Characterization of potential probiotics isolated from fermented under-utilized Chrysophyllum albidum Linn kernels using microbiological, biochemical and molecular techniques

Abstract

Chrysophyllum albidum is a crop of commercial value in Nigeria, however, the seeds are either used for local games or thrown away. This study aimed at exploring this under-utilized kernel as a novel source for obtaining health beneficial bacteria with desired probiotic characteristics. Isolation of potential probiotic bacteria from naturally fermented C. albidum seeds was carried out and followed by their safety evaluation, Gram staining, catalase test, acid tolerance, bile tolerance, cellular hydrophobicity and auto-aggregation assays. 16S rRNA sequencing and the detection of bile salt hydrolase (bsh) gene were the molecular methods applied for the bacteria characterization. Three potential probiotic bacteria were isolated from the fermented seeds. All isolates were non-haemolytic, Gram positive cocci, and catalase negative, grew in 1% bile, acidic pH of 3.5, and showed good auto-aggregation property. 16Sr RNA sequencing revealed isolates to be strains of Enterococcus durans, and the bsh gene was detected in all the strains. In conclusion, novel naturally fermented foods as seen in the fermented C. albidum kernels can serve as sources for the isolation of probiotic bacteria with great interest, and thus serve as starter culture to improve the organoleptic property of dairy and non-dairy foods.

Biochemical Effects of Fermentation on Selected Phytochemicals, Enzymes and Antioxidant Activities in The Under-Utilized Seeds of Chrysophyllum albidum Linn and Terminalia catappa Linn

“…Collection of the C. albidum seeds was done March 2020, and identification was done using the methods outlined by Odutayo et al 23 The C. albidum fruits for obtainment of the seeds were purchased at Afobaje market, Ota, Ogun State, Nigeria (popularly referred to as Oja Ota). The market is located at an approximate distance of 6.6841°N, 3.2153°E.…”

“…(Nakai Japan, Patent no: 013219812). 23,24 Preparation of the Fermented and Unfermented Seeds Extracts This was done by applying the methods outlined by Odutayo et al 24 Both extracts were made by steeping the ground seeds in distilled water at 1:3 w/v, the mixtures were stirred, and stood for 24 hr at a temperature range of (25 to 28) o C. After 24 hr, filtration paper (Whatmann no. 1) was used for filtering each of the mixtures.…”

Enterococcus faecalis-Aided Fermentation to Facilitate Edible Properties and Bioactive Transformation of Underutilized Cyathea dregei Leaves

“…The method described by Afolabi, Ahuekwe, Garuba, Adigun, Odutayo, and Adeyemi [3] was followed for the collection, culturing, and identification of the Enterococcus faecalis (MW481698) earlier authenticated as Gram-positive, catalase-negative, and non-hemolytic and deposited in the NCBI database [11]. The previously isolated bacteriocin-producing Enterococcus faecalis (MW481698) employed in the study was identified as non-hemolytic catalase-negative and Gram-positive bacteria [12]. A loopful of the isolate was suspended in 2 mL MRS broth before inoculation in a BHI broth and incubated at 200 rpm and 37 • C for 4-6 h in a shaker incubator.…”