Exploration of Probiotic Potential of Lactic Acid Bacteria from Pentaclethra macrophylla in Okigwe, Imo State, Nigeria

Abstract

Introduction: Lactic acid bacteria, commonly found in fermented foods, are renowned for their potential health benefits, attracting significant attention for their possible contributions to human well-being. This study focuses on evaluating the probiotic potential of lactic acid bacteria isolated from Pentaclethra macrophylla in Okigwe, Imo State. Methods: Pentaclethra macrophylla, a fermented food product known locally as Ugba, was sourced from vendors at Eke Okigwe Market, Okigwe, Imo State. Results: Three distinct lactic acid bacterial: Escherichia coli, Lactobacillus species and Pediococcus species were identified and characterized based on morphological and biochemical features, confirming their classification as lactic acid bacteria and Lactobacillus species. The isolates exhibited Gram-positive, non-motile, and catalase-negative characteristics consistent with established criteria. Regarding probiotic traits, cholesterol assimilation varied among the isolates, with B2 demonstrating the highest assimilation potential - 75% at 10% and an impressive 85% at 20%. Bile salt assimilation showed concentration-dependent responses, with B2 displaying superior tolerance - 51.6% growth at 20% bile concentration. Moreover, all isolates exhibited robust growth across acidic pH levels (3.0, 4.0, 5.0, and 7.0), underscoring their resilience to acidic environments. Conclusion: This study underscores the promising probiotic characteristics of the isolated lactic acid bacteria strains, positioning them as potential candidates for developing functional food supplements. Further investigation into their interactions with other microorganisms and intestinal epithelial cells promises valuable insights into their viability and effectiveness for practical applications in functional foods. This research contributes to ongoing exploration of indigenous probiotic strains, suggesting avenues for integration into the food and health sectors.