Abstract
Cereal-based porridges are among fermented foods with a composite microbiota.
The objective of this work is to characterize the microbiota of porridge.
Samples of porridge were collected in Ouagadougou and analyzed according
to standard methods in microbiology. The presumed strains obtained
were characterized by polymerase chain reaction (PCR). Technological abilities
were estimated by tests for resistance to acid pH, bile, antibiotics and antimicrobial,
proteolytic and lipolytic activities. All presumptive Bacillus , lactic
acid bacteria and yeast were characterized by PCR. Four (BC1a; BC9b;
BC2a and BC1b) strains were confirmed to Bacillus by PCR, 6 strains to Lactobacillus
and only to Saccharomyces cerevisiae. All strains were sensitive to
two antibiotics gentamycin and imipenem. In contrast, all strains were resistant
to oxacillin, amoxicillin-clavulanic acid, streptomycin, penicillin and ticarcillin.
Strains tested were resistant to bile but in terms of pH this resistance
was relative. Potential probiotic strains have been shown to be effective
in inhibiting pathogens. Proteolytic and lipolytic activities were positive on
all strains. The characterization of strains, although concerned with a nonexhaustive
list of primers, has made it possible to confirm the strains that
may be of good quality probiotics if a quantitative study is carried out on
technological aptitudes.

Bacillus, Lactic Bacteria, Yeast, Porridge