Probiotic Properties of Lactic Acid Bacteria Isolated from Spontaneously Fermented Kunun-Zaki

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dc.contributor.authorAderolake, A. Den_US
dc.contributor.authorAdeola, O. Een_US
dc.contributor.authorAmos, A. O.en_US
dc.date.accessioned2023-06-27T06:26:59Z
dc.date.available2023-06-27T06:26:59Z
dc.date.issued2023-05
dc.description.abstractThis study was conducted to investigate the probiotic properties of twenty lactic acid bacteria (LAB) previously isolated and identified from naturally fermented kunun-zaki (a Nigerian fermented cereal beverage). The probiotic properties of the twenty lactic acid bacteria (LAB) isolates were assessed using different standard methods and agar well diffusion method. The results showed that most of the isolates tolerated acidic pH and survived at 30-40oC. All the tested LAB isolates grew at 1% NaCl concentration and remarkably, six LAB isolates {L. brevis (3) and L. plantarum (3)} exhibited good growth at higher NaCl concentrations (10-15%). The highest percentage of cellular auto-aggregation was observed in L plantarum (84.86%) and the lowest was obtained in L. brevis (27.44%). All the twenty LAB isolates tested in-vitro in this study grew in bile salt; fermented glucose; produced good aroma; produced no hemolysis revealing they were not pathogenic and produced antagonistic activity against selected pathogens (Staphylococcus aureus, Salmonella typhi, Shigella. dysenteriae and Escherichia coli) which made them suitable and safe for human consumption as potential probiotics and for industrial purposes.en_US
dc.identifier.affiliationsDepartment of Biological Sciences, Afe Babalola University, Ado-Ekiti, Nigeriaen_US
dc.identifier.affiliationsDepartment of Chemical Sciences, Afe Babalola University, Ado-Ekiti, Nigeria.en_US
dc.identifier.citationAderolake A. D, Adeola O. E, Amos A. O.. Probiotic Properties of Lactic Acid Bacteria Isolated from Spontaneously Fermented Kunun-Zaki. Microbiology Research Journal International. 2023 May; 33(3): 50-60en_US
dc.identifier.issn2456-7043
dc.identifier.placeIndiaen_US
dc.identifier.urihttps://imsear.searo.who.int/handle/123456789/217201
dc.languageenen_US
dc.publisherSciencedomain Internationalen_US
dc.relation.issuenumber3en_US
dc.relation.volume33en_US
dc.source.urihttps://doi.org/10.9734/mrji/2023/v33i31371en_US
dc.subjectProbiotic propertiesen_US
dc.subjectlactic acid bacteriaen_US
dc.subjectKunun-zakien_US
dc.titleProbiotic Properties of Lactic Acid Bacteria Isolated from Spontaneously Fermented Kunun-Zakien_US
dc.typeJournal Articleen_US
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