Probiotic Potential of Lactic Acid Starter Cultures Isolated from a Traditional Fermented Sorghum-Millet Beverage
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Date
2020
Journal Title
Journal ISSN
Volume Title
Publisher
International Journal of Microbiology
Abstract
)e purpose of this study was to establish the probiotic potential of lactic acid bacteria (LAB) starter cultures, Lb. plantarum MNC
21, L. lactisMNC 24, and W. confusaMNC 20, isolated from a traditionally fermented sorghum-millet beverage from Uganda. )e
cultures were examined for tolerance to acid and bile salts, bile salt hydrolase (BSH) activity, antibiotic susceptibility, biogenic
amine production, mucin degradation, hydrophobicity, auto-aggregation, adherence to the ileum, coaggregation, and antimicrobial
properties against selected pathogenic species. Lb. rhamnosus yoba 2012, a known probiotic, was the reference. )e isolates
were tolerant to acid (pH � 3) and bile (1%). W. confusa MNC 20 and Lb. plantarum MNC 21 exhibited medium BSH activity
(11–15mm diameter of hydrolysis zone) while L. lactis and Lb. rhamnosus yoba 2012 exhibited low BSH activity (<10mm
diameter of hydrolysis zone). All isolates lacked mucolytic activity. Lb. plantarum MNC 21 and W. confusa MNC 20 produced
agmatine. )e candidate and reference microorganisms were resistant to 10 of 21 and 5 of 21 antibiotics, respectively. )e isolates
exhibited hydrophobic, auto-aggregation and coaggregation properties. )ese three properties were exhibited more (p < 0.05) by
the reference than the potential probiotics. )e ability of the potential probiotics to attach onto the goat ileum (7.3–8.0 log cfu/
cm2) was comparable to that of Lb. rhamnosus yoba 2012 (7.6 log cfu/cm2).)efour LAB inhibited E. coli, S. aureus, and S. enterica
to the same extent (p < 0.05). )e findings indicated potential probiotic activity of the starter cultures. However, further in vivo
examination of these isolates is required to confirm their probiotic capabilities.
Description
Keywords
Probiotic Potential, Lactic Acid Starter Cultures, Traditional Fermented Sorghum-Millet Beverage
Citation
Byakika, S., Mukisa, IM, Byaruhanga, YB, & Muyanja, C. (2020). Probiotic potential of lactic acid starter cultures isolated from a traditional fermented sorghum-millet beverage. International Journal of Microbiology , 2020. https://doi.org/10.1155/2020/7825943