms which, when ingested in sufficient quantities, have positive effects on health beyond traditional nutritional effects [1]
The importance of these criteria depends on the final use of the probiotic and the most criteria is the survival of the specific microorganism with health benefits in the gastrointestinal tract [1]
De Mann Rogasa and Sharpe (MRS), Tryptic Soy Agar and broth and Mueller Hinton (MH) culture media, were obtained from Biolife (Biolife Italiana, Milano, Italy) while, porcine bile salt was purchased from Sigma-Aldrich (Sigma Chemical Co., St-Louis, United States)
Summary
Probiotics are defined as living microorganisms which, when ingested in sufficient quantities, have positive effects on health beyond traditional nutritional effects [1]. To be considered as a probiotic, a microorganism must fulfil numerous criteria as non-pathogenic or without transferable genes of antibiotic resistance [9], acid and bile tolerance, survival through the gastrointestinal tract, ability to adhere to intestinal surfaces, temporary colonization, antagonism against pathogens and good technological properties [2,10,11]. The importance of these criteria depends on the final use of the probiotic and the most criteria is the survival of the specific microorganism with health benefits in the gastrointestinal tract [1]. 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
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