Fermented Foods, Microbiota and Human Health

Achar, Raghu Ram; Halami, Prakash M.

doi:10.1007/978-981-10-5708-3_18

Cited by 2 publications

(1 citation statement)

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“…In addition, probiotics should be able to withstand fluctuation of bile concentration and pH in the GIT during food digestion to confer health benefits to the host [ 19 ]. Over the years, lactic acid bacteria (LABs) have been isolated from a plethora of fermentation-based food products and shown to possess probiotic characteristics [ 20 , 21 ]. However, there is dearth of knowledge relating to identification, isolation and characterization of LABs implicated in fermentation of ting.…”

Section: Introductionmentioning

confidence: 99%

Recovery of Potential Starter Cultures and Probiotics from Fermented Sorghum (Ting) Slurries

2023

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Fermented foods are thought to provide a source of probiotics that promote gut health. Consequently, isolation and characterization of fermented food strains and their applications in a controlled fermentation process or as probiotics present a new facet in this area of research. Therefore, the current study sought to identify dominant strains in sorghum-fermented foods (ting) and characterize their probiotic potential in vitro. Recovered isolates were identified as Lactobacillus helveticus, Lactobacillus amylolyticus, Lacticaseibacillus paracasei, Lacticaseibacillus paracasei subsp paracasei, Lactiplantibacillus plantarum, Levilactobacillus brevis, Loigolactobacillus coryniformis and Loigolactobacillus coryniformis subsp torquens based on the their 16S rRNA sequences. Increased biomass was noted in seven out of nine under a low pH of 3 and a high bile concentration of 2% in vitro. Bactericidal activities of isolated LABs presented varying degrees of resistance against selected pathogenic bacteria ranging between (1.57 to 41 mm), (10 to 41 mm), and (11.26 to 42 mm) for Salmonella typhimurium ATTC 14028, Staphylococcus aureus ATTC 6538 and Escherichia coli ATTC8739, respectively. Ampicillin, erythromycin, mupirocin, tetracycline and chloramphenicol were able to inhibit growth of all selected LABs. Thus, isolates recovered from ting partially satisfy the potential candidacy for probiotics by virtue of being more tolerant to acid and bile, antibacterial activity and antibiotic resistance.

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Section: Introductionmentioning

confidence: 99%