select ad.sno,ad.journal,ad.title,ad.author_names,ad.abstract,ad.abstractlink,j.j_name,vi.* from articles_data ad left join journals j on j.journal=ad.journal left join vol_issues vi on vi.issue_id_en=ad.issue_id where ad.sno_en='84160' and ad.lang_id='5' and j.lang_id='5' and vi.lang_id='5' Characterization of Probiotic Potential Lactic Acid Bacteria | 84160
Journal de Food : microbiologie, sécurité et hygiène

Journal de Food : microbiologie, sécurité et hygiène
Libre accès

ISSN: 2476-2059

Abstrait

Characterization of Probiotic Potential Lactic Acid Bacteria Found in Fermented Cereal Products from Western Kenya

Beatrice Aleyo Akweya*, Joseph Mwafaida Mghalu, Rahma Udu M. Yusuf, Tochi Bitange

Cereal grains are considered as effective substrates for the production of probiotics which can be incorporated in functional foods. The natural presence of lactic acid bacteria in cereals is of great interest in producing fermented cereal products. This study aimed at biochemically characterizing probiotic potential Lactic Acid Bacteria (LAB) involved during the spontaneous fermentation of cereals (maize, sorghum and millet). The isolates were screened for growth at extreme conditions in MRS media. The temperature tested were 15℃, 37℃, 45℃ and 55℃, the concentration of Sodium chloride (NaCl) tested were 2%, 4%, 7.5% and 10% (w/v), while the pH tested were 1.5, 2, 4 and 6. MAPU01, SM01, SMPU02 and SGPU02 survived a temperature of 45℃, five isolates were able to withstand salt concentration of 7.5% while only one at 10%. MAPU01 (Lactobacillus spp), SMPU01 (Lactococcus spp) and SGPU02 (Lactococcus spp) are possible thermophiles and can survive at low pH and moderate high salt concentration.

Clause de non-responsabilité: Ce résumé a été traduit à l'aide d'outils d'intelligence artificielle et n'a pas encore été révisé ou vérifié.
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