Isolation and In Vitro Screening of Lactic Acid Bacteria from Some Local Brewed Drinks, Rotten Fruits, Pig Hindgut and their Characterization

Authors: Karaye GP*, Kudi AC, Sackey AKB and Raji MA

DOI: 10.23880/oajmb-16000154

Volume 5, Issue 1

Abstract

The aim of this study was to screen, isolate and characterize Lactic acid bacteria from brewed drinks, certain rotten fruits and hindguts of pigs, using biochemical and Polymerase Chain Reaction (PCR) methods and to compare them with patented probiotics. Briefly, 200 ml each of Local brews kunu zaki, nono and burukutu were purchased separately from five different points and later pooled to form one liter each. Near rotten pineapples (17) and oranges (3) were purchased, and segments of the hindgut (cecum, colon and rectum) of six slaughtered pigs were collected. Bacteria growths were identified according to their morphological and biochemical characteristics. An in vitro fermentation of four grains, namely: sorghum (Sorghum bicolor) yellow and red varieties, Millet (Pennisetum americanum) and Maize (Zae mays) were later performed using the isolated Lactobacillus bacteria from the local brews, fruits and pig hindgut and compared with the patented bacteria. This process was repeated with 0.01ml of an over -night culture of MRS broth concentration containing one of the two 105 and 107 Cfu/ml Lab isolate from local drinks, fruits and pig hindgut isolates. Selected fermenters from pig hindgut and burukutu successfully decreased pH of Millet, Maize and Sorghum from 6 to 3.80 and from 6 to 3.92 respectively hence can be used as fermenters. Molecular confirmation of Lactobacillus species in pig hind gut and burukutu using direct PCR method and the amplification of the genomic DNA showed that the genus level of Lactobacillus was the same for all the isolates and the homology analysis inferred from the 16S RNA sequence clearly verified that all the strains were Lactobacillus species. L. casei and L. acidiphilus were identified as species type from burukutu. But none from pig hind gut. Therefore it was concluded that Millet, Maize and Sorghum can be effectively usedas components of fermented pig diets and that local brewed drink; burukutu and pig hind gut content are good sources of Lactobacillus bacteria for fermentation of feed for feeding pigs.

Keywords: Probiotics; Lactobacillus Species; Burukutu; Pig Hindgut; In-Vitro Screening; PCR

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