Abstract

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Probiotics are live microorganisms that when administered in adequate amounts, confer a health benefit on the host. They are naturally present in fermented foods, may be added to other food products and are available as dietary supplement. This study was aimed to determine probiotics potentials of bacteria associated with fermented unripe plantain (Musa paradisiaca) juice. The physico-chemical analysis of the fermented unripe plantain (Musa paradisiaca) juice was determined by homogenizing 10g of the samples in 20ml of distilled water and using a referenced glass electrode pH meter. Total titratable acidity was also determined by titrating 0.1N sodium hydroxide against 10 ml of supernatant of homogenized sample, using phenolphthalein indicator. The result showed that the pH was 5.72, total suspended solid was 620mg/l and total titrable acidity was 0.35ml. Total bacteria counts from fermented unripe plantain (Musa paradisiaca) juice indicated that the most appropriate fermentation time that yield highest probiotic organisms was at the 21th hour (8.4 × 103 cfu/ml), followed by 24th hour (7.2 × 103 cfu/ml) while the least (1.5 × 103 cfu/ml) was recorded at 48th hour. A total of four probiotic bacterial species were isolated and identified using molecular techniques, which includes; Leuconostoc pseudomesenteroides, Weissella confusa, Gluconobacter frateurii and Weissella cibaria. Gluconobacter frateurii was the only Gram negative organism isolated from the juice while the other three organisms were all Gram positives. Evaluation of probiotic properties of the isolates showed that the four isolates had maximum growth at temperature of 30oC. Leuconostoc pseudomesenteriodes, Weissella cibaria and Weissella confusa showed tolerance to 6.5% NaCl. The current study demonstrated that ulcer eradication was significantly higher when lower dose (2 ml/kg) of the fermented unripe plantain juice was administered with percentage severity of 69.17% while it was non-significant when a higher dose of (4 ml/kg) was administered with percentage severity of 115.71%. It is evident from the present study that consumption of fermented unripe plantain (Musa paradisiaca) juice exerts health benefits to the consumers.

Keywords: Probiotics, Fermentation, Gastrointestinal, Techniques, Molecular