Open AccessACTIVE PROBIOTIC ANALYSIS OF FERMENTED CEREAL AND LEGUMES COMMONLY CONSUMED IN NIGERIA
Author(s) -
Moses O. Omale
Publication year - 2021
Publication title -
international journal of advanced research
Language(s) - English
Resource type - Journals
ISSN - 2320-5407
DOI - 10.21474/ijar01/13627
Subject(s) - probiotic , food science , fermentation , biology , lactobacillus , bacillus (shape) , health benefits , micrococcus , fermentation in food processing , bacteria , microbiology and biotechnology , lactic acid , traditional medicine , medicine , genetics
Active probiotic organisms are good bacteria considered to be live micro-organisms that are obtained from fermented foods. Evidence has shown that probiotics are essential in human health. This studys primary objective is to isolate and characterize the active probiotic organisms present in certain fermented food samples. Maize, African oil bean, and castor oil were subjected to analysis. The result found the presence of active probiotic organisms such as Pedioccocus, Lactobacillus, Micrococcus, and Bacillus species. The study concluded that these organisms are responsible for the fermentation of carbohydrates and protein-rich seeds.