Genetic screening of potential traits probiotics of lactic acid bacteria isolated from traditional curdled milk of cow, camel and goat in Burkina Faso

Lactic acid bacteria are one of the main players in fermented dairy products. These bacteria possess technological and probiotic properties. The aim of this study was to genetic screening of potential traits probiotics of lactic acid bacteria isolated in curdled milk from Burkina Faso. Lactic acid bacteria strains were isolated and characterized phenotypically and biochemically based on Gram staining, catalase and oxidase activities, sugar fermentation profiles, and amino acid metabolism. Genotypic diversity analysis was conducted using repetitive sequence-based PCR (rep-PCR) based on DNA fingerprinting. Biochemical characterization enabled strains to be assigned to five bacterial genera. The genera Enterococcus and Lactobacillus were the most represented in this bacterial population (24% each). The genera Pediococcus and Lactococcus each accounted for 20% of the strains studied. The genus Streptococcus was in the minority with 12%. The genes gtf (resistance to pH and bile salt), apf (aggregation-promoting factors), ribA and ribB (riboflavins synthesis) were detected in 8%, 20%, 20% and 8%, respectively in the strains studied. Additionally, bac gene, encoding bacteriocin production, was present in 12% of strains. The absence of other functional genes, such as tanlpl (tannin degradation) and α-amy (starch hydrolysis), was noted. These findings revealed the genetic potential of lactic acid bacteria from curdled milk to serve as probiotic candidates, with possible applications in improving food quality and public health. Further studies are needed to evaluate virulence factors, antibiotic resistance, functional expression of the genes investigated in this study and their impact on human health.