ABSTRACT

Lactic Acid Bacteria (LAB) as probiotic organisms can he sourced from fermented diary and vegetable products. The problem in Nigeria is their affordability to the greater populace, as the common sources arc relatively expensive. The study was aimed at identifying the probiotic TAB and screening their prohiotic activity involved in a low cost meal which is locally fermented maize (Akamu). l'his I Al3 predominates the microllora of fermented products. They produce metabolites that inhibit the growth of food borne pathogen and arc beneficial to the (Hf. Isolation and identification of I AI3 from fermented maize (akamu) was evaluated based on the biochemical characteristics and carbohydrate fermentative pattern. The four (4) isolates of lactic acid bacteria are Lacto bacillus acidophilus. Lacio bacillus planiarum, Lacio bacillus casie and Enierococcus fliecium. The lactic acid bacteria (I Al3) strains were tested for their probiotic activity against four test pathogens; Escherichia coIl, Salmonella lvphimniiriumu. Staphylococcus aureus, and Klebsiella species. Their resistance to acid and bile was determined. Their optimum antimicrobial activity was judged by their different zones of inhibition. There was significant differences between the samples at P<0.05. Laciobacillus plantarum was significantly higher at (21.67! 0.58) for Salmonella followed by Lactobacillus acidophilus. The test LAB demonstrated efficient probiotic properties by inhibiting the test pathogens, tolerating acid at pIT 3.0 and withstanding 0.3% bile concentration. The results revealed that akamu is a rich source of probiotic I .AB and thus can he recommended as food. >