Virtual Conference
Food Science 2023

OLADIPO Iyabo Christianah

Ladoke Akintola University of Technology, Nigeria

Title: Probiotic Potential and Antioxidant activities of Lactic acid Bacteria Isolated from some Nigerian Fermented Foods and Palm wine


One approach to identifying effective probiotics is to isolate lactic acid bacteria from different types of food and then select the strains with superior performance and competitive ability. Hence, in this study Lactobacillus species were identified from some Nigerian fermented foods and palm wine, and their functional properties evaluated in order to better understand their usefulness as starter cultures or probiotics. Lactobacillus species were isolated from ogi, kunnu, yoghurt and palm-wine. The Lactobacillus species were identified as L. plantarum MO21, L. casei MK21, L. brevis MK11, and L. buchneri MY21 based on phenotypic and genotypic tests. The isolates exhibited probiotics properties based on tolerance to low pH, bile and hydrophobicity, auto-aggregation and hemolytic activities. The potential probiotic LAB were active against twelve out of sixteen pathogenic bacteria with zones of inhibition between 12-20 mm. L. plantarum MO21 and L. brevis MK11 produced histamine from histidine, while L. casei MK21 and L. buchneri MY21 produced tyramine from tyrosine. The cell free extract of the Potential Probiotics isolates also showed radical scavenging activities against 2,2-diphenyl-1-picrylhydrazyl (DPPH). The findings indicated probiotic potential of the LAB. The antioxidant property of probiotic indicates the LAB could be exploited as therapeutic agents and that these isolates could be potential probiotics for research and commercial purposes. 

Keywords: Probiotics, Lactobacillus species, Antimicrobial, fermented foods