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Characterization and antioxidant ability of potential probiotic lactic acid bacteria in ogi liquor and lemon juice-ogi liquor

  • Titilayo Adenike AjayeobaEmail author
  • Oluwatosin Ademola Ijabadeniyi
Original Article
  • 33 Downloads

Abstract

Purpose

Ogi is an indigenous edible fermented cereal slurry but the steep liquor is usually wasted or administered as therapeutic to suppress certain illnesses. The combination of lemon juice and ogi steep liquor (OSL) is known to possess bioactive metabolites.

Method

This study evaluated potential probiotic lactic acid bacteria (LAB) in different OSL (Zea mays, Sorghum bicolor, and Pennisetum glaucum L.) and lemon juice-ogi steep liquor (LJOSL) based on low pH, bile and lysozyme tolerances, hydrophobicity and auto-aggregation, antibiotic, cholesterol removal, exopolysaccharide production, β-galactosidase, and antimicrobial and hemolytic activities using standard methods. Presumptive LAB were sequenced and assayed for radical scavenging using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and lipid peroxidation inhibitory (LPI) tests.

Results

Presumptive LAB counts were higher in maize OSL (0 h:5.09 log CFU/ml) and combined cereal OSL (24–48 h:7.65 and 7.72 log CFU/ml) but decreased in all steep liquors at 72 h, except in millet OSL (7.72 log CFU/ml). A total of 120 LAB isolates were randomly selected. Based on pH and bile tolerances, 14 isolates were comparable to reference strains. All these isolates demonstrated probiotics properties except for three that did not show γ-hemolysis. Sequenced LAB isolates were identified as Lactobacillus plantarum, Lactobacillus fermentum, Pediococcus pentosaceus, and Weissella cibara. DPPH activities of LAB gradually increased during fermentation with the highest activity of DPPH (58.77%) and LPI (57.94%) activity in L. plantarum. Strong correlations were found between DPPH and LPI in all the selected isolates.

Conclusion

The antioxidant property of probiotic LAB in OSL and LJOSL could contribute to its therapeutic nature.

Keywords

Lactic acid bacteria Probiotics Lemon juice-ogi steep liquor ogi steep liquor Antioxidant 

Notes

Acknowledgements

The authors are grateful to Deji, Ope, Stanley, Reney, and Melvin in the Food and Enzyme laboratories, Department of Biotechnology and Food Technology, the Durban University of Technology for their technical assistance.

Funding

This work is based on the research supported wholly by the National Research Foundation of South Africa (grant number: 110792).

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

Research involving human participants and/or animals

N/A. This research did not involve human participants and/or animals.

Informed consent

N/A. This research did not involve human participants.

Supplementary material

13213_2019_1469_MOESM1_ESM.docx (15 kb)
ESM 1 (DOCX 14 kb)
13213_2019_1469_MOESM2_ESM.docx (34 kb)
ESM 2 (DOCX 33 kb)
13213_2019_1469_MOESM3_ESM.docx (19 kb)
ESM 3 (DOCX 18 kb)

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Copyright information

© Università degli studi di Milano 2019

Authors and Affiliations

  1. 1.Department of Biotechnology and Food TechnologyDurban University of Technology, Steve Biko CampusDurbanSouth Africa

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