Acid, Bile and Aggregation Abilities of Lactobacillus plantarum Strains Isolated from Akamu a Nigerian Fermented Maize Food

Patience C. Obinna-Echem^{1, 2,}

¹School of Biological Sciences, Faculty of Science and Environment, Plymouth University, Plymouth, United Kingdom

²Food Science and Technology, Rivers State University, Nkpolu-Oroworukwo, Port Harcourt, Rivers State, Nigeria

Cite this paper:
Patience C. Obinna-Echem. Acid, Bile and Aggregation Abilities of Lactobacillus plantarum Strains Isolated from Akamu a Nigerian Fermented Maize Food. American Journal of Food Science and Technology. 2018; 6(1):7-11. doi: 10.12691/ajfst-6-1-2

Abstract

This study investigated the ability of two strains of Lactobacillus plantarum isolated from akamu a Nigerian fermented maize food to tolerate acid and bile condition. Auto-aggregation and co-aggregation with pathogens: Escherichia coli NCTC 11560 and Salmonella Enteritidis NCTC 5188 were also investigated. This was aimed at establishing preliminary probiotic potentials of these none intestinal L. plantarum isolates. Viability at pH 2 was significantly (p≤0.05) reduced from ≥8.26±0.05 to ≤4.94±0.49 Log₁₀ CFU/mL after 3 h. Subsequent incubation in 0.3% ox gall bile media after 6 h enhanced growth to 5.73±0.13 and 7.93±0.12 Log₁₀ CFU/mL for NGL5 and NGL7. The L. plantarum strains auto-aggregated but had no co-aggregation with the pathogens. After 5 h auto-aggregation at 37°C (>25%) was significantly (p≤0.05) greater than auto-aggregation at 22 - 24°C (<14%). The L. plantarum strains possessed abilities to survive passage through the GIT and auto-aggregated significantly at body temperature. This serves as a baseline data for further studies especially isolates that are not of intestinal origin.

Keywords:
Lactobacillus plantarum akamu acid and bile tolerance auto-aggregation co-aggregation

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]	Obinna-Echem, P.C., V. Kuri, and J. Beal, Evaluation of the microbial community, acidity and proximate composition of Akamu, a fermented maize food. Journal of the Science of Food and Agriculture, 94(2): 331-340. 2014.
[2]	de Vries, M.C., et al., Lactobacillus plantarum-survival, functional and potential probiotic properties in the human intestinal tract. International Dairy Journal, 16(9): 1018-1028. 2006.
[3]	Kalui, C.M., J.M. Mathara, and P.M. Kutima, Probiotic potential of spontaneously fermented cereal based foods - A review. African Journal of Biotechnology, 9(17): 2490-2498. 2010.
[4]	FAO/WHO, Guidelines for the evaluation of probiotics in food. A Joint FAO/WHO Working Group Report. London. 2002:
[5]	Lin, W.-H., et al., Adherent properties and macrophage activation ability of 3 strains of lactic acid bacteria. Journal of Food Science, 76(1): M1-M7. 2011.
[6]	Lin, W.-H., et al., Viable counts, characteristic evaluation for commercial lactic acid bacteria products. Food Microbiology, 23(1): 74-81. 2006.
[7]	Succi, M., et al., Bile salt and acid tolerance of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese. FEMS Microbiology Letters, 244(1): 129-137. 2005.
[8]	Ding, W.K. and N.P. Shah, Acid, bile, and heat tolerance of free and microencapsulated probiotic bacteria. Journal of Food Science, 72(9): M446-M450. 2007.
[9]	Collado, M.C., J. Meriluoto, and S. Salminen, Measurement of aggregation properties between probiotics and pathogens: In vitro evaluation of different methods. Journal of Microbiological Methods,. 71(1): 71-74. 2007a
[10]	Kos, B., et al., Adhesion and aggregation ability of probiotic strain Lactobacillus acidophilus M92. Journal of Applied Bacteriology, 94: 981-987. 2003.
[11]	Del Re, B., et al., Adhesion, autoaggregation and hydrophobicity of 13 strains of Bifidobacterium longum. Letters in Applied Microbiology 31: 438-442. 2000.
[12]	Collado, M.C., et al., Indigenous Dadih lactic acid bacteria: Cell-surface properties and interactions with pathogens. Journal of Food Science, 72: M89-M93. 2007b.
[13]	Ouwehand, A.C., et al., Probiotics: mechanisms and established effects. International Dairy Journal, 9(1): 43-52. 1999.
[14]	Xie, N., T. Zhou, and B. Li, Kefir yeasts enhance probiotic potentials of Lactobacillus paracasei H9: The positive effects of coaggregation between the two strains. Food Research International, 45(1): 394-401. 2012.
[15]	Bao, Y., et al., Screening of potential probiotic properties of Lactobacillus fermentum isolated from traditional dairy products. Food Control, 21(5): 695-701. 2010.
[16]	Zhang, Y., et al., Antimicrobial activity against Shigella sonnei and probiotic properties of wild lactobacilli from fermented food. Microbiological Research, 167(1): 27-31. 2011.
[17]	Tuo, Y., et al., Aggregation and adhesion properties of 22 Lactobacillus strains. Journal of Dairy Science, 2013. 96(7): 4252-4257.
[18]	Lin, W.H., et al., Immune effect of heat-killed multistrain of Lactobacillus acidophilus against Salmonella typhimurium invasion to mice. Journal of Applied Microbiology, 102(1): 22-31. 2007.
[19]	Kalui, C.M., et al., Functional characteristics of Lactobacillus plantarum and Lactobacillus rhamnosus from Ikii, a Kenyan traditional fermented maize porridge. African Journal of Biotechnology, 8(18): 4363-4373. 2009.
[20]	Ouwehand, A.C. and S.J. Salminen, The health effects of cultured milk products with viable and non-viable bacteria International Dairy Journal, 8: p. 749-58. 1998.
[21]	Patel, H.M., et al., Influence of malt, wheat, and barley extracts on the bile tolerance of selected strains of lactobacilli. Food Microbiology, 21: p83-89. 2004.
[22]	Mathara, J.M., et al., Functional characteristics of Lactobacillus spp. from traditional Maasai fermented milk products in Kenya. International Journal of Food Microbiology, 126(1-2): 57-64. 2008.
[23]	Jankovic, I., et al., Contribution of Aggregation-Promoting Factor to Maintenance of Cell Shape in Lactobacillus gasseri 4B2. Journal of Bacteriology, 185(11): 3288-3296. 2003.
[24]	Obinna-Echem, P.C. Inhibitory Activity of Lactobacillus plantarum Strains from Akamu - A Nigerian Fermented Maize Food against Escherichia coli. American Journal of Food Science and Technology 3(5): 118-125. 2015.