Abstract:
Fermented foods have been associated with probiotics: microorganisms that are useful to the host. The
potential probiotic characteristics of Lactobacillus plantarum and Lactobacillus rhamnosus strains
isolated from ikii, a traditional fermented maize porridge, were studied and with regard to acid/bile
tolerance, antimicrobial activity, utilisation of fructooligosaccharide, production of exopolysaccharides
and safety attributes. Out of 19 strains of L. plantarum and one L. rhamnosus, 18 strains of L. plantarum
were able to tolerate pH 2 for a period of 3 h. All the L. plantarum and L. rhamnosus strains assayed
tolerated pH 2.5 for a period of 3 h, population counts remaining at levels of between 5 to7 log cfu/ml.
Following 3 h exposure to pH 2, 18 L. plantarum strains were able to tolerate and grow to levels
between 5 and 6 log cfu/ml in MRS supplemented with 0.3% bile salts within a period of 24 to 48 h.
Sixteen (16) strains of L. plantarum exposed to pH 2.5, were able to grow to levels of 5 and 7 log cfu/ml
in MRS broth supplemented with 0.3% bile within a period of 24 to 48 h. The assayed strains showed
antimicrobial activity against E. faecalis, S. aureus and E. coli. Two (2) strains of L. plantarum were able
to utilise a fructooligosaccharide. All 20 strains were able to produce exopolysaccharides. None of the
assayed strains showed haemolytic and gelatinase activity. It is therefore possible that L. plantarum
involved in production of ikii do have potential probiotic attributes.
