Probiotic Potential of Lactic Acid Starter Cultures Isolated from a Traditional Fermented Sorghum-Millet Beverage

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dc.contributor.authorByakika, Stellah
dc.contributor.authorMukisa, Ivan Muzira
dc.contributor.authorByenkya Byaruhanga, Yusuf
dc.contributor.authorMuyanja, Charles
dc.date.accessioned2022-10-03T12:11:36Z
dc.date.available2022-10-03T12:11:36Z
dc.date.issued2020
dc.description.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.en_US
dc.identifier.citationByakika, 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/10.1155/2020/7825943en_US
dc.identifier.urihttps://doi.org/10.1155/2020/7825943
dc.identifier.urihttps://nru.uncst.go.ug/handle/123456789/4865
dc.language.isoenen_US
dc.publisherInternational Journal of Microbiologyen_US
dc.subjectProbiotic Potentialen_US
dc.subjectLactic Acid Starter Culturesen_US
dc.subjectTraditional Fermented Sorghum-Millet Beverageen_US
dc.titleProbiotic Potential of Lactic Acid Starter Cultures Isolated from a Traditional Fermented Sorghum-Millet Beverageen_US
dc.typeArticleen_US
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