Assessment of the Antimicrobial Activity of Lactic Acid Bacteria from Sorghum Slurry on Clinical Strains of Diarrhoeagenic Escherichia coli
Background: Sorghum is a nutrient-rich grain ground into flour to make different types of delicacies, and it has been reported to possess probiotic potentials.
Objective: To assess the antimicrobial activity of Lactobacillus plantarum obtained from sorghum slurry on strains of enteropathogenic Escherichia coli from cases of diarrhoea.
Methods: A total of 36 samples of wet-milled sorghum slurry and liquor pH were obtained and cultured on MRSA and were, after that, biochemically characterized for Lactobacillus plantarum, which was tested by agar well diffusion against 15 strains of Escherichia coli isolated from cases of diarrhoea.
Results: Microbiological analysis of the 36 samples of sorghum explored produced 15 isolates of Lactobacillus plantarum. A progressive increase in acidity in relation to an increase in the period of fermentation was observed. Ninety-five per cent of the Escherichia coli strains showed resistance against some standard antibiotics. At the same time, the isolates of Lactobacillus plantarum obtained inhibited isolates of diarrhoeagenic Escherichia coli tested, showing potential usefulness of the sorghum slurry as a probiotic.
Conclusion: The inhibitory activity of Lactobacillus plantarum isolated from sorghum slurry showed antimicrobial potentials that could be used for therapeutic purposes in treating diarrhoea caused by Escherichia coli, pending further investigation.
Madigan MT, Martinko JM, Parker J. Brook’s Biology of Microbiology. 9th Edition, Prentice-Hall International, London, UK. 2000: p. 504 – 507.
Steinkraus K. Handbook of Indigenous Fermented Foods. Marcel Dekker Inc., New York, USA. 1996: p. 4-16.
Adebolu TT, Olodun AO, Ihunweze BC. Evaluation of Ogi liquor from different grains for antibacterial activities against some common diarrhoeal bacteria in Southwest Nigeria. Afr J Biotechnol 2007; 6: 1140-1143.
Bulut C, Gunes H, Okuklu B, Harsa S, Killic S, Coban HS, et al. Homofermentative lactic acid bacteria of traditional cheese, Comleckpeyniri from Cappadocia region. J Dairy Res 2005; 72:19-24. https://doi.org/10.1017/s0022029904000536
Vrese M, Marteau PR. Effects of probiotics and prebiotics supplement on diarrhoea. Amer Soc Nutr 2007; 137: 803S-811S. https://doi.org/10.1093/jn/137.3.803S
David TK, Gerald EW. The National Series for Independent Study. 2nd Edition. Harwal Publishing. 1990.
Ohenhen RE, Ikenebomeh MJ. Shelf stability and enzyme activity studies of Ogi: A cornmeal fermented product. J Ann Sci 2007; 3: 38-42.
Zhang YJ, Li S, Gan RY, Zhou T, Xu DP, Li HHB. Impacts of gut bacteria on human health and diseases. Int J Molecular Sci 2015; 16: 7493-7519. https://doi.org/10.3390/ijms16047493
Savadogo A, Outtara Ca, Bassole IH, Traore SA. Bacteriocins and lactic acid bacteria- a mini-review. Afr J Biotechnol 2006; 5: 678-683. https://doi.org/10.5897/AJB05.388
Allart JK, Van Asten JA, Vernooi JC Grone A. Effect of Lactobacillus fermentum on beta 2 toxin production by Clostridium perfringens. Appl Environ Microb 2011; 77: 4406-4411. https://doi.org/10.1128/AEM.03002-10.
Hamad SH, Boecker G, Vogel RF, Hammes WP. Microbiological and chemical analysis of fermented sorghum dough for kisra production. Appl Microbiol 1992; 37: 728-731.
EUCAST. Breakpoint tables for interpretation of MICs and zone diameters. Breakpoint tables for interpretation of MICs and zone diameters. Version 5.0. European Committee on Antimicrobial susceptibility Testing. 2015.
Alshara M. Antimicrobial-resistant pattern of Escherichia coli strains isolated from paediatric patients in Jordan. Acta Med Iran 2011; 49: 293-295. https://doi.org/10.1016/j.medmal.2009.06.007
George-Okafor UO, Anosike EE. Fermented corn waste liquor as a potential source for probiotic lactic acid bacteria. Niger J Biotechnol 2011; 22: 17-22.
David OM, Famurewa O. Prophylactic and bio-therapeutic benefits of ‘Ogi’: A lactic acid fermented food. Researcher 2010; 2: 72-77.
Ojo OE, Sowemimo A, Ayeni FA. Evaluation of the viability of lactic acid bacteria in a Nigerian commercial yoghurt. Afr J Food Nutr Res 2019; 3: 175-180.
Pal A, Ramana K. Purification and characterization of bacteriocin from Weissella paramesenteroides DFR-8, an isolate from cucumber (Cucumis sativus). J Food Biochem 2010; 34: 932-948. https://doi.org/10.1111/j.1745-4514.2010.00340.x
Copyright (c) 2021 Annals of Health Research
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
The articles and other materials published in the Annals of Health Research are protected by the Nigerian Copyright laws. The journal owns the copyright over every article, scientific and intellectual materials published in it. However, the journal grants all authors, users and researchers access to the materials published in the journal with the permission to copy, use and distribute the materials contained therein only for academic, scientific and non-commercial purposes.