Probiotic potential of Lactobacillus species isolated from fermented cassava and corn meal

Probiotics, particularly Lactobacillus species, are beneficial microorganisms known for enhancing gut health, boosting immunity, and inhibiting pathogens. Fermented cassava and corn products, widely consumed in Nigeria, serve as rich sources of these probiotics due to traditional fermentation. This study aimed to evaluate the probiotic properties of bacteria isolated from fermented cassava and corn in Benin, Nigeria. A total of 100 samples were collected from various areas in Benin Metropolis and analyzed in the laboratory. Microbial assays and 16S rRNA gene sequence analysis identified bacterial strains, including Lactococcus lactis (AE89, HBUAS53615), Lactobacillus reuteri (CI), Lactobacillus plantarum (NRIC0383), Lysinibacillus sphaericus (Z15), Bacillus cereus (ABRIFBI-64), and Bacillus pacificus (MP6). Antibiotic resistance among Lactobacillus species ranged from 71.4% to 100%. The strains exhibited acid tolerance, with survival rates of 77.98 to 97.11% at pH 2.5 and 65.58 to 90.49% at pH 3 over three and six hours. Biofilm formation rates varied, with Lactobacillus fermentum (92.3%), Lactobacillus plantarum (92.9%), and Bacillus pacificus (81.9%) showing significant formation. Survival rate in 2.0% bile salt exceeded 70%, but declined to 60.00 to 71.43% at 2.5% and 53.85 to 64.29% at 3.0% respectively. Antimicrobial resistance showed inhibition zones ranging from 8.6±1.50mm to 18.1±0.10mm. These findings highlight the high probiotic potential of Lactobacillus species from fermented cassava and corn, supporting their role in promoting gastrointestinal health and encouraging their continued consumption.