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Diversity of lactic acid bacteria isolated from "kpètè-kpètè" a ferment of traditional beer “tchoukoutou” produced in Benin
African Journal of Microbiology Research (2016)
  • N’tcha Christine, Laboratoire de Biologie et Typage Moléculaire en Microbiologie. FAST, Université d‟Abomey Calavi 05 BP: 1604 Cotonou, Bénin.
  • Kayode A. P. Polycarpe, Laboratoire de Valorisation et de Gestion de la Qualité de Bio ingrédient Alimentaire. Faculté des Sciences Agronomiques/ (LaBio), DNSA/FSA, Université d‟Abomey-Calavi, 01 BP 526 Cotonou, Benin.
  • Adjanohoun Adolphe, Centre de Recherches Agricoles Sud, Institut National des Recherches Agricoles du Bénin, Attogon BP: 884 Cotonou, Bénin.
  • Sina Haziz, Laboratoire de Biologie et Typage Moléculaire en Microbiologie. FAST, Université d‟Abomey Calavi 05 BP: 1604 Cotonou, Bénin
  • Tanmakpi G. Rolland, Laboratoire de Biologie et Typage Moléculaire en Microbiologie. FAST, Université d‟Abomey Calavi 05 BP: 1604 Cotonou, Bénin.
  • Savadogo Aly, Centre de Recherche en Science Biologique, Alimentaire et Nutritionnelles (CRSBAN), Université de Ouagadougou 03 BP 7131, OUAGADOUGOU 3, Burkina Faso.
  • Mamoudou H. DICKO, Prof., Laboratoire de Biochimie Alimentaire, Enzymologie, Biotechnologie Industrielle et Bioinformatique (BAEBIB), Université de Ouagadougou/ Burkina Faso.
  • Lamine Baba-Moussa, Laboratoire de Biologie et Typage Moléculaire en Microbiologie. FAST, Université d‟Abomey Calavi 05 BP: 1604 Cotonou, Bénin.
Abstract
The present study aimed at documenting the Beninese food micro-flora and to determine the lactic acid bacteria of the ferment "kpètè-kpètè" and their genetic diversity in the species. It contributed to realize the first collection of lactic acid bacteria strains with possible application in the food industry in Benin. Therefore, once identified, these bacteria could be used as starter cultures to develop food ingredient with probiotic properties.This study mainly focuses on six (Lactobacillus, Enterococcus, Streptococcus, Lactococcus, Leuconostoc and Pediococcus) genera of lactic acid bacteria.
The counts and identification of lactic acid bacteria isolated from the ferment “kpètè-kpètè” of the
traditional beer (tchoukoutou) collected from nine large producing cities of Benin were performed. Out
of 209 strains isolated, 135 strains were purified, identified and were member of four different types
based on their morphological traits, biochemical tests, API 50CH gallery and genotypic characterization
(PCR technique). They are of the genus Lactobacillus (72), Enterococcus (38), Leuconostoc (11),
Streptococcus (7) and Pediococcus (7). But the study of the biochemical and physiological characteristics
identified 128 strains of the following species: Lactobacillus fermentum (47), Lactobacillus divergens
(17), Lactobacillus bifermentum (2), Lactobacillus fructuvoans (2), Lactobacillus casei (2), Lactobacillus
acidophilus (2), Enterococcus faecium (33), Enterococcus faecalis (5), Streptococcus thermophilus (7)
and Leuconostoc mesenteroides (11). The genus Lactobacillus (56.25%) was dominant followed by the
genus Enterococcus (25.78%).
Keywords
  • Tchoukoutou,
  • lactic bacteria,
  • kpètè-kpètè,
  • tchoukoutou,
  • lacbacillus,
  • beer,
  • ferment,
  • Benin
Publication Date
Spring April 25, 2016
DOI
10.5897/AJMR2016.7845
Publisher Statement
Copyright © 2016
Author(s) retain the copyright of this article
http://www.academicjournals.org/AJMR
Citation Information
N’tcha Christine, Kayode A. P. Polycarpe, Adjanohoun Adolphe, Sina Haziz, et al.. "Diversity of lactic acid bacteria isolated from "kpètè-kpètè" a ferment of traditional beer “tchoukoutou” produced in Benin" African Journal of Microbiology Research Vol. 10 Iss. 16 (2016) p. 552 - 564 ISSN: 1996-0808
Available at: http://works.bepress.com/dicko/55/
Creative Commons license
Creative Commons License
This work is licensed under a Creative Commons CC_BY-SA International License.