Evaluation of Inhibitory Substance- Producing Bacteria Isolated from Palm Wine (Elaeis Guineenis) Sold in Elele Market, Rivers State, Nigeria.

Abstract:

The increase in the number of antimicrobial-resistant food-borne pathogens has become a cause for concern. There is a need to find novel strategies to combat these pathogens, in order to reduce food poisoning and even promote food security. Probiotic bacteria, including Lactic acid bacteria, were isolated from Palm wine (Elaeis guineesis) to evaluate antimicrobial effects on some selected spoilage and pathogenic microorganisms (Escherichia sp, Pseudomonas sp and Staphylococci sp). They were identified by gram staining, catalase test, spore staining tests, sugar fermentation test and molecular analysis. These isolates were tested against pathogens to determine if they were capable of inhibiting their growth, and the isolates that exhibited antimicrobial properties were Bacillus cereus, Lactobacillus sp 1 and Lactobacillus sp 2. Bacillus cereus showed 18mm against both Staphylococcus aureus and Pseudomonas aeruginosa, Lactobacillus sp 1 showed 20mm against Pseudomonas aeruginosa, while Lactobacillus sp 2 showed 21mm against Staphylococcus aureus. And the quantitative analysis of the molecular results show the absorbance ratio (A260/A280) for Lactobacillus sp 1 as of 1.49, Bacillus cereus as 1.69 and Lactobacillus sp 2 as 1.29. The results indicated that Bacillus cereus, Lactobacillus sp 1 and Lactobacillus sp 2 exhibited probiotic potential.I