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Research Paper | Microbiology | Congo | Volume 6 Issue 1, January 2017

Potential Spore-Forming Probiotics Isolated from Ntoba mbodi, Alkaline Fermented Leaves of Cassava from the Republic of the Congo

Alain Brice Mbozo Vouidibio | Christian Aime Kayath ^[3] | Etienne Nguimbi ^[5] | Augustin Aime Lebonguy | Charles Kobawila ^[3]

Abstract: This work aimed to characterize strains of Bacillus with fermenting properties for the production of -amylases, proteases and pectinases and to evaluate their probiotic abilities. The detection of the fermentative enzymes of the different strains was carried out on solid media containing a specific substrate. Stress resistance of gastrointestinal transit was evaluated in vitro and the diffusion method in agar medium and antibiotic susceptibility of targeted strains was used to assess antibacterial activity. As results, evaluation of the fermentative potential revealed good proteolytic (100 %), pectinolytic (68.42 %) and amylolytic (57.90 %) activities. The evaluation of the probiotic potential also revealed promising results resistance to gastric acid from two strains with a survival rate above 70 % at pH 2.5, a growth in the presence of 0.3 % biliary salt and an inhibitory capacity against Staphylococcus aureus, Serratia odorifera and Salmonella spp. Intrinsic resistance of the strains was observed with respect to cefoperazone and amoxicillin.

Keywords: Potential fermenting, Bacillus, Probiotics, Ntoba mbodi

Edition: Volume 6 Issue 1, January 2017,

Pages: 448 - 454