Isolation and Molecular Identification of Lactic Acid Bacteria from Fermented Maize Grain (Ogi) and their Antimicrobial Activities Against Pathogenic Bacteria

Authors: Idebi, Johnson Ayodele, Akeredolu, Olumide Samson, Omotosho, Toba Alao, Nwafor, Ifeoma Roseline, Onayo, Faith Kosisochukwu

Country: Nigeria

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Abstract: An increase in the emergence of antibiotic resistant pathogen has led to the search for other alternative antimicrobial agents. Probiotics are described as live microorganisms which help in the maintenance of the health and well-being of the hosts by improving the intestinal microbial balance. Probiotics can be an excellent solution to treat many common food-borne diseases. Lactic Acid Bacteria (LAB) are known to possess many health benefits and are commonly used as probiotics. As they can cause inhibition of growth of food pathogens by the reduction of pH due to lactic acid production, hydrogen peroxide production and production of antimicrobial compounds such as bacteriocin. In this study, lactic acid bacteria (Lactobacillus fermentum subsp. reuteri, Lactobacillus plantarum subsp. plantarum JCM 1149, Lactobacillus paracasei strain JCM 8130 and Lactobacillus brevis) were isolated from Ogi and screened for antimicrobial activity against pathogens such as Staphylococcus aureus, Pseudomonas aeruginosa, Candida albicans, Proteus sp., Klebsiella pneumoniae, Escherichia coli and Salmonella typhi. The LAB isolates showed inhibitory activity against majority of the pathogens. The largest zone of inhibition was produced by L. plantarum (18 mm) against Pseudomonas aeruginosa. The lowest zone was produced by L. paracasei strain JCM 8130 against Klebsiella pneumoniae (5.5 mm). L. brevis showed no zones against Klebsiella pneumoniae, Escherichia coli, Staphylococcus aureus. Also, there was no zones when L. plantarum subsp. plantarum JCM 1149 was used against Proteus sp. This agree with several reports that the antimicrobial activity might be due to bacteriocin production, the production of lactic acid and hydrogen peroxide. In conclusion, LAB is an effective probiotic against food-borne diseases as they have antimicrobial properties but more sophisticated methods and equipment should be used to isolate and purify their antimicrobial products.

Keywords: Lactic Acid, Fermentation, Probiotic, Bacteriocin, Inhibition, Antibiotics

Paper Id: 230459

Published On: 2024-02-06

Published In: Volume 12, Issue 1, January-February 2024

Cite This: Isolation and Molecular Identification of Lactic Acid Bacteria from Fermented Maize Grain (Ogi) and their Antimicrobial Activities Against Pathogenic Bacteria - Idebi, Johnson Ayodele, Akeredolu, Olumide Samson, Omotosho, Toba Alao, Nwafor, Ifeoma Roseline, Onayo, Faith Kosisochukwu - IJIRMPS Volume 12, Issue 1, January-February 2024.

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