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Screening Lactic Acid Bacteria from locally fermented products for probiotic potential

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Author Affiliations

  • 1Biology Department, Xavier University, Corrales Avenue, Cagayan de Oro City, Philippines
  • 2Biology Department, Xavier University, Corrales Avenue, Cagayan de Oro City, Philippines
  • 3Biology Department, Xavier University, Corrales Avenue, Cagayan de Oro City, Philippines
  • 4Biology Department, Xavier University, Corrales Avenue, Cagayan de Oro City, Philippines
  • 5Biology Department, Xavier University, Corrales Avenue, Cagayan de Oro City, Philippines

Int. Res. J. Biological Sci., Volume 12, Issue (1), Pages 1-9, May,10 (2023)

Abstract

Lactic acid bacteria (LAB) from fermented coconut sap and sugar cane were characterized and screened for probiotic potential. A total of 5 species of LAB from these local products were identified and characterized. These are Lactobacillus brevis, Lactobacillus collinoides, Lactobacillus fermentum, Lactobacillus plantarum and Lactobacillus pentosus. Six prototypes of probiotic cocktails were formulated with varying combinations. These prototypes were assayed for acid tolerance, bile resistance and antibacterial activity. All probiotic cocktails were acid tolerant with pH ranging from 2 to 4. Growth of LAB at pH 2 was significantly slower than those at pH 3 and 4 (p<0.001). LAB in all the cocktails were bile resistant but growth was significantly reduced (p<0.001). Test for antimicrobial potential revealed that two probiotic cocktails composed of L. collinoides, L. plantarum, and L. fermentum inhibited all the test bacteria (p=0.00). Overall, cocktails composed of L. collinoides, L. fermentum and L. plantarum were acid tolerant, bile resistant and exhibited inhibitory potential against the test bacteria. These cocktails can be further assayed to confirm their probiotic potential.

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