Identification of Predominant Lactic Acid Bacteria Associated with Kunun-Zaki and Kindirmo a Traditional Fermented Food of Nigeria

서지정보

ㆍ발행기관 : 한국유산균학회 ㆍ수록지정보 : Current Topic in Lactic Acid Bacteria and Probiotics / 8권 / 1호
ㆍ저자명 : Timothy Bamgbose, Swati Sinha, Isa O Abdullahi, Helen I Inabo, Mohammed Bello, Lokesh D Kori, Elmer N Ametefe, Anupkumar R Anvikar

목차

Abstract
INTRODUCTION
MATERIALS AND METHODS
Collection of Samples
Isolation of Lactic Acid Bacteria
Characterization of Bacterial Isolates
Long Term Storage and Revival of Isolates
Physiological and Biochemical Characterization of theIsolated Lactic Acid Bacteria
Antibiotic Resistant Pattern of the Isolated Lactic AcidBacteria
Molecular Identification of the Isolated Lactic AcidBacteria
RESULTS
Characterization of the Lactic Acid Bacteria
Biochemical Characterization of the Isolated Lactic AcidBacteria
Antibiotic Resistance Pattern of the Isolated Lactic AcidBacteria
Molecular Identification of the Isolated Lactic AcidBacteria
DISCUSSION
CONCLUSION
Acknowledgment
Conflict of Interest
Authors Contribution
References

영어 초록

Human intestinal flora is very diverse; with lactic acid bacteria (LAB) existing as part of the most vital gut microbes that improve host health. The application of LAB as a whole organism or its metabolite in the case of probiotic and bacteriocin respectively is extensive. Thus, the need to always bio-prospect for newer strains of LAB is essential. This study focused on isolating LAB from kunun-zaki and kindirmo, a fermented non-alcoholic beverage of non-dairy and dairy sources respectively, explored their physiological and biochemical properties, antibiotics sensitivity pattern and identified based on their 16S rRNA sequencing. A total of eighty isolates were selected sixty-six from kunun-zaki and fourteen from kindirmo in which 93.7% were bacilli and 6.3% were spherical in shape having 68.75% and 30% homofermentative and heterofermentative pathway respectively. All isolates have the ability to utilize glucose to produce lactic acid while their tolerance to pH 3 and salt concentration at 2%, 4% and 6.5% varied widely. Thirty-four isolates based on their physiological and biochemical properties were selected for molecular identification to ascertain their genera and species. Limosilactobacillus fermentum (68%); Lactiplantibacillus plantarum (6%) and Weissella confusa (3%) were confirmed species isolated. Thus, it was concluded that traditional fermented foods such as kunun-zaki and kindirmo are a good source to bio-prospect for LAB for product development, starter culture and probiotic study.

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