Probiotic Potential Of Lactic Acid Bacteria Isolated From Coconut (Cocos Nucifera) Wine (Mnazi) In Kenya
Date
2015Author
Njoki, Wambugu Jeniffer
Boga, Hamadi I.
M, Kutima P.
Maina, Mathaara J.
Kadere, Tunje T.
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Lactic acid bacteria (LAB) are useful in human health as probiotics. To achieve this they need to reach
the gastro-intestinal tract and remain viable. This study assessed the probiotic potential of lactic acid bacteria
strains isolated from fermented coconut wine (Mnazi). A total of fifteen strains were screened in vitro for acid
tolerance, bile tolerance, survival under conditions of simulated GIT passage and their antimicrobial activity
against indicator organisms using standard techniques. The results showed that all fifteen strains had high viable
counts after three hours at pH 2.5 but showed reduced viability at pH 2.0 where only eight survived. In general,
there was better survival of the isolates after exposure to bile when grown at pH 2.5 than pH 2.0. The strains also
survived exposure to the simulated stomach duodenum passage (SSDP) for three hours (37%-56%). They showed
variable potent antimicrobial activity against indicator organisms. All the strains inhibited B. subtilis, three strains
were unable to inhibit E. coli while two strains were unable to inhibit S. aureus. In conclusion, these findings show
that the fifteen strains of lactic acid bacteria isolated from Mnazi had desirable probiotic properties as they were
able to survive simulated stomach duodenum passage as well as inhibit test pathogenic microorganisms.