Functional characteristics of Lactobacillus plantarum and Lactobacillus rhamnosus from ikii, a Kenyan traditional fermented maize porridge

African Journal of Biotechnology

Volumn 8, Issue 18, 2009, Pages 4363-4373

  Kalui, Christine M ^a   Mathara, Julius M ^a   Kutima, Philip M ^a   Kiiyukia, C ^a   Wongo, Lawrence E ^a  

^a JOMO KENYATTA UNIVERSITY OF AGRICULTURE AND TECHNOLOGY   (Kenya)

Author keywords

Acid bile tolerance; Antimicrobial activity; Exoplysaccharides; Fructooligosacharides; Lactobacillus plantarum; Lactobacillus rhamnosus; Probiotics

Indexed keywords

BILE SALT; EXOPOLYSACCHARIDE; FRUCTOSE OLIGOSACCHARIDE; PROBIOTIC AGENT;

ACID TOLERANCE; ANTIMICROBIAL ACTIVITY; ARTICLE; ASSAY; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIUM ISOLATION; CONTROLLED STUDY; ENTEROCOCCUS FAECALIS; ESCHERICHIA COLI; FERMENTED PRODUCT; IKII; KENYA; LACTOBACILLUS PLANTARUM; LACTOBACILLUS RHAMNOSUS; MAIZE; NONHUMAN; PH; POPULATION; SAFETY; STAPHYLOCOCCUS AUREUS;

LACTOBACILLUS PLANTARUM; LACTOBACILLUS RHAMNOSUS; STAPHYLOCOCCUS AUREUS; ZEA MAYS;

EID: 70349482513     PISSN: None     EISSN: 16845315     Source Type: Journal    
DOI: None     Document Type: Article

References (34)

1. Bengmark S Colonic food: pre- and probiotics. Am. J. Gastroenterol. 2000; 95(1 Suppl):S5-7.
2. Charalampopoulos D, Pandiella SS, Webb C (2002). Evaluation of the effect of malt, wheat, and barley extracts on the viability of potentially probiotic lactic acid bacteria under acidic conditions. Int. J. Food Microbiol. 82: 133-141.
3. Chen H, Hoover DG (2003). Bacteriocins and their Food Applications. Compr. Rev. Food Sci. Food Saf. 2: 82-99.
4. Corsetti A, Settani L, Van Sinderen (2004). Characterization of bacteriocin-like inhibitory substances (BLIS) from sourdough lactic acid bacteria and evaluation of their in vitro and in situ activity. J. Appl. Microbiol. 96: 521-536.
5. De Martinis ECP, Publio MRP, Santarosa PR, Freitas FZ (2001). Antilisterial activity of lactic acid bacteria isolated from vacuum-packaged Brazilian meat and meat products. Braz. J. Microbiol. 32: 32-37.
6. Desai A.R, Powel IB, Shah NP (2004). Survival and activity of probiotic Lactobacilli in skim milk containing prebiotics. J. Food Sci. 69: Nr3.
7. Dubois MA, Giles KA, Hamilton JK, Rebers PA, Smith F (1956). Colorimetric method for determination of sugars and related substances. Anal. Chem. 28: 350-356.
8. De Vuyst L, Degeest B (1999). Hetropolysaccharides from lactic acid bacteria. FEMS Microbiol. 23: 153-177.
9. FAO/WHO working group report (2002). Guidelines for the evaluation of probiotics in food. London, Ontario, Canada.
10. Frengova GI, Simora ED, Beshkova DM, Simov ZI (2002). Exopolysacharides produced by lactic acid bacteria of kefir grains. Z. Naturforsch. 57c: 805-810. (Pubitemid 35273782)
11. Gerhardt P, Murray RGE, Costilow, RN, Nester EW, Wood WA, Krieg NR, Phillips GB (1981). Manual of methos for general bacteriology. American society for Microbilogy, Washington, DC 20006.
12. Gibson GR (1998). Dietary modulation of the human gut microflora using probiotics. Br. J. Nutr. 80(Suppl 2): S209-S212.
13. Grajek W, Olejnik A, Sip A (2005). Probiotics, prebiiotics and antioxidants as functional foods. Acta Biochim. Pol. 52: 665-671.
14. Harrigan WF, McCance ME (1990). Laboratory Methods in Food and Dairy Microbiology. Academic Press, London.
15. Helland MH, Wicklund T, Narvhus JA (2004). Growth and metabolism of selected strains of probiotic bacteria in maize porridge with added malted barley. Int. J. Food Microbiol. 91: 305-313.
16. Hernandez D, Cardell E, Zarate V (2004). Antimicrobial activity of lactic acid bacteria isolated from Tenerife cheese: initial charaterization of plantaracin TF711, a bacteriocin-like substance produced by Lactobacillus plantrarum TF711. J. Appl. Microbiol. 99: 77-84.
17. Holzapfel WH, Schillinger U (2001). Introduction to pre- and probiotics. Food Res. Int. 35: 109-116.
18. Huang J, Adams MC (2004). In vitro assessment of the upper gastrointestinal tolerance of potential probiotic dairy Propionibacteria. Int. J. Food Microbiol. 91(3): 253-260.
19. Ivanova I, Kabadjova P, Pantev A, Danova S,Dousset X (2000). Detection, purification and partial characterizatrion of a novel bacteriocin substance produced by Lactococcus lactis subsp. lactis B14 isolated from boza-Bulgarian traditional cereal Beverage. Vestinik moskovskogo universiteta Khimiya. 41(6): 47-53.
20. Lei V, Jakobsen M (2004). Microbiological characterization and probiotic potential of koko and koko sour water, an African spontaneously fermented millet porridge and drink. J. Appl. Microbiol. 96: 384-397.
21. Kalui CM, Mathara JM, Kutima PM, Kiiyukia C, Wongo LE (2008). Partial characterisation and identification of lactic acid bacteria involved in the production of ikii: a traditional fermented maize porridge by the Kamba of Kenya. J. Trop. Microbiol. Biotechnol. 4(1): 3-15.
22. Kaplan H, Hutkins RW (2000). Fermentation of fructooligosaccha-rides by lactic acid bacteria and bifidobacteria. Appl. Environ. Microbiol. 66: 2682-2684.
23. Liong MT, Shah NP (2005). Acid and bile tolerance and cholesterol removal ability of Lactobacilli strains. J. Dairy Sci. 88: 55-66.
24. Mensah P (1990). Microbiolocigal studies of fermented Ghanaian maize dough. PhD thesis. London School of Hygiene and Tropical Medicine, London, UK.
25. Mishra V, Prassad, DN (2005). Application of in vistro methods for selection of Lactobacillus casei strains as potential probiotics. Int. J. Food Microbiol 103: 109-115.
26. Morelli L (2000). In vitro selection of probiotic Lactobacilli: a critical appraisal. Curr. Issues Intest. Microbiol. 1(2): 59-67.
27. Ogunbanwo ST, Sanni AI, Onilude AA (2003). Characterization of bacteriocin produced by Lactobacillus plantarum F1 and Lactobacillus brevis OG1. Afr. J. Biotechnol. 2(8): 219-227.
28. Parvez S, Malik KA, Ah Kang S, Kim HY (2006). Probiotics and their fermented food products are beneficial for health. J. Appl. Microbiol. 100: 1171-1185.
29. Patel HM, Pandiella SS, Wang RH, Webb C (2004). Influence of malt, wheat and barley extracts on the bile tolerance of selected strains of lactobacilli. Food Microbiol. 21: 83-89.
30. Patricia RM, Jeroen H, Pieternela Z (2002). An overview of the functionality of exopolysaccharides produced by lactic acid bacteria. Int. Diary J. 12: 163-171.
31. Rolle R, Satin M (2000). Basic requirements for the transfer of fermentation technologies to developing countries. Int. J. Food Microbiol. 75: 181-187.
32. Savadogo A, Ouattara CAT, Savadogo PW, Barro N, Ouattara AS, Traore AS (2004). Identification of exopolysaccharides-producing lactic acid bacteria from Burkina Faso fermented milk samples. Afr. J. Biotechnol. 3(3):189-194.
33. Tallon R, Bressolier P, Urdachi MC (2003). Isolation and characterization of the Exopolysaccharides produced by L. plantarum. EP56. http//Pasteur. fontismedia.com,infiles/out/.
34. Torkar KG, Matijasic BB (2003). Partial characterization of bacteriocins produced by Bacillus cereus isolates from milk and milk products. Food Technol. Biotechnol. 41(2): 121-129.