Isolation and Characterization of Lactic Acid Bacteria Involved In the Fermentation of Millet and Sorgum Sold In Nkwo-Achara Market, Abia State

Okoronkwo, C. U

doi:10.9790/2402-08944245

Cited by 6 publications

(1 citation statement)

References 13 publications

(8 reference statements)

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“…from traditional drink Kunun zaki enriched with paddy rice and sweet potatoes, the identification of these organisms from Kunu zaki was close to being in agreement with those isolated by [33]. This outcome is also consistent with research by [34], who identified comparable organisms from millet and sorghum sold in Nkwo-Achara Market, Abia state, after they underwent fermentation.…”

Section: Lactic Acid Bacteria (Lab) From Kunun Zakisupporting

confidence: 89%

Invitro inhibitory effect of Lactic acid bacteria isolated from Kunun zaki against multi-drug resistant diarrhogenic bacteria in HIV patients in Jos, Nigeria

Ngene

Musa²,

Egbere³

et al. 2023

Microbes and Infectious Diseases

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A B S T R A C T Background:Claims from locals in Nigeria hold that Kunun zaki has some medicinal properties. The study was therefore carried out to investigate the inhibitory effect of lactic acid bacteria (LAB) on multidrug resistant diarrheagenic bacteria in human immunodeficiency virus (HIV) patients. Method: Twenty-five stool samples of seropositive HIV patients from Plateau State Specialist Hospital confirmed to have chronic diarrhea were collected aseptically and bacteria were isolated and identified using microscopic and biochemical techniques. The antibiotics susceptibility tests of the isolates were also carried out using the disc diffusion method to determine drug resistance of the bacteria. The lactic acid bacteria (LAB) used were isolated and identified using standard bacteriological techniques and analytical profile index (API) kits. Diarrheagenic bacteria which showed multiple resistance to antibiotics were tested against lactic acid bacteria using agar well diffusion method. Results: The results showed that Shigella spp (36.0%), Salmonella spp (16.0%) and Escherichia coli (E. coli) (48.0%) were the diarrheagenic bacteria isolated from the HIV patients. The pathogens were most resistant to ampicillin (60%) and least resistant to tarivid (8%). Lactobacillus brevis, Lactobacillus lactis, Lactobacillus casei and Lactobacillus plantarum isolated from Kunun zaki demonstrated antibacterial activity against the pathogens with the effect of the two lactic acid bacteria (L. lactis Gb3ii and L. plantarum Ar1) being significantly higher than the individual LAB used respectively. Conclusion: Lactic acid bacteria from Kunun zaki had demonstrated antibacterial effects against multidrug resistant pathogens, hence could be potential probiotics for inclusion in the fermentation of Kunun zaki that HIV patients could consume.

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Section: Lactic Acid Bacteria (Lab) From Kunun Zakisupporting

confidence: 89%

Invitro inhibitory effect of Lactic acid bacteria isolated from Kunun zaki against multi-drug resistant diarrhogenic bacteria in HIV patients in Jos, Nigeria

Ngene

Musa²,

Egbere³

et al. 2023

Microbes and Infectious Diseases

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Physicochemical properties, microbial profile, and antipyretic efficacy of some lactic fermented liquids obtained from some cereals

Ladokun¹,

Oni

Umezurike

et al. 2022

Applied Food Research

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Use of Lactobacillus plantarum as Starter Culture and Its Influence on Physicochemical, Microbiological, and Sensory Characteristics of Kunnu-Aya Produced from Sorghum and Tigernut

Olaoye¹,

Ndife²,

Raymond³

2017

Journal of Food Quality

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Kunun-aya is a traditional nonalcoholic beverage in the northern part of Nigeria, normally prepared from cereals. In this investigation Lactobacillus plantarum, isolated from fermenting kunun, was applied as starter culture during production of kunun-aya from varying combinations of sorghum and tigernut. The quality attributes of the product indicated increase in ash and protein contents of product inoculated with starter culture (PISC) over the uninoculated control sample (UCS). The highest values of 4.43% and 6.95% were recorded for ash and protein, respectively, in the product from fifty percent each of sorghum and tigernut (50SOR/50TIG). Titratable acidity was higher in PISC compared to UCS; the 50SOR/50TIG sample had the highest value of 0.92. The PISC recorded reduced counts of Salmonella, coliforms, and Staphylococci. The SCIS were preferred by panellists in the sensory attributes of appearance, aroma, taste, mouthfeel, and general acceptability. It was concluded that the use of L. plantarum as starter culture in the production of kunun-aya was advantageous as a result of enhanced nutritional, sensory, and microbial qualities recorded compared to UCS. Reduction in Salmonella, coliforms, and Staphylococci in PISC may be of public health significance. This on quality improvement of the traditional beverage has not been previously reported.

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Isolation and Characterization of Lactic Acid Bacteria Involved In the Fermentation of Millet and Sorgum Sold In Nkwo-Achara Market, Abia State

Cited by 6 publications

References 13 publications

Invitro inhibitory effect of Lactic acid bacteria isolated from Kunun zaki against multi-drug resistant diarrhogenic bacteria in HIV patients in Jos, Nigeria

Invitro inhibitory effect of Lactic acid bacteria isolated from Kunun zaki against multi-drug resistant diarrhogenic bacteria in HIV patients in Jos, Nigeria

Physicochemical properties, microbial profile, and antipyretic efficacy of some lactic fermented liquids obtained from some cereals

Use of Lactobacillus plantarum as Starter Culture and Its Influence on Physicochemical, Microbiological, and Sensory Characteristics of Kunnu-Aya Produced from Sorghum and Tigernut

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