Identification and Characterization of Lactic Acid Bacteria Isolated from Effluents Generated During Cassava Fermentation as Potential Candidates for Probiotics

References

• Abdollahzadeh, E., M. Rezaei, and H. Hosseini. 2014. Antibacterial activity of plant essential oils and extracts: The role of thyme essential oil, nisin, and their combination to control listeria monocytogenes inoculated in minced fish meat. Food Control 35 (1):177–183. doi:10.1016/j.foodcont.2013.07.004.
   Web of Science ®Google Scholar
• Abodolereza, A., and P. Racionzer. 2021. Food outlook: Biannual report on global food market. Food And Agriculture Organization. 23–27. https://www.fao.org/3/cb7491en/cb7491en.pdf.
   Google Scholar
• Adesokan, I., B. Odetoyinbo, and B. Okanlawon. 2009. Optimization of lactic acid production by lactic acid bacteria isolated from some traditional fermented food in Nigeria. Pak. J. Nutr. 8 (5):611–615. https://www.semanticscholar.org/paper/Optimization-of-lactic-acid-production-by-lactic-in-Adesokan-Odetoyinbo/7a055e17ec0cf8a2c240046252fb92e289f22162.
   Google Scholar
• Amelia, R., K. Philip, Y. E. Pratama, and E. Purwati. 2020. Characterization and probiotic potential of lactic acid bacteria isolated from dadiah sampled in West Sumatra. Food Sci. Technol. 41 (suppl 2):746–752. doi:10.1590/fst.30020.
   Google Scholar
• AOAC. 2016. Official methods of analysis of AOAC international (20th ed.). https://www.techstreet.com/standards/official-methods-of-analysis-of-aoac-international-20th-edition-2016?product_id=1937367.
   Google Scholar
• Ayodeji, B. D., C. Piccirillo, V. Ferraro, P. R. Moreira, A. O. Obadina, L. O. Sanni, and M. M. Pintado. 2017. Screening and molecular identification of lactic acid bacteria from gari and fufu and gari effluents. Ann. Microbiol. 67 (1):123–133. doi:10.1007/s13213-016-1243-1.
   Web of Science ®Google Scholar
• Balogun, O. B., B. S. Adeleke, and I. Owoseni. 2021. Characterization of bacteria isolates from fermented cassava steeping water. Int. J. Appl. Biol. 5 (2):190–199. doi:10.20956/ijab.v5i2.18239.
   Google Scholar
• Balouiri, M., M. Sadiki, and S. K. Ibnsouda. 2016. Methods for in vitro evaluating antimicrobial activity: A review. J. Pharm. Anal. 6 (2):71–79. doi:10.1016/j.jpha.2015.11.005.
   PubMed Web of Science ®Google Scholar
• Bamigbade, G. B., A. M. Omemu, F. Oluwafemi, and A. O. Obadina. 2019. Isolation and screening of antifungal producing lactic acid bacteria from pro-vitamin a cassava. J. Nat. Sci. Res. 9 (19):1–14. doi:10.7176/JNSR/9-19-01.
   Google Scholar
• Bamigbade, G. B., A. J. Subhash, A. Kamal-Eldin, L. Nyström, and M. Ayyash. 2022. An updated review on prebiotics: Insights on potentials of food seeds waste as source of potential prebiotics. Molecules 27 (18):5947. doi:10.3390/molecules27185947.
   PubMed Web of Science ®Google Scholar
• Bouchard, D. S., L. Rault, N. Berkova, Y. L. Loir, and S. Even. 2013. Inhibition of staphylococcus aureus invasion into bovine mammary epithelial cells by contact with live lactobacillus casei. Appl. Environ. Microb. 79 (3):877–885. doi:10.1128/AEM.03323-12.
   PubMed Web of Science ®Google Scholar
• Campana, R., S. van Hemert, and W. Baffone. 2017. Strain-specific probiotic properties of lactic acid bacteria and their interference with human intestinal pathogens invasion. Gut. Pathog. 9 (1):12. doi:10.1186/s13099-017-0162-4.
   PubMedGoogle Scholar
• Castellone, V., E. Bancalari, J. Rubert, M. Gatti, E. Neviani, and B. Bottari. 2021. Eating fermented: Health benefits of LAB-fermented foods. Foods 10 (11):2639. doi:10.3390/foods10112639.
   PubMed Web of Science ®Google Scholar
• Clarridge, J. E., 3rd. 2004. Impact of 16S rRNA gene sequence analysis for identification of bacteria on clinical microbiology and infectious diseases. Clin. Microbiol. Rev. 17 (4):840–862, table of contents doi:10.1128/cmr.17.4.840-862.2004.
   PubMed Web of Science ®Google Scholar
• Corona, F., and J. L. Martinez. 2013. Phenotypic resistance to antibiotics. Antibiotics 2 (2):237–255. https://www.mdpi.com/2079-6382/2/2/237.
   Google Scholar
• Diallo, Y., M. T. Gueye, M. Sakho, P. G. Darboux, A. Kane, J.-P. Barthelemy, and G. Lognay. 2013. Importance nutritionnelle du manioc et perspectives pour l’alimentation de base au Sénégal (synthèse bibliographique) [Nutritional importance of cassava and perspectives as a staple food in Senegal. A review]. Biotechnologie, Agronomie, Société et Environnement 17 (4):634. http://www.pressesagro.be/base/text/v17n4/634.pdf.
   Google Scholar
• Doğan, M., İ. H. Tekiner, and H. DemirkesenBiçak. 2019. Chapter 13 - probiotics from food products and gastrointestinal health. In Dietary interventions in gastrointestinal diseases, ed. R. R. Watson and V. R. Preedy, 169–177. Academic Press. doi:10.1016/B978-0-12-814468-8.00013-2.
   Google Scholar
• Etsuyankpa, M., C. Gimba, E. Agbaji, K. Omoniyi, M. Ndamitso, and J. Mathew. 2015. Assessment of the effects of microbial fermentation on selected anti-nutrients in the products of four local cassava varieties from Niger state, Nigeria. Am. J. Food Sci. Technol. 3 (3):89–96. doi:10.12691/ajfst-3-3-6.
   Google Scholar
• Falade, K. O., and J. O. Akingbala. 2010. Utilization of Cassava for Food. Food Rev. Int. 27 (1):51–83. doi:10.1080/87559129.2010.518296.
   Web of Science ®Google Scholar
• Fijan, S. 2014. Microorganisms with claimed probiotic properties: An overview of recent literature. Int. J .Environ. Res. 11 (5):4745–4767. doi:10.3390/ijerph110504745.
   Web of Science ®Google Scholar
• García-Ruiz, A., D. González de Llano, A. Esteban-Fernández, T. Requena, B. Bartolomé, and M. V. Moreno-Arribas. 2014. Assessment of probiotic properties in lactic acid bacteria isolated from wine. Food Microbiol. 44:220–225. doi:10.1016/j.fm.2014.06.015.
   PubMed Web of Science ®Google Scholar
• George, F., C. Daniel, M. Thomas, E. Singer, A. Guilbaud, F. J. Tessier, A.-M. Revol-Junelles, F. Borges, and B. Foligné. 2018. Occurrence and dynamism of lactic acid bacteria in distinct ecological niches: A multifaceted functional health perspective [review]. Front Microbiol. 9:9. doi:10.3389/fmicb.2018.02899.
   PubMed Web of Science ®Google Scholar
• Gotcheva, V., E. Hristozova, T. Hristozova, M. Guo, Z. Roshkova, and A. Angelov. 2002. Assessment of potential probiotic properties of lactic acid bacteria and yeast strains. Food Biotechnol 16 (3):211. doi:10.1081/FBT-120016668.
   Web of Science ®Google Scholar
• Grosu-Tudor, S.-S., M.-M. Stancu, D. Pelinescu, and M. Zamfir. 2014. Characterization of some bacteriocins produced by lactic acid bacteria isolated from fermented foods. World J. Microbiol. Biotechnol. 30 (9):2459–2469. doi:10.1007/s11274-014-1671-7.
   PubMed Web of Science ®Google Scholar
• Guira, F., K. Some, D. Kabore, H. Sawadogo-Lingani, Y. Traore, and A. Savadogo. 2017. Origins, production, and utilization of cassava in Burkina Faso, a contribution of a neglected crop to household food security. Food Sci. Nutr. 5 (3):415–423. doi:10.1002/fsn3.408.
   PubMed Web of Science ®Google Scholar
• Hayek, S. A., and S. A. Ibrahim. 2013. Current limitations and challenges with lactic acid bacteria: A review. Food Nutr. Sci. 4 (11):Article 40133. doi:10.4236/fns.2013.411A010.
   Google Scholar
• Hill, C., F. Guarner, G. Reid, G. R. Gibson, D. J. Merenstein, B. Pot, L. Morelli, R. B. Canani, H. J. Flint, S. Salminen, et al. 2014. The international scientific association for probiotics and prebiotics consensus statement on the scope and appropriate use of the term probiotic. Nat. Rev. Gastro. Hepat. 11 (8):506–514. doi:10.1038/nrgastro.2014.66.
   PubMed Web of Science ®Google Scholar
• Huligere, S. S., V. B. Chandana Kumari, T. Alqadi, S. Kumar, C. A. Cull, R. G. Amachawadi, and R. Ramu. 2023. Isolation and characterization of lactic acid bacteria with potential probiotic activity and further investigation of their activity by α-amylase and α-glucosidase inhibitions of fermented batters [Original Research]. Front. Microbiol. 13:13. doi:10.3389/fmicb.2022.1042263.
   Web of Science ®Google Scholar
• Iranmanesh, M., H. Ezzatpanah, and N. Mojgani. 2014. Antibacterial activity and cholesterol assimilation of lactic acid bacteria isolated from traditional Iranian dairy products. Food Sci. Technol. 58 (2):355–359. doi:10.1016/j.lwt.2013.10.005.
   Web of Science ®Google Scholar
• Jacob, J., R. U. Rajendran, S. H. Priya, J. Purushothaman, and D. K. B. N. Saraswathy Amma. 2017. Enhanced antibacterial metabolite production through the application of statistical methodologies by a Streptomyces nogalater NIIST A30 isolated from Western Ghats forest soil. PLoS One 12 (4):e0175919. doi:10.1371/journal.pone.0175919.
   PubMed Web of Science ®Google Scholar
• Johnson, J. S., D. J. Spakowicz, B.-Y. Hong, L. M. Petersen, P. Demkowicz, L. Chen, S. R. Leopold, B. M. Hanson, H. O. Agresta, M. Gerstein, et al. 2019. Evaluation of 16S rRNA gene sequencing for species and strain-level microbiome analysis. Nat. Commun. 10 (1):5029. doi:10.1038/s41467-019-13036-1.
   PubMed Web of Science ®Google Scholar
• Lawalata, H. J., L. Sembiring, and E. S. Rahayu. 2011. Molecular identification of lactic acid bacteria producing antimicrobial agents from Bakasang, an Indonesian traditional fermented fish product. Indones. J. Biotechnol. 16 (2):93–99. https://jurnal.ugm.ac.id/ijbiotech/index.
   Google Scholar
• Le, B., and S.-H. Yang. 2019. Identification of a novel potential probiotic Lactobacillus plantarum FB003 isolated from salted-fermented shrimp and its effect on cholesterol absorption by regulation of NPC1L1 and PPARα. Probiotics Antimicrob Proteins 11 (3):785–793. doi:10.1007/s12602-018-9469-9.
   PubMed Web of Science ®Google Scholar
• López, P., and G. Spano. 2023. Editorial: Industrial and health applications of lactic acid bacteria and their metabolites, volume II [Editorial]. Front. Microbiol. 14:14. doi:10.3389/fmicb.2023.1242253.
   Web of Science ®Google Scholar
• Lozo, J., L. Topisirovic, and M. Kojic. 2021. Natural bacterial isolates as an inexhaustible source of new bacteriocins. Appl. Microbiol. Biotechnol. 105 (2):477–492. doi:10.1007/s00253-020-11063-3.
   PubMed Web of Science ®Google Scholar
• Lye, H.-S., G. R. Rahmat-Ali, and M.-T. Liong. 2010. Mechanisms of cholesterol removal by lactobacilli under conditions that mimic the human gastrointestinal tract. Int. Dairy J. 20 (3):169–175. doi:10.1016/j.idairyj.2009.10.003.
   Web of Science ®Google Scholar
• Masdea, L., E. M. Kulik, I. Hauser-Gerspach, A. M. Ramseier, A. Filippi, and T. Waltimo. 2012. Antimicrobial activity of streptococcus salivarius K12 on bacteria involved in oral malodour. Arch. Oral Biol. 57 (8):1041–1047. doi:10.1016/j.archoralbio.2012.02.011.
   PubMed Web of Science ®Google Scholar
• Miljkovic, M., I. Strahinic, M. Tolinacki, M. Zivkovic, S. Kojic, N. Golic, and M. Kojic. 2015. AggLb is the largest cell-aggregation factor from Lactobacillus paracasei Subsp. paracasei BGNJ1-64, functions in collagen adhesion, and pathogen exclusion in vitro. PLoS One 10 (5):e0126387. doi:10.1371/journal.pone.0126387.
   PubMed Web of Science ®Google Scholar
• Mokoena, M. P. 2017. Lactic acid bacteria and their bacteriocins: Classification, biosynthesis and applications against uropathogens: A mini-review. Molecules 22 (8):1255. https://www.mdpi.com/1420-3049/22/8/1255.
   PubMed Web of Science ®Google Scholar
• Oguntoyinbo, F. A., and A. Narbad. 2012. Molecular characterization of lactic acid bacteria and in situ amylase expression during traditional fermentation of cereal foods. Food Microbiol. 31 (2):254–262. doi:10.1016/j.fm.2012.03.004.
   PubMed Web of Science ®Google Scholar
• Olatunde, O. O., A. O. Obadina, A. M. Omemu, O. B. Oyewole, A. Olugbile, and O. O. Olukomaiya. 2018. Screening and molecular identification of potential probiotic lactic acid bacteria in effluents generated during ogi production. Ann. Microbiol. 68 (7):433–443. doi:10.1007/s13213-018-1348-9.
   Web of Science ®Google Scholar
• Omemu, A. M., U. I. Okafor, A. O. Obadina, M. O. Bankole, and S. A. O. Adeyeye. 2018. Microbiological assessment of maize ogi cofermented with pigeon pea. Food Sci. Nutr. 6 (5):1238–1253. doi:10.1002/fsn3.651.
   PubMed Web of Science ®Google Scholar
• Oyedeji, O., S. T. Ogunbanwo, and A. A. Onilude. 2013. Predominant lactic acid bacteria involved in the traditional fermentation of fufu and ogi, two Nigerian fermented food products. Food Nutr. Sci. 4 (11):40. doi:10.4236/fns.2013.411A006.
   Google Scholar
• Ozoh, C. A., C., I., & J. U. Iyasele. 2023. Effect of pH and duration of fermentation on the quality characteristics of Garri. Pakistan J. Nutr. 22 (1):45–51. doi:10.3923/pjn.2023.45.51.
   Google Scholar
• Paixão e Silva, G. D. L., J. A. C. Bento, A. R. Oliveira, M. C. Garcia, M. S. Soares Júnior, and M. Caliari. 2021. Pasting and thermal properties of fermented cassava (Manihotesculenta Crantz). J. Food Sci. Technol. 58 (4):1441–1448. doi:10.1007/s13197-020-04656-3.
   PubMed Web of Science ®Google Scholar
• Philip, J. Y., D. W. Namesha, S. E. Abdulhakim, L. W. Leonard, and A. I. Salam. 2023. Lactic acid bacteria: Review on the potential delivery system as an effective probiotic. In Dairy processing - from basics to advances, ed. I. P. Salam, Ch. 7. IntechOpen. doi:10.5772/intechopen.111776.
   Google Scholar
• Qin, Y., A. S. Havulinna, Y. Liu, P. Jousilahti, S. C. Ritchie, A. Tokolyi, J. G. Sanders, L. Valsta, M. Brożyńska, Q. Zhu, et al. 2022. Combined effects of host genetics and diet on human gut microbiota and incident disease in a single population cohort. Nat. Genet. 54 (2):134–142. doi:10.1038/s41588-021-00991-z.
   PubMed Web of Science ®Google Scholar
• Regina, K. E., A. A. Antoine, E. A. Fafadzi, A. Nâ, N. L. Sebastien, C. Margo, A. Maarten, and V. Peter. 2016. Biochemical properties of three lactic acid bacteria strains isolated from traditional cassava starters used for attieke preparation. Afr. J. Food Sci. 10 (11):271–277. doi:10.5897/AJFS2016.1430.
   Google Scholar
• Savadogo, A., F. Guira, and F. Tapsoba. 2016. Probiotic microorganisms involved in cassava fermentation for Gari and Attiéképroduction. J. Adv. Biol. 6 (2):858–866. doi:10.24297/jbt.v6i2.4798.
   Google Scholar
• Sharma, S., V. Joshi, and S. Sharma. 2012. Probiotics: Concepts and applications in food. In Food biotechnology: Principles and practices, ed. V. Joshi and R. Singh, vol. 1, 781–798. IK International Publishing House Pvt Ltd. https://content.kopykitab.com/ebooks/2016/06/7632/sample/sample_7632.pdf.
   Google Scholar
• Shruthi, T. S., M. R. Meghana, M. U. Medha, S. Sanjana, P. N. Navya, and H. Kumar Daima. 2019. Streptomycin functionalization on silver nanoparticles for improved antibacterial activity. Materials Today: Proceedings 10:8–15. doi:10.1016/j.matpr.2019.02.181.
   Google Scholar
• Tegegne, B. A., and B. Kebede. 2022. Probiotics, their prophylactic and therapeutic applications in human health development: A review of the literature. Heliyon 8 (6):e09725. doi:10.1016/j.heliyon.2022.e09725.
   PubMed Web of Science ®Google Scholar
• Terzić-Vidojević, A., K. Veljović, M. Tolinački, M. Živković, J. Lukić, J. Lozo, Đ. Fira, B. Jovčić, I. Strahinić, J. Begović, et al. 2020. Diversity of non-starter lactic acid bacteria in autochthonous dairy products from Western Balkan Countries - technological and probiotic properties. Food Res. Int. 136:109494. doi:10.1016/j.foodres.2020.109494.
   PubMed Web of Science ®Google Scholar
• Thursby, E., and N. Juge. 2017. Introduction to the human gut microbiota. Biochem. J. 474 (11):1823–1836. doi:10.1042/bcj20160510.
   PubMed Web of Science ®Google Scholar
• Toka, M. D., T. N. D. Djéni, and M. K. Dje. 2008. Improved process of cassava processing into ``Attiéké’‘, a traditional food product of Côte D’Ivoire. Int. J. Food Eng. 4 (5). doi:10.2202/1556-3758.1404.
   Web of Science ®Google Scholar
• Udoro, E., A. Kehinde, S. Olasunkanmi, and T. Charles. 2014. Studies on the physicochemical, functional and sensory properties of gari processed from dried cassava chips. J. Of Food Processing & Tech. 5 (1):293. https://www.cabdirect.org/cabdirect/abstract/20153119209.
   Google Scholar
• Wakil, S., and O. O. Ajayi. 2013. Production of lactic acid from Starchy-based food substrates. J. App. Bioscience. 71 (1):5673–5681. doi:10.4314/jab.v71i1.98811.
   Google Scholar
• Wakil, S., and U. Osamwonyi. 2012. Isolation and screening of antimicrobial producing lactic acid bacteria from fermenting millet gruel. Int. Res. J. Microbiol. 3 (2):072–079. https://www.interesjournals.org/articles/isolation-and-screening-of-antimicrobial-producing-lactic-acid-bacteria-from-fermentating-millet-gruel.pdf.
   Google Scholar
• Wang, L., M. J. Guo, Q. Gao, J. F. Yang, L. Yang, X. L. Pang, and X. J. Jiang. 2018. The effects of probiotics on total cholesterol: A meta-analysis of randomized controlled trials. Med. (Baltimore) 97 (5):e9679. doi:10.1097/md.0000000000009679.
   PubMed Web of Science ®Google Scholar
• Wu, C., X. Lin, L. Tong, C. Dai, H. Lv, X. Zhou, and J. Zhang. 2021. In vitro evaluation of lactic acid bacteria with probiotic activity isolated from local pickled leaf mustard from Wuwei in Anhui as substitutes for chemical synthetic additives. Open Chem. 19 (1):755–771. doi:10.1515/chem-2021-0054.
   Web of Science ®Google Scholar
• Yao, A., D. M. Koffi, S. H. Blei, Z. B. Irie, and S. L. Niamke. 2015. Propriétés biochimiques et organoleptiques de trois mets traditionnels ivoiriens (attiéké, placali, attoukpou) à base de granulés de manioc natifs. Int. J. Bio. Chem. Sci 9 (3):1341–1353. doi:10.4314/ijbcs.v9i3.19.
   Google Scholar