PROBIOTIC POTENTIALS OF LACTIC ACID BACTERIA ISOLATED FROM FERMENTING CASSAVA.

Orike, E. L.; Adeyemo, S. M.; Omafuvbe, B. O.

Probiotic properties of lactic acid bacteria isolated from fermenting cassava were investigated with a view to select strain(s) for possible application in food fermentation. Twentyfour strains of lactobacilli were isolated and characterized using biochemical methods. The lactobacillus strains were tested for their tolerance to bile salts, resistance to acidicpH, haemolytic activity, antagonistic activities against selected pathogens and exopolysaccharide (EPS) production. The isolates were identified as Lactobacillus plantarum (79.16%), Lactobacillus delbrueckii (12.50%), Lactobacillus bulgaricus (4.17%) and Lactobacillus acidophilus (4.17%). They all showed varied levels of tolerance to acidic pH (2-4) and bile salt concentrations (0.2-0.4% w/v). The lactobacillus strains did not produce haemolysin. Twentythree of the 24 lactobacillus strains showed inhibitory activities (due to organic acids) against Staphylococcus aureus and E. coli. About 83.3% of the isolates produced EPS. Of the 24 strains, Lactobacillus plantarum A2 and Lactobacillus bulgaricus C2 were able to tolerate 0.4% bile salts and survived at pH 2 which suggest that they are favourable for use as probiotics. This study has established that lactobacillus with probiotic potentials are present in spontaneous fermenting cassava. Further studies will focus on the performance of the lactobacillus isolates as starter or adjunct culture in food fermentation, probiotic preparations and their adhesive capability.

PROBIOTICS; LACTIC acid bacteria; FOOD fermentation; CASSAVA; MICROBIAL exopolysaccharides; LACTOBACILLUS plantarum; LACTOBACILLUS delbrueckii

International Journal of Probiotics & Prebiotics, 2018, Vol 13, Issue 2/3, p69

1555-1431

Academic Journal