Isolation and Characterization of Lactic Acid Bacteria from the Crop of Semi-Industrial and Traditional Chickens and Beverages Sold in the Abidjan District, Côte d’Ivoire: Probiotic Properties of Isolated Strains
Goualie Gblossi Bernadette *
Department of Biotechnology, Unit of Training and Research in Biosciences, Félix Houphouët-Boigny University, Abidjan, 22 BP 582, Abidjan, Ivory Coast.
Ainyakou-Sanga Aiza Monique
Department of Biotechnology, Unit of Training and Research in Biosciences, Félix Houphouët-Boigny University, Abidjan, 22 BP 582, Abidjan, Ivory Coast.
Djoman Christelle Suzanne
Department of Biotechnology, Unit of Training and Research in Biosciences, Félix Houphouët-Boigny University, Abidjan, 22 BP 582, Abidjan, Ivory Coast.
Kipré Christ Romuald
Department of Biotechnology, Unit of Training and Research in Biosciences, Félix Houphouët-Boigny University, Abidjan, 22 BP 582, Abidjan, Ivory Coast.
Assouvi Yao Evrard
Department of Biotechnology, Unit of Training and Research in Biosciences, Félix Houphouët-Boigny University, Abidjan, 22 BP 582, Abidjan, Ivory Coast.
Karou Tago Germain
Department of Biotechnology, Unit of Training and Research in Biosciences, Félix Houphouët-Boigny University, Abidjan, 22 BP 582, Abidjan, Ivory Coast.
*Author to whom correspondence should be addressed.
Abstract
Probiotic microorganisms have gained increasing attention due to their potential applications in the food, pharmaceutical, and animal production industries. The intestinal microflora of poultry and traditional fermented beverages are key sources of lactic acid bacteria (LAB). This study aimed to isolate and evaluate LAB strains from broiler chickens, traditionally raised chickens, and local fermented beverages (Bandji and Tchapalo) collected in the Abidjan district (Côte d’Ivoire) during May to August 2022. A total of 36 samples (26 from poultry and 10 from fermented beverages) were collected. The isolates were tested for antimicrobial activity against multidrug-resistant Salmonella sp., sensitive Escherichia coli, ESBL-producing E. coli, and methicillin-resistant Staphylococcus aureus. Their ability to survive under acidic conditions, tolerate bile salts, produce proteolytic and lipolytic enzymes, and adhere to epithelial cells was also evaluated.
Of the 84 isolates tested, 47 (55.95%) exhibited inhibition zones ≥ 6 mm against all pathogens. Among these, 23 (48.93%) maintained ≥ 50% survival at pH 3.5, and 18 (78.26%) survived ≥ 20% in 0.8% bile salts. Adhesion to epithelial cells ranged from 65% to 93%, with isolate 1A (from broiler chicken) showing the highest value (93%). Enzymatic activity ranged from 7–13 mm for proteolysis and 7–9 mm for lipolysis, with isolates from Bandji and Tchapalo showing the highest activities. The results indicate that the LAB strains studied possess promising probiotic properties and could potentially be used as feed additives in poultry production.
Keywords: Lactic acid bacteria, probiotics, fermented beverages, broiler chickens, poultry production