Abstract
The commonly used probiotics bacteria are lactic acid bacteria (LAB) from gastro intestinal tract. However, other LAB from exogenous origin having similar functional properties may also confer health benefit to the host. Palm wine has been described as a rich source of LAB. But very few studies have investigated their probiotic potential. Twenty LAB were isolated from palm wine collected in the South West Region of Cameroon by pour plate method on MRS agar. These isolates were assessed in vitro for their potential to inhibit the growth of some foodborne pathogens, mainly Salmonella sp. and Escherichia coli using disc diffusion method. Acid and bile tolerance were evaluated by measuring the survival rate of LAB after incubation at pH range from 1.0 to 3.0 and various bile salt concentrations (0.15-0.30%). Only five isolates were selected based on their potential to inhibit food borne pathogens tested and their tolerance in acid and bile. They were identified using API kit 50 CHL BioMerieux as strains of Lactobacillus pentosus, Lactobacillus plantarum and Lactobacillus brevis. All these strains showed antimicrobial activity against strains of Salmonella sp. and E. coli with diameters of inhibition varying from 12 to 20 mm. Only L. pentosus and L. brevis1 tolerated pH 3.0 (acidic condition of interest) with survival rates of 55 and 69% respectively, while all survived in bile with survival rates above 60%. Key words: Probiotics, antimicrobial activity, acid tolerance, bile tolerance.
Highlights
The concept of food having medicinal value has been reborn as 'functional foods'
The list of health benefits accredited to functional foods continue to increase and the gut is an obvious target for the development of functional foods, because it acts as an interface between the diet and all other body functions
Ingestion of lactic acid bacteria (LAB) and their fermented foods has been suggested to confer a range of health benefits including immune system modulation, increased resistance to malignancy and infectious illness (Soccol et al, 2010)
Summary
The list of health benefits accredited to functional foods continue to increase and the gut is an obvious target for the development of functional foods, because it acts as an interface between the diet and all other body functions. The idea of health-promoting effects of LAB is by no means new, as Metchnikoff proposed that lactobacilli may fight against intestinal putrefaction and contribute to long life (Brant and Todd, 2014). Such microorganisms may not necessarily be constant inhabitants of the gut, but they should have a “beneficial effect on the health status of man and animal” (Belhadj et al, 2010). The most important microbial species that are used as probiotics are LAB
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