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Lactic acid bacteria from a traditional starter (kpètè-kpètè) of Benin opaque sorghum beer: probiotic characteristics, cholesterol-lowering capacity, and exopolysaccharides production

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Abstract

Four strains of lactic acid bacteria (LAB) viz Enterococcus faecalis, Lacticaseibacillus casei, Lactobacillus divergens, and Limosilactobacillus fermentum isolated from a starter of Benin opaque sorghum beer (kpètè-kpètè) were investigated for their abilities to assimilate cholesterol and their capabilities to produce exopolysaccharides (EPS) in vitro. Probiotic characteristics such as resistance to biological barriers, antimicrobial activity, aggregation, and hydrophobicity were also carried out. Results for the in vitro acid and bile resistance revealed that all four LAB strains can survive under simulated gastrointestinal conditions with a survival rate of up to 75.4%. They displayed variable inhibitory activities against some indicator pathogens, including Escherichia coli (two strains), Staphylococcus aureus (two strains), Klebsiella pneumoniae, Salmonella typhi, and Candida albicans. L. casei and L. divergens were able to remove more than 24% of cholesterol. Furthermore, all strains produced high exopolysaccharides, ranging from 199.63 to 375.33 mg/L. In vitro, the production of exopolysaccharides significantly correlated (p < 0.05) with cholesterol removal in MRS broth after 24 h. The highest hydrophobicity to xylene and chloroform was exhibited by L. casei (52.81%, 65.75%) and L. divergens (50.70%, 37.16%), respectively. The strains tested demonstrated their auto-aggregation and coaggregation abilities. There was a positive correlation between hydrophobicity and auto-aggregation performed by bacterial adherence to xylene. Overall, our findings suggested that L. casei and L. divergens were the most promising strains as probiotics but require further in vivo investigations.

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Acknowledgements

The University of Abomey-Calavi (Projet BioZoo) supplied the financial assistance for this research. The authors thank Prof. Souaïbou Farougou and Dr. Philippe Sessou for their valuable technique assistance. The participation of the authors A.S.A. and C.M.G. was supported by the Taif University Researchers Supporting Project (TURSP-HC2023/4), Taif, Saudi Arabia.

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Authors and Affiliations

  1. Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, 03 BP 2819, Jericho Cotonou, Benin

    Ifagbémi Bienvenue Chabi, Oscar Zannou, Jonas Assouhan Atchadé, Désiré A. Adéyèmi & Adéchola Pierre Polycarpe Kayodé

  2. Département de Nutrition Et Sciences Agro-Alimentaires (NSAA), Université de Parakou, Parakou, Benin

    Folachodé Ulrich Gildas Akogou

  3. Department of Clinical Laboratory Sciences, College of Applied Medical Sciences, Taif University, Taif, Saudi Arabia

    Abdulhakeem S. Alamri

  4. Centre of Biomedical Sciences Research (CBSR), Deanship of Scientific Research, Taif University, Taif, Saudi Arabia

    Abdulhakeem S. Alamri

  5. Department of Research & Innovation, Galanakis Laboratories, Skalidi 34, 73131, Chania, Greece

    Charis M. Galanakis

  6. Department of Biology, College of Science, Taif University, Taif, Saudi Arabia

    Charis M. Galanakis

  7. Food Waste Recovery Group, ISEKI Food Association, Vienna, Austria

    Charis M. Galanakis

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Contributions

Ifagbémi Bienvenue Chabi: conceptualization, data curation, methodology, visualization, writing—original draft. Folachodé Ulrich Gildas Akogou: conceptualization, data curation, methodology, visualization, writing—original draft, writing—review and editing Oscar Zannou: data curation, methodology, visualization, writing—original draft, writing—review and editing. Jonas Assouhan Atchadé: data curation, methodology, visualization, writing—original draft, writing—review and editing. Désiré A. Adéyèmi: data curation, methodology, visualization, writing—review and editing. Abdulhakeem S. Alamri: data curation, methodology, visualization, writing—review and editing. Charis M. Galanakis: data curation, methodology, visualization, writing—review and editing. Adéchola Pierre Polycarpe Kayodé: conceptualization, data curation, funding acquisition, methodology, project administration, supervision, validation, visualization, writing—original draft, writing—review and editing.

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Correspondence to Ifagbémi Bienvenue Chabi or Oscar Zannou.

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Chabi, I.B., Akogou, F.U.G., Zannou, O. et al. Lactic acid bacteria from a traditional starter (kpètè-kpètè) of Benin opaque sorghum beer: probiotic characteristics, cholesterol-lowering capacity, and exopolysaccharides production. Biomass Conv. Bioref. (2024). https://doi.org/10.1007/s13399-024-05381-z

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  • DOI: https://doi.org/10.1007/s13399-024-05381-z

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