Probiotic and functional properties potential of lactic acid bacteria isolated from Tilapia (Oreochromis niloticus) in Ivory Coast

Abstract The need for functional food development led to the screening of different natural sources to find new solutions. In this respect, the probiotic potential of lactic acid bacteria (LAB) isolated from the gut of Tilapia (Oreochromis niloticus) of Ivory Coast were tested, with the aim to be used for the fish farming feed. The selection tests focused on antibacterial activity, antibiotic susceptibility, biofilm forming ability, hemolytic activity, tolerance to bile salts, tolerance to pepsin and acid pH, hydrophobicity, antioxidant activity and behaviour under freeze-drying conditions. LAB were identified by PCR (Polymerase Chain Reaction) amplification followed by sequencing. A total of 154 LAB was isolated, 12 isolates were selected as potential probiotics. Molecular identification of these isolates selected belonged to Pediococcus acidilactici, Pediococcus pentosaceus, Lactobacillus plantarum species with a predominance of Pediococcus acidilactici specie. Co-culture such as probiotic LAB will be part of fish feeding, to will provide healthier and enriched food for the human consumption.