Selection of Lactic Acid Bacteria Isolated from Cocoa and Cassava Fermentation as Potential Probiotic for Pathogenic Microorganisms Control in Poultry Farming

Abstract

Aims: The overuse of antibiotics in animal farming sector is leading to an increase drug resistant bacteria rate. This situation makes it difficult to treat pathologies in both humans and animals. The aim of this study was to assess some probiotic profiles of lactic acid bacteria strains isolated from cocoa fermentation and traditional cassava ferment for possible use as potentially probiotic strains for the monitoring of pathogenic microorganisms in poultry farming. Methodology: Thus, a total of 267 lactic acid bacteria strains were tested for analysis of the antibacterial activity against the growth capacity of Salmonella and E. coli isolates. Probiotic properties of Lactic acid bacteria were consisted of acidification capacity, resistance to acid shock and to salt bile containing in culture medium and capacity to produce proteolytic and lipolytic enzymes. Results: Among them, 25 strains have induced the high bacterial growth inhibition against these pathogenic bacteria with inhibition zone diameters ranged from 9 to 27 mm. Among these strains, 20 isolates showed high resistance to acid shock at pH ≥ 4 and six strains were able to grow at pH 3.5 with survival rate range from 30 % to 89 %. Moreover, six of these strains, including four isolates of Lactobacillus plantarum (T1GB8, T11AB17, LAB26, LAB 127), one strain of Leuconostoc mesenteroides (T0AB9) and one isolate of Enterococcus facium (LAB18), have shown capacity to growth with 1 % of bile salts in the medium. Even better, these strains exhibited capacity to produce proteolytic and lipolytic enzymes with halo around the well diameters reached 29 mm for some strains. Conclusion: This study shows the possibility of use probiotics lactic acids bacteria as antibiotics alternative in poultry sector to reduce some avian pathologies affecting the poultry sector in Côte d'Ivoire.