The present study aimed to characterize lactic acid bacteria involved in the different processing steps of tchapalo, a traditional Ivoirian beverage, for their potential application as starter cultures in food and beverages. Lactic acid bacteria (LAB) were therefore isolated and enumerated at different steps of the process on MRS and BEA agars. Of the 465 isolates, 27 produced bacteriocins that inhibit Lactobacillus delbrueckii F/31 strain. Of those, two also inhibited Listeria innocua ATCC 33090, while two others displayed inhibitory activity against L.innocua ATCC 33090, E. faecalis CIP 105042, E. faecalis ATCC 29212, Streptococcus sp. clinical LNSP, E. faecalis CIP 105042 and E. faecium ATCC 51558. The dominant species involved in tchapalo LAB fermentation, as determined by 16S rRNA gene sequencing, were Lactobacillus fermentum (64%), followed by Pediococcus acidilactici (14%). Two strains representing the two dominant species, L. fermentum S6 and P. acidilactici S7, and two potential bacteriocin producers, Weissella confusa AB3E41 and Enterococcus faecium AT1E22, were selected for further characterization. First, genome analysis showed that these strains do not display potential harmful genes such as pathogenic factors or transmissible antibiotic resistance genes. Furthermore, phylogenetic analyses were performed to assess evidence of eventual links to groups of strains with particular properties. They revealed that (i) L. fermentum S6 and P. acidilactici S7 are closely related to strains that ferment plants, (ii) E. faecium AT1E22 belongs to the environmental clade B of E. faecium, while W. confusa is quite similar to other strains also isolated from plant fermentations. Further genome analysis showed that E. faecium AT1E22 contains the Enterocin P gene probably carried by a megaplasmid, whereas no evidence of a bacteriocin gene was found in W. confusa AB3E41. The metabolic and the first step of the probiotic potentials of the different strains were analyzed. Lactobacillus fermentum S6 and P. acidilactici S7 are good candidates to develop starter cultures, and E. faecium AT1E22 should be further tested to confirm its potential as a probiotic strain in the production of sorghum wort.

中文翻译：

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从传统的科特迪瓦啤酒工艺中分离出的乳酸菌的特征，可开发出用于安全的高粱基饮料的发酵剂。

本研究旨在表征参与传统的科特迪瓦饮料tchapalo的不同加工步骤的乳酸菌的潜在用途，将其用作食品和饮料中的发酵剂。因此，在MRS和BEA琼脂上的过程的不同步骤中分离并列举了乳酸菌（LAB）。在465种分离物中，有27种产生的细菌素可抑制德氏乳杆菌F / 31菌株。其中，两个还抑制了无病李斯特菌ATCC 33090，而另外两个也显示了对无病李斯特菌ATCC 33090，粪肠球菌CIP 105042，粪肠球菌ATCC 29212，链球菌sp。的抑制活性。临床LNSP，粪肠球菌CIP 105042和粪肠球菌ATCC51558。通过16S rRNA基因测序确定，涉及茶酚LAB发酵的优势种是发酵乳杆菌（64％），其次是乳酸双球菌（14％）。选择了代表两个优势种的两个菌株，即发酵乳杆菌S6和嗜酸乳酸杆菌S7，以及两个潜在的细菌素生产者，魏氏菌Confusa AB3E41和粪肠球菌AT1E22，以进行进一步鉴定。首先，基因组分析表明这些菌株没有显示出潜在的有害基因，例如致病因子或可传播的抗生素抗性基因。此外，进行了系统发育分析，以评估最终与具有特定特性的菌株群相关的证据。他们发现，（i）发酵乳杆菌S6和嗜酸乳酸杆菌S7与发酵植物的菌株密切相关；（ii）粪肠球菌AT1E22属于粪肠球菌的环境进化枝B，而孔子芥与之相似。其他菌株也从植物发酵中分离出来。进一步的基因组分析表明，屎肠球菌AT1E22包含可能由大质粒携带的Enterocin P基因，而在孔氏假单胞菌AB3E41中没有发现细菌素基因的证据。分析了不同菌株的代谢和益生菌潜力的第一步。发酵乳杆菌S6和嗜酸乳酸杆菌S7是开发发酵剂的良好候选者，应进一步测试屎肠球菌AT1E22作为高粱麦芽汁中益生菌的潜力。