African Journal of
Microbiology Research

  • Abbreviation: Afr. J. Microbiol. Res.
  • Language: English
  • ISSN: 1996-0808
  • DOI: 10.5897/AJMR
  • Start Year: 2007
  • Published Articles: 5230

Full Length Research Paper

Diversity of lactic acid bacteria isolated from "kpètè-kpètè" a ferment of traditional beer “tchoukoutou” produced in Benin

N’tcha Christine
  • N’tcha Christine
  • Laboratoire de Biologie et Typage Moléculaire en Microbiologie. FAST, Université d’Abomey Calavi 05 BP: 1604 Cotonou, Bénin.
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Kayodé, A.P. Polycarpe
  • Kayodé, 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.
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Adjanohoun Adolphe
  • Adjanohoun Adolphe
  • Centre de Recherches Agricoles Sud, Institut National des Recherches Agricoles du Bénin, Attogon BP: 884 Cotonou, Bénin.
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Sina Haziz
  • Sina Haziz
  • Laboratoire de Biologie et Typage Moléculaire en Microbiologie. FAST, Université d’Abomey Calavi 05 BP: 1604 Cotonou, Bénin.
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Tanmakpi, G. Rolland
  • Tanmakpi, G. Rolland
  • Laboratoire de Biologie et Typage Moléculaire en Microbiologie. FAST, Université d’Abomey Calavi 05 BP: 1604 Cotonou, Bénin.
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Savadogo Aly
  • Savadogo Aly
  • Centre de Recherche en Science Biologique, Alimentaire et Nutritionnelles (CRSBAN), Université de Ouagadougou 03 BP 7131, OUAGADOUGOU 3, Burkina Faso.
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Dicko, H. Mamoudou
  • Dicko, H. Mamoudou
  • Laboratoire de Biochimie Alimentaire, Enzymologie, Biotechnologie Industrielle et Bioinformatique (BAEBIB), Université de Ouagadougou/ Burkina Faso.
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Baba-Moussa Lamine
  • Baba-Moussa Lamine
  • Laboratoire de Biologie et Typage Moléculaire en Microbiologie. FAST, Université d’Abomey Calavi 05 BP: 1604 Cotonou, Bénin.
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  •  Received: 07 November 2015
  •  Accepted: 26 February 2016
  •  Published: 28 April 2016

Abstract

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 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.

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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