A review of the implications of Lactic Acid Bacteria and Bifidobacteria in human and animal diseases

*1Bamidele, T. A., 2Odumosu, B. T., 3Shittu, O. B., 4Adeniyi, B. A., and 5Ogunshe, A. O.

*1Department of Molecular Biology and Biotechnology, Nigerian Institute of Medical Research, Lagos, Nigeria

2Department of Microbiology, Faculty of Science, University of Lagos, Akoka-Yaba, Lagos, Nigeria

3Department of Microbiology, College of Biosciences, Federal University of Agriculture, Abeokuta, Nigeria

4Department of Pharmaceutical Microbiology, Faculty of Pharmacy, University of Ibadan, Nigeria

5Department of Microbiology, Faculty of Applied Sciences, Koladaisi University, Ibadan, Nigeria *Correspondence to: [email protected]; +2348038578093; ORCID: //orcid.org/0000-0003-2155-8639

Lactic acid bacteria (LAB) and Bifidobacteria are taxonomically distinct groups of bacteria with proven biotechnological properties such as anti-cancer, immune-stimulating, anti-microbial, maintenance of normal flora balance, probiotics, anti-inflammatory, vaccine carriers, among others. However, studies have implicated some of them, including the ones under the European Food Safety Authority (EFSA) qualified presumption of safety in fatal human and veterinary diseases. We performed online database searches of publications on Google, Google Scholar and PubMed using the criteria, “lactic acid bacteria, bifidobacteria as causative agents of human, animal diseases”. Data generated showed LAB across genera and Bifidobacteria either primarily or opportunistically involved in diseases of both immuno-competent and immuno-depressed humans and animals. The members of lactobacilli such as Lactobacillus fermentum, Lactobacillus paracasei, Lactobacillus oris, Lactobacillus gasseri and Leuconostoc mesenteroides, were mainly implicated in nosocomial infections, endophthalmitis, neonatal meningitis, and bacteraemia while Lactobacillus delbrueckii and Bifidobacteria, specifically, Bifidobacterium longum, Bifidobacterium breve, and Bifidobacterium animalis were implicated in urinary tract infections (UTIs), necrotizing pancreatitis, fatal pulmonary infections, sepsis, and epidural abscess. The animal diseases, neonatal sepsis in foal, was caused by Weissella confusa while the fish pathogen, Lactococcus garvieae caused various zoonotic cases such as acute acalculous cholecystitis in human. In conclusion, this review showed the up-to-date reports on LAB and Bifidobacteria implicated in serious humans and animal diseases. Continue reading “A review of the implications of Lactic Acid Bacteria and Bifidobacteria in human and animal diseases”

Antagonistic effect and bacteriocinogenic activity of Lactic Acid Bacteria isolated from Sorghum bicolor-based ‘ogi’ on food borne bacterial pathogens from cabbage

1Orji, J. O., 1Amaobi, C. B., 1*Moses I. B., 2Uzoh, C. V., and 2Emioye, A. A.
1Department of Applied Microbiology, Faculty of Sciences, Ebonyi State University, Abakaliki, Nigeria 2Department of Biology/Microbiology/Biotechnology, Alex Ekwueme Federal University, Ndufu-Alike, Ikwo, Ebonyi State, Nigeria *Correspondence to: [email protected]; +2348134136233


Background: Lactic acid bacteria (LAB) are important organisms recognized for fermentative ability as well as health and nutritional benefits. A large number of bacteriocins from LAB have been characterized and a number of studies have indicated the potential usefulness of bacteriocin in food preservative. The objective of this study was to evaluate the antagonistic effects and bacteriocinogenic activity of LAB isolated from Sorghum bicolor-based ‘ogi’ against selected food borne bacteria from cabbage samples.
Methodology: Five samples of Sorghum bicolor-based ‘ogi’ and 5 samples of suspected infected cabbage heads were randomly collected using sterile water proof material from Abakpa main market, Abakaliki, and processed at the Applied Microbiology Laboratory of Ebonyi State University, for isolation of LAB and food borne pathogen by conventional culture and biochemical identification tests. Antagonistic effects of LAB and its bacteriocinogenic activity were determined by agar well diffusion test.
Results: Three different Lactobacillus species designated A, B, and C, were isolated from the Sorghum bicolor-based ‘ogi’ and 5 bacterial species were isolated from cabbage heads; Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Salmonella, and Shigella species. The Lactobacillus species had inhibitory effect against S. aureus, E. coli, and Shigella species with inhibition zone diameters (IZD) of 19 mm, 10 mm, and 10 mm respectively. The crude bacteriocin extracts from the Lactobacillus species showed higher inhibitory activity against tested bacterial isolates at 10-1 (0.1ml) than at 10-2 dilution (0.01ml), and the inhibitory activity was higher at pH 2 than pH 6 and 7, with no activity at pH 8.

Conclusion: This study showed that LAB and its extracted bacteriocin demonstrated in vitro inhibitory activity against food borne pathogens isolated from cabbage heads. There is the need to further characterize the active components of the bacteriocin for possible commercial use as preservatives and potential source of new antimicrobial agent.

Keywords: Lactic acid bacteria, bacteriocin, cabbage, fermented food, ‘ogi’
Received June 25, 2019; Revised October 18, 2019; Accepted October 19, 2019
Copyright 2020 AJCEM Open Access. This article is licensed and distributed under the terms of the Creative Commons Attrition 4.0 International License (//creativecommmons.org/licenses/by/4.0), which permits unrestricted use, distribution and reproduction in any medium, provided credit is given to the original author(s) and the source.
Effet antagonistes et activité bactériocinogène de bactéries de l’acide lactique isolées à partir d’un «ogi» à base de sorgho bicolore sur des agents pathogènes bactériens d’origine alimentaire issus du chou
1Orji, J. O., 1Amaobi, C. B., 1*Moses I. B., 2Uzoh, C. V., et 2Emioye, A. A.
1Département de microbiologie appliquée, Faculté des sciences, Université Ebonyi State, Abakaliki, Nigéria 2Département de Biologie/Microbiologie/Biotechnologie, Université fédérale Alex Ekwueme, Ndufu-Alike, Ikwo, État Ebonyi, Nigéria *Correspondance à: [email protected]; +2348134136233


Contexte: Les bactéries de l’acide lactique (LAB) sont des organismes importants reconnus pour leur aptitude à la fermentation ainsi que pour leurs bienfaits nutritionnels et de santé. Un grand nombre de bactériocines de LAB ont été caractérisées et un certain nombre d’études ont indiqué l’utilité potentielle de la bactériocine dans un conservateur alimentaire. L’objectif de cette étude était d’évaluer les effets antagonistes et l’activité bactériocinogène du LAB isolé de «ogi» à base de Sorghum bicolor sur certaines bactéries d’origine alimentaire prélevées dans des échantillons de chou. Méthodologie: Cinq échantillons d’ogi à base de Sorghum bicolor et 5 échantillons de têtes de choux présumées infectées ont été prélevés au hasard à l’aide d’un matériau imperméable à l’eau stérile provenant du marché principal d’Abakpa, à Abakaliki, et traités au laboratoire de microbiologie appliquée d’Ebonyi State University pour l’isolement de LAB et agent pathogène d’origine alimentaire par culture conventionnelle et tests d’identification biochimiques. Les effets antagonistes de LAB et son activité bactériocinogène ont été déterminés par un test de diffusion sur gélose. Résultats: Trois espèces différentes de Lactobacillus désignées par A, B et C ont été isolées à partir du «ogi» à base de Sorghum bicolor et 5 espèces bactériennes ont été isolées à partir de têtes de chou; Staphylococcus aureus, Escherichia coli, espèces de Pseudomonas aeruginosa, Salmonella et Shigella. Les espèces de Lactobacillus avaient un effet inhibiteur contre les espèces de S. aureus, E. coli et Shigella avec des diamètres de zone d’inhibition (IZD) de 19 mm, 10 mm et 10 mm respectivement. Les extraits de bactériocine bruts de l’espèce Lactobacillus ont montré une activité inhibitrice plus élevée contre les isolats bactériens testés à 10-1 (0,1 ml) qu’à une dilution de 10-2 (0,01 ml), et l’activité inhibitrice était supérieure à pH 2 à pH 6 et à 7, sans activité à pH 8. Conclusion: cette étude a montré que le LAB et sa bactériocine extraite ont démontré une activité inhibitrice in vitro contre les agents pathogènes d’origine alimentaire isolés de la tête du chou. Il est nécessaire de mieux caractériser les composants actifs de la bactériocine pour une utilisation commerciale éventuelle en tant que conservateurs et source potentielle de nouvel agent antimicrobien.

Bacteriocinogenic activity of Lactic Acid Bacteria Afr. J. Clin. Exper. Microbiol. 2020; 21 (1): 45-52

Mots-clés: Bactéries lactiques, bactériocine, chou, aliment fermenté, ‘ogi’

Antagonistic effect and bacteriocinogenic activity of Lactic Acid Bacteria isolated from Sorghum bicolor-based ‘ogi’ on food borne bacterial pathogens from cabbage


Histopathological studies on kidney and liver of albino rat infected with toxigenic Aspergillus flavus after treatment with isolated Lactobacillus species from Kunu

O.O. Olonisakin, C.O. Ogidi, Y.A. Jeff-Agboola, B.J. Akinyele



Background: Aflatoxin is a metabolic product of Aspergillus flavus that causes several injuries to vital organs in the body.

Methods: The liver and kidney tissue of healthy rats challenged with toxigenic A. flavus after treatment with Lactobacillus plantarum and Lactobacillus delbrueckii were examined.

Results: The weight of the liver (3.61 g) and kidney (11.33 g) of infected rats with toxigenic mould were significantly reduced (P<0.05) when compared to the group treated with Lactobacillus spp.; BD+AP+LP, BD+AP+LD and BD+ AP+LPD. The rats fed basal diet and Lactobacillusspp. have a normal histological structure. Necrotic lesions, thickening of the glomerular basement membrane and collapse of the glomerulus were observed in the liver and kidney of rats induced with A. flavus. The rats infected with Lactobacillus spp. regained their strength and activity after treatment but showed mild necrosis in the liver and thickening of glomerular basement in the kidney.

Conclusions: The use of Lactobacillus species suppressed the growth and eliminated the potential risk of toxigenic A. flavus in the infected rats. This showed that Lactobacillus spp. possess some therapeutic properties due to their ability to secret secondary metabolites. The bioactive compounds can be exploited and used in food products to inhibit the growth of food borne pathogens.

Keywords: Aflatoxins, Lactic Acid Bacteria, Bio-control, Fermented beverage

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Histopathological studies on kidney and liver of albino rat infected with toxigenic Aspergillus flavus after treatment with isolated Lactobacillus species from Kunu

In vitro, acidic, non-proteinaceous antifungal activities of lactic acid bacteria isolated from salad vegetables against human pathogenic Candida albicans

T.A. Bamidele, B.A. Adeniyi, S.I. Smith



Background: The antagonistic abilities of lactic acid bacteria (LAB) against clinical isolates of Candida albicans are not quite widely reported and such are even scarce in Nigeria. This study therefore investigated inhibitory potentials of LAB isolated from locally grown cabbage, cucumber and lettuce against four (4) clinical isolates of C. albicans.

Methods: The cell free supernatants (CFS) generated from LAB culture filtrate was evaluated for anti-candida activity using agar well diffusion method, and the CFS-LAB pH was measured and neutralized using standard methods. The proteinaceous inhibitory metabolites were assayed for using sodium dodecylsulphate polyacrilamide gel electrophoresis (SDS-PAGE) technique. The LAB strains used were previously isolated and identified by 16S rRNA partial sequencing and their data submitted to GenBank for accessioning.

Results: The CFS of six (6) LAB strains showed varying degrees of anti-candida activity. Pediococcus pentosaceus BTA 51 from cucumber showed the widest inhibition zone of 14 mm while at neutral pH, it was 12 mm diameter. Weissella confusa BTA 20, BTA 40 isolated from cabbage and lettuce produced 10 mm and 12 mm zones of inhibition at acidic and neutral pH respectively. Lactobacillus plantarum BTA 07 from lettuce showed inhibition zone of 12 mm while L. fermentum BTA 47 and BTA 62 from cucumber showed zones of 14 mm each in acidic pH only. The SDS-PAGE did not detect any proteinaceous substances.

Conclusion: In conclusion, LAB isolated from cabbage, cucumber and lettuce produced organic acids, non proteinaceous metabolites at neutral pH, exhibiting invitro inhibitory abilities against clinical isolates of C. albicans.

Keywords: In vitro, Lactic acid bacteria, 16S rRNA, antifungal, SDS-PAGE, salad vegetables

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In vitro, acidic, non-proteinaceous antifungal activities of lactic acid bacteria isolated from salad vegetables against human pathogenic Candida albicans