Inhibition of Some Intestinal Pathogens by Lactobacillus Species Isolated from Ogi
Abstract
Twenty five strains of Lactobacillus species and yeast were isolated from ogi. They were identified as Lactobacillus plantarum (32.4%), L. delbrueckii (14.5%), L. casei (16.2%), L. fermentum (10.3%) L. acidophilus (16.4%), L. brevis (7.4%). The lactic acid strains were tested for bacteriocin and the strains that were tested positive were not used for further investigation while catalase was added to growth medium to eliminate hydrogen peroxide production. The organisms inhibited to varying degrees the growth of various intestinal pathogens of human, the typed strains collected from the University College hospital (UCH), Ibadan, Nigeria were used as indicator organisms. These are Salmonella typhii; Shigella dysenteriae; Escherichia coli; Salmonella typhimurium; and Staphylococcus aureus. Generally, gram positive bacteria were more inhibited than gram negative bacteria. Acidic pH supported inhibition while temperature (30- 35oC) had negative effect on inhibitory activity of all the isolates except L. delbrueckii which tolerated temperature of 450C. We detected that ogi may be useful in preventing gastroenteritis caused by the aforementioned intestinal pathogens.
References
Banigo, E.I.O., Muller, H.C. 1972. Manufacture of ogi (a Nigerian fermented cereal porridge). Comparative evaluation of corn, sorghum and millet. Can. Inst. Food Sci.Technol.5:217 – 221.
Daba H., Pandian S., Gosselin J.F., Simard R.E., Huang J., Lacroix C. 1991. Detection and activity of bacteriocin produced by Leuconostoc mesenteriodes. Appl. Environ. Microbiol. 57: 3450-3455.
De Vuyst, L., Vandamme, E.L.1994. Antimicrobial Potential of lactic acid. In Bacteriocins of lactic acid bacteria.London Blackie.Academic and Professional.91 -142.
Gilliand, S.E., Speck, M.L. 1977. Antagonistic action of Lactobacillus acidophilus towards intestinal and food borne pathogens. J. of Bacteriol.40: 820 – 823.
Gilliand, S.E.1990. Health and Nutritional benefits from lactic acid bacteria. FEMS Microbiology reviews, 87:175-188.
Klaenhammer, R.T. 1988. Bacteriocin of lactic acid bacteria. Bichemice; 70: 337 -349.
Nandu, A.S., Bidlacky, W.R., Clements, R.A. 2003. Lactose activity of cultured and acidified dairy products. J.Dairy Sci. 61: 2031 – 2035.
Odunfa, S.A., Adeyele, S.J. 1985. Microbiological changes during the traditional production of ogi – babab, a West African fermented sorghum gruel. J. Cereal Science. 3: 173 – 180.
Price, R.L., Lee, J.S. 2001. Inhibition of Pseudomonas species by hydrogen peroxide producing Lactobacilli. J. Milk Food Technol.33: 13 – 18.
Sanni A.I., Onilude A.A., Ogunbanwo S.T., Smith S.I. 1999. Antagonistic activity of bacteriocin produced by Lactobacillus species from Ogi, an indigenous fermented food. J. Basic Microbiol. 39: 189-195.
Schillinger, U., Lukke, F.K., 1989.Antibacteria activity of Lactobacillus sake isolated from meat. Applied and Environmental Microbiol. 55: 1901 – 1909.
Sorrel, K.M., Speck, M.L. 1990. Inhibition of Salmonella species. J. Dairy Sci.59: 338- 343. Strum, M. 1997. Hydrogen peroxide formation and hydrogen peroxide producing Lactobacilli. J. Postepy Higiemy Medycyny Dosiocidezalnej.51(6): 605 – 619.
Takahiro, T., Emiko, T., Taktoshi, I. 1991 .Lacticin, a bacteriocin produced by Lactobacillus delbrueckii sub. Sp. Lactis. Letters in Applied Microbiol. 55: 1901 – 1906.
Tannock, G.W. 1996. Lactobacilli and gastro-intestinal tract. In: Perspective in Microbial Ecology (ed. Magusar, F.and Gantar, M.). Slovene Society for Microbiol. Ljubijana, 526- 532.
Wheather, D.M., Hirsen, V., Mattic, A.R.T. 1952. Possible identity of Lactobacillin with hydrogen peroxide produced by Lactobacilli: Nature 170: 623- 626.
