EXAMINATION OF SOME LOCALLY FERMENTED FOODS FOR PROBIOTICS BACILLUS COAGULANS
ABSTRACTThere is currently a growing interest in the consumption of probiotic foods due to their reported health benefits. Most probiotic foods are milk based and do not form staple foods in most of Africa including Nigeria. This study focuses on the isolation and characterization of probiotic microorganisms from some locally fermented foods consumed as staples: Ogi, Okpei, Ogiri, and Ugba. De Man Rogosa and Sharpe media was used to isolate potential probiotics from selected foods by the dilution method. The isolates were identified using Bergey̛̛̛s Manual of Determinative Bacteriology,routine morphological and biochemical procedures. The probiotic potentials of the isolate was studied by performing tests including; growth in bile salts medium, resistance to acidity and antibiotic resistance. The result from this study showed that only one Gram positive large rod, which was identified as Bacillus coagulans demonstrated probiotic properties. Bacillus coagulans was isolated from fermented food, Ugba. The probiotic properties showed that the organism grew optimally at pH of 6. The antibiotic test showed that the organism was resistant to Septrin, Gentamycin, Zinacef, Rocephin, and Pefloracin but was sensitive to Ciprofloxacin, Streptomycin, Erythromycin, Ampiclox and Amoxicillin. Even though Bacillus coagulans is still under investigation as a probiotic, locally fermented food products “ugba” should be taken as an alternative source of probiotic instead of the more expensive dairy products.
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