title: Antimicrobial Activity and Chemical Composition of "Kpètè-Kpètè": A Starter of Benin Traditional Beer Tchoukoutou.
abstract: The aim of this study was to investigate the antibacterial effect of the crude starter "kpètè-kpètè" and lactic acid bacteria used during the production of "tchoukoutou." To achieve this, a total of 11 lactic acid bacteria and 40 starter samples were collected from four communes. The samples were tested on 29 gram + and - strains by disk diffusion method. The minimum inhibitory and bactericidal concentrations of starter and lactic acid bacteria were determined by conventional methods. Organic acids, sugar, and volatile compounds were determined using the HPLC method. The "kpètè-kpètè" displays a high antibacterial activity against the tested strains. The most sensitive strain wasS. epidermidis(12.5 mm) whereas the resistance strain wasProteus mirabilis(8 mm). All the tested ferment has not any inhibitory effect onEnterococcus faecalis. The lactic acid bacteria isolates of Parakou showed the highest (17.48 mm) antibacterial activity whereas the smallest diameter was obtained with the ferment collected from Boukoumbé (9.80 mm). The starters' chemical screening revealed the presence of tannins, anthocyanin flavonoids, triterpenes, steroids, reducing compounds, and mucilage O-glycosides. These compounds are probably the source of recorded inhibition effect. The lactic acid bacteria of the "kpètè-kpètè" could be used to develop a food ingredient with probiotic property.
authors.affiliation: Laboratoire de Biologie et de Typage Moléculaire en Microbiologie, Université d'Abomey-Calavi, 05 BP 1604 Cotonou, Benin.
authors.forename: Christine
authors.initials: C
authors.lastname: N'tcha
authors.affiliation: Laboratoire de Biologie et de Typage Moléculaire en Microbiologie, Université d'Abomey-Calavi, 05 BP 1604 Cotonou, Benin.
authors.forename: Haziz
authors.initials: H
authors.lastname: Sina
authors.affiliation: Laboratoire de Valorisation et de Gestion de la Qualité de Bioingrédient Alimentaire, Université d'Abomey-Calavi, 01 BP 526 Cotonou, Benin.
authors.forename: Adéchola Pierre Polycarpe
authors.initials: AP
authors.lastname: Kayodé
authors.affiliation: Laboratoire de Pharmacognosie et des Huiles Essentielles, FSS, Université d'Abomey-Calavi, 01 BP 4521 Cotonou, Benin.
authors.forename: Joachim D
authors.initials: JD
authors.lastname: Gbenou
authors.affiliation: Laboratoire de Biologie et de Typage Moléculaire en Microbiologie, Université d'Abomey-Calavi, 05 BP 1604 Cotonou, Benin.
authors.forename: Lamine
authors.identifier: 0000-0002-8160-5954
authors.initials: L
authors.lastname: Baba-Moussa
mesh_terms: D000890:Anti-Infective Agents / Q000737:chemistry* / Q000378:metabolism / Q000494:pharmacology; D001515:Beer / Q000382:microbiology*; D001541:Benin; D002851:Chromatography, High Pressure Liquid; D005285:Fermentation; D005516:Food Microbiology; D006801:Humans; D019344:Lactic Acid / Q000737:chemistry / Q000378:metabolism; D007778:Lactobacillus / Q000737:chemistry / Q000378:metabolism; D008826:Microbial Sensitivity Tests; D019936:Probiotics / Q000737:chemistry* / Q000378:metabolism
chemical_list: D000890:Anti-Infective Agents; D019344:Lactic Acid