Biomolecular Characterization of Lactic Acid Bacteria (Lactobacilli and Cocci) Isolated from Nonnonkoumou, a Artisanal Milk Curd in Daloa, Côte D’ivoire

Dogoua Koko Guillaine Jostasie *

Department of Biochemistry and Microbiology, Agrovalorisation Laboratory, Jean Lorougnon Guede University, BP 150 Daloa, Côte d’Ivoire and Department of Food Science and Technology, Laboratory of Food Biotechnology and Microbiology, Nangui Abrogoua University, 02 BP 801 Abidjan 02, Côte d’Ivoire.

Assohoun-Djeni Nanouman Marina Christelle

Department of Food Science and Technology, Laboratory of Food Biotechnology and Microbiology, Nangui Abrogoua University, 02 BP 801 Abidjan 02, Côte d’Ivoire.

Kouassi Kouassi Clément

Department of Biochemistry and Microbiology, Agrovalorisation Laboratory, Jean Lorougnon Guede University, BP 150 Daloa, Côte d’Ivoire.

Djeni N’dédé Théodore

Department of Food Science and Technology, Laboratory of Food Biotechnology and Microbiology, Nangui Abrogoua University, 02 BP 801 Abidjan 02, Côte d’Ivoire.

*Author to whom correspondence should be addressed.


Nonnonkoumou is an artisanal sour milk consumed in Côte d'Ivoire, particularly in the town of Daloa. Its production is carried out under uncontrolled conditions and uses a variety of lactic acid bacteria. The main objective of this study was to characterize the cocci and lactobacilli present in the nonnonkoumou. The cocci had the highest loads going from 8.31 ± 0.14 log CFU / mL to 6.76 ± 0.01 log CFU / mL compared to the lactobacilli which had loads between 6.12 ± 0.30 log CFU / mL and 4.35 ± 0.42 log CFU / ml. This preponderance of cocci in all the nonnonkoumou samples taken in comparison to bacilli have been shown through the cocci / bacilli ratio which varied from 1.9 to 1.22. PCR followed by Amplified Ribosomal DNA Restriction Analysis (ARDRA) after enzymatic digestion with Hae III and Hinf I have revealed 4 Hinf I profiles and 3 Hae III for lactobacilli and 2 Hae III profiles and 4 Hinf I profiles for cocci. This technique has revealed 4 species of lactobacilli isolated from nonnonkoumou which are Lactobacillus reuteri, Lactobacillus paracasei, Lactobacillus plantarum and Fructobacillus durionis and 6 groups of cocci corresponding to 6 species. The species identified during this study made it possible to understand their technological role and their contribution to the health quality of nonnonkoumou.

Keywords: Milk, nonnonkoumou, fermentation, lactic acid bacteria, PCR-ARDRA

How to Cite

Jostasie, D. K. G., Christelle , A.-D. N. M., Clément, K. K., & Théodore, D. N. (2024). Biomolecular Characterization of Lactic Acid Bacteria (Lactobacilli and Cocci) Isolated from Nonnonkoumou, a Artisanal Milk Curd in Daloa, Côte D’ivoire. Biotechnology Journal International, 28(1), 9–20.


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