Bacterial diversity of traditional fermented milks from Cameroon and safety and antifungal activity assessment for selected lactic acid bacteria

Fermented milks play a major role in human diets worldwide. Lactic acid bacteria are the main microorganisms involved and often added as starters. However, use of autochthonous LAB strains for directed fermentations demands caution due to their potential produce undesirable metabolites or harbor antibiotic resistance genes. The aim this study was evaluate bacterial diversity two traditional Cameroonian fermented (Pendidam Kindirmou) characterize selected safety antifungal activity. Microbial analyses revealed that LAB, fungi total viable were dominant, followed by coliforms Staphylococcus spp. isolates screened acidic bile salt tolerances 38% exhibited survival rates higher than 60% both conditions. These then clustered using M13-PCR representative identified via gene sequencing. Identified species corresponded Pediococcus acidilactici (68.6%), Lactobacillus fermentum (28.6%) plantarum (2.8%). Representative biogenic amine genes, ATB resistances activities. Seven P. 1 L. positive agdi while none 12 retained showed ATB, except vancomycin kanamycin. KE04 PE172 interesting