Kouadio Eric Donald N'Dri - Université Félix Houphouet-Boigny, UFR Biosciences, Laboratoire de Biotechnologies, Agriculture et Valorisation des Ressources Biologiques, Unité Pédagogique et de Recherches en Biotechnologies, Côte d’Ivoire
Allah Antoine Assamoi - Université Félix Houphouet-Boigny, UFR Biosciences, Laboratoire de Biotechnologies, Agriculture et Valorisation des Ressources Biologiques, Unité Pédagogique et de Recherches en Biotechnologies, Côte d’Ivoire
Hadja Djeneba Ouattara - Université Félix Houphouet-Boigny, UFR Biosciences, Laboratoire de Biotechnologies, Agriculture et Valorisation des Ressources Biologiques, Unité Pédagogique et de Recherches en Biotechnologies, Côte d’Ivoire
Konan Jean Noel Yao - Université Félix Houphouet-Boigny, UFR Biosciences, Laboratoire de Biotechnologies, Agriculture et Valorisation des Ressources Biologiques, Unité Pédagogique et de Recherches en Biotechnologies, Côte d’Ivoire

Background: Lactofermentation by probiotics would help valorize ENUS (edible neglected and underutilized species). Probiotic lactic acid bacteria (LAB) are considered as vectors of molecules of nutrition-health interest. This study has isolated and screened Lactobacillus plantarum strains with potential probiotic aptitudes from neglected edible vegetableand fruits of Côte D’ivoire.Methods: Three L. plantarum strains (Pa۶, A۶, and Pe۳) isolated from Ivorian ENUS (passion fruit, garlic and parsley) were isolated and screened for potential probiotic aptitudes from neglected edible vegetable and fruits of Côte D’ivoire.Results: The screening of three strains revealed that they presented interesting probiotic potentialities (hydrophobicity values higher than ۶۵% and pH=۲, ۰.۳% bile salt, antibiotic and intestinal microbial pathogens resistances, respectively). They also presented antioxidant (۱۴.۵۱±۰.۳۹-۳۹.۴۸±۰.۸۸%), anti-inflammatory (۸.۸۸±۰۰.۰۰% ۷۸.۶۱%±۰۰.۰۰%) and exopolysaccharide aptitudes, respectively. They synthetized degradinganti-nutritional- factor enzymes (phytase and tannase) and cell-walldegrading enzymes (amylase and cellulase). They fermented the indigestible sugar raffinose, survived at ۶.۵% NaCl for Pa۶ and Pe۳, pH=۹ and ۴۵°C for Pe۳.Conclusion: These strains with such interesting technological properties would be suitable for industry in general, and particularly as starters for the controlled fermentation of Ivorian ENUS.

Lactofermenattion, Lactobacillus plantarum, Anti-oxidant, Anti-inflammatory, Côte D’ivoire