European Journal of Biotechnology and Bioscience

European Journal of Biotechnology and Bioscience


European Journal of Biotechnology and Bioscience
European Journal of Biotechnology and Bioscience
Vol. 4, Issue 7 (2016)

Phytic acid degradation by selected lactobacilli isolated from fruits and vegetables and their potential as probiotics


Bertrand Tatsinkou Fossi, Che Mercy Akwanwi, Nchanji Gordon Takop, Ebenye Yvone Bille, Samuel Wanji

Fruits and vegetables arernimportant part of the diet of most humans. They are highly nutritive, andrnconstitute an important source of minerals and vitamins. However the widelyrnconsumed fruits and vegetable are rich in phytic acid that causes reduction inrnthe absorption and bioavailability of nutrients and minerals. The use ofrnprobiotic bacteria such as phytic acid degrading lactic acid bacteria (LAB) inrnthe diet could help to prevent the chelation of mineral by phytates. Thereforernthe aim of this study was to screen, select and characterise phytate degradingrnLAB isolated from fruits and vegetables. LAB was isolated from 106 fruits andrnvegetables samples collected in Buea and Limbe using pour plating method on dernMan Rogosa and Sharpe (MRS) agar. The isolates were characterised using therncatalase test, Gram staining and the API 50 CHL BioMerieux kit. The phytaterndegrading activity of LAB was carried out qualitatively on modified MRS agar byrnpoint inoculation and the phytase activity was quantified in broth byrnspectrophotometric method. Thirty three LAB isolates were isolated. In whichrnTwenty one produced a clear zone of hydrolysis on modified MRS agarrndemonstrating their phytate degrading potentials. Lactobacillus rhamnosusrnand Lactobacillus plantarum showed the highest phytate degradation bothrnqualitatively and quantitatively, producing the highest amounts of the enzymernphytase. Both isolates also had a good tolerance to bile and acidic conditions,rnthere by showing their ability to survive in the gastrointestinal track. Thisrnwork shows a new perspective on the phytate degrading power of LAB therebyrnhighlighting the ability of LAB to decrease malnutrition due to mineralrndeficiency.

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How to cite this article:
Bertrand Tatsinkou Fossi, Che Mercy Akwanwi, Nchanji Gordon Takop, Ebenye Yvone Bille, Samuel Wanji. Phytic acid degradation by selected lactobacilli isolated from fruits and vegetables and their potential as probiotics. European Journal of Biotechnology and Bioscience, Volume 4, Issue 7, 2016, Pages 34-41
European Journal of Biotechnology and Bioscience