Diversity of lactic acid bacteria isolated from kpt-kpt a ferment of traditional beer tchoukoutou produced in Benin | Zendy

Christine N rsquo tcha | Zendy; A P Polycarpe Kayod eacute | Zendy; Adolphe Adjanohoun | Zendy; Haziz Sina | Zendy; G Rolland Tanmakpi | Zendy; Aly Savadogo | Zendy; Hama Mamoudou Dicko | Zendy; Lamine BabaMoussa | Zendy

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Diversity of lactic acid bacteria isolated from kpt-kpt a ferment of traditional beer tchoukoutou produced in Benin

Author(s) -

Christine N rsquo tcha,

A P Polycarpe Kayod eacute,

Adolphe Adjanohoun,

Haziz Sina,

G Rolland Tanmakpi,

Aly Savadogo,

Hama Mamoudou Dicko,

Lamine BabaMoussa

Publication year - 2016

Publication title -

african journal of microbiology research

Language(s) - English

Resource type - Journals

ISSN - 1996-0808

DOI - 10.5897/ajmr2016.7845

Subject(s) - lactobacillus fermentum , lactobacillus , leuconostoc mesenteroides , lactobacillus casei , lactobacillus acidophilus , lactic acid , microbiology and biotechnology , biology , enterococcus , pediococcus , leuconostoc , bacteria , enterococcus faecalis , food science , lactobacillus plantarum , fermentation , probiotic , antibiotics , staphylococcus aureus , genetics

The counts and identification of lactic acid bacteria isolated from the ferment “kpete-kpete” of the traditional beer (tchoukoutou) collected from nine large producing cities of Benin were carried out. 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%). Key words: Tchoukoutou ferment, lactic acid bacteria, Lactobacillus characterization, Benin.

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