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The production of bacteriocins by lactic acid bacteria affords them the ability to inhibit the growth of bacteria; they are particularly important in the biocontrol of human and plant pathogens. Lactic acid bacteria have been frequently isolated from fermented foods due to the high acidity these foods contain. In this study, lactic acid bacteria we...
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Context 1
... Lactic acid bacteria (LAB) isolated from Garri sample ( Table 2) belongs to the genus Lactobacillus from our findings. The number present and percentage of occurrence of Lactobacillus isolates in Garri sample is as presented in Figure 2 with Lactobacillus plantarum having the highest occurrence of 50% followed by Lactobacillus fermentum (20%) and Lactobacillus acidophilus (20%) with Lactobacillus salivarus (10%) having the lowest number of occurrence. ...
Context 2
... the exception of the fermentation of sorbitol, mannitol, mannose and arabinose, the isolates showed similar fermentation profiles for the other sugars. Four species belonging to the genus Lactobacillus were isolated and the most abundant was Lactobacillus plantarum (50%), while the others are Lactobacillus fermentum (20%), Lactobacillus acidophilus (20%), and Lactobacillus salivarius (10%) (Figure 2). Aside from samples S1 and S2 which had the same species of Lactobacillus in both types of garri, all the other samples showed different species of Lactobacillus in both the yellow and white garri varieties. ...
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Lactic Acid Bacteria (LAB) are non-pathogenic bacteria reported to play essential role in preservation, fermentation and contribute to organoleptic and textural profile of food items. This study investigated antifungal producing LAB during fermentation of Pro-vitamin A and white cassava variety which were used against spoilage mould of cassava prod...
Citations
Aim: To evaluate the antibacterial activity of lactic acid bacteria against selected food pathogens (Escherichia coli and Staphylococcus aureus). Method: A total of twenty (20) traditionally fermented food samples were purchased from a market in Umuahia metropolis. Isolation and identification of lactic acid bacteria (LAB) were conducted using standard microbiological techniques. LAB were identified using standard morphological and biochemical tests. They were tested against food pathogens using the Agar well diffusion method. Results: The isolated lactic acid bacteria include Lactobacillus fermentum, Lactobacillus acidiophilus, Lactobacillus caseiand Lactobacillus plantarum and were label as SP1, SP2, SP3, and SP4 respectively. The isolated LAB species had a considerable inhibitory effect on food borne pathogens. Cell free supernatant of four species were tested for antagonistic activity at 24hrs and 48hrs incubation time. Cell free supernatant from 48hrs broth of SP1 showed the highest zone of inhibition on Escherichia coli (28mm) while the cell free supernatant from 24hrs broth of SP4 showed the lowest zone of inhibition on Staphylococcus aureus (13 mm). Conclusion: The antimicrobial activity increases with time. LAB demonstrated high antimicrobial properties against food borne pathogens. This potential can be employed as starters in food industry to inhibit food spoilage microbes and contaminants
Aim: To evaluate the antibacterial activity of lactic acid bacteria against selected food pathogens (Escherichia coli and Staphylococcus aureus). Method: A total of twenty (20) traditionally fermented food samples were purchased from a market in Umuahia metropolis. Isolation and identification of lactic acid bacteria (LAB) were conducted using standard microbiological techniques. LAB were identified using standard morphological and biochemical tests. They were tested against food pathogens using the Agar well diffusion method. Results: The isolated lactic acid bacteria include Lactobacillus fermentum, Lactobacillus acidiophilus, Lactobacillus casei and Lactobacillus plantarum and were label as SP1, SP2, SP3, and SP4 respectively. The isolated LAB species had a considerable inhibitory effect on food borne pathogens. Cell free supernatant of four species were tested for antagonistic activity at 24hrs and 48hrs incubation time. Cell free supernatant from 48hrs broth of SP1 showed the highest zone of inhibition on Escherichia coli (28mm) while the cell free supernatant from 24hrs broth of SP4 showed the lowest zone of inhibition on Staphylococcus aureus (13 mm). Conclusion: The antimicrobial activity increases with time. LAB demonstrated high antimicrobial properties against food borne pathogens. This potential can be employed as starters in food industry to inhibit food spoilage microbes and contaminants.
Food fermentation has been a tradition for decades due to its immense benefits. Lactic acid bacteria are known to possess probiotic potential due to various chemical antimicrobial substances they produce. This research was aimed at isolating Lactobacillus spp. from locally fermented locust beans and screening the isolates for their probiotic potential. A total of 20 samples of fermented locust beans (P. biglobosa) were collected and processed. The samples were inoculated onto de-Mann Rogosa Sharpe (MRS) media and incubated anaerobically. The isolates with characteristic colonial morphology of Lactobacillus sp. were characterized using Gram staining and biochemical tests. Lactobacillus spp. isolates were screened in-vitro for probiotic potential using the following parameters, tolerance of low pH, bile tolerance and antimicrobial activity. Four isolates of Lactobacillus species consisting of Lactobacillus fermentum and Lactobacillus plantarum were isolated from different fermented locust beans. All isolates showed tolerance to low pH and bile concentration of 3.04 and 0.3%, respectively. The Lactobacillus species isolates showed varying antibacterial activity against all test bacteria with isolate S06 (L. plantarum) showing the highest degree of antibacterial activity. In conclusion, the Lactobacillus species isolated from fermented locust beans can serve as probiotic candidate.
