Technological Potential of Indigenous Lactic Acid Bacteria for Controlled Fermentation of Claclo (An Ivorian Ripe Plantain Fritter)

Claclo is a traditional Ivorian fritter made from fermented ripe plantain, whose quality often varies due to uncontrolled fermentation practices. This study aimed to select lactic acid bacteria (LAB) with potential as starter cultures for standardizing claclo production. A total of 22 LAB strains were isolated from raw cow’s milk, fermented cassava mash, and cashew apple juice using standard microbiological methods. Macroscopically, colonies were smooth, beige or white, and varied in size. Microscopically, all isolates were Gram-positive, catalase-negative, and mainly coccobacilli or cocci arranged in chains or clusters, consistent with typical morphological traits of Lactobacillus, Leuconostoc, and Pediococcus, though genus confirmation would require molecular identification. The strains were mesophilic, growing optimally at 30–45 °C, tolerating up to 6.5% NaCl, and showing better growth at pH 9 than pH 4. Nine robust strains were selected for proteolytic activity, and three (LBL5, LBM2, LBC2) were tested in plantain mash fermentation. Strain LBL5 (from raw milk) showed rapid acidification (pH 4.0 in 8 h), high titratable acidity (145 meq/100 g), and growth up to 5×10⁸ CFU/g, with total soluble solids reduced from 19.8 to 6.5 °Brix. LBM2 and LBC2 exhibited slower acidification (final pH ≈ 4.4, titratable acidity 92–95 meq/100 g). These results highlight LBL5 as a promising starter culture for claclo, with potential to improve safety and shelf life while valorizing local microbial biodiversity.