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 guineensis) to evaluate antimicrobial effects on some selected spoilage and pathogenic microorganisms (Escherichia sp, Pseudomonas sp and Staphylococcus 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 18 mm against both Staphylococcus aureus and Pseudomonas aeruginosa, Lactobacillus sp 1 showed 20 mm against Pseudomonas aeruginosa, while Lactobacillus sp 2 showed 21 mm against Staphylococcus aureus. The quantitative analysis of the molecular results shows the absorbance ratio (A260/A280) for Lactobacillus sp 1 as 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.