Otunba Ahmed Adebisi, Osuntoki Akinniyi Adediran, Olukoya Daniel Kolawole, Babalola Benjamin Ayodipupo
Daniel and Fola Biotechnology Foundation, Lagos, Nigeria.
Biochemistry Department, Faculty of Science, University of Lagos, Lagos, Nigeria.
Heliyon. 2021 Dec 2;7(12):e08536. doi: 10.1016/j.heliyon.2021.e08536. eCollection 2021 Dec.
Fermented products, including and , provide several health benefits, particularly when probiotics are used in the fermentation process. Probiotic microorganisms exert strain-specific health-promoting activities on humans and animals. The objective of this study was to investigate the probiotic potentials of Lactic-acid bacteria (LAB) isolates from indigenous fermented sorghum products ( and ). The LAB isolates were screened for potential probiotic properties by antagonistic activity against eight enteropathogenic clinical bacteria isolates ( sp. sp. sp. sp. sp. and ) as indicator organisms using the agar well diffusion technique. The organisms were also screened for acidity, bile tolerance, antibiotic susceptibility, production of lactic acid, diacetyl and hydrogen peroxide. β-galactosidase assay was also done. Genomic DNA was extracted from the two selected LAB isolates; the 16S rRNA were amplified and sequenced. The sequence data were subjected to Basic Local Alignment Search Tool (BLAST) and molecular phylogenetic analyses to identify the isolates. The isolates were identified as strains of and The sequence data for these two isolates were submitted to the Genbank with accession numbers KP883298 and KP883297 respectively. The strain (PB2) strain exhibited β-galactosidase activity as well as strain (OB6). The study revealed exceptional probiotic potentials of two LAB namely strain (OB6) and strain (PB2) isolated from fermented sorghum products, and respectively. Hence, the two LAB strains may be potentially used as probiotic to prevent some enteropathogen-induced gastrointestinal disorders; reduce the incidence of respiratory tract infections and for the management of lactose in intolerance.
发酵产品，包括[具体产品1]和[具体产品2]，具有多种健康益处，特别是在发酵过程中使用益生菌时。益生菌微生物对人和动物具有菌株特异性的健康促进活性。本研究的目的是调查从本土发酵高粱产品（[具体产品1]和[具体产品2]）中分离出的乳酸菌（LAB）的益生菌潜力。使用琼脂孔扩散技术，以八种肠道致病性临床细菌分离株（[细菌名称1]、[细菌名称2]、[细菌名称3]、[细菌名称4]、[细菌名称5]和[细菌名称6]）作为指示生物，对LAB分离株进行潜在益生菌特性的筛选，检测其对这些指示菌的拮抗活性。还对这些微生物进行了酸度、胆汁耐受性、抗生素敏感性、乳酸、双乙酰和过氧化氢产生情况的筛选。同时进行了β-半乳糖苷酶测定。从两个选定的LAB分离株中提取基因组DNA；扩增并测序16S rRNA。将序列数据进行基本局部比对搜索工具（BLAST）和分子系统发育分析以鉴定分离株。这些分离株被鉴定为[菌株名称1]和[菌株名称2]的菌株。这两个分离株的序列数据分别以登录号KP883298和KP883297提交至Genbank。[菌株名称1]菌株（PB2）和[菌株名称２]菌株（OB6）均表现出β-半乳糖苷酶活性。该研究揭示了分别从发酵高粱产品[具体产品1]和[具体产品2]中分离出的两种LAB，即[菌株名称1]菌株（OB6）和[菌株名称2]菌株（PB2）具有出色的益生菌潜力。因此，这两种LAB菌株可能潜在地用作益生菌，以预防一些肠道病原体引起的胃肠道疾病；降低呼吸道感染的发生率以及用于管理乳糖不耐受。
