In vitro screening for potential probiotic properties of Pediococcus pentosaceus strains isolated from fermented Bambara groundnut (Vigna subterranea L.) grains: A legume native to West Africa

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Résumé

The incorporation of microbial strains, particularly lactic acid bacteria known for their beneficial probiotic effects, is essential for the development of functional foods that promote health. The selection of the most suitable strains requires thorough in vitro evaluations to determine their probiotic characteristics. This study aimed to evaluate the probiotic potential of four Pediococcus pentosaceus strains previously isolated from fermented Bambara groundnut grains. They were evaluated based on their resistance to simulated gastrointestinal conditions, their ability to adhere to intestinal cells, their capacity to inhibit pathogen growth, trap DPPH free radicals, produce beneficial enzymes, and their sensitivity to antibiotics and hemolytic activity. Antibacterial evaluations showed that all strains exhibited significant antimicrobial effects, with inhibition zones greater than 18 mm against the tested pathogens. When simulating gastrointestinal conditions, the survival rates of the strains ranged from 94.09 % to 101.18 % under 0.3 % pepsin at pH 2.5, from 88.94 % to 101.83 % with 0.3 % bile salts, and from 92.55 % to 96.25 % with 0.4 % phenol. The auto-aggregation of the strains varied between 65.63 % and 80.79 %, while co-aggregation with Escherichia coli and Salmonella enterica serovar Typhimurium was also significant. Hydrophobicity rates ranged from 44.23 % to 74.59 %, and antioxidant capacities were between 59.40 % and 63.40 %. Strain 52B1 was fully sensitive to ampicillin, strain 67A9 to amoxicillin/clavulanic acid, and strains 52C1 and 67B1 to ceftriaxone. No signs of hemolytic activity were observed, and enzymatic profiles revealed proteolytic, lipolytic, and amylolytic activities. The results demonstrate that these Pediococcus pentosaceus strains possess remarkable probiotic properties, making them ideal candidates for functional food products.

Mots-clés

Pediococcus pentosaceus, Bambara groundnut, Probiotics, Antimicrobial, Food