Molecular Identification of Lactic Acid Bacteria Isolated from Nigerian Traditional Fermented Foods and Beverage with In Vitro Probiotic Potentials doi.org/10.26538/tjnpr/v6i2.11
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Abstract
Probiotics are live microbes which when administered in adequate amounts confer a health benefit on the host. The aim of the study was to determine the molecular identity of lactic acid bacteria isolated from Nigerian traditional fermented foods and beverage with in vitro probiotic potentials. The lactic acid bacteria (LAB) were identified using phenotypical and molecular biology standard methods. Tolerance test of isolates to pH and bile salt were also investigated. Based on the 16S rDNA gene sequences, 17 of the 25 LAB were assigned GenBank accession numbers MW672177 to MW672193 inclusive. Eight of the LAB corresponded to no similarity. Sequencing results identified LAB belonging to four taxa of LAB corresponding to Lactobacill us brevis (3), Lactobacillus fermentum (1), Lactobacillus plantarum (2), Lactobacillus paracasei (1), Bacillus cereus (5), Pediococuss pentosaceus (4) and Streptococcus thermophilus (1) respectively. The LAB was tolerant to 4.5 and 6.5 %w/v sodium chloride. Most of the isolates retained viability at pH 2.5 and 0.3 % bile salt. There was absence of bile salt hydrolase in all LAB suggesting the isolates were sampled from non - bile environment. Lactobacillus spp, Bacillus spp, Pediococcus spp and Streptococcus thermophilus. isolated from Nigerian traditional functional foods, demonstrated excellent in vitro probiotic traits required for survival in the gastrointestinal tract (GIT).
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