Isolation and Probiotic Characterization of Lactic Acid Bacteria from <i>Kindirmou</i> and <i>Pendidam</i> in Adamawa Region (Cameroon)

Abstract

The microorganisms intended for use as probiotics in food formulation should exert health benefit effects and be regarded as safe for animals and humans uses. The aim of this study was to evaluate the probiotic potential of lactic acid bacteria (LAB) isolated from <i>pendidam</i> and <i>kindirmou</i>, two traditional fermented milks (TFM) produced in the Adamawa region (Cameroon). Twenty-five samples (<i>pendidam</i>: 13 and <i>kindirmou</i>: 12) were randomly collected in five markets of Ngaoundere (n = 17 samples) and Meiganga (n = 8 samples). These samples were screened for their antimicrobial activity, and nine TFMs were retained. Lactic acid bacteria were isolated from these samples and their antimicrobial activity was already evaluated. Based on the inhibition zone, twenty-two LABs were retained and examined <i>in vitro</i> for potential probiotic properties based on their low pH tolerance, resistance to bile salts, tolerance to simulated gastrointestinal juices, hydrophobicity, autoaggregation, gelatinase and hemolytic activities. The outcome of these parameters studied was used as input data for a principal component analysis (PCA) to select the most promising isolate, and the six potential probiotic isolates were characterized through a biochemical profile. The characterized isolates have been identified as <i>Lactiplantibacillus plantarum, Lacticaseibacillus casei,</i> and <i>Lactococcus lactis</i>. Traditional fermented milks contain LAB with important properties that can be utilized in the formulation of functional foods.