Probiotic potential of thermotolerant lactic acid bacteria isolated from “Gari “a cassava-based African fermented food

Abstract

Most of the probiotic products undergo industrial processing involving high temperatures. Thermotolerance of probiotic microorganisms used in such processing is important to make it effective during consumption or administration. Very few studies have been devoted to the thermotolerance of probiotics. This work aimed at assessing the thermotolerance and probiotic potential of lactic acid bacteria isolated from "Gari" produced in the South West Region of Cameroon. Lactic acid bacteria were isolated from "Gari" samples using pour plate method on De Man Rogosa and Sharpe (MRS) agar. The catalase negative colonies were selected and subjected to thermotolerance test by heating the cells suspended in MRS broth at temperatures ranged from 50-60 °C for 1h and measurement of their growth at 30 °C by spectrophotometry. Only two isolates (SB1 and SB2) were able to tolerate heating treatment at 50-56°C and were selected. They were respectively identified using API 50 CHL BioMerieux kit as strain of Lactobacillus plantarum and Lactobacillus acidophilus. These selected strains showed high inhibitory activity against important food borne pathogenic bacteria such as Salmonella enterica serovar Enteritidis, Salmonella enterica serovar Typhimurium, Esherichia coli, Satphylococcus aureus and a food spoilage microorganisms; Listeria monocytogenes with an average inhibition diameter greater than 15 mm. The selected probiotic lactic acid bacteria also tolerate pH3.0 and 0.3 % (v/v) oxgall-bile. Owing to their properties they may be used in industrial processing of probiotic products.

Fermented African Locust Bean (Iru), a Potential Dietary Prebiotic and Probiotic

“…The four isolates were different strains of the same species of Lactobacillus fermentum. However, in another study only strains of Lactobacillus plantarum and Lactobacillus acidophilus were able to withstand high temperature of 50 to 60 o C for 1 hour after LAB isolated from gari were tested for their thermo tolerance, and these also exhibited inhibitory activity against food borne pathogens such as Salmonella enterica, serovarTyphimurium, Escherichia coli, Staphylococcus aureus as well as spoilage microorganisms Listeria monocytogenes [83]. This implies that even when gari is made into gelatinized meal (eba) with boiling water, it can retain its probiotic activity since some of the probiotics in it are thermo tolerant.…”

Carbohydrate Hydrolytic Activity, Antibiotic Resistance and Stress Tolerance ofLacticaseibacillus paracaseiBCRC-16100 andLacticaseibacillus paracaseiZFM54 for Probiotics Using Genomic and Biochemical Approaches

“…Comprehensive assessment of probiotic strain intended to be utilized in foods and human supplements, despite the variation in regulatory requirements in each country must be highly considered (Roe et al, 2022) through ways including (1) assessment of physiological activities, (2) strain identity, and (3) antibiotic resistance. First, the industrial production of probiotic strains should be based on the properties of the strains involved and their ability to withstand stress during processing and storage (Fossi et al, 2017). Second, unambiguous identification of the probiotic strains of interest should be considered and whole genome sequence (WGS) is used for this purpose.…”

Carbohydrate Hydrolytic Activity, Antibiotic Resistance and Stress Tolerance of <em>Lacticaseibacillus paracasei </em>BCRC-16100 and <em>Lacticaseibacillus paracasei</em> ZFM54 for Probiotics Using Genomic and Biochemical Approaches

“…Comprehensive assessment of probiotic strain intended to be utilized in foods and human supplements, despite the variation in regulatory requirements in each country must be highly considered [27] through ways including (1) assessment of physiological activities, (2) strain identity, and (3) antibiotic resistance. First, the industrial production of probiotic strains should be based on the properties of the strains involved and their ability to withstand stress during processing and storage [28]. Second, unambiguous identification of the probiotic strains of interest should be considered and whole genome sequence (WGS) is used for this purpose.…”