African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Full Length Research Paper

Probiotic potential of lactic acid bacteria isolated from traditionally fermented legume products of Western Kenya

Beatrice Aleyo Akweya
  • Beatrice Aleyo Akweya
  • Department of Pure and Applied Sciences, Faculty of Applied and Health Sciences, Technical University of Mombasa, Kenya.
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Joseph Mwafaida Mghalu
  • Joseph Mwafaida Mghalu
  • Department of Biological Sciences, School of Pure and Applied Sciences, Pwani University, P. O. Box 195, Kilifi, Kenya.
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Rahma Udu M. Yusuf
  • Rahma Udu M. Yusuf
  • Department of Pure and Applied Sciences, Faculty of Applied and Health Sciences, Technical University of Mombasa, Kenya.
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Tochi Bitange
  • Tochi Bitange
  • Department of Foods and Nutrition, School of Pure and Applied Sciences, Pwani University, P. O. Box 195, Kilifi, Kenya.
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  •  Received: 15 June 2020
  •  Accepted: 21 August 2020
  •  Published: 30 November 2020

Abstract

Fermentation as a processing technique has been used for a long time by people of Western Kenya to improve the quality of raw food material. During fermentation, lactic acid bacteria (LAB) synthesize vitamins and minerals, produce biologically active peptides with enzymes such as proteinase and peptidase, and remove some ant-nutrients. The medicinal and flavor enhancing properties of fermented foods are due to the presence of probiotics. This study aims at isolating and biochemically characterizing potential probiotic lactic acid bacteria from spontaneously fermented legume-based products from two locations in Vihiga County; Emuhaya and Mbale, Kenya. The results from the findings are presumptive indicator of probiotic bacteria in fermented legumes. RC0PU2, SB0PU3 and CP0PU1 isolated form Emuhaya can survive at low pH of 2 while SB0PU3 and CP0PU1 in addition can survive a salt concentration of 3%. SB0PU3 and CPOPU2 and RC0PU2, SB0PU2 and CPOPU3 can grow at high temperature of 45°C. RC0PU2, SB0PU2, GG0PU1, CP0PU1 and CPOPU2 can tolerate a salt concentration of 3%. Only two isolates RCOPU2 and CPOPU2 isolated from Mbale samples survived at the pH of 2. The findings from this study indicated that fermented legumes are potential sources of probiotics with unique characteristics. 

 

Key words: Probiotic potential, legumes, lactic acid bacteria.

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This article is published under the terms of the Creative Commons Attribution License 4.0

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