*Fadare, O. S., Anyadike, C. H., Momoh, A. O., and Bello, T. K.
Department of Biological Sciences (Microbiology Unit), Faculty of Basic and Applied Sciences, Elizade University, Wuraola Ade Ojo Avenue, P. M. B. 002, Ilara-Mokin, Ondo State, Nigeria
*Correspondence to firstname.lastname@example.org; +2348169001041; ORCiD: 0000-0002-1749-2238
Background: According to the World Health Organization, probiotics have been defined as live microorganisms that when administered in the right amount provide health benefits to the host. This study aims to isolate lactic acid bacteria (LAB) from Sauerkraut and determine their anti-pathogenic potential and suitability as probiotics.
Methodology: Lactic acid bacteria (LAB) were isolated from fermented cabbage obtained from an open market in Akure, Ondo State, Nigeria by inoculating the prepared cabbage suspension on triplet plates of Rogosa agar (Lactobacillus selecting agar) and incubating in an anaerobic jar with gaspaks at 37oC for 72 hours. The LAB isolates were presumptively identified phenotypically by colony morphology, Gram stain reaction, and catalase test. The antibacterial activity of the LAB isolates was then carried out using agar overlay and agar-well diffusion methods. The most efficient LAB isolate was selected based on its strong antibacterial activity, confirmed by 16S rRNA sequencing and further evaluated for probiotic activities including bile salt resistance, survival in low pH, hydrophobicity of the cell surface, auto-aggregation, and co-aggregation. The putative probiotic LAB isolate was also evaluated for its safety using in vitro tests (antibiotic susceptibility testing, haemolysis, and DNase tests) and in vivo assays (sub-acute oral toxicity tests in male albino rats). Continue reading “Antimicrobial properties, safety, and probiotic attributes of lactic acid bacteria isolated from Sauerkraut”