ABSTRACT

Probiotics are microbial food supplements containing live microorganisms which confers health benefits to the host. These live microorganisms are found in fermented food where the release or production of their compounds are very important to the consumers. Locally fermented foods consists of tuber (cassava), cereal (maize, millet, and sorghum), etc. Examples of some locally fermented foods include fufu, garri, ogi, yoghurt, and burukutu. The aim of this study is to examine some locally fermented foods with Probiotic Potentials. The total of 3 samples (fufu, ogi and garri) used in this study were purchased from Amaba, Ndoru and Ahieke market and then taken to the laboratory for analysis. The standard serial dilution and spread plate method was employed.  The samples were cultured on deMan Rogosa Sharpe (MRS) agar, MRS broth and then subcultured in Nutrient agar. The mean counts of microorganisms identified ranged from 1.03×10^5 - 1.12×10^5 cfu|ml. The bacterial isolates were identified by morphological characteristics, pigmentation of media, microscopy, biochemical and sugar fermentation methods. The predominate bacterial isolates obtained are Lactobacillus plantarium, Lactococcus brevis and Leuconostoc mesenteroides. Lactobacillus plantarium, Lactococcus brevis and Leuconostoc mesenteroides showed lower viability in MRS broth at pH 2.0 than at pH 2.5 and 3.5 after 2h of incubation. Addition of Sodium chloride up to 1.5g in MRS broth did not affect the viability of the cells in comparison to culture in their absence. Addition of 2g Sodium chloride into MRS broth results in significant decrease in cell viability compared to control. The Antimicrobial activity of the strains against important pathogenic bacteria showed a clear zone of inhibition against Escherichia coli, Staphylococcus aurues and Candida albicans. The inhibitory ability of the Lactic acid bacteria is associated with the production of bacteriocin- like metabolites.