Screening of Indigenous Lactic Acid Bacteria from Raw and Fermented Milk for Probiotic Potential

Abstract

Lactic acid bacteria are known to have probiotic attributes which are beneficial to human. This study was embarked upon to
screen lactic acid bacteria (LAB) from raw milk and fermented milk (nono) samples for probiotic potential. Some of the assessed
probiotic qualities include antimicrobial activities against food-borne pathogens, survival at acidic pH (2.5, 3.0) and bile salt
concentrations (0.3%, 0.5%, 1.0%), safety test, and cell surface hydrophobicity assay indicative of epithelial adherence. Four
LAB isolates namely Lactobacillus plantarumN17, L. plantarumN24, L. caseiN1 and L. brevisN10 had strong inhibition (10.00 to 15.15 mm) against selected food-borne pathogens, survived well at acidic pH and bile salt concentrations during 3 hours of
incubation reaching viability of 105 -106 CFU/mL.In addition, they were DNase and Gelatinase negative, and had better(40.0 to
62.0 %) hydrophobicity indicative of epithelial adherence. Lactobacillus plantarumN24 and Lactobacillus caseiN1 were suitable
probiotic candidates, and can be used as for food supplements.