The probiotic potential of
Pediococcus acidilactici
isolated from
Wara
, a Nigerian unripened soft cheese from cow milk was investigated in this study. The strain was evaluated for tolerance to low pH, bile salts, high osmotic pressure, exopolysaccharide production, auto-aggregation, microbial adhesion to solvent, survival in simulated gastro-intestinal juice and antimicrobial properties. The strain showed resistance to high acid and bile conditions surviving at pH 2 and 1.5% bile salt concentration. The strain survived at 8% Sodium chloride and produced exopolysaccharide.
P. acidilactici
possessed high auto-aggregative ability and hydrophobicity (>70%). Furthermore, the strain did not show hemolytic activity and survived in the presence of simulated gastric juice at pH 2 and simulated intestinal juice. The strain exhibited a broad spectrum inhibition against pathogens. The study concluded that
P. acidilactici
strain isolated from
wara
could be a useful probiotic for the development of functional food products.
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