Abstract
Ugba’ and ‘Ogiri’, fermented products of African oil bean (Pentaclethra macrophylla) and Castor oil seed (Ricinus communis), were screened for microbiological profile and ability to serve as carrier medium for probiotic, the sensory acceptability of products over twenty one days storage was also analyzed. Assay of unpasteurized products from different food vendors gave mean heterotrophic bacterial count for Ugba ranging from 6.20 x1010-2.96x1011 cfu/g, bacteria count in Ogiri samples range from 5.10x1010-1.21x1011 cfu/g. Mean fungal count in Ugba samples range from 8.0x108-2.01x1010 cfu/g while count of fungi in Ogiri range from 2.1x109-1.21x1010 cfu/g. The bacteria isolated in-clude species of Bacillus, Staphylococcus, Enterococcus, Serratia, Klebsiella, Micrococcus, Pseudomonas, Streptococcus and Lactobacillus. The fungi species implicated include Rhizopus, Geotrichum, Saccharomyces, Mucor, Penicillium, Fusarium and Aspergillus. Microbial load of inoculated LAB (LASO and LAWB) multiplied in all the products throughout the storage period, there was also increase in number of recov-ered LAB from the stool samples through the period of study. Unpasteurized products of both Ugba and Ogiri declined in sensory attributes after day 5-9 while Ogiri and Ugba samples with LASO and LASO+LAWB combinations had better sensory properties at day 21. Ogiri and Ugba could serve as good carrier medium for probiotic with good organoleptic properties, however texture stability of these products during storage need further investigation. Hazard Analysis Critical Control Point assessment, Good Manufacturing Practice and packaging are nec-essary to curtail microbial contaminations in these products.
Highlights
The quest to find food ingredients with valuable bioactive properties has encouraged interest in lactic acid bacteria (LAB) with probiotic attributes such as antimicrobial activity against pathogenic microorganisms [1], antiviral activity [2], anti-yeast property [3], antimutagenic [4], anti-platelet aggregation and antioxidant attributes amongst others
The mechanism of action of probiotic with anti-microbial properties could be due to the production of bacteriocins such as nicin or lowering the pH by producing acidic compounds like lactic acid, probiotic strains compete with other infectious bacteria for nutrients and cell-surface and help ward them off by inhibiting their colonization, a few strains are known to produce active enzymes which inhibit other pathogenic bacteria [5]
This study has shown that Ogiri and Ugba sold in the markets has high microbial load above 106 tolerable limits of contaminants in food [41]
Summary
The quest to find food ingredients with valuable bioactive properties has encouraged interest in lactic acid bacteria (LAB) with probiotic attributes such as antimicrobial activity against pathogenic microorganisms [1], antiviral activity [2], anti-yeast property [3], antimutagenic [4], anti-platelet aggregation and antioxidant attributes amongst others. It is believed that probiotic help keep up the balance between harmful and beneficial bacteria in the gut maintaining a healthy digestive system [5]. The health claims of probiotic range from regulation of bowel activity and well-being to more specific actions such as, antagonistic effect on the gastroenteric pathogens like Clostridium difficile, Campylobacter jejuni, Helicobacter pylori and Rotavirus etc. The mechanism of action of probiotic with anti-microbial properties could be due to the production of bacteriocins such as nicin or lowering the pH by producing acidic compounds like lactic acid, probiotic strains compete with other infectious bacteria for nutrients and cell-surface and help ward them off by inhibiting their colonization, a few strains are known to produce active enzymes which inhibit other pathogenic bacteria [5]. The health benefits of probiotic have always been investigated with regard to their capability to sustain their availability, viability, digestibility and rendering of their health benefits to the host without altering the safety and the organoleptic properties of the food in which they have been incorporated [5,7]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
