Abstract
Akamu is a popular fermented nutritive porridge made from cereals and is mostly eaten at infancy as a weaning food. Lactic acid bacteria contribute towards the safety, nutritional value, shelf life and acceptability of a wide range of cereal based foods and have been reported to have probiotic potential against gastrointestinal microorganisms, thus in vitro studies of the probiotic properties of lactic acid bacteria isolated from akamu produced with sorghum and maize grains were carried out using standard analytical methods. The pH of the cereal slurries decreased while the titratable acidity and the total lactic acid bacterial counts increased during the period of the studies. The lactic acid bacteria isolated were lactobacillus delbrueckii subspp bulgaricus, L. fermentum, L. brevis, L. plantarum, L. amylovorus, Pediococcus acidilactici acid, P. Pentosaceus. The isolates grew optimally at pH 4.0 and NaCl concentration of 3.0% and survived in fresh bovine bile. The bacteria except Lactobacillus brevis adhered to the intestinal mucosa as shown by the cell surface hydrophobicity assay and were resistant to most of the antibiotics used. This study indicated that the lactic acid bacteria isolated from raw akamu have probiotic characteristics and that raw akamu will be effective in the prevention and treatment of gastrointestinal diseases.
Highlights
The fermentation process has developed over the years such that organic substrates are converted into more desirable substances by Lactobacillus plantarum and Candida tropicalis, the actions of enzymes or other microorganisms under controlled conditions [1]
Majority of microorganisms used as probiotics belong to the lactic acid bacteria and Bifidobacteria
The antagonistic activity of such bacteria is known to inhibit a large number of enteric and urinary pathogenic bacteria. Lactic acid bacteria such as Lactobacillus and Bifidobacteria are found throughout the gastrointestinal tract and they have been reported to cause a reduction in lactose intolerance and alleviation of some diarrhoea as well as an increase in immune response [2]
Summary
The fermentation process has developed over the years such that organic substrates are converted into more desirable substances by Lactobacillus plantarum and Candida tropicalis, the actions of enzymes or other microorganisms under controlled conditions [1]. Lactic acid bacteria are a group of gram positive, non-spore forming rods or cocci which produce lactic acid as the major end product from fermentation of carbohydrates. Majority of microorganisms used as probiotics belong to the lactic acid bacteria and Bifidobacteria. The antagonistic activity of such bacteria is known to inhibit a large number of enteric and urinary pathogenic bacteria. Lactic acid bacteria such as Lactobacillus and Bifidobacteria are found throughout the gastrointestinal tract and they have been reported to cause a reduction in lactose intolerance and alleviation of some diarrhoea as well as an increase in immune response [2]
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