Probiotic Properties of Lactic Acid Bacteria Isolated from Spontaneously Fermented Kunun-Zaki
A. Daniel Aderolake, O. Egbebi Adeola, A. Onasanya Amos
Microbiology Research Journal International · pp. 50–60 · Published 22 May 2023
10.9734/mrji/2023/v33i31371Abstract
This study was conducted to investigate the probiotic properties of twenty lactic acid bacteria (LAB) previously isolated and identified from naturally fermented kunun-zaki (a Nigerian fermented cereal beverage). The probiotic properties of the twenty lactic acid bacteria (LAB) isolates were assessed using different standard methods and agar well diffusion method. The results showed that most of the isolates tolerated acidic pH and survived at 30-40oC. All the tested LAB isolates grew at 1% NaCl concentration and remarkably, six LAB isolates {L. brevis (3) and L. plantarum (3)} exhibited good growth at higher NaCl concentrations (10-15%). The highest percentage of cellular auto-aggregation was observed in L plantarum (84.86%) and the lowest was obtained in L. brevis (27.44%). All the twenty LAB isolates tested in-vitro in this study grew in bile salt; fermented glucose; produced good aroma; produced no hemolysis revealing they were not pathogenic and produced antagonistic activity against selected pathogens (Staphylococcus aureus, Salmonella typhi, Shigella. dysenteriae and Escherichia coli) which made them suitable and safe for human consumption as potential probiotics and for industrial purposes.
References (22)
- 1 Beneficial Effects of Probiotic Consumption on the Immune System [DOI]
- 2 Functional Properties of Microorganisms in Fermented Foods [DOI]
- 3 Lactic acid bacteria as starter cultures: An update in their metabolism and genetics [DOI]
- 4 The Production and Delivery of Probiotics: A Review of a Practical Approach [DOI]
- 5 Role of Starter Cultures on the Safety of Fermented Meat Products [DOI]
- 6 Probiotic potential of Lactobacilli with antagonistic activity against pathogenic strains: An in vitro validation for the production of inhibitory substances [DOI]
- 7 A Review of Selection Criteria for Starter Culture Development in the Food Fermentation Industry [DOI]
- 8 Probiotics in Cosmetic and Personal Care Products: Trends and Challenges [DOI]
- 9 Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety [DOI]
- 10 Fermented Foods as Probiotics [DOI]
- 11 Fermented milk: The most popular probiotic food carrier [DOI]
- 12 Screening for potential probiotic from spontaneously fermented non-dairy foods based on in vitro probiotic and safety properties [DOI]
- 13 Use of Lactobacillus crispatus to produce a probiotic cheese as potential gender food for preventing gynaecological infections [DOI]
- 14 Antimicrobial role of Lactobacillus species as potential probiotics against enteropathogenic bacteria in chickens [DOI]
- 15 Probiotics - Current Knowledge and Future Prospects [DOI]
- 16 Microbiological analysis, antimicrobial activity, and heavy-metals content of Jordanian Ma’in hot-springs water [DOI]
- 17 Study on isolation of potentially probiotic Lactobacillus species from fermented rice [DOI]
- 18 Production of Sorghum Based Kunun Zaki Using Selected Starter Cultures [DOI]
- 19 Isolation and Identification of Lactic Acid Bacteria from Spontaneously Fermented Kunun-zaki using RAPD-PCR Analysis [DOI]
- 20 Inhibitory Effect of Lactic Acid Bacteria on Aflatoxin B1 Producing Aspergillus flavus Isolated from Garri [DOI]
- 21 Microbial safety issues related to probiotic beverages and the organisms used in their manufacture [DOI]
- 22 Industrial production of starter cultures [DOI]
Cited by 8
Haruna J. Audu, Marion Byonanebye, Nyah Allen · PeerJ · 2026
Olodu Blessing Adoh, S. Enabulele · Journal of Gazi university health sciences institute · 2025
Showing 2 of 8 known citations — external sources report more than can currently be individually listed.
Related research
- Physicochemical Properties of Spicy Lactic Fermented Tigernut-milk Drink Monitored during Ambient and Refrigeration Temperature Storage — shares topic coverage
- Molecular Characterization of Non-lactic Bacteria in Lactic Fermented Tigernut-milk Drink and Effect of Ambient and Refrigeration Temperature Storage on Sensory Properties of the Drink Spiced with Ginger and Garlic — shares topic coverage
- Microflora Imbalance Related Vaginal Infections among Female Senior High School Students in Navrongo, Ghana — shares topic coverage
- In vitro Probiotic Potential of Autochthonous Lactic Acid Bacteria and Microbiology of Kunu Made from Mixed Grains — shares topic coverage
- Screening, Identification and Antibiotic Susceptibility Pattern of Bacteriocin-producing Lactic Acid Bacteria Isolated from Selected Traditionally Fermented Products — shares topic coverage
Article metrics
Real usage data collected on this platform.
34
Page views
0
PDF downloads
4
Outbound clicks
8
Citations
Views over time
Views by country
Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".
Traffic sources
Referring site, by host.
Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.