Probiotic Potential Of Lactic Acid Bacteria Isolated From Coconut (Cocos Nucifera) Wine (Mnazi) In Kenya

Abstract

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.