TITLE:
Immunomodulatory Properties of Probiotic Lactic Acid Bacteria from Kossam, a Cameroonian Traditionally Fermented Milk
AUTHORS:
Tatsinkou Liliane Laure Toukam, Amana Bokagne Therese Vanessa, Djieyep-Djemna Felicite, Bsadjo Tchamba Gertrude, Esum Mathias Eyong, Tiencheu Bernard, Tatsinkou Fossi Bertrand
KEYWORDS:
Probiotics, Immunomodulatory Properties, Lactic Acid Bacteria, “Kossam”
JOURNAL NAME:
Advances in Microbiology,
Vol.16 No.3,
March
26,
2026
ABSTRACT: Background: “Kossam”, a traditionally processed milk in Cameroon and sub-Saharan Africa, has been described as potential source of probiotic lactic acid bacteria (LAB). However, to our knowledge, no research work has been done on their immunomodulatory properties. Aim: This study was aimed at isolating and characterising lactic acid bacteria from “Kossam”, a traditionally fermented cow milk and investigating their immunomodulatory properties in rat model. Materials and Methods: Lactic acid bacteria were isolated from “Kossam” using pour plating technique. The strains exhibiting probiotic potential were selected and their identities were confirmed using the sequencing of 16S ribosomal RNA gene. Probiotic isolates were administered to rats for 2 consecutive days and a post ingestion period of 10 days was observed. Full blood count, differential blood count, total spleen protein and pro-inflammatory cytokines (TNF-α, IFN-g, IL-1-β and IL-6) concentrations were detected in the sera after 10 days. Results: A significant increase (p Lacticaseibacillus paracasei (A20), Limosilactobacillus fermentum (A27), Enterococcus faecium (A46), Lactiplantibacillus plantarum (A56). Conclusion: These isolates showed immunomodulatory properties in rats and were able to prevent the incidence of diarrhoea associated with purgative components.