Probiotic potentials of Pediococuss acidilactici isolated from wara; A Nigerian unripened soft cheese
Temidayo Emmanuel Olajugbagbe, Oluwatosin Esther Elugbadebo, Bridget Okiemute Omafuvbe
Abstract
The probiotic potential of Pediococcus acidilactici isolated from Wara, a Nigerian unripened soft cheese from cow milk was investigated in this study. The strain was evaluated for tolerance to low pH, bile salts, high osmotic pressure, exopolysaccharide production, auto-aggregation, microbial adhesion to solvent, survival in simulated gastro-intestinal juice and antimicrobial properties. The strain showed resistance to high acid and bile conditions surviving at pH 2 and 1.5% bile salt concentration. The strain survived at 8% Sodium chloride and produced exopolysaccharide. P. acidilactici possessed high auto-aggregative ability and hydrophobicity (>70%). Furthermore, the strain did not show hemolytic activity and survived in the presence of simulated gastric juice at pH 2 and simulated intestinal juice. The strain exhibited a broad spectrum inhibition against pathogens. The study concluded that P. acidilactici strain isolated from wara could be a useful probiotic for the development of functional food products.