In Vitro Evaluation of Putative Probiotic Candidates Isolated from Various Origins
Nilofar Yunus Bhatti,
Arati Savji Chavda,
Bharatkumar Rajiv Manuel Vyas
Issue:
Volume 8, Issue 1, March 2023
Pages:
1-9
Received:
12 August 2022
Accepted:
7 September 2022
Published:
13 January 2023
Abstract: Present study describes isolation of potential probiotic lactic acid bacteria from chicken crop, human feces, buttermilk and chilly. The isolated Lactobacillus strains survive, tolerate and grow in MRS medium spiked with bile, salt and having acidic pH. The Lactobacillus isolates possess several probiotic properties, viz. (i) ability to bind gastrointestinal mucosa, up to ≥80% cells adhered mucin, (ii) 50% cells retained viability during oro-gastro-intestinal transit, (iii) all the isolates exhibited broad anti-microbial spectrum against food spoilage and gastro-intestinal pathogens, Limosilactobacillus fermentum SBM showed maximum inhibition, (iv) ability to produce enzymatic activities like L-asparaginase, β-galactosidase and bile salt hydrolase (BSH) activities, Limosilactobacillus fermentum SBM showed maximum L-asparaginase activity (2.567 U/ml), and Lactiplantibacillus pentosus GCHI showed maximum β-galactosidase activity (296±0.1 Miller’s Unit), (v) Lactiplantibacillus pentosus GCHI aggregated up to ≥92% after 24 h, and (vi) the Lactobacillus isolates were susceptible towards nucleic acid synthesis inhibitors and cell wall synthesis inhibitor antibiotics. These Lactobacillus strains do not possess haemolytic, mucin degrading and DNase activities indicating their safety. Further characterization of these strains indicated potential probiotic properties and their suitability in food formulations as probiotics. The study presents an interesting illustration of mining of potential probiotic strains from nature exhibiting health benefits for human being and animals.
Abstract: Present study describes isolation of potential probiotic lactic acid bacteria from chicken crop, human feces, buttermilk and chilly. The isolated Lactobacillus strains survive, tolerate and grow in MRS medium spiked with bile, salt and having acidic pH. The Lactobacillus isolates possess several probiotic properties, viz. (i) ability to bind gastro...
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Comparison of Cocoa Bean Quality Produced with Different Starter Cultures and Fermentation Methods
Levai Lewis Dopgima,
Fru-Cho Jerome,
Tatsinkou Fossi Bertrand,
Nanganoa Lawrence Tatanah,
Afoh Rauwitta Omabit,
Tah Yannick,
Monono Ekwa Yawa,
Tang Erasmus Nchuaji,
Enow Lohr Lewis Fombang,
Titanji Vincent Pryde Kehdinga,
Akoachere Jane-Francis Tatah Kihla
Issue:
Volume 8, Issue 1, March 2023
Pages:
10-18
Received:
26 January 2023
Accepted:
16 February 2023
Published:
27 February 2023
Abstract: Saccharomyces cerevisiae, Lactobacillus plantarum and Acetobacter tropicalis and Shah (maize-based fermented broth) was used as starter cultures in fermentations and the quality of cocoa bean produced assessed. This was a cross sectional study. Experiments were performed at JPJ Biotechnology Laboratory at IRAD Ekona, Cameroon from March – October, 2020. Fermentations of 10kg were performed in buckets and heaps. These were inoculated with 106CFU/mL per kg of cocoa bean for Composed Starter (CS) and 100 mL per kg of cocoa for Shah. Samples were collected every day for 5 days. Dried beans from Day 3 onwards of fermentation were assessed using cut-test and Equivalent per cent Fully Brown Score (EBScore) while the Fermentative Index (FI) was carried out on dried beans of the 5 days. Means were compared using Analysis of Variance and a p - value < 0.05 was considered significant. Good cocoa bean quality (CBQ) with a cut-test of 66% and 62% was respectively obtained with CS and Shah after 3 days in bucket. Natural fermentation attained 62% fully brown beans after 4 days. The CBQ from heap fermentation with CS reached 64% after 4 days while all others remained moderate. Calculated EBscores were not significantly different except for heap fermentations with values of Day 4 and 5 being higher. By Day 3, CS (FI=1.06) and Shah (FI=1.01) had FI values >1 suggesting that these bucket fermentations could be terminated. In the heap fermentation, good CBQ with CS (FI=1.02) was achieve on Day 4. Shah went on to D5 though the value of D4 (0.96) was not significantly different from that of D5 (1.03). An affordable method for cocoa fermentation was proposed using Shah. Good CBQ was attained faster with use of starter cultures and fermentation time was reduced to 3 days. This is the first study to demonstrate that Shah can be used as a starter culture with comparable results to CS for cocoa fermentation.
Abstract: Saccharomyces cerevisiae, Lactobacillus plantarum and Acetobacter tropicalis and Shah (maize-based fermented broth) was used as starter cultures in fermentations and the quality of cocoa bean produced assessed. This was a cross sectional study. Experiments were performed at JPJ Biotechnology Laboratory at IRAD Ekona, Cameroon from March – October, ...
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Improvement of the Nutritional Quality of Black Bean (Phaseolus Vulgaris I.) Powder During Fermentation: Use of Lactic Starters
Tchikoua Roger,
Siappi Leugoue Kevine,
Kotue Taptue Charles
Issue:
Volume 8, Issue 1, March 2023
Pages:
19-29
Received:
4 February 2023
Accepted:
2 March 2023
Published:
15 March 2023
Abstract: The objective of this study was to investigate lactic acid starters able to improve the nutritional quality of black bean powder (BBP) during fermentation. For this purpose, raw and cooked BBP was fermented with Lactobacillus acidophilus and BLHN7 isolate. After 120 hours of fermentation, the pH of medium was measured by pH meter, tannins and phytates by spectrophotometry, total proteins by the Kdjedhal method. The minerals by atomic absorption spectrophotometry and the total sugars by the phenol method. From these analyses, it was found that the pH decrease was not significantly different in BBP fermented with Lactobacillus acidophilus and BLHN7 isolate. This decrease in pH varied between 4.0 and 4.3. Principal Component Analysis (PCA) of the results shows the variability of nutritional parameters depending on the microorganisms used and the type of treatment applied to the BBP. However, a better increase in protein, iron and microbial growth is observed in the raw BBP fermented with Lactobacillus acidophilus. We observed an increase of 267, 240 and 118% respectively. It is also in the raw BBP that we observe a reduction of tannins and a small reduction of sugar content by 76 and 20% respectively. On the other hand, it is in the cooked BBP fermented with Lactobacillus acidophilus that phytates were reduced by 3.4% and magnesium increased by 180%. Calcium increased by 165% in cooked BBP fermented with BLHN7 isolate. Considering the effect of Lactobacillus acidophilus on the majority of the nutritional parameters studied, it would be interesting to use it to improve the nutritional quality of BBP as a dietary supplement for malnourished children.
Abstract: The objective of this study was to investigate lactic acid starters able to improve the nutritional quality of black bean powder (BBP) during fermentation. For this purpose, raw and cooked BBP was fermented with Lactobacillus acidophilus and BLHN7 isolate. After 120 hours of fermentation, the pH of medium was measured by pH meter, tannins and phyta...
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