*SALIU, Bolanle Kudirat1, ALABI, Abdulwaheed Ayodeji1, ZAKARIYAH, Rahmat Folashade1, DADZIE, Vanessa Omotola1, SALAMI, Rukayat Ibiyemi1 AJEWOLE Adebisi Elijah1 and BADMOS, Abdulhameed Abiodun2
1Department of Microbiology, University of Ilorin, P.M.B. 1515, Ilorin. Nigeria.
2Department of Animal Production, University of Ilorin, P.M.B. 1515, Ilorin. Nigeria.
Corresponding author: Saliu Bolanle Kudirat
Department of Microbiology, University of Ilorin, P.M.B. 1515, Ilorin. Nigeria. (saliu.bk@unilorin.edu.ng) 08023093294
ABSTRACT
Lactic Acid Bacteria (LAB) are responsible for the fermentation of many indigenous foods in Nigeria and may possess probiotic properties which can attribute to the gastrointestinal health of humans and livestock. LAB isolated from various indigenous fermented foods were assayed for antagonistic activities against some clinical enteric bacteria. The survivability of the isolates in the gastrointestinal tracts was determined by testing their tolerance in acid, bile, phenol, simulated gastric and intestinal juice. Isolate’s hydrophobicity, aggregative abilities and haemolytic activities were also assayed. In vivo antimicrobial activity was also determined using broiler chicks. Ten of the LAB isolates had antibacterial activities with highest zone of inhibition (28mm) produced by Lactobacillus fermentum against Salmonella enteritidis. Also, L. fermentum along with four others, tolerated pH 1.5 and 0.5% bile salt, simulatedgastric and intestinal conditions, 0.4 % phenol, and had percentage hydrophobicity, auto- and co-aggregation that ranged between 38.76 % – 58.06 %, 34.38 % – 54.05 % and 47.21 % – 74.64 % respectively. The LAB were non-haemolytic and demonstrated in-vivo antimicrobial activity against S. enteritidis in broiler chicks. L. fermentum and four other LAB isolated in this study, possess probiotic properties and can be used as prophylaxis against gastrointestinal diseases.
Keywords: Probiotics, lactic acid bacteria, Fermentation, Nigerian indigenous foods, gastrointestinal diseases