Preliminary Studies on Isolation, Bile Tolerance and Antibiogram of Potential Probiotics (Probionts) from Locally Fermented Food Products at Beach Market, Nsukka Metropolis, Enugu State, Nigeria

Abstract

Aims: The study aims to isolate, evaluate bile tolerance and antibiogram studies of potential probiotics (Lactobacillus spp) from locally fermented Food Products (Akamu, Aqua Rafa® Yoghurt, Ogiri, Okpeye) and Kunu at Beach Market, Nsukka.
 Study Design: A ten - fold serial dilution and spread plate method using De Man, Rogosa and Sharpe (MRS) medium was adopted for isolation of potential Probionts.
 Place and Duration of Study: Department of Pharmaceutical Microbiology and Biotechnology, Faculty of Pharmaceutical Sciences, University of Nigeria Nsukka, between March - September, 2018.
 Methodology: Only catalase negative and Gram positive isolates characteristic of lactobacilli were used. Bile tolerance test was performed by monitoring the bacterial growth at different Bile salt concentrations (0.2%, 0.3% and 2%). The antibiogram of the isolates was assessed using the Kirby-Bauer disc diffusion method against commercial antibiotic discs of ampicillin, vancomycin, gentamycin, ciprofloxacin, methicillin and erythromycin.
 Results: All the 18 screened isolates were tolerant to bile salt at 0.2 % and 0.3 % with inhibition of growth at 2 % bile concentration. All isolates were observed to be resistant to methicillin (100 %) but very sensitive to gentamycin (11%) and ciprofloxacin (22%) respectively. The isolates showed intermediate resistance to other antibiotics: vancomycin (33%), erythromycin (33%) and ampicillin (44%). The decreasing pattern of resistance was thus: methicillin > ampicillin > vancomycin and erythromycin > ciprofloxacin > gentamycin. Isolates from Yoghurt (66.67%) and Ogiri (53.33%) provided most of the resistant isolates. Methicillin would provide best antagonist potential as all the isolates exhibited very high level of resistance (100 %).
 Conclusion: These results suggest that all the eighteen potential Lactobacillus spp strain show potential for probiotic applications and the locally fermented food products are rich sources of probionts.

Isolation of bacterial consortia with probiotic potential from the rumen of tropical calves

“…These findings also show that antibiotic resistance varies from study to study due to differences in experimental conditions like broth used. The lack of standard methods to test antibiotic susceptibility of candidate probiotic bacteria is the reason why some LAB strains reported to harbour tetracycline-or erythromycinresistant patterns, as in our results, later turned out to be negative for the resistance tet (M) or erm (B) genes (Berebon et al, 2018;Bertel et al, 2019). This could occur because the microbial community of BC underwent different ecological succession processes in the tests carried out.…”

Evaluation of Lactobacillus spp. isolated from locally consumed probiotic food in Nsukka, Enugu State, Nigeria for antimicrobial activity utilizing agar well diffusion and pH tolerance tests

“…A tenfold serial dilution and a spread plate method was used as reported in previous study (Berebon et al, 2019). Based on visual examination a distinct colony was picked with a sterile wire loop and transferring aseptically into a sterile MRS agar plate by quadrant streak method.…”

“…Probiotics as well as their bacteriocins (produced by some probiotic organisms) are considered to substitute for antibiotics in the food and pharmaceutical sector. Lactic acid bacteria (LAB), commonly regarded as the major group of probiotic bacteria, are rods or cocci, facultative anaerobes, belong to the non-spore forming firmicutes groups with low Guanine (G) and cytosine (C) -G + C (< 50%) with members belonging to the genera -Enterococci, Lactobacillus, Lactococcus, Leuconostoc, Pediococcus and Streptococcus (Berebon et al, 2019). There are stringent selection criteria for the development of commercial probiotics.…”

Probiotic Potentials of Lactic Acid Bacteria Isolated from Fermented Foods

“…Recent studies have shown that some strains of lactic acid bacteria (LAB) isolated from fermented foods display attributes desirable for probiotic cultures [16]. In Nigeria, probiotics have been isolated from different fermented foods [7,17,18,19,20,8]. However, the criteria for LAB strains to be characterised as probiotics either for food or nutraceutical applications are constantly evolving and developing.…”