Probiotic Properties Of Phytase Producing Lactic Acid Bacteria:- Emerenu, Mary A

ABSTRACT phytase-producing ability is one ofthe desired characteristic for candidate probiotics. The aim of the study is to determine the probiotic potential of phytase producing lactic acid bacteria. The fermented cereal (Sorghum and Maize) were processed as pap from Umuahia city center. Laboratory facilities were obtained from ceslab analytical laboratory, Umuahia. Fermented sample were taken aseptically from traditionally fermented oil bean. One (1) gram ofthe sample will be thoroughly mashed with laboratory pestle and mortar and mixed with 9 ml of normal saline water as diluents in a McCartney bottle and the content was thoroughly shaken. Subsequent serial dilutions (1 O'2, 1 O'3, 1 O'4, 10'5, and 10’6) was made from this solution by adding serially 1 ml ofsolution from preceding concentration to 9 ml of diluents, using sterile syringe. A loopful (0.1 mL) of various dilutions were transferred separately to agar plates using streaking method in triplicates of Nutrient Agar (for bacteria), de Man Rogosa Sharpe (MRS) and incubated at 37°C for 24hr. The genera of lactic acid bacteria identified in this study were: Streptococcus, Pediococcus, Lactobacillus fermentum, L. casei, L. plantarum and Leuconostoc. The presence of phytases in fermented cereals Lactobacillus has been investigated by several authors. Our studies revealed that more dairy product isolates showed high phytase activity than those isolates from pharmaceutical products (40% vs 27%). These higher values are in agreement with the results of who found activity between 3.5-6.3 mil.