Studies On Probiotics Associated With Locally Fermented Foods Sold In Umuahia:- Ezema, Bridget

ABSTRACT

from the fermented foods had Ugba ranged from 7.2 x 106 to^2.0xl06, Pap 9.6 xlO6 to 3.3 x 106, The aim ofthe study is the effect of probiotics in fermented foods sold in Umuahia, Abia State. A total fifty (50) fermented food samples which include Ugba, Pap, Ogiri, Kunu and Dawadawa sold in Umuhaia, Abia State were purchased from different market locations and was taken to the Microbiological laboratory for Analysis. 1ml of each of the dilutions was inoculated by spread method on MRS agar.T hey were incubated at 37°C for 24 hours. The plates were observed for presence of growth and the colonial characteristics were taken. After incubation five Lactic Acid Bacteria were identified as Streptococcus thermophilus, Bacillus subtilis, Lactobacillus plantarum, Bacillus lichenformis and Enterococcus sp. The total viable count of Lab isolates Ogiri 9.9 x 106 to 4.8 x 106, Dawadawa 5.0 x 106 to 1.0 x 106 and Kunu 9.3 xlO6 3.3 x 106. The effect of bile concentration on probiotic bacteria shows that Bifidobacterium bifidum had the highest ranged (92.2%) while Bifidobacterium infantis had the lowest concentration (66.9%). L. plantarum and Bifidobacterium infantis had the highest zone of inhibitory on all the pathogenic organisms. Streptococcus thermophilus exhibited lowest zone of inhibition on Escherichia coli (0mm). Antibacterial activity of Streptococcus thermophilus against Staphylococcus aureus, Salmonella spp and Shigella spp showed lowest zones ofinhibition. The percentage occurrences of bacterial isolates shows that Lactobacillus rhamnosus has a high percentage occurrence of 52.9% while Streptococcus thermophilus had the lowest percentage occurrence of (11.7%). The determination of cholesterol capacity of the bacterial isolates. Lactobacillus plantarum had (76.43) while Streptococcus spp had (6.02). The determination of acid tolerance of isolates .Lactobacillus rhamnosus and Bifidobacterium bifidum had profuse growth while Streptococcus thermophilus had a good growth. L. plantarum has been shown to be the most effective probiotic which exerted the highest antimicrobial effect against the test pathogens. This lactic acid bacteria has good probiotic potential with good value in food and bio pharmaceutical development. Therefore, increasing use of fermented foods containing probiotics are recommended in daily diet.