Dr. Dinebari P. Berebon
University of Nigeria, Nsukka
Title: Molecular Identification of Probiotics Isolated from Some Nigerian Traditional Functional Foods and Beverage with In Vitro Probiotic Traits Targeting Survivability Potentials in the Gastrointestinal Tract
Biography
Biography: Dr. Dinebari P. Berebon
Abstract
Molecular identification of probiotics from traditional functional foods (Okpeye, Ogiri, Ukpaka, yoghurt, Pap or Akamu or ogi) were done. The probionts were identified microscopically, phenotypically and biochemically using standard microbiological methods. Based on the 16S rDNA gene sequences, 17 of the 25 probionts were assigned GenBank accession numbers MW672177 to MW672193 inclusive. Eight of the probionts corresponded to no similarity. Sequencing results identified probionts belonging to four taxa of LAB as Lactobacillus spp (7), Bacillus spp (5), Pediococcus spp (4) and Streptococcus spp (1) corresponding to P7 (Lb. brevis MW672178), P9 (Lb. plantarum MW672179), P10 (Lb. paracasei MW672180), OK14 (L. brevis MW672185), OK15 (L. plantarum MW672186), U20 (Lb. fermentum MW672188), Y13 (Lb. brevis MW672191); O19 (B. cereus MW672182), O20 (B. cereus MW672183), U10 (B. cereus MW672187), U13 (B. cereus MW672193), Y11 (B. cereus MW672189); P16 (P. pentosaceus MW672181), OK1 (P. pentosaceus MW672184), Y12 (P. pentosaceus MW672190), Y16 (P. pentosaceus MW672192) and P2 (S. thermophiles MW672177) respectively. The probionts were highly tolerant to 4.5 and 6.5 % w/v NaCl. The probionts retained viability in the presence to pH 2.5 and 0.3 % bile salt at an infinitesimal reduction of cell viability ranging from 0.31 – 0.89 % cfu/ml and 0.08 – 6.04 % cfu/ml respectively. The absence of bile salt hydrolase in all probionts suggest the isolates were sampled from non - bile environment. The result showed that probionts possesses basic in vitro probiotic traits sine qua non for survival potentials in the gastrointestinal tract.