The present study aimed at documenting the Beninese food micro-flora and to determine the lactic acid bacteria of the ferment "kpètè-kpètè" and their genetic diversity in the species. It contributed to realize the first collection of lactic acid bacteria strains with possible application in the food industry in Benin. Therefore, once identified, these bacteria could be used as starter cultures to develop food ingredient with probiotic properties.This study mainly focuses on six (Lactobacillus, Enterococcus, Streptococcus, Lactococcus, Leuconostoc and Pediococcus) genera of lactic acid bacteria.
The counts and identification of lactic acid bacteria isolated from the ferment “kpètè-kpètè” of the
traditional beer (tchoukoutou) collected from nine large producing cities of Benin were performed. Out
of 209 strains isolated, 135 strains were purified, identified and were member of four different types
based on their morphological traits, biochemical tests, API 50CH gallery and genotypic characterization
(PCR technique). They are of the genus Lactobacillus (72), Enterococcus (38), Leuconostoc (11),
Streptococcus (7) and Pediococcus (7). But the study of the biochemical and physiological characteristics
identified 128 strains of the following species: Lactobacillus fermentum (47), Lactobacillus divergens
(17), Lactobacillus bifermentum (2), Lactobacillus fructuvoans (2), Lactobacillus casei (2), Lactobacillus
acidophilus (2), Enterococcus faecium (33), Enterococcus faecalis (5), Streptococcus thermophilus (7)
and Leuconostoc mesenteroides (11). The genus Lactobacillus (56.25%) was dominant followed by the
genus Enterococcus (25.78%).

Tchoukoutou, lactic bacteria, kpètè-kpètè, tchoukoutou, lacbacillus, beer, ferment